CATDOLL : CATDOLL: High-end freshwater fish breeding varieties, which freshwater fish is easy to raise

High-end freshwater fish breeding varieties, which freshwater fish are easy to raise

High-end freshwater fish farming varieties mainly include Taihu whitebait, Yellow River carp, Dinggui fish, pliers, Wuchang fish, green bamboo fish and other species. 1. Taihu whitebait: Because of its delicate meat and rich nutrition, it is also called fish ginseng. 2. Yellow River carp: It is one of the four famous fishes in my country. It has bright color, plump body, thick meat and rich nutrition. 3. Dinggui fish: Its meat is tender and delicious, and its nutritional value is also high. It is called the royal pet fish. 4. Pliers: It is not only a large warm-water freshwater fish, but also a world-famous farming variety. It has thick meat and no bones. It is a bottom-dwelling fish.

1. High-end freshwater fish farming varieties

1. Taihu whitebait

(1) Taihu whitebait is called whitebait because it is round in shape, transparent in color, somewhat similar to silver, and has no bones.

(2) There are four main species of Taihu whitebait, namely, Taihu shortnose whitebait, oligodont shortnose whitebait, big whitebait and Lei's whitebait. Because of its delicate, white and tender meat and rich nutrition, Taihu whitebait is also called fish ginseng.

2. Yellow River Carp

(1) The Yellow River carp is one of the four famous fishes in my country, along with the Songjiang perch, the Xingkai Lake fish, and the Songhua River salmon. It has bright color, tender and delicious meat, a fragrant smell, and is rich in nutrients. It is a precious fish resource in my country.

(2) The scales on the sides of the Yellow River carp are golden yellow, the back is darker, the abdomen is lighter, and the color is also whiter. However, its body is usually plump and the meat is thicker.

3. Dinggui Fish

(1) In Europe, the tench is known as the royal pet fish. Its body color is green, yellow, blue and white. Its meat is tender and delicious, and has extremely high nutritional value. Therefore, it is also one of the main freshwater economic fish aquacultured in European countries.

(2) Dinggui fish is a freshwater bottom-dwelling fish that often lives in still water with lots of aquatic plants. It also lives in slow-flowing water with muddy bottoms. In winter, Dinggui fish lives in deep water areas. It has strong cold resistance and is a wide-temperature fish.

4. Clamp fish

(1) The body of the pliers fish is relatively long, and the front part is usually wider than the back part. Its body surface is smooth and scaleless, with rich mucus, thick meat and no bones. In addition, it has extremely high nutritional value, so it is deeply loved by consumers.

(2) The snapper is a bottom-dwelling fish that usually lives in the gravel and stone bottom of lakes and rivers. It has the habit of hiding during the day and coming out at night to feed. It has strong adaptability, grows fast, and is easy to raise and catch. It is a large warm-water freshwater fish and a world-famous farmed variety.

5. Wuchang Fish

(1) Wuchang fish is a freshwater fish that mainly lives in the middle and lower layers of the water body and in the still water areas of lakes and reservoirs. It mainly feeds on aquatic vascular plants and periphyton, but also eats ceratosaurus, copepods, and midge larvae.

(2) Wuchang fish is an important herbivorous economic fish in my country. It can usually spawn and reproduce in ponds. It has a high survival rate, grows relatively fast, has a high meat content, and is easy to raise and catch. Therefore, it is popular among most consumers.

6. Green Bamboo Fish

(1) The green bamboo fish is one of the most valuable economic fish. It has a clear green body color and likes to move in deep water bodies with fresh and flowing water. It does not like to swim on the water surface or in shallow water. It often lives in fast-flowing rivers or mountain streams.

(2) The diet of green bamboo fish is quite varied. It likes to eat duckweed, vegetables, young leaves and artificial compound feed. It has strong disease resistance, high breeding efficiency and plump meat, which is tender and smooth. It is an excellent raw material for making sashimi and braised fish.

