What varieties of fish fry are there, and how do you select high-quality fish fry?

Fish fry, also called "fish flowers", refers to young fish shortly after hatching, generally 6-9 mm in body length. Currently on the market there are artificially bred fish fry and natural fish fry from rivers. Fish are a common aquatic product on the market, with large market demand, many farmers engaged in aquaculture, and considerable returns. And when it comes to farming fish, the most important thing is choosing the fish fry. So what varieties of fish fry are there? How do you select high-quality fish fry? Let's take a look together below.

1. What varieties of fish fry are there?

1. Mandarin fish fry

Mandarin fish is also called osmanthus fish, or gui fish. It is fierce by nature, preys on other small fish, and likes to gather in groups. Its flesh is excellent, making it a prized variety. Mandarin fish in the third lunar month is the most delicious, as a poem says, "peach blossom waters make mandarin fish fat."

2. Grass carp fry

Grass carp is also called huan fish, grass root, or hunzi. It is herbivorous and grows quickly, ranking first among the four major Chinese carps (grass carp, black carp, silver carp, bighead carp). Because it can effectively remove weeds from the water, it is called a "pioneer," and since ancient times in China there have been examples of using grass carp to clear weeds and open wasteland.

3. Bream fry

Bream is also called Liao River bream. It is a fish unique to China, mainly distributed in the lakes along both banks of the Yangtze River. There are also small distributions in Russia and Korea. Wuchang bream (Wuchang fish) is also a type of bream. Besides being used for food, it also has medicinal value for tonifying deficiency, dispelling wind, and strengthening the stomach.

4. Silver carp fry

Silver carp is also called white silver carp, jumping silver carp, silver carp fry, or bamboo leaf silver carp. Its body color is on the white side, and its appearance is very similar to the bighead carp. It is impatient by nature and likes to jump, mainly filter-feeding on diatoms, green algae, and other food. The bighead carp, by contrast, is gentle by nature, moves slowly, and does not like to jump.

5. Crucian carp fry

Crucian carp is also called crucian melon seed, moon crucian, earth crucian, or fu fish. It originated in China and has been introduced for farming around the world. Compared with the four major Chinese carps, crucian carp has a smaller body shape. Goldfish are an ornamental fish artificially selected and bred from crucian carp.

6. Common carp fry

Common carp has always been a widely known freshwater fish, yet it is not among the four major Chinese carps. The reason is that in the Tang Dynasty the imperial family surname was Li, and the farming, fishing, and sale of common carp were all banned by the state. Fishermen could only farm other varieties, which excluded the common carp, so familiar to us, from the four major Chinese carps.

8. Catfish fry

Catfish is also called pond catfish, or earth catfish. It likes to gather in groups and is very greedy, mainly feeding on insects and small miscellaneous fish. Because it likes to eat blood (from slaughtered pigs' blood flowing into ponds) and feces, and can live in filthy environments, it is considered relatively dirty and may carry parasites.

9. Short-snouted fathead tetra fry

Short-snouted fathead tetra is also called freshwater white pomfret, two-toothed giant tetra, or piranha. It originated in the Amazon River, was introduced to Taiwan, China in 1982, and introduced to China in 1985. It is widely farmed for its omnivorous diet, fast growth, large individual size, thick flesh with few bones, and delicious taste.

10. Tilapia fry

Tilapia is also called African crucian carp, non-crucian, southern crucian, or Wu Guo fish. It originated in Africa and other places and was introduced to China in 1978. It is a euryhaline fish that can survive in both seawater and freshwater, tolerate low-oxygen environments, has excellent adaptability, and has strong reproductive capacity.

2. How do you select high-quality fish fry?

1. Body color

High-quality fish fry have the same pigmentation across the group, no white dead fry, clean bodies, and a slightly yellowish tint; poor-quality fish fry have inconsistent pigmentation across the group, appearing as "variegated fry," with white dead fry, bodies dragging mud, and a blackish-gray body color.

2. Swimming behavior

For high-quality fish fry, in a container, when the water is stirred to create a whirlpool, the fry swim against the current at the edge of the whirlpool; for poor-quality fish fry, most of the fry are drawn into the whirlpool.

3. Sampling inspection

For high-quality fish fry, in a white porcelain dish, when you blow on the water surface, the fry swim against the current, and after the water is poured off, the fry struggle violently at the bottom of the basin, with their heads bent into a circular shape; for poor-quality fish fry, in a white porcelain dish, when you blow on the water surface, the fry swim with the current, and after the water is poured off, the fry struggle weakly at the bottom of the basin, with their heads only able to twist.

The above is an introduction to fish fry. Fish fry are rather delicate, and many farmers also need to transport the fish fry after purchasing them. During the transport of fish fry, it is also very easy to cause the death of the fry. After the fish fry arrive at the destination, they should be put into the pond in a timely manner. The pond-release operation should be careful to prevent excessive or severe injury to the fish, and note that the water temperature difference should not be too large (within 5°C).

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