CATDOLL : CATDOLL: How to raise squid?

How to raise squid???

First, you need to buy all the equipment

1. Round aquariums (or pools) are suitable for raising swimming species. This type of aquarium is not only conducive to the uniform flow of seawater and the uniform distribution of food, but also can reduce the damage to the fins of squids, cuttlefish and squids, and prolong their life span. In general, large water bodies are suitable for raising active swimming species, while less active octopuses and squids can be raised in small water bodies.

2. The vast majority of cephalopods are stenohaline and halohaline, and the salinity of seawater for raising adults should not be lower than 27-28.

3. The water temperature should be adjusted appropriately according to the actual water temperature of the sea area where the breeding objects live.

4. The pH value of seawater in the tank is generally between 7.7 and 8.2.

5. The dissolved oxygen content of seawater in the tank should generally be between 4 ml/L and 5 ml/L.

6. Fine gravel and seaweed should be laid on the bottom of the breeding box for squid and squid. Rockery should also be placed in the breeding box for octopus to make it as close to their natural living environment as possible. At the same time, some starfish and petrels can also be raised to remove bait debris and keep the water clean.

7. In terms of biology, healthy and uninjured individuals should be selected for breeding, and those caught with fishing gear are the best. Individuals born in the current year should be selected for breeding, as they have strong vitality and a long life span. At the same time, they should be fed with suitable bait, twice a day, and each time they should be fed enough.

Feeding and types

3. The longest number of days that squid can be kept in an aquarium during its juvenile period is 60 days. The baits fed include mysid shrimp, brine shrimp, flagella shrimp, lean shrimp, sardines, silverside fish, etc.

4. The longest number of days from juvenile to adult of Opalescent Squid in an aquarium is 233 days. The food for newly hatched juveniles is copepods, Artemia, swimming cells of algae and diatoms, etc.; the food for juveniles is mysid shrimp, postlarvae of shrimp, small long-armed shrimp, mullet, mosquito fish, etc.; the food for adults is krill, mysid shrimp, fish, polychaetes, etc.

5. The longest number of days for raising juveniles of the squid in an aquarium is 40 days, and the longest number of days for raising adults is 71 days. Juveniles are fed with copepods, rotifers, etc., while adults are fed with fish, shrimps, etc.

6. The longest number of days that a squid can be kept in an aquarium is 67 days. The food it is fed is sardine fillets, tuna fillets and live crucian carp.

7. After the eggs of squid are hatched, they go through the juvenile and juvenile stages until they become adults. The longest breeding period can be up to 2 years. The bait for the juveniles is mysid shrimp, amphipods, artemia, small long-armed shrimp, fleas, crayfish, small brown shrimp, and hook shrimp; the bait for the adults is brown shrimp, long-armed shrimp, mantis shrimp, crabs, sand mullet, mullet, and silverside fish. When the squid is hungry, it often floats to the surface, and after eating, it descends to the middle or lower layer.

8. Golden squid can be kept in an aquarium for up to 4 months after hatching. The longest period for breeding parents in spring is also 4 months. The bait for larvae is mysid shrimp, lean shrimp, etc.; the bait for adults is small fish such as bluefish. Both live bait and dead bait can be fed, but live bait grows faster, while dead bait grows slower.

Finally, of course, the owner must have enough patience, love and time to communicate with the squid and deepen their relationship.

From %E5%AE%A0%E7%89%A9%E7%AB%A0%E9%B1%BC&flux=1&tid=2330849023&pic_id=6471ff33c895d143e02b836872f082025baf0775&pn=1&fp=2&see_lz=1, you can go to the Pet Octopus Bar to have a look:

Theoretically, yes, because there is a classic experiment in biology which is the stimulus response experiment of squid. I am not sure about the specific requirements for raising it, but based on the experience with other animals, I feel that the first is pressure. It is necessary to maintain a higher water pressure. The second is the salt content of the water. It should be basically consistent with seawater, otherwise the squid's cells will swell and die. Then there is food, which is the most difficult to solve. I advise the OP to give up. It is not ornamental at all and is quite disgusting. . . . . .

And...if you think it's good, give it some points...

This kind of thing dies as soon as it comes out of the water. Have you ever seen live squids being sold in the market?

I also want to ask you

Dried cuttlefish soaked in cold water or boiling water

Tips for soaking dried cuttlefish:

When soaking 200 grams of dried cuttlefish, add 20 grams of salt to warm water to speed up the softening process, and it will be ready in less than an hour. Because there is salt in the dried seafood, it creates a pressure difference with the salt water, which can speed up the soaking of the dried seafood.