2. Which freshwater fish is easy to raise?

1. Easy-to-raise fish

Among freshwater fish, grass carp is generally easier to raise. It is not only one of my country's four major carps, but also an important freshwater farmed fish in my country. Its output value and output are among the highest in the world's freshwater farmed fish.

2. Key points of breeding technology

(1) When breeding grass carp, it is necessary to build a pond of appropriate size with a flat bottom and no low-lying areas. At the same time, ensure that there is sufficient water in the pond and the water quality is good. The pond should be cleaned and disinfected before stocking the fry to ensure a suitable growth environment.

(2) You need to select fish fry that are healthy, lively and strong, and release them when the weather is clear and windless. Pay attention to controlling the release density to ensure that the grass carp have enough growth space. It should be noted that before releasing the fish fry, the fish bodies need to be disinfected before release.

(3) The feed is generally pelleted feed, with a protein content of about 28-32%, and supplemented with green feed. It is usually fed twice a day, and the amount of feed should be such that the grass carp can finish eating it within 2 hours and eat 80% full. It should be noted that after feeding pellets for a period of time, it is necessary to stop feeding pellets for 1 week, and feed raw grain feed during the interval. At the same time, food residues should be removed in time to ensure the cleanliness of the water.

(4) Inspect the fish pond regularly and observe the condition of grass carp. If hypoxia is found, turn on the aerator in time to increase oxygen to ensure that there is enough oxygen in the water. Especially on rainy days, you should pay more attention to replenishing oxygen. You should also change the water and disinfect it regularly to ensure the water quality is clean and pay attention to preventing and treating fish diseases to ensure that grass carp has a suitable growth environment.

(5) The pH value of the pool water should be between 7.5 and 8.5, the transparency of the pool water should be around 30 cm, and the dissolved oxygen content can be maintained at around 20 mg/L.

What are Suzhou’s “Three Whites of Taihu Lake”?

The white Taihu whitebait is more than two inches long, slightly round in shape, like a jade hairpin, boneless and intestinal, tender and transparent, and silvery in color, so it is called whitebait. In the Spring and Autumn Period, Taihu Lake was rich in whitebait. The famous line of a Song Dynasty poet, "silverbait after spring and perch under frost", listed whitebait and perch as precious fish. During the reign of Emperor Kangxi of the Qing Dynasty, whitebait was listed as a "tribute". Whitebait was originally a sea fish, but later settled in Taihu Lake and multiplied. It is a precious specialty of Taihu Lake. Whitebait has tender meat, rich nutrition, no scales, no bones, no thorns, no intestines, no swim bladder, and no fishy smell. It can be cooked into a variety of delicacies and is deeply loved by consumers at home and abroad.

Taihu whitebait

According to a story by Gao Chengfu of the Song Dynasty, when King Gou Jian of Yue was eating a kind of fish, the army of King Fu Chai of Wu came and Gou Jian threw the half-eaten fish into the river in a hurry to fight. The leftover fish turned into another kind of fish in the water, which people called "d-can fish", that is, silver fish (see "Shiwu Jiyuan·d-can").

Taihu Whitefish

Three White Taihu White Shrimp: The Qing Dynasty's "Taihu Beikao" records that "Taihu white shrimp is the best in the world, and it is still white when cooked." White shrimps have thin shells, tender meat, and delicious taste, and are a favorite aquatic product. The "drunk shrimp" made of white shrimps is placed on the table, and the shrimps are still jumping. When you eat them, they are extremely tender and delicious. The white shrimp has a high meat yield when peeled, and can also be processed into dried shrimps. After peeling, it is "Hu Kai". Shrimp can also be used as medicine. Taking it internally has the function of detoxification. Drinking a bowl of shrimp soup after drinking alcohol will make your stomach feel comfortable and delicious.

