What are the methods for identifying the quality of fish fry?

Buying high-quality fish fry is the key to improving the survival rate. The quality of the fry can be judged by indicators such as body color, activity, and sampling inspection.

Fry

Body color: high-quality fry have the same body color as a group, with clean bodies and no mud clinging to them; poor-quality fry vary in body color as a group, commonly known as mixed-color fry, and their bodies carry mud.

Activity: stir the water holding the fry into a whirlpool; most high-quality fry swim against the current at the edge of the whirlpool; most poor-quality fry are drawn into the whirlpool.

Sampling inspection: blow on the water surface; if they can move against the wind and current, and after the water is poured off they can struggle violently at the bottom of the basin, they are high-quality fry; poor-quality fry swim with the current, cannot struggle, and after the water is poured off, only their heads and tails can twist slightly.

Pond-out size: fish of the same pond and same species that are uniform in size are high-quality fry; those that vary in individual size are poor-quality fry.

Fingerlings

Body color: high-quality fingerlings have bright, glossy body surfaces; poor-quality fingerlings have dull, lusterless body surfaces, and some turn black or white.

Activity: high-quality fingerlings are lively, gather in groups, quickly sink when startled, and have strong feeding competitiveness; poor-quality fingerlings move slowly, do not form groups, roam at the water surface, and have weak feeding competitiveness.