CATDOLL : CATDOLL: How long does it usually take to breed mandarin fish?

How long does it usually take to breed mandarin fish?

Generally, it takes 3 to 4 years for mandarin fish to grow up and be sold for food.

Mandarin fish, also known as Guiyu and Jihua fish, belongs to the order Perciformes and the genus Siniperca. It is widely distributed and breeds in major rivers and freshwater lakes. Mandarin fish has tender meat, few bones, delicious taste and rich nutrition. It is a delicacy on banquets and is favored by consumers. Not only can a small amount of mandarin fish be mixed in ponds to remove wild fish, but it can also be raised in special ponds. It is one of the popular species in freshwater aquaculture.

Mandarin fish is a typical carnivorous fish. When artificially fed, it can be fed dead fish, dead shrimp, etc. Male fish mature at the age of three, and female fish mature at the age of four. Its growth rate is relatively fast, reaching 50-100 grams in the first year, about 0.5 kilograms in the second year, and 1-1.5 kilograms in the third year.

Yes, mandarin fish can be fed pellet feed in artificial breeding.

Mandarin fish, also known as Guiyu and Jihua fish, belongs to the order Perciformes and the genus Siniperca. It is widely distributed and breeds in major rivers and freshwater lakes. Mandarin fish has tender meat, few bones, delicious taste and rich nutrition. It is a delicacy on banquets and is favored by consumers. Not only can a small amount of mandarin fish be mixed in ponds to remove wild fish, but it can also be raised in special ponds. It is one of the popular species in freshwater aquaculture.

1. Living habits

Mandarin fish is a typical carnivorous fish. When artificially fed, it can be fed dead fish, dead shrimp, etc. Male fish mature at the age of three, and female fish mature at the age of four. Its growth rate is relatively fast, reaching 50-100 grams in the first year, about 0.5 kilograms in the second year, and 1-1.5 kilograms in the third year.

2. Pond conditions

The pond for breeding adult mandarin fish should be 3 to 8 mu in area, with a water depth of more than 1.5 meters, and about 2.5 meters in summer. The bottom should preferably be sandy loam with less humus, sufficient water source, fresh water quality, and preferably flowing water. The dissolved oxygen content of the pond water should be more than 5 mg/L, the pH value should be 7 to 8, and the transparency should be more than 30 cm.

3. Bait fish cultivation

The area for bait fish breeding is 3 to 4 times that of the mandarin fish pond. Considering the palatability and economics of mandarin fish, bait fish are generally selected from silver carp, crucian carp and other species, and the stocking density is 300,000 to 500,000 fry per mu. After the fry are released, they do not need to be fed immediately. When the number of zooplankton decreases and the fry are foraging around the pond, they can be fed with soy milk or other feed. In the early stage of breeding, feed is added when it is eaten up, and in the later stage, the size of bait fish should be controlled, and the length of bait fish should be controlled between 1/2 and 1/3 of the body length of mandarin fish.

Generally, when stocking 8 to 10 cm long mandarin fish, the size of bait fish should be controlled at 3 to 4 cm.

4. Stocking of Mandarin Fish

When raising mandarin fish alone, 800 to 1,000 mandarin fish of 8 to 10 cm in size can be placed per mu. Some fast-breeding fish can also be mixed in the mandarin fish pond as live feed. Generally, 200 to 400 pairs of tilapia broodstock or 60 two-winter crucian carp are placed per mu. Use a sparse net to divide the fish pond into two halves, and raise mandarin fish on one side.

Fish are raised while other fish are raised, so that the young fish can pass through the sparse net and become food for the mandarin fish. At the same time, the activities of the mandarin fish do not hinder the quiet reproduction of other fish.

5. Feeding and Management

1. Feeding: Feed fish at intervals. In the early and late stages of breeding, feed once every 7 to 10 days, and in the middle stage, feed once every 5 days or so. The ratio of mandarin fish to bait fish should be maintained at 1:5 to 10. Too few bait fish will affect the feeding and growth of mandarin fish, while too many bait fish will easily cause lack of oxygen and floating, which is not good for the growth of mandarin fish.

2. Water quality management:

It is necessary to frequently add new water, especially from June to September, add new water every 5 to 7 days, 15 to 20 cm each time, to keep the water rich, active, fresh and tender, and promote the healthy growth of mandarin fish. Submerged plants such as Vallisneria and Hydrilla verticillata can be planted around the pond to provide a hiding place for fish and purify the water quality. Sprinkle quicklime water once every 15 to 20 days, 15 to 20 kg each time. Open the aerator in a timely and reasonable manner to increase the dissolved oxygen content in the pond water to prevent fish from lacking oxygen. At the same time, some oxygenators should be prepared to rescue fish when they float to the surface due to lack of oxygen.