White shrimps have thin shells, tender meat and delicious taste. They are a favorite aquatic product of the people. There are many ways to eat white shrimps, with various names and characteristics. Fresh food includes salt water, fried in oil, shrimp slices, shrimp meat, shrimp balls, shrimp rolls, shrimp meat can be made into shrimp fried eggs, shrimp meat soup, pomegranate shrimp meat, Biluo shrimp meat, and the dishes used as ingredients are too numerous to mention: shrimp wontons, dumplings, steamed buns, shrimp velvet egg balls, shrimp beads crucian carp, shepherd's purse shrimp cakes, peacock shrimp crabs and hundreds of other famous dishes. There has long been a saying among the Chinese people that "dead shrimps turn red", but Taihu white shrimps are not like that. They do not turn red even when cooked, and their whole body remains white. In the international market, Taihu shrimps are regarded as aquatic treasures, in short supply, and are often used as high-end condiments for main dishes.

Crispy Whitebait

White Shrimp

2. Saltwater shrimp: Bring the water to a boil, pour the white shrimp into the pot, cook until done, add fine salt, minced ginger, and scallions. Then it is ready to eat and tastes delicious. It is simple, convenient, and more nutritious!

3. Dried shrimp soup: During the peak season of white shrimp from May to July, the amount of shrimp caught is usually too large to be used fresh. Therefore, the locals here simply scoop them out in salt water, dry them in the sun, and store them for consumption all year round. They are mainly used to make soup. No matter what kind of soup, you can put dried shrimp in it, and the soup will be particularly delicious.

The three whites of Taihu refer to three kinds of river seafood specialties from China's Taihu Lake - white fish, whitebait and white shrimp. They are the signature ingredients of the famous local series of dishes "Taihu Boat Cuisine" in Wujin District (formerly Wujin County) of Changzhou City, Jiangsu Province, Wuzhong District (formerly Wu County) of Suzhou City and Wuxi City. The cooking methods of the three whites of Taihu in the three cities of Suzhou, Wuxi and Changzhou are different; white fish, white shrimp and whitebait are all white in color, so they are called "the three whites of Taihu". The selection of ingredients for dishes made with the three whites of Taihu pays great attention to the freshness of the ingredients; especially because they are easy to die when out of the water, it is most suitable to cook the three whites of Taihu by the water or on a boat. The methods of making dishes with the three whites of Taihu are mostly steaming and blanching, emphasizing the preservation of the original flavor of the ingredients. Instructions for serving: Steamed white fish from Taihu Lake with three whites Ingredients: 1 fresh white water fish Seasoning: cooking wine, salt, sliced ​​ginger, scallions or shallots, steamed fish soy sauce Method: 1. Remove the internal organs of the fish and clean it. Score the fish. If there is no long plate, you can cut the fish into pieces, spray it with cooking wine, apply a little salt with your hands, put the sliced ​​ginger in the fish belly and in the cuts, sprinkle with steamed fish soy sauce, marinate for 10 minutes, then steam for about 8 minutes. Take it out, pick up all the slices of scallions and ginger, and cut some scallions and sprinkle them on the fish. 2. Heat up another pan with oil, heat the oil to 70% hot, add a few peppercorns, and then pour them on the fish. Taihu Lake Three White Crispy Whitebait Dish Introduction Difficulty of preparation: Simple Time required: Half an hour Taste of the dish: Salty and fresh Main process: Fried Main ingredients: Aquatic ingredients Details of whitebait, eggs, breadcrumbs, starch, white wine, oil, salt Method

Whitebait, white fish, white shrimp

Taihu Three White Taihu Whitebait: More than two inches long, slightly round in shape, like a jade hairpin, seemingly boneless and intestinal, tender and transparent, silver-like in color, so it is called whitebait. In the Spring and Autumn Period, Taihu Lake was rich in whitebait. The famous line of a Song Dynasty poet, "Whitebait after spring and perch under frost", listed whitebait and perch as precious fish. During the reign of Emperor Kangxi of the Qing Dynasty, whitebait was listed as a "tribute". Whitebait was originally a marine fish, but later settled in Taihu Lake to multiply, and is a precious specialty of Taihu Lake. Whitebait has tender meat, rich nutrition, no scales, no bones, no fishy smell, and can be cooked into various delicacies, which is deeply loved by consumers at home and abroad. Whitebait is also a traditional foreign trade product of Jiangsu. Taihu brand frozen whitebait has a long-standing reputation in China. Japanese people often make precious dishes with whitebait, herring roe, sea urchin sauce, and seasonings. Dry whitebait in the sun, and its color, fragrance, taste, and shape will not change over time. Before cooking, soak it in water, and it will be as soft as boneless, and can be made into various seasonal dishes, which are not inferior to fresh whitebait. In the 1980s, Taihu whitebait moved south to Dianchi Lake and West Lake, and became a local specialty.

