How to Identify the Quality of Fish Fry? An Introduction to Practical Methods

Many @#@233@#@ farmers have accumulated a wealth of experience in practice, among which the methods for identifying the quality of fish fry are both simple and practical, and are worth learning by farmers everywhere. The first is to directly observe and assess the fish's body condition with the naked eye. Superior fish fry: fry of the same age and same species are uniform in size, with small heads and thick backs, bright body color, moist and glossy skin, and no parasites. They swim actively, gather in schools, have a strong ability to swim against the current, and react quickly when startled; whereas inferior fish fry are uneven in size, with large heads and narrow backs, thin tail stalks, dull body color, and injured body surfaces or parasites. They swim slowly, scatter apart, have a weak ability to swim against the current, often stay at the water's surface, and react slowly when startled. The second is to identify quality by how well the fish fry resist water flow. Take a plastic basin, fill it one-third full with water, put in an appropriate amount of fish fry, then stir the fish and water with your hand to create a swirling circular flow in the basin; those that sink to the bottom and can swim against the current are high-quality fish fry, otherwise they are low-quality fish fry.