CATDOLL : CATDOLL: I want to contract a fish pond for pufferfish farming. I hope to invest and cooperate with people who have fish pond resources or ambitious young entrepreneurs who graduated from animal husbandry and biology majors!

1. I want to contract a fish pond for pufferfish farming. I hope to invest and cooperate with people who have fish pond resources or ambitious young entrepreneurs who graduated from animal husbandry and biology majors!

It is recommended to contact the local aquaculture industry association and fishery research institute for recommendations on fish pond resources. You can contact the local government’s fishery agencies, such as the Fisheries Bureau of the Water Resources Department and the Aquatic Animal Husbandry and Veterinary Bureau.

2. What kind of fish is pufferfish?

Pufferfish belongs to the class of bony fish, order of Tetraodontiformes, suborder of Tetraodontiformes, family of Tetraodontiformes, and has a short and plump body. Pufferfish have small hair-like spines. The tough and thick skin of pufferfish was once used to make helmets. The teeth of the upper and lower jaws of pufferfish are connected together, like a sharp blade. This allows 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 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 people. In fact, pufferfish muscles do not contain toxins. The most toxic parts of pufferfish are the ovaries and liver, followed by the kidneys, blood, eyes, gills and skin. The toxicity of pufferfish is also related to its reproductive cycle. The poison is most severe in late spring and early summer when the pufferfish are carrying eggs. 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 eating pufferfish is life-threatening, many greedy people still eat pufferfish 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 the body. 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 teeth on the upper and lower jaws 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. Pufferfish are distributed all over the world, with more than 100 species. Pufferfish have small mouths and round heads, dark brown backs, white bellies, and can be up to 1 meter long and weigh about 10 kilograms. Their eyes are usually blue-green, and they can change color automatically with light. They don't have many bones on their bodies, and their dorsal and pelvic fins are very soft, but they have two rows of sharp teeth that can crush hard-shelled foods such as clams, oysters, and sea urchins.

Although puffer fish is highly poisonous, its meat is delicious and tender. People often compare puffer fish fillets to Japanese paintings, which are soft, delicate and leave a lasting aftertaste.

The meat of puffer fish contains less poison, while the ovaries, liver and blood contain more toxins. In China, in order to protect people's lives and safety, the state explicitly stipulates that restaurants are not allowed to serve puffer fish. In Japan, eating puffer fish has a long history and has almost become an important part of its food culture. The processing of puffer fish is very strict. A qualified puffer fish chef must undergo at least two years of rigorous training and pass the examination before he can obtain a license to open a business. The processing and detoxification of each puffer fish requires 30 processes, and a skilled chef needs 20 minutes to complete it. Puffer fish are generally raised in ponds. Before eating, use a net bag to net the puffer fish, cut off the fins with a knife, remove the fish mouth, dig out the fish eyes, peel off the fish skin, then cut open the fish belly to take out the fish intestines, liver, ovaries and kidneys and other toxic internal organs, and then put the puffer fish meat into clean water in small pieces to rinse off the poisonous juice on it. The washed fish pieces are as white as jade and crystal clear. Then, cut it into paper-thin slices and arrange them into patterns like chrysanthemums or cranes. When eating, pick up the fish slices, dip them in the soy sauce and chili in the dish, put them in your mouth and chew them slowly. After eating the fish slices, drink a bowl of puffer fish soup, which is really refreshing and delicious.

Although puffer fish is delicious, improper handling or excessive consumption can kill people. Puffer fish toxin is a neurotoxin, which is nearly a thousand times more toxic than potassium cyanide. In Japan, some people die every year from accidentally eating puffer fish toxin.

Like snake venom, bee venom and other toxins, tetrodotoxin has its beneficial side. Extracts isolated from tetrodotoxin liver have an inhibitory effect on many tumors. People have made tetrodotoxin acid injection from dolphin liver distillate for cancer clinical and surgical analgesia.

Be careful when eating, and don't be careless. Because the belly of this fish is highly poisonous, its spine blood, fins, tail, liver, etc., all contain poisonous juice. There is a saying that "eat puffer fish at the risk of death". Therefore, before eating, you must ask an experienced chef to pick out the internal organs of the fish belly, wash it, and then fry it with oil, and then add seasonings and cook it repeatedly. It is only then that it can be eaten. In order to prevent poisoning, it is best to cook a pot of "reed root soup" before eating the fish for detoxification. In short, when eating this fish, you must be particularly careful to prevent poisoning accidents.

The cooking process of puffer fish is very strict, but the result is delicious. Since ancient times, there is a saying that once you have tasted a piece of puffer fish, you will never want to eat any other fish in the world again.

3. Types of pufferfish.

Pufferfish species and types (from Encyclopedia) Identification characteristics of the worm-patterned pufferfish: The dorsal and ventral surfaces are smooth and spineless, the dorsal surface is gray-brown with worm-patterned white patterns, the chest spot is small, and the surrounding white spots are spotted, and there is a yellow longitudinal band on the lower side of the body. The total length is about 30 cm, a small species. Toxicity: The muscles, skin, and testes are all poisonous. Identification characteristics of the horizontal striped pufferfish: The dorsal and ventral surfaces are densely covered with fine spines, the dorsal surface of the body is dark brown, with many thin light-colored horizontal bands, and there is a yellow longitudinal band on the lower side of the body. The total length is 25 cm, a small and medium-sized species. Toxicity: The muscles, skin, and testes are all poisonous. Identification characteristics of the lead-spotted pufferfish: There are weak spines on the dorsal and ventral surfaces, the dorsal surface of the body is yellow-brown, with light-colored small spots, 5-6 dark brown horizontal bands, and a yellow longitudinal band on the lower side of the body. The total length is 25 cm, a small species. Toxicity: The muscles, skin, and testes are all poisonous. Identification characteristics of the pufferfish: The entire back and abdomen are covered with strong small spines, the back of the body is brown-green, and the tail fin is gray-brown or yellow, crescent-shaped. The total length is 50 cm, a medium-sized species. Toxicity: The muscles, skin, and testes are all toxic.