CATDOLL : CATDOLL: Could you please tell me how to raise a Chinese doll (pufferfish)?

1. Please tell me how to raise a Chinese doll (pufferfish)?

Who told you that submarines use seawater?! ~Don't add it! ~

Just ordinary purified water or tap water that has been exposed to the sun for 2 days will be fine.

There is no need for coral stones, and you can use the most common bottom sand.

The temperature is generally around 26 degrees.

It is best to have a water circulation filter pump, which is available in flower and bird markets. If not, you need to change the water every week, but the water temperature must be stable when changing the water, so it is best to have an underwater thermometer, which is usually 1 yuan each and is available at fish sellers. The water temperature should not change more than 3 degrees.

Submarines like snails, but you must pay attention to feeding them clean food to avoid parasites in the body.

Generally other fish feeds are also acceptable, such as dried bloodworms, frozen bloodworms, flakes, etc.

2. What do pufferfish eat? How to keep them? Should they be kept in fresh water or sea water? Urgent! ! ! !

Let's put it back into the sea, because it belongs to the sea. Everyone owns his...

3. What should be paid attention to when moving pufferfish to the Yangtze River for cage farming?

Breeding waters:

Choose waters that are sheltered from the wind, facing the sun, quiet, with fresh water, no pollutants, no obstacles, wide water surface, and good sunshine conditions for cage culture. It is not suitable to set up cages in waterways, in front of dams, gates, main rivers, and waters where the water flow rate exceeds 0.1 meters per second. The bottom of the cage should be at least 0.5 meters above the bottom of the water to prevent the cage from running aground. The waters where cages are set are generally 3-6 meters deep all year round, and the dissolved oxygen content is more than 4 mg per liter.

Cage settings:

When the pufferfish is about 3 cm long, the mesh size of the cage is 6 meshes per square centimeter; when the pufferfish is more than 8 cm long, the mesh diameter is 1.5 cm. The cage size is 5 meters × 8 meters × 2.5 meters, and the upper mouth is 30 cm above the water surface. In relatively open water, the cages should be arranged in a herringbone shape, plum blossom shape or human shape, with a distance of 15-30 meters between cages; if the water conditions limit the cages to be arranged in a straight line, every 2 cages should be grouped together, with a distance of more than 50 meters between each group. The area of ​​feeding cages generally accounts for about 4% of the water surface where they are set up.

Fish stocking:

10-15 days before stocking the fingerlings, the cages should be tested for water. The fish are required to have intact body surfaces, no disease or injury, strong physique, and uniform specifications. Before putting the fingerlings of puffer fish into the cages, put the oxygen bags with the fry into the cages for 15 minutes to adapt, and release the fingerlings when the water temperature in the bag is roughly the same as the water temperature in the cages. About 12 fish are stocked per square meter of cages. In order to prevent the growth of moss in the cages, a small amount of fish that feed on plants should also be stocked in the cages.

Feeding:

Feeding should be done at a fixed time, fixed location, fixed quality and fixed quantity. Stock a proper amount of water plants such as water peanuts in the cage, and the water plants should cover about 20% of the water surface. One week before the release of pufferfish, sprinkle soybean slurry and bean dregs in the cage to cultivate the early feed of pufferfish. After the pufferfish enters the cage, start feeding the bait mixed with crushed fish meat slurry and wheat flour in a ratio of 3:1, and the feeding amount is 10% of the fish body weight. The bait is thrown on the feeding table and fed twice at 9 am and 4 pm.

Daily management:

Daily management mainly includes one diligence, two catches, and three preventions. One diligence means frequent inspection. Before putting the cage into the water, check whether the net is damaged. After putting it into the water, check whether the cage is in a box shape and rinse the cage in time. Check whether the cage is intact every morning, noon and evening. Observe the fish and water conditions frequently. Two catches: One is to wash the cage in time. When cleaning the cage, the attachments on the mesh are usually washed away with a cage washer. Careful operation is required to avoid injuring the fish. Do not rinse the cage too frequently. Two catches means timely moving the cage. The cage should be moved in time according to the water conditions and water quality changes. When the cage position drops or on the eve of the flood season, the cage must be moved to a safe water area with suitable water level in time. Three preventions: One is to prevent fish diseases. Before stocking fresh fish, soak them in 3%-5% salt water for 10 minutes; choose disease-free bait and soak it in 3%-5% salt water for about 15 minutes before feeding or storage; sprinkle quicklime water once a month. Check the fish regularly, because they like to swim around the box and are easy to scratch their bodies. Generally, all the fish are picked up and soaked in 2%-3% salt water for 15 minutes every 10 days to prevent parasites and bacteria from attaching, and furazolidone and sulfonamides are regularly fed. Second, prevent strong winds and floods. Keep abreast of weather conditions and move the cages before strong winds and floods come. Third, prevent the cages from being lost. A special person should be assigned to guard the cages day and night to prevent them from being lost. At the same time, prevent rats, otters, water birds, etc. from harming pufferfish.

