Detailed Explanation of the Market Price, Nutritional Value, Farming Methods and Cooking Techniques of the Fine-Scaled Fish
The fine-scaled fish is a rare cold-water fish, mostly found in places with clear water and swift currents. Its nutritional value is high, so its price is relatively expensive. So how much is the market price of the fine-scaled fish per jin? What value does it have? How is it farmed? How is it best cooked?
Latest market price:
The fine-scaled fish is a nationally protected animal. Although artificial breeding has been successful, it is still an endangered species, so its price is somewhat expensive. Generally speaking, its price is at least around 100 yuan per jin. However, for such an endangered species, it is estimated that most of the time there is a price but no market.
Economic value:
The fine-scaled fish has tender meat and high fat content, and can serve as a new farming target.
The fine-scaled fish is a national second-class protected aquatic wildlife species, and has important academic research value in ichthyology and animal geography. Before 1980, its numbers were relatively high, but due to human economic activities, overfishing and other reasons, the fine-scaled fish has decreased greatly and is on the verge of extinction.
The Qinling lenok grows quickly, has tender meat, no intermuscular bones, and a delicious taste. It has the functions of preventing blood clots and accelerating wound healing. It is also called brain gold and has very high nutritional value. As early as the Song Dynasty, it was a tribute to the imperial court. It is superior to the “rainbow trout” produced in California, USA, and in 1981 it was listed as one of the precious resources of the Dingxi region.
Farming techniques:
1. Fry rearing. The rearing container is a fiberglass flat trough (40 cm × 30 cm × 20 cm), with flowing water aquaculture, an inflow rate of 18-20 liters/minute, and a 100-watt fluorescent lamp set 60 cm above the water surface for illumination. The stocking density is 10,000 fry per trough. Newly hatched fine-scaled fish fry have a total length of 14-16 mm.
2. Juvenile fish rearing. The juvenile fish pond specifications are 10 m long, 2 m wide and 30 cm deep. When the yolk sac of the fine-scaled fish fry is 2/3 absorbed, they gradually float up and swim in the water. In the flat trough, the stocking density of juvenile fish is 6,000 fish per sq m, and in the juvenile fish pond, the stocking density of juvenile fish is 3,000 fish per sq m. When the floating rate of juvenile fish reaches more than 50%, start feeding opening feed. The opening feed is preferably artificial compound feed. Artificial compound feed for juvenile fish with a crude protein content of 45% may be selected, but the fat content should be above 12%. The feed particle size is 0.3-0.5 mm.
3. Fingerling rearing. Use flowing-water pond rearing. The flowing-water pond uses a cement pond, with a single pond area of 30-90 sq m, a pond depth of 60-80 cm, and a water depth of 50-60 cm. The pond width is 1.2-2.5 m. The bottom slope is 2:1000-5:1000. The water flow rate of the flowing-water pond is 100-300 liters/minute, and the water depth is maintained at 50-60 cm. Adjust the stocking density according to the growth specifications of the fine-scaled fish. For fingerlings of 5 g, the stocking density is generally 1,000 fish per sq m; for fingerlings of 10 g, the stocking density is generally 800 fish per sq m; for fingerlings of 20 g, the stocking density is generally 600 fish per sq m; for fingerlings of 30 g, the stocking density is generally 500 fish per sq m.
4. Adult fish farming
① Flowing-water pond farming: use cement ponds. The cement pond is rectangular, with an area of 200 sq m, a pond depth of 100 cm, and a water depth of 80 cm. The pond width is 6.67 m, the pond length is 30 m, and the pond bottom slope ratio is 12:1000. The ponds are arranged in parallel. For the water source, choose groundwater with a lower water temperature. The suitable growth water temperature for the fine-scaled fish is 13-20°C, the most suitable growth water temperature is 13-16°C, and the maximum water temperature must not exceed 20°C. The pond water exchange rate should be more than 2 times/hour, and the flow rate should be maintained at 0.02-0.16 m/second. The dissolved oxygen in the water is above 6 mg/liter, and ammonia nitrogen should be controlled below 0.0075 mg/liter. For fingerlings of 20-50 g, the stocking density is generally 150-300 fish per sq m; for fingerlings of 100 g, the stocking density is generally 150 fish per sq m; for fingerlings of 150 g, the stocking density is generally 100 fish per sq m; for fingerlings of 200 g, the stocking density is generally 75 fish per sq m; for fingerlings of 300 g, the stocking density is generally 50 fish per sq m.
② Lake enhancement: It is suitable to choose waters with dense aquatic plants in the lake (the coverage rate is best above 90%), clear and transparent water, no pollution, a maximum summer water temperature not exceeding 20°C, dissolved oxygen in the water not lower than 5 mg/liter, and total suspended matter in the water not higher than 15 mg/liter for release and enhancement. The water body should also have abundant benthic animals, aquatic insects, small fish and shrimp and other feed organisms. Stocking juvenile fine-scaled fish or 1-year-old fingerlings are both acceptable. The juvenile fish specification is preferably 3-5 cm. The stocking density is preferably 10-30 fish per mu. The 1-year-old fingerling specification is preferably around 25 g, and the stocking density is preferably 5-10 fish per mu. The fine-scaled fish has the habit of migrating to the depths of large rivers in late autumn and early winter to overwinter. Generally, fishing is carried out from late September to early October; otherwise, the fine-scaled fish will dive into the depths of the lake to prepare for overwintering and will be difficult to catch.
Recipe introduction:
1. Braised fine-scaled fish
1. Remove the internal organs and scales of the fish, put a little oil in the pot, saute scallions and ginger, then put in the fish and lightly fry, add cold water, bring to a boil, then simmer over low heat for 2-3 hours, add salt, chicken essence and cilantro, and serve.
2. Remove the internal organs and scales of the fish, add cold water to a clay pot, then add the fish, scallions and ginger, bring to a boil, then simmer over low heat for 2-3 hours, add salt, chicken essence and cilantro, and serve.
3. Wash about half a jin of fine-scaled fish, put it into stock, add salt, soy sauce, caramel color and scallions, put star anise, fennel and Sichuan pepper into a cloth bag, seal it and add it, then stew over slow heat until cooked, about half an hour. Stewed fine-scaled fish has white and tender meat, delicate and palatable. The method for stewed taimen is slightly similar to that for stewed fine-scaled fish; the fish belly has obvious red spots, the color is attractive, and it is fresh, tender and palatable.
2. Steamed fine-scaled fish
1. Wash the fine-scaled fish and score it with a knife, put ginger into the fish, and wrap it well with plastic wrap.
2. Put it into the microwave, cook for 6 minutes, and select the steamed fish menu. Cut scallions and put them on the surface of the fish.
3. Heat the oil until it boils, add soy sauce. Pour it over the fish while hot, and it is ready to eat.