CATDOLL : CATDOLL: What is the essential difference between white pomfret and black pomfret?

What is the essential difference between white pomfret and black pomfret?

1. Different Aliases

Silver pomfret: scientific name is Carcharodon carpio, also known as freshwater silver pomfret.

Black pomfret: commonly known as black pomfret, iron plate pomfret, and black-scaled pomfret.

2. Differences in the divisional regions

Silver Pomfret: Native to the Amazon River in South America, it is a tropical and subtropical fish.

Black Pomfret: Distributed along the northern coast of the Indian Ocean to North Korea, Japan and the coast of China, it is a tropical and subtropical pelagic fish. It usually lives in clear water areas.

3. Different appearance

White Pomfret:

The body is approximately triangular, very flattened laterally. The dorsal margin is shallow with a curved bulge; the ventral margin is deeply curved, sharp and thin like a knife. The mouth is small and anterior, almost vertical. The body is covered with tiny scales, which are not easy to detect. The lateral line is incomplete and has two branches. The base of the dorsal fin is longer than the dorsal fin, and most of the fin rays are buried under the skin, with only the end exposed. The pelvic fin rays are slender. The caudal fin is forked.

Black Pomfret:

The body is oval, high and laterally flattened, and can reach more than 40 cm in length. The dorsal and ventral margins are very convex, the head is small, the snout is short, the mouth is small, the teeth on both jaws are sharp and pointed, and the gill rakers are thick and short. The body is covered with small round scales, which are dark brown. The lateral line is obvious and slightly arc-shaped, and the lateral line scales at the caudal peduncle are larger, forming a raised ridge.

The differences between white pomfret and black pomfret are: different geographical distribution, different morphological characteristics, and different species.

1. Different geographical distribution

1. White Pomfret: White Pomfret is distributed in the Indian Ocean and the Pacific Ocean. In my country, it is only produced in the South China Sea, especially in the coastal areas of Guangdong.

2. Black Pomfret: Black Pomfret is distributed in the Indian and Western Pacific region, including East Africa, the Red Sea, the Persian Gulf, Madagascar, the Maldives, Sri Lanka, India, the Ansui-Kedaman Sea, Japan, the coast of China, Taiwan, the Philippines, Vietnam, Thailand, Malaysia, Indonesia, Australia, the Mariana Islands, the Marshall Islands, Palau, New Guinea, Nauru, and the coast of Micronesia.

2. Different morphological characteristics

1. White Pomfret: The body of white pomfret is nearly round, flat and high laterally; the dorsal margin is raised. The snout is short and blunt. The orbital interval is wide. The mouth is small and the mouth fissure is horizontal; the upper and lower jaws are about the same length; the maxilla reaches below the front edge of the eye; the upper and lower jaws have fine and sharp brush-like teeth arranged in a band; the hoe and palatine bones are toothless.

2. Black Pomfret: The anal fin of the black pomfret is slightly similar to the second dorsal fin; the pectoral fin is sickle-shaped, located on the chest, and disappears as it grows. The body length can be up to 55 cm.

3. Different species

1. White pomfret: White pomfret is a species of white pomfret belonging to the genus Pomfret, family Pomfretidae, order Perciformes, class Osteichthyes.

2. Black Pomfret: Black Pomfret is a species of the genus Pomfret of the family Perciformes of the class Osteichthyes.

References Sources:

Baidu Encyclopedia - White Pomfret

Baidu Encyclopedia - Wu

1. Different appearances. White pomfret is an economic fish with fine scales on its body, but the scales are easy to fall off, leaving only silvery white fat. The meat is tender and delicious, suitable for steaming, frying, grilling or deep-frying. Black pomfret generally lives in clear waters. The body is oval, high and flattened, and the body length can reach more than 40 cm. The back and abdomen are very protruding, the head is small, the snout is short, the mouth is small, the teeth on both jaws are thin and sharp, and the gill rakers are thick and short.

2. Different habitats. White pomfret generally inhabits a depth of about 10-30 meters. Its body is nearly reed-shaped and round, with flat and high sides. White pomfret also has thick meat with few thorns and tender meat. It has high nutritional value and medicinal and health value. It is mainly produced in the South China Sea. White pomfret is more farmed and cheaper. Black pomfret is covered with small round scales and is dark brown. The lateral line is obviously slightly curved, and the lateral line scales at the tail peduncle are larger, forming a raised ridge.

3. The meat quality is different. White pomfret is the best. Black pomfret is not as delicious as white pomfret and is cheaper. When buying fresh pomfret, it is best to choose those with flat body, elastic meat, silvery white surface, bright red gills and intact scales. If the gills of pomfret are dark red, it means that the fish has been stored for a long time and should not be purchased.

Additional information:

When buying frozen pomfret, observe the pomfret after thawing. If the muscle elasticity is poor and it smells bad, it has gone bad. Frozen fish that has been stored for too long will have brown spots on the head and a yellow belly, indicating that it has gone bad. The general price of pomfret is 20 yuan per catty, and one catty is about one catty.

The price of pomfret is not determined by the size of the fish, but whether it is caught in the sea or farmed. The finished product of farmed pomfret is generally between 1-2 jin, which maximizes the benefits. It is not cost-effective if it is too big or too small. For sea-caught ones, it depends on luck. But now if you want to catch a pomfret weighing more than 1 jin in the sea, the fishermen will keep it for themselves or give it to the hotel. It is almost impossible to buy it on the market.