I am a scorpion breeder. I am not very familiar with the growth period of the mandarin fish.

A brief introduction to the origin of stinky mandarin fish

Stinky mandarin fish is the most famous dish of Anhui cuisine.

According to legend, the mandarin fish produced in the Yangtze River Basin is a favorite fish of Huizhou people. Therefore, many merchants engaged in long-distance sales. (At that time, it took six or seven days to walk a trip). Due to the lack of preservation equipment, the fish had to be discarded once they rotted, causing some merchants to go bankrupt due to credit. At that time, merchants had to go to the riverside to buy mandarin fish when the weather turned cooler, put them in wooden barrels, and hired porters to carry them along the inter-provincial highway from Guichi to Huizhou to sell in the mountainous areas of southern Anhui. At that time, this kind of fish was generally called "barrel fresh fish".

One year, a businessman saw that the weather was getting colder, so he hired eight porters to go to the riverside to buy mandarin fish, and then hurried back in order to make some money and have a good New Year. However, the weather was not good. After the mandarin fish was on the road, the weather suddenly became hot, and the mandarin fish began to rot in the barrel. The businessman had to urge the porters to rush forward day and night. After arriving at the Bantanpu store at the junction of Taiyi, the businessman opened the barrel cover to take a look, and smelled a foul odor. The businessman was anxious, and he was afraid that this business would lose all his money. Just when the businessman was about to make the decision to discard the fish, he suddenly had an idea and asked the store to fry the fish. Everyone tried to taste it, and they were really happy. They thought it was very different from the taste of fresh mandarin fish, but it had a different flavor. The businessman laughed happily. He had made up his mind and asked the porters to continue on the road after dinner and carry the "stinky" mandarin fish to the destination - Huizhou Prefecture as soon as possible. Everyone was puzzled by his meaning.

When they arrived in Huizhou, the merchant cleaned the fish and hired many chefs in the city to come to his home to cook the "stinky" mandarin fish and gave it away for free. At that time, dignitaries and common people all came to taste the merchant's "flavorful mandarin fish". After eating the fish, everyone felt that it had a unique flavor. They asked the merchant what magical seasoning he used to cook it, but the merchant smiled and said nothing.

From then on, the businessman opened a "Mandarin fish restaurant" and engaged in a one-stop business of selling and cooking. He used the brand of "flavored mandarin fish" to attract customers, and his business was booming and he made a fortune. It is said that sometimes when the mandarin fish was not fully rotten, the businessman would ask the porters to carry the "bucket of fresh fish" back a distance to let the fish rot before bringing it to the fish restaurant for cooking, hoping to cook "flavored mandarin fish" and make a lot of money - because at that time, eating fresh mandarin fish was no longer popular.

Many years have passed, but people who eat it still don't know what magical seasoning is used to cook the "flavored mandarin fish". When everyone figured out the answer, they all found it funny. It turns out that the "flavored mandarin fish" is cooked with "stinky" mandarin fish. The saying "Huizhou stinky mandarin fish" has spread. And this dish has become a home-cooked dish that everyone likes and every family can cook. It has become a local specialty of Huizhou - Huizhou stinky mandarin fish. In fact: this stinky mandarin fish is not stinky, its original meaning is "rotten but not rotten".

Additional information:

Stinky mandarin fish, also known as stinky mandarin fish, is a traditional famous dish and one of the representatives of Huizhou cuisine. It originated from Huizhou area of ​​Anhui Province (Huizhou is now the area around Huangshan City) and is popular in Huizhou area. People who see it for the first time dare not pick up their chopsticks because the smell of mandarin fish is a bit stinky and makes people a little worried.

In fact, you don't have to worry at all. This is not the peculiar smell caused by the food going bad. This is the unique flavor of this dish. When you take a bite, you will be surprised to find that it tastes so delicious. This is the famous dish of Huizhou - stinky mandarin fish.

Reference: Baidu Encyclopedia - Stinky Mandarin Fish

Origin: It is said that more than 200 years ago, fishmongers along the Yangtze River transported mandarin fish to Huizhou mountainous areas in wooden barrels in winter every year for sale. On the way, in order to prevent the fresh fish from spoiling, they sprinkled a layer of light salt water on each layer of fish and frequently turned it over. After seven or eight days, when the fish arrived at various places in Huizhou, the gills were still red and the quality was not changed, but the skin gave off a special smell that was neither smelly nor stinky. However, after washing and frying in hot oil and cooking over a low fire, it not only had no smell, but was extremely fresh and fragrant, and became a popular delicacy.