Tips:

Dried cuttlefish is a dried product made from the marine mollusk cuttlefish. Dried cuttlefish contains protein, fat, inorganic salts and carbohydrates, and is suitable for stewing or roasting. Its inner shell "cuttlefish bone" is a traditional Chinese medicinal material that is beneficial for nourishing the stomach and promoting ventilation, and can also be used as a food ingredient.

Tips for choosing dried cuttlefish:

The best quality dried cuttlefish are those that are complete, bright and clean, persimmon red or brown red, translucent, flat and thick, dry and tough, fresh and fragrant, and salt-free; the inferior quality ones are those that are basically complete, have black spots in some parts, are pink and white on the surface, have dark red backs, and have poor freshness. So how do you identify real and fake dried cuttlefish?

1. When buying fresh cuttlefish, the way to judge whether it is fresh is: press the membrane on the fish body. The membrane of fresh fish is firm and elastic. You can also pull the fish head. The head of fresh fish is tightly connected to the body and is not easy to break.

2. When choosing dried cuttlefish, you should first judge its softness and hardness. Good quality dried cuttlefish is soft, not hard, has a complete and solid shape, and has thick meat;

If it feels very dry and hard, it is usually stored for a long time and has no taste. Second, look at the color. High-quality dried fish is slightly red and has no mold spots. Tender squid is light yellow, transparent and thin. Old squid is purple and large. It should be noted that many pure white dried fish on the market are bleached with bleach, or although they are not white, the color does not look natural. This is a reprocessing by the manufacturer for preservation or to maintain softness, which will threaten human health and should be purchased with caution.

When choosing dried cuttlefish, first you need to judge its hardness. Good quality dried cuttlefish is soft, not hard, complete and solid, with thick meat. Dried cuttlefish that feels very dry and hard by hand are usually stored for a long time and have no taste. Second, look at the color. High-quality dried cuttlefish is slightly red and has no mold spots. Tender cuttlefish is light yellow, transparent and thin. Old cuttlefish is purple-red and large.

1. Soak the dried cuttlefish in cold water for about 3 hours until it becomes soft.

2. After soaking the dried cuttlefish, prepare the alkali solution. Use 500 grams of soda ash (sodium carbonate) and 150 grams of quicklime (preferably good quality block ash), place them in a pottery, add 3-4 kilograms of boiling water, and stir vigorously to fully dissolve the alkali and lime.

3. Add 3-4 kg of cold water, wait for it to cool and settle, remove the sediment, take out the softened dried cuttlefish from the clean water, and immerse it in the prepared alkali solution.

Notice:

1. The concentration of alkaline water should be determined according to the size of the dried cuttlefish and the temperature. If the dried cuttlefish is large and the temperature is low, the alkaline water should be concentrated. If the dried cuttlefish is small and the temperature is high, the alkaline water should be diluted.

2. Dried cuttlefish can swell after soaking in alkaline water for about 3 hours. The time should be controlled according to the swelling of the cuttlefish. If the color is even and fresh, it means that it has fully swelled and should be taken out immediately. If it has not swelled well, it can be soaked for a while longer, but the soaking time should not be too long, otherwise the cuttlefish will be corroded by the alkali, the skin and meat will be broken, and the quality will be affected.

3. After it is well soaked, immediately soak it repeatedly in clean water to remove all the alkali that has entered the fish body. The fish body will swell and take on a bright flesh-red color. It will feel firm and elastic when touched by hand, and can be placed in clean water for later use.

If you have enough time, it is better to soak the dried cuttlefish in cold water. If you are in a hurry, use warm water, but do not use boiling water.

1. Soak your hair in cold water

When taking the dried cuttlefish out of the refrigerator, cut it into large pieces first and add cold water to soak naturally for about 4 hours or even longer. The advantage of soaking in cold water is that the dried cuttlefish retains its original flavor after soaking and prevents the loss of nutrients; the disadvantage is that the soaking time is too long.

2. Soak your hair in hot water

The biggest advantage of soaking in hot water is that it soaks quickly and in a short time, only half an hour is needed. The disadvantage is that soaking in hot water will dry the cuttlefish and cause it to lose a small amount of nutrients, thus affecting the taste.

No matter which method you use to soak the fish, you should fry the dried fish in small pieces to shorten the soaking time.

When choosing dried cuttlefish, you can use the method of looking, smelling and touching. First, look at the color. The color is not black or white, but slightly reddish. Second, smell the taste. The taste of dried cuttlefish is slightly fishy, ​​fragrant and has no peculiar smell. Third, touch the dried cuttlefish. High-quality dried cuttlefish is not too hard and has a smooth surface.