CATDOLL : CATDOLL: What conditions are needed to keep pufferfish in an aquarium and how to feed them

What conditions are needed to raise pufferfish in a fish tank and how to feed them

Sufficient space: Pufferfish do not require much space, but their body length can reach between 20-30 cm when they grow up. If conditions permit, it is best to prepare a large fish tank for them. Clean water quality: When raising pufferfish in a fish tank, it is also necessary to ensure that the water quality they live in is clean and fresh, so that they can live normally. Stable temperature: If conditions permit, it is best to install a heating rod to keep the water temperature within a stable range.

1. What conditions are needed to raise pufferfish in a fish tank? 1. Sufficient space: Although pufferfish do not require much space, they grow larger when they grow up. The length of an adult is about 20-30 centimeters, so the breeder needs to prepare a larger fish tank for them to ensure that they have enough space to live.

2. Clean water quality: Pufferfish have high requirements for water quality. When breeding pufferfish in a fish tank, it is necessary to ensure that the water quality they live in is clean and fresh. If conditions permit, it is best to install a circulating filtration system to slow down the deterioration of water quality and keep the water quality in the fish tank clean.

3. Stable temperature: When breeding pufferfish in a fish tank, the water temperature in which they live should be kept constant. They like to grow in a warm environment, so it is best for breeders to install a heating rod for them and adjust the water temperature to about 25℃.

2. How to feed pufferfish in fish tanks 1. Types of feeding: Pufferfish do not have high requirements for food, but they like animal feed the most. When they are artificially raised, they can be fed with some small fish, shrimps, shellfish, snails, shrimps, etc., or some lean meat, animal offal, etc.

2. Feeding amount: When breeding pufferfish in a fish tank, the amount of food should not be too large. Because the space of the fish tank is not large, if they are fed too much, they will not be able to move well, which may cause indigestion. When breeding artificially, feed them until they are 70% full each time.

I want experts to give me some advice on the living habits, living environment, morphological characteristics, and movement patterns of pufferfish.

The body of a pufferfish is short and thick. It has small hair-like spines. The tough and thick skin of a pufferfish was once used to make helmets. The teeth of the upper and lower jaws of a pufferfish are connected together, like a sharp blade. This allows the pufferfish to easily bite the shell of hard corals. Most pufferfish are tropical marine fish, and only a few species live in fresh water. Once a pufferfish is threatened, it will swallow water or air to swell its body into a spiky ball, making it difficult for its natural enemies to bite it. The internal organs of many types of pufferfish contain a neurotoxin that can kill people. Someone has measured the toxicity of pufferfish toxin. Its toxicity is equivalent to 1,250 times that of highly toxic drugs, and only 0.48 mg is needed to kill a person. In fact, the muscles of pufferfish do not contain toxins. The most toxic parts of a pufferfish are the ovaries and liver, followed by the kidneys, blood, eyes, gills and skin. The toxicity of a pufferfish is also related to its reproductive cycle. Pufferfish carrying eggs in late spring and early summer are the most toxic. This toxin can cause nerve paralysis, vomiting, cold limbs, and then cardiac and respiratory arrest. There are reports of people dying from eating pufferfish both at home and abroad. Although tasting pufferfish is life-threatening, many greedy people still eat pufferfish at the risk of their lives because it tastes very delicious. The country in the world where pufferfish is most popular is Japan. There are pufferfish restaurants in major cities in Japan. Chefs must undergo strict professional training. During the graduation exam, chefs must eat the pufferfish they cooked. Therefore, some people who are not skilled enough dare not take the exam and run away. Pufferfish swim very slowly. This is because most fish usually have swimming muscles in the back half of their bodies. Pufferfish have to use their dorsal and caudal fins that swing left and right to paddle. Pufferfish teeth are very similar to those of porcupines. Pufferfish teeth are fused into a beak. The upper and lower osprey teeth are used to bite mollusks and corals. Pufferfish swallow the living parts of these creatures together with marine life such as crabs, worms and barnacles.

The poisonous component of puffer fish is tetrodotoxin, which is a neurotoxin. Ingestion of 0.5mg-3mg of tetrodotoxin can kill people. The liver, spleen, kidney, ovary, testicle, eyeball, skin and blood of puffer fish are all poisonous. The eggs, ovaries and liver are the most poisonous, followed by kidneys, blood, eyes and skin. The toxin is heat-resistant and will not be destroyed for 8 hours at 100℃, but will be destroyed for 1 hour at 120℃. Salting and sun exposure cannot destroy the toxin.