Taihu whitefish: Also known as "minnow", it is named for its "head and tail both pointing upward". It has a narrow and flat body, fine bones and fine scales, and a silvery glitter. It is one of the carnivorous economic fish. It has not been farmed yet, and mainly relies on natural fishing. Whitefish has tender meat and a lot of fat under the scales, which is very similar to shad. It is a precious fish in Taihu Lake. "Wujunzhi" records: "The whitefish from Taihu Lake is good, and the people can catch it. In the Sui Dynasty, it was presented as tribute to Luoyang." At that time, whitefish was presented as tribute to the imperial court. Whitefish mostly grows in the open waters of Taihu Lake and feeds on small fish and shrimps. It is a self-breeding fish in Taihu Lake. It can be caught all year round, and the highest catch is in the reproductive and spawning period in June and July. "Wujunzhi" records that "Wu people call the day of Grain in Ear "Rumo" and the fifteenth day after Plum Blossom "Rushi". Whitefish are abundant at this time. It is called "Shili Bai". After liberation, whitefish resources were protected and it was forbidden to catch them during the breeding period, so that they always flourished.

Taihu white shrimp: The Qing Dynasty's "Taihu Beikao" records that "Taihu white shrimp is the best in the world, and it is still white when cooked." White shrimps have thin shells, tender meat, and delicious taste, and are a favorite aquatic product. The "drunk shrimp" made of white shrimps is placed on the table, and the shrimps are still jumping. When you eat them, they are extremely tender and delicious. The white shrimp has a high meat yield when peeled, and can also be processed into dried shrimps. After peeling, it is "Hu Kai". Shrimp can also be used as medicine. It can support acne, promote lactation, and strengthen the intestines. It is a strong and sperm-replenishing medicine. It has the function of supporting the body and detoxifying when taken internally. Drinking a bowl of shrimp soup after drinking alcohol will make your stomach feel comfortable and delicious.

Two of the three delicacies are dead when they come out of the water, so the preparation is extremely simple. Whitebait egg soup and steamed white fish can best reflect the original flavor of freshness. White shrimp is even simpler. Bring the water to a boil and add the shrimp. The amount of onion, ginger and garlic varies from person to person. It can be served in 30 seconds. Zhenjiang vinegar is indispensable, and a bottle of sand yellow is perfect!

When it comes to ingredients like fish, people often use the oldest and simplest cooking methods to taste the gift of nature. Often a pot of water and a few spoons of cooking wine can make a delicious meal. This is thanks to the taste of the ingredients themselves. The "Three Whites of Taihu Lake", a Jiangsu delicacy that can only be cooked on a boat or by the water, is made using an extremely simple method. But a simple method does not mean a bland taste. So why is this dish so popular?

Speaking of the three whites of Taihu Lake, many diners must not know what the three whites refer to. In fact, the three whites are: Taihu white fish, Taihu white shrimp and Taihu silverfish. At this time, some people will ask, why is there "silverfish" when it is clearly three whites? In fact, in ancient Chinese, "silver" and "white" are often the same thing, belonging to the same color system, and silverfish even looks whiter than whitefish. The most important thing is that silverfish will turn white immediately after being fished out, so over time people have accepted the title of "Three Whites of Taihu Lake".

As the three local treasures, people will naturally not "treat" them badly. No matter they are eaten alone or cooked together, these three ingredients can be said to be the most delicious. And it is said that these three whites can only be eaten on a boat or in a restaurant close to the water, because they are very likely to die once they are salvaged. So in order to ensure the freshness of the ingredients, restaurants far away from Taihu Lake rarely have this dish.