Stinky mandarin fish, also known as stinky mandarin fish, is a traditional famous dish and one of the representatives of Huizhou cuisine. It originated from Huizhou area of ​​Anhui Province (Huizhou is now the area around Huangshan City) and is popular in Huizhou area. People who see it for the first time dare not pick up their chopsticks because the smell of mandarin fish is a bit stinky and makes people a little worried.

Additional information

In fact, you don't have to worry at all. This is not the peculiar smell caused by the food going bad. This is the unique flavor of this dish. When you take a bite, you will be surprised to find that it tastes so delicious. This is the famous dish of Huizhou - stinky mandarin fish.

Tips

1 When making stinky mandarin fish, you should use fresh live mandarin fish for pickling. Do not use stale mandarin fish to avoid affecting the taste.

2 When marinating, be sure to press a large stone on top, so that the skin and meat of the mandarin fish will be tighter.

3 When cooking stinky mandarin fish, be sure not to add salt, because mandarin fish itself is salty enough.

Dishes

Huizhou's Shexian and Jixi are among the best places to cook this dish. Nowadays, Jixi has introduced new cooking methods for stinky mandarin fish, such as "dry-pot stinky mandarin fish", "hamburger stinky mandarin fish", "soy sauce stinky mandarin fish", "cellar-flavored stinky mandarin fish" and many other cooking methods.

Reference: Stinky Mandarin Fish - Baidu Encyclopedia

According to legend, more than 200 years ago, fishmongers along the Yangtze River would transport the Yangtze River's precious aquatic product, mandarin fish, in wooden barrels to the mountainous area of ​​Huizhou for sale in winter every year (it was called "barrel fish" at the time). On the way, to prevent the fresh fish from spoiling, they would sprinkle a layer of light salt water on each layer of fish and turn the fish over frequently.

After seven or eight days, when the fish arrive at various places in Huizhou, their gills are still red, their scales are not lost, and their quality is not changed. However, their skin gives off a special smell that is neither smelly nor stinky. However, after being washed and fried in hot oil and cooked over a low fire, the fish no longer has any smell but is extremely fresh and fragrant. It has become a popular delicacy and its reputation remains undiminished to this day.

Additional information:

Stinky mandarin fish, also known as stinky mandarin fish, is a traditional famous dish and one of the representatives of Huizhou cuisine. It originated from Huizhou area of ​​Anhui Province (Huizhou is now the area around Huangshan City) and is popular in Huizhou area.

To make stinky mandarin fish, you should use fresh live mandarin fish for marinating. Do not use stale mandarin fish to avoid affecting the taste.

When pickling, be sure to press a large stone on top, so that the skin and meat of the mandarin fish will be tighter.

When cooking stinky mandarin fish, be sure not to add salt, because mandarin fish itself is salty enough.

Reference: Baidu Encyclopedia: Stinky Mandarin Fish

According to legend, more than 200 years ago, fishmongers along the Yangtze River would transport the Yangtze River's precious aquatic product, mandarin fish, in wooden barrels to the mountainous area of ​​Huizhou for sale in winter every year (it was called "barrel fish" at the time). On the way, to prevent the fresh fish from spoiling, they would sprinkle a layer of light salt water on each layer of fish and turn the fish over frequently.

After seven or eight days, when the fish arrive at various places in Huizhou, their gills are still red, their scales are not lost, and their quality is not changed. However, their skin gives off a special smell that is neither smelly nor stinky. However, after being washed and fried in hot oil and cooked over a low fire, the fish no longer has any smell but is extremely fresh and fragrant. It has become a popular delicacy and its reputation remains undiminished to this day.

Ingredients needed: fresh mandarin fish, minced meat, green onions, green peppers, light soy sauce, chili peppers, and garlic.

1. First, scrape the scales off the fresh mandarin fish, remove the gills and internal organs and clean them. Marinate the processed mandarin fish, apply salt evenly inside and outside the fish body, knead it evenly with your hands, sprinkle some cooking wine, put ginger slices and peppercorns in the fish belly, squeeze the shallot juice out of it and rub it on the fish body, and then stuff the shallot knot into the fish belly.

2. Put the mandarin fish into a food bag, tie the bag tightly, and place it in a basket on the balcony. Ferment it naturally for 48 hours at a room temperature of about 20 to 30 degrees. If it smells a little bit bad, it means that the fermentation of the stinky mandarin fish is successful.

3. Chop ginger and garlic into fine pieces, remove the stems of green pepper and red pepper and cut them into rings. After draining the pan, pour in a proper amount of soybean oil. When the oil is 50% hot, add a spoonful of salt to the pan so that the fish will not stick to the pan when frying. Then add the stinky mandarin fish and fry until both sides change color. Remove from the pan and set aside.