Every spring is the spawning season for puffer fish, and the fish is most toxic at this time. Therefore, spring is the peak season for puffer fish poisoning. my country's "Regulations on the Hygiene Management of Aquatic Products" clearly stipulates: "Puffer fish are highly toxic and must not be put on the market. Captured poisonous fish, such as puffer fish, should be picked out and packed in boxes and stored in a special and fixed place." Therefore, it is better not to eat puffer fish. Only a few people risk their lives to eat puffer fish, but most people are poisoned by accidentally eating puffer fish because they don't know what puffer fish is.

■How to recognize and identify puffer fish?

To prevent puffer fish poisoning, we must first recognize that puffer fish are poisonous and be able to identify their shape to prevent poisoning from accidental ingestion. Puffer fish are long and round, with a relatively square and flat head. Some have beautiful stripes; some have no stripes, but are a black fish. There are also descriptions of puffer fish as having a diamond-shaped appearance, with sunken eyes that half expose the eyeballs, and two teeth on each upper and lower teeth that resemble human teeth. The gills are small and not obvious, the belly is yellow-white, there are small white spines on the back and abdomen, the fish body is smooth and scaleless, and is black and yellow.

■What are the symptoms of puffer fish poisoning?

Puffer fish poisoning is mainly characterized by neurological symptoms. The incubation period is very short, ranging from 10-30 minutes to 3-6 hours. The onset is rapid and fierce. At first, the fingers, lips, and tongue tip will feel numb or tingling, followed by nausea, vomiting, abdominal pain, diarrhea, numbness and weakness in the limbs, body swaying, and difficulty walking. In severe cases, the whole body will be paralyzed, there will be language barriers, breathing difficulties, decreased blood pressure, and coma. Those with severe poisoning will eventually die of respiratory failure. If rescue is not timely, death can occur within 10 minutes after poisoning at the fastest, and 4-6 hours at the latest. Reports show that the mortality rate of puffer fish poisoning in Japan is 61.5%.

■What should you do if you accidentally get poisoned by eating puffer fish?

There is no specific antidote for puffer fish poisoning. After poisoning occurs, the patient should be sent to the hospital for emergency treatment immediately to expel the poison as soon as possible and receive symptomatic treatment. The most effective way to prevent poisoning is for the management department to conduct strict inspections and prohibit the retail of puffer fish. If found, the puffer fish should be properly handled in a centralized manner.

Puffer fish that need to be processed for food due to special circumstances should be processed centrally in places with conditions. Before processing, the poisonous parts such as the internal organs, skin, and head must be removed, the muscles must be rinsed repeatedly, the blood stains must be washed off, and 2% sodium bicarbonate must be added for treatment for 24 hours. It can only be sold after inspection and identification. The processing waste should be destroyed.

Of course, in order to prevent accidents, people should not take chances and eat puffer fish just for the sake of temporary enjoyment of the taste.

Of course, if puffer fish is steamed for a long time when cooking, the toxicity can be eliminated.

