How much is eel per jin, and what is the difference between it and eel (Monopterus albus)?

Eel, also known as white eel, Japanese eel, etc., has delicious meat and is rich in nutrients, with high food value; it is a good nutritional food for patients with prolonged illness, weakness, anemia, pulmonary tuberculosis, etc. Now let us take a look at how much eel costs per jin? And what is the difference between it and eel (Monopterus albus)!

1. How much is eel per jin?

The market price of imported eel is about 40-45 yuan per jin, while the price of wild eel is relatively much more expensive, at about more than 100 yuan per jin.

2. Differences between eel and eel (Monopterus albus)

(1) Differences in appearance between eel and eel (Monopterus albus)

1. Eel: The larval eel has a body length of about 6 cm and a body weight of 0.1 g. Its head is narrow and small, and its body is tall, thin, and transparent like a leaf, so it is called willow leaf fish. Its body fluid is almost the same as seawater, so it can drift long distances with ocean currents with very little effort. The largest adult individual is 45 cm and weighs 1600 g.

2. Eel (Monopterus albus): The body length is about 20.70 cm, scaleless or with very small scales; the dorsal and anal fins are very low and continuous around the tail end; usually there is only one external gill opening at the throat; the front section is tubular, gradually becoming laterally compressed toward the tail, with a flat and thin tail end; the whole body is bare and scaleless; the head is large, conical, with a pointed snout; the body is slender and snake-shaped, round at the front and laterally compressed at the rear, with a slender pointed tail, and a long, round head.

(2) Differences in origin between eel and eel (Monopterus albus)

1. Eel: In China, eels are mainly distributed in the Yangtze River, Min River, Pearl River basins, Hainan Island, and rivers and lakes. Worldwide, eels mainly grow in waters of tropical and temperate regions. Except for the European eel and American eel, which are distributed in the Atlantic Ocean, the rest are distributed in the Indian Ocean and Pacific Ocean regions.

2. Eel (Monopterus albus): There are two kinds, green and yellow. The large ones are two to three chi long. They like quietness and generally lie still at the bottom of the water, living in mud holes and stone crevices at the water's edge. They come out in summer and hide in holes in November and December. They are distributed in Sichuan, Yunnan, Guizhou, Chongqing, Hunan, Hubei, Anhui, Henan, and other places.

(3) Differences in effects between eel and eel (Monopterus albus)

1. Eel: Eel is sweet in taste and neutral in nature, entering the liver, kidney, and spleen meridians. It has the effects of nourishing and strengthening the body, dispelling wind and killing parasites, tonifying deficiency and nourishing blood, and strengthening essence and kidney. It has therapeutic effects on physical weakness caused by long-term unhealed pulmonary tuberculosis, tuberculous fever, leukorrhea, rheumatism, bone pain, and body weakness.

2. Eel (Monopterus albus): Eel is sweet in taste and warm in nature, entering the liver, spleen, and kidney meridians. It has the effects of tonifying the middle and benefiting qi, nourishing blood and preventing prolapse, warming yang and benefiting the spleen, and strengthening essence. It is suitable for physical weakness, insufficient qi and blood, malnutrition, uterine prolapse, diabetes, cardiovascular and cerebrovascular diseases, hemorrhoid bleeding, kidney deficiency and waist pain, weakness of the limbs, rheumatic paralysis, and other conditions.

3. Nutritional value of eel

1. Eel is rich in vitamin A and vitamin E, with contents 60 times and 9 times those of ordinary fish, respectively. Among them, vitamin A is 100 times that of beef and more than 300 times that of pork. Rich vitamin A and vitamin E are greatly beneficial for preventing vision degeneration, protecting the liver, and restoring energy. Other vitamins such as vitamin B1 and vitamin B2 are also very rich.

2. Eel meat contains rich high-quality protein and various essential amino acids for the human body. The phospholipids it contains are indispensable nutrients for brain cells. In addition, eel also contains DHA and EPA, commonly known as “brain gold”, in higher amounts than other seafood and meats.

3. Eel also contains a large amount of calcium, and both its skin and meat are rich in collagen.

4. Eel contains a very rare protein called Xiheluoke protein, which has good effects in strengthening essence and kidney, and is a health food for young couples and middle-aged and elderly people.

4. Eel farming techniques

1. Pond repair and disinfection: After the Spring Festival, repair the pond and dry it in the sun. In mid-April, use 35 kg of quicklime per mu mixed with water and splash it over the whole pond (including the pond edges) for disinfection. In early May, add water to 15-20 cm, and use 20 jin of tea seed cake per mu to clear the pond, remove debris, and increase fertility.

2. Fingerling stocking: To extend the optimal growth period of eels, eel fry are kept in a greenhouse constant-temperature room equipped with a boiler at 28°C during the early stage. In early June, when the water temperature is constant above 24°C, they are put into earthen ponds. The stocking size is 60-100 fish/kg. During stocking, use potassium permanganate for disinfection, and divide by size into different ponds, with a stocking density of about 1800 fish per mu.

3. Water quality management: Doing a good job in water quality regulation is the key to achieving high yield and high efficiency in eel farming. First, change water frequently, adding and changing water 2-3 times a month, 15 cm each time, especially in the later stage of farming, when frequent water changes are needed and the water exchange volume should be increased. Second, turn on aeration frequently. Equip the pond with a waterwheel aerator and adjust the aeration time according to weather conditions. In the later stage of farming, especially in high-temperature seasons, the daily aeration time should not be less than 8 hours to increase dissolved oxygen and improve the pond water environment. Third, regularly use biological agents. In the later stage of farming, due to the large stock in the pond and more residual bait and excrement, water quality is prone to deterioration. We use 500 g/mu of EM stock solution 1-2 times a month, and appropriately use photosynthetic bacteria and Bacillus, etc.

4. Feed feeding: Adjust the feed formula according to different growth stages of eels. Feed protein should not be less than 45%, and fat content should be less than 8%. Depending on water temperature, weather, and feeding conditions/day, the feed amount accounts for 2-3% of fish body weight. Adjust the feeding amount once every 7-10 days, with 2 feedings per day. Before feeding, mix with a feed mixer and add an appropriate amount of soybean oil. Feed is placed on fixed feeding platforms to reduce feed loss and facilitate observation of eel feeding dynamics.

[Disease prevention and control]

During the farming period, sterilize and kill parasites once every 15 days, and regularly use biological agents and water quality improvers. In addition, use Chinese herbal medicines such as rhubarb, coptis, and garlic, crushed and mixed with feed, twice a month for feeding. This can effectively prevent and reduce the occurrence of diseases. In recent years, after adopting market measures, the survival rate at this farm has been above 90%.

[Partial harvest and restocking, and overwintering management]

Partial harvest and restocking is a yield-increasing technique in eel farming, mainly because it conforms to the growth pattern of eels. By July, 50% of eels reach market size (0.4 jin/fish), meeting export requirements. Harvest once every 1 month, and stop feeding for 1-2 days before partial harvest.

Overwintering management is the bottleneck of adult eel farming in our area. This farm ensured the smooth overwintering of eels through autumn fattening and increasing water depth. After October, as the water temperature gradually decreases, while ensuring feeding, increase the fat content in the feed until the water temperature drops to 10°C and feeding is stopped. During the overwintering period, keep the water level at about 2 m. When the water surface freezes, break the ice promptly to prevent freezing and ensure the survival rate.