Reference source: Baidu Encyclopedia - Pomfret

the difference:

White pomfret has fine scales on its body, but the scales are easy to fall off, leaving only silvery white fat. The meat is tender and fresh, suitable for steaming, frying, grilling or deep-frying. Melon seed pomfret has a light gray-blue body, a silvery-white outer cover, and faint black spots on the gill cover. Black pomfret has a dark body with a muddy gray color. In terms of meat quality, white pomfret has the best skin, followed by melon seed pomfret, and black pomfret tastes far inferior to white pomfret, and is also cheaper. When buying fresh pomfret, it is best to choose one with a flat body, elastic meat, a silvery-white luster on the surface, bright red gills, and intact scales. If the gills of pomfret are dark red, it means that the fish has been stored for a long time and should not be purchased. When buying frozen pomfret, observe the pomfret after thawing. If the meat is not elastic and smells bad, it is spoiled. Frozen fish that has been stored for too long have brown spots on the head and yellow belly, indicating that it has spoiled.

How to plant Bletilla striata in a greenhouse

Planting and management of Bletilla striata

Planting techniques

Propagation is done by tuber propagation. Seed selection and seed storage: When harvesting in September-October, select tubers with old stalks and tender buds of the current year for seed planting. In the south, it is better to plant as soon as it is dug; in the north, the seeds should be stored until planting in the next spring. Storage method: After digging up the tubers of Bletilla striata, place them in a ventilated and dry place to dry for several days. Then, mix 1 seed stem with 2-3 times of clean and slightly dry fine river sand and store it in a ventilated, cool and dry corner of the house. A few seed stems can be mixed with fine sand and stored in a wooden box. Do not cover the top of the box, and pay attention to regular inspections. If mold is found, deal with it in time.

1. Site selection and land preparation Choose a deep, fertile, loose, well-drained, humus-rich sandy loam and a moist plot for planting. After the previous crop is harvested, plow the soil more than 20 cm deep and apply 1500-2000 kg of decomposed manure or compost per mu as base fertilizer. Before planting, plow the soil shallowly once, then harrow and level it to make a 1.3-meter-wide high ridge for planting.

2. Planting: In the south of the Yangtze River, it is usually planted in September or October; in the northwest, it is suitable for spring planting in March or April. For autumn planting, select tubers with tender buds of the current year and cut them into small pieces, each piece should have 1-2 buds. Then, dig holes with a depth of 10-13 cm according to the row spacing of 33 cm and the plant spacing of 23-25 ​​cm, flatten the bottom of the hole, and plant 3 seed stems in each hole. When planting, place the buds in a triangle shape and lay them flat at the bottom of the hole. After planting, cover with fine fertilizer or fire soil ash, water once with thin human and animal manure water, and cover the soil to make it level with the surface of the ridge.

Field management

1. Intertillage and weeding Generally, weeding should be done 4 times a year. The first time is in April after the seedlings have grown. The second time is in June when the plants are growing vigorously. Since weeds grow fast and the seedlings of Bletilla striata are short, weeds should be removed in time to avoid weeding. The third time is in August-September. The fourth time is combined with harvesting intercrops to loosen the bed surface and remove weeds. Each intertillage should be shallow to avoid damaging the roots.

2. Topdressing Bletilla striata likes fertilizer. During the growth period, apply thin human and animal manure once every half a month, 1500-2000 kg per mu. In August and September, apply slightly concentrated liquid fertilizer, or apply superphosphate mixed with compost, spread on the ridge surface, combine with the third inter-row cultivation and weeding, cover with soil and press into the ridge.

3. Drainage and irrigation Bletilla striata likes shade and humidity, so the cultivation land should be kept moist at all times and watered in time in case of drought. Water once in the morning and evening from July to September. Bletilla striata is afraid of waterlogging, so in the rainy season or after every heavy rain, the ditch should be dredged in time to remove excess water to avoid root rot.

4. Intercropping Bletilla striata grows slowly and requires a long cultivation period. In the first two years, short-term crops such as green vegetables and radishes can be planted between the rows to make full use of the land and increase income.

Harvesting and processing

1. Harvest Bletilla striata is harvested in October of the fourth year after planting when the stems and leaves turn yellow and wither. At this time, the underground tubers have grown into 8-12 pieces, which are quite crowded. If harvested too late, they will grow poorly. When digging, first remove the residual stems and leaves on the ground, then use a two-toothed rake to carefully dig out the tubers, shake off the soil, and transport them back for processing.

2. Processing: Pick the tubers individually without removing the fibrous roots. Select the tubers with old stems for planting. Then, cut off the stems, put them in a basket, soak them in clean water for 1 hour, step on them to remove the rough skin, wash off the soil and boil them in boiling water for 5-10 minutes. When there is no white core in the tuber, take them out and dry them in the sun. If it is rainy, they can be dried on a kang. After 5-6 hours of drying, when the skin is dry and hard, fumigate with sulfur for 12 hours. For every 100 kg of fresh tubers, use 0.2 kg of sulfur. After fumigating the core, take them out and kang until they are completely dry. After sulfur fumigation, the white hyacinth will not be moldy, will not be eaten by insects, and will be white and transparent. Then, put them in a basket and hit them back and forth to remove the rough skin and fibrous roots, and sieve out the ash residue.