Fishing out of the net:

When the fish species reach the specifications for separation and replacement or the standards for commercial fish, they should be taken out of the cage in time. The method of taking fish out of the cage is: row two working boats to the two sides of the cage, first lift the bottom nets at the two corners of the cage, then use bamboo poles to penetrate the bottom of the net to block, slowly drive the fish to one end of the cage, then put the bamboo poles on the floating frame, put one corner of the floating frame on the bow, tie it with a rope, untie the cage mouth, and use a scoop to reach into the cage to scoop the fish out. Put the fish species that meet the conditions for separation into the fish species cage or the adult fish cage, and put the remaining small fish species back into the original cage for breeding. If there are not many small fish species left, the small fish species in several cages can be combined into one cage for breeding.

4. Can farmed puffer fish be eaten?

Farmed ones are just as poisonous. The most famous place to eat pufferfish in China is in Yangzhong, Zhenjiang. The pufferfish must be cooked by professional chefs. The chef will taste the dish first. Don't cook it yourself.

What is the likelihood of getting poisoned by eating puffer fish?

So can puffer fish be eaten on the table? Will eating puffer fish cause poisoning? Experts such as Zhou Guoping, deputy director of Nanjing Fisheries Research Institute, and Professor Zhao Qingliang of Nanjing Normal University School of Life Sciences believe that: from the current technology, puffer fish can be eaten, as long as it is handled well, it will not cause poisoning! According to Director Zhou Guoping, both wild and farmed puffer fish are poisonous; but the toxicity of farmed puffer fish is dozens of times lower than that of wild ones, which is low toxicity; however, fish eggs, blood, skin, eyes, and liver are still toxic, and the toxicity of fish eggs and liver is still very strong. "However, poisonous does not mean that it cannot be eaten," Director Zhou also told reporters. Taking Yangzhong, Zhenjiang, where eating puffer fish is popular, as an example, there are very few people who are poisoned by eating puffer fish every year. The key is to master the processing and cooking techniques.

"There are two main reasons for death from eating pufferfish: one is not knowing how to process it, not removing the poison or not cooking it at 120 degrees Celsius for a sufficient time; the other is eating it by mistake, not knowing the fish and eating it as other fish without special treatment." Professor Zhao Qingliang told reporters that when protecting species is no longer a pressing issue, how to guide people to cook pufferfish properly has become a practical problem. Director Zhou introduced that, judging from the situation abroad, people in countries such as Japan love to eat pufferfish, and even think that the more poisonous the pufferfish is, the more delicious it is. In the television programs of these countries, there are social education programs teaching people how to kill and cook pufferfish, and there are also canned pufferfish meat in supermarkets.

The reporter learned from the Nanjing Lukou puffer fish breeding base that the state's regulation of strictly prohibiting the consumption of fresh puffer fish is mainly aimed at wild puffer fish with high natural production, and its main purpose is to protect the safety of consumers and puffer fish resources. In the early 1980s, all puffer fish in Jiangsu were wild and natural, with a production of about 700 tons. Due to overfishing and pollution in recent years, the number has dropped significantly, and the resources are close to scarcity, and they are almost extinct in the middle and lower reaches of the Yangtze River; but now many areas along the river and the coast of Jiangsu Province have begun to artificially breed puffer fish on a large scale, and "quantity" is no longer a problem. In recent years, great breakthroughs have been made in the pollution-free breeding and safe detoxification technology of puffer fish. In the past two years, the base has used nearly 2,000 kilograms of fresh fish for trial in some restaurants and hotels, and it has reached a 100% safety level.

Since it is edible, why doesn’t the country lift the ban?

According to Director Yan of the Food Supervision Department of Jiangsu Provincial Health Supervision and Inspection Institute, the Ministry of Health of China had organized experts to discuss this issue a few years ago. The debate was very intense, but there was no follow-up. Now the country and provinces and cities have banned the consumption of pufferfish, mainly because many people do not know much about pufferfish, which causes people to die every year. Banning the consumption of pufferfish is a last resort. However, if the conditions for development are ripe, the ban will not last forever. If the ban is lifted, the biggest problem is whether the management of pufferfish in various restaurants can be in place.

Many industry insiders believe that whether from the perspective of consumption or the development of emerging industries, the best choice for eating puffer fish is to "control" rather than "ban". The reporter learned from relevant departments that the country has set up two puffer fish specialty stores in Qingdao and Weihai for pilot projects, focusing on the management of puffer fish in the catering industry. Nanjing is also expected to establish the third puffer fish specialty store in the country in the near future. According to relevant personnel from the Nanjing Fisheries Research Institute, which applied for the puffer fish specialty store, such a specialty store has its strict management. First, it is a fixed-point purchase, with a designated puffer fish breeding base as the fixed-point source; second, it is a fixed-person processing, that is, the chef must undergo special business training and obtain certain qualifications before he can take up his post, and the ovaries, livers and other toxic wastes after processing must be centrally and uniformly handled; third, regular inspections, and strict health inspections are carried out regularly by health, industry and commerce and other departments. Industry insiders believe that if puffer fish is truly strictly "controlled", puffer fish will no longer be mysterious, and there will no longer be a phenomenon of huge profits. The general public does not need to "fight to death" to eat delicious puffer fish.