The body of a pufferfish is short and thick. It has small hair-like spines. The tough and thick skin of a pufferfish was once used to make helmets. The teeth of the upper and lower jaws of a pufferfish are connected together, like a sharp blade. This allows the pufferfish to easily bite the shell of hard corals. Most pufferfish are tropical marine fish, and only a few species live in fresh water. Once a pufferfish is threatened, it will swallow water or air to swell its body into a spiky ball, making it difficult for its natural enemies to bite it. The internal organs of many types of pufferfish contain a neurotoxin that can kill people. Someone has measured the toxicity of pufferfish toxin. Its toxicity is equivalent to 1,250 times that of highly toxic drugs, and only 0.48 mg is needed to kill a person. In fact, the muscles of pufferfish do not contain toxins. The most toxic parts of a pufferfish are the ovaries and liver, followed by the kidneys, blood, eyes, gills and skin. The toxicity of a pufferfish is also related to its reproductive cycle. Pufferfish carrying eggs in late spring and early summer are the most toxic. This toxin can cause nerve paralysis, vomiting, cold limbs, and then heart and breathing stop. There are reports of people dying from eating pufferfish both at home and abroad. Although tasting pufferfish is life-threatening, many greedy people still eat pufferfish at the risk of their lives because it tastes very delicious. The most popular country in the world for eating pufferfish is Japan. There are pufferfish restaurants in major cities in Japan. Chefs must undergo strict professional training. During the graduation exam, chefs have to eat the pufferfish they cooked. Therefore, some people who are not skilled enough dare not take the exam and run away. Pufferfish swim very slowly. This is because most fish usually have swimming muscles in the back half of their bodies. Pufferfish have to use their dorsal and tail fins that swing left and right to paddle. Pufferfish teeth are very similar to those of porcupines. Pufferfish teeth are fused into a beak. The upper and lower osprey teeth are used to bite mollusks and corals. Pufferfish swallow the living parts of these creatures together with marine life such as crabs, worms and barnacles. The poisonous component of puffer fish is tetrodotoxin, which is a neurotoxin. If a person ingests 0.5mg-3mg of tetrodotoxin, it can be fatal. The liver, spleen, kidney, ovary, testicle, eyeball, skin and blood of puffer fish are all poisonous. The eggs, ovaries and liver are the most poisonous, followed by kidneys, blood, eyes and skin. The toxin is heat-resistant. It will not be destroyed for 8 hours at 100℃, but it will be destroyed for 1 hour at 120℃. Salting and sun exposure cannot destroy the toxin. Every spring is the spawning season of puffer fish. At this time, the fish is most toxic, so spring is the season with a high incidence of puffer fish poisoning. my country's "Regulations on the Hygiene Management of Aquatic Products" clearly stipulates: "Puffer fish is highly toxic and shall not be allowed to enter the market. Captured poisonous fish, such as puffer fish, should be picked out and packed in boxes and stored in a special fixed place." Therefore, it is better not to eat puffer fish. Only a few people risk their lives to eat puffer fish, but most people are poisoned by accidentally eating puffer fish because they do not know puffer fish. ■How to recognize and identify puffer fish? To prevent puffer fish poisoning, we must first recognize that puffer fish are poisonous and be able to identify their shape to prevent poisoning by accidental ingestion. Puffer fish are long and round, with a relatively square and flat head. Some have beautiful stripes; some have no stripes, but are a piece of black fish. There are also descriptions of puffer fish as diamond-shaped, with sunken eyes that half expose the eyeballs, and two teeth on each upper and lower teeth that resemble human teeth. The gills are small and not obvious, the belly is yellow-white, there are small white thorns on the back and abdomen, the fish body is smooth and scaleless, and is black and yellow. ■What are the symptoms of puffer fish poisoning? Puffer fish poisoning is mainly characterized by neurological symptoms. The incubation period is very short, as short as 10-30 minutes, and as long as 3-6 hours. The onset is rapid and fierce. At first, the fingers, lips, and tongue tips feel numb or tingling, followed by nausea, vomiting, abdominal pain, diarrhea, numbness and weakness of the limbs, body swaying, difficulty walking, and severe cases of paralysis of the whole body, speech disorders, breathing difficulties, decreased blood pressure, coma, and severe poisoning eventually died of respiratory failure. If rescue is not timely, the fastest death after poisoning is within 10 minutes, and the latest death is 4-6 hours. A report shows that the mortality rate of puffer fish poisoning in Japan is 61.5%. ■ What should I do if I accidentally eat puffer fish? There is no specific antidote for puffer fish poisoning. After poisoning occurs, the patient should be sent to the hospital for rescue immediately, the poison should be discharged as soon as possible, and symptomatic treatment should be given. The most effective way to prevent poisoning is for the management department to conduct strict inspections and prohibit the retail of puffer fish. If found, the puffer fish should be properly handled in a centralized manner. Puffer fish that need to be processed and eaten due to special circumstances should be processed in places with conditions. Before processing, the poisonous parts such as viscera, skin, and head must be removed, the muscles must be repeatedly rinsed, the blood stains must be washed, and 2% sodium bicarbonate must be added for 24 hours. It can only be sold after inspection and identification. The processing waste should be destroyed. Of course, in order to prevent accidents, people should not take chances and eat puffer fish for the sake of greedy taste enjoyment. Of course, if the puffer fish can be steamed for a long time during cooking, the toxicity can also be ineffective.