In terms of the method of making this dish, people try to preserve the taste of the ingredients to the greatest extent. Although each boat shop has its own method, the most popular one is to simplify it. Wash the white fish and peel it into slices with the skin. Wash the white shrimp and whitebait and set aside. Then prepare northern tofu (southern tofu is too tender and not suitable for long cooking) and cut it into small pieces. Blanch the tofu in boiling water to remove the bean smell, then take it out and spread it on the bottom of the casserole. Then neatly place the processed white fish slices, white shrimp and whitebait on the tofu until the casserole is full. Then add the prepared chicken soup and Shaoxing wine, cook it over medium heat until it is cooked, and add salt and pepper to taste when it is out of the pot.

The freshly cooked Taihu Three Whites look like a minimalist painting. Although the color is light, it looks very charming. When eating, diners can really feel the freshness of the Three Whites. It tastes smooth and melts in the mouth. The meat is delicate and elastic. And paired with tofu and chicken soup, every bite can taste the gift of nature to mankind.

This dish of Taihu Three Whites is not only the culinary pinnacle of these three ingredients, but also people's pursuit of the original flavor. I once heard from friends who have been to Taihu Lake that there is a long queue of people wanting to eat this dish, and many people even travel thousands of miles to come here to see it. Therefore, diners who visit Taihu Lake in the future must not miss this local delicacy.

Among the three whites, there is one called silver? In Chinese, silver and white are often the same thing, such as silver hair and white hair. Silver and white are basically the same color system. Among the three whites of Taihu Lake, there must be a fish called silver. The fish called silverfish that people usually see is whiter than the fish called whitefish. However, this is a misunderstanding: when the silverfish is caught out of the water, its original silver color will immediately turn white.

The white Taihu whitebait is more than two inches long, slightly round in shape, like a jade hairpin, boneless and intestinal, tender and transparent, and silvery in color, so it is called whitebait. In the Spring and Autumn Period, Taihu Lake was rich in whitebait. The famous line of the Song Dynasty poet "Silverbait after spring and perch under frost" listed whitebait and perch as precious fish. During the reign of Emperor Kangxi of the Qing Dynasty, whitebait was listed as a tribute. Whitebait was originally a sea fish, but later settled in Taihu Lake and multiplied. It is a precious specialty of Taihu Lake. Whitebait has tender meat, rich nutrition, no scales, no bones, no thorns, no intestines, no swim bladder, and no fishy smell. It can be cooked into a variety of delicacies and is deeply loved by consumers at home and abroad. The popular folk name: ice fish, glass fish, because of its transparent body and crystal white skin. Ancient people also called it jade chopstick fish because it looks like a pair of jade chopsticks (Yang Guangfu of the Qing Dynasty: Songnan is good, and we drink wine to bid farewell to the end of spring. The jade chopstick fish is fresh and cooked with leeks, the golden flower vegetable is good for rice noodles, and the broad beans are on the plate again).

Taihu whitefish: Also known as minnow, it is named for its head and tail both pointing upwards. It has a narrow and flat body, fine bones and fine scales, and a silvery glitter. It is one of the carnivorous economic fish. It has not been farmed yet, and mainly relies on natural fishing. Whitefish has tender meat and a lot of fat under the scales, which is very similar to shad. It is a precious fish in Taihu Lake. "Wujunzhi" records: Whitefish from Taihu Lake are good, and people can collect them. In the Sui Dynasty, they were presented to Luoyang as tribute. At that time, whitefish was presented to the imperial court as tribute. Whitefish mostly grows in the open waters of Taihu Lake and feeds on small fish and shrimps. It is a self-reproducing fish in Taihu Lake and can be caught all year round. The highest fishing yield is in the reproductive and spawning period in June and July. "Wujunzhi" records that the people of Wu called the day of Grain in Ear "Rumo" and the fifteenth day after the plum blossom "Rushi". Whitefish are abundant at this time. It is called Shilibai. After liberation, whitefish resources were protected and it was forbidden to catch them during the breeding period, so that they always flourished.