CATDOLL : CATDOLL: What did the loach eat?

1. What does loach eat?

Feed on small crustaceans, insect larvae and water worms. When raised artificially, insects, small crustaceans, water worms, stems and leaves of tender plants, etc. They can also be fed with bean cakes, bean dregs, coarse bran, etc., and can be appropriately matched with fish meal and silkworm pupae. Loaches often feed on leftover feed from other fish, so loaches are called cleaners in fish ponds. Loaches like to eat earthworms, aquatic insects, water fleas and crustaceans. They also eat some filamentous algae, roots, stems, leaves and humus of plants. If the food is reduced, you will also eat mud and algae. If it is a farmed loach, you can eat bean cakes, rice bran and other foods. Please click to enter the picture description. 1. Wild loaches Wild loaches prey on plankton, aquatic insects, crustaceans, aquatic higher plant debris, algae, etc. Sometimes they also eat underwater humus or sludge.

Loaches eat benthic organisms such as algae in the mud, and also eat zooplankton. When artificially fed, they can be fed with insects, small crustaceans, water earthworms, tender plant stems and leaves, etc., and can also be fed with bean cakes, bean dregs, and rough bran.

Loach is an omnivorous fish. Loach fry with a body length of less than 5 cm mainly feed on animal bait, such as rotifers, cladocerans, copepods and other plankton. When the body length is 5-8 cm, in addition to small crustaceans, insect larvae, earthworms, they also feed on higher aquatic plants, algae and organic debris. Later, they gradually become omnivorous fish, eating almost everything. All animals, plants and organic debris in water and mud are natural bait for loach.

Additional information:

Living habits

Loaches live in the bottom mud or the bottom mud of the water, and like to hide during the day and come out at night. Long-term exposure to darkness causes their vision to deteriorate. However, their tentacles and lateral lines are very sensitive, playing a key role in avoiding enemies and foraging. In addition to breathing with gills, loaches can also breathe with their intestines, so they have a strong tolerance for low dissolved oxygen.

In a water-deficient environment, loaches can survive for a long time as long as the soil remains moist. Loaches have a strong adaptability to the environment, so among the more than 100 species of fish in the Cobitidae family, loaches are the most numerous and widely distributed.

Reference source: Baidu Encyclopedia - Loach

The main food of loach is some plankton, small crustaceans, insects and algae, etc. It is worth noting that loach is very greedy, so when feeding, you should avoid feeding it too much, which will cause it to be overfed, hinder the normal breathing of the intestines, and affect its growth.

Additional information:

The loach has a pointed head, a snout that protrudes forward, and a large angle of inclination. The snout is shorter than the length of the head behind the eyes. The mouth is small, sub-inferior, and horseshoe-shaped. The lips are soft, with fine wrinkles and small protrusions. The eyes are small, covered with membranes, and the upper lateral vision is not well developed. The gill slits end at the base of the pectoral fins.

Loaches like to live at the bottom of still water, often in lakes, ponds, ditches and paddy fields, where there is a lot of plant debris on the surface of the mud. They have strong adaptability to the environment. The living water temperature is 10-30℃, and the optimum water temperature is 25-27℃, so they should be classified as warm-water fish. When the water temperature rises to 30℃, loaches will dive into the mud to spend the summer.

In China, loaches are distributed in natural freshwater bodies such as rivers, ditches, paddy fields, ponds, lakes and reservoirs throughout the country, except for the Qinghai-Tibet Plateau and Linzhi area in Tibet. They are especially widely distributed in the middle and lower reaches of the Yangtze River and the Pearl River. The population in the Ili River in western China (flowing from east to west, there are only two such rivers in the country) is also constantly expanding. This river is the same as the famous Lake Balkhash in Kazakhstan.

The smallest sexually mature male loach is over 6 cm long and reaches sexual maturity earlier than female loach. The male loach has a pair of testes located on both sides of the abdominal cavity, which are ribbon-shaped and asymmetrical. The testes on the right are longer and narrower than those on the left and lighter. When the male loach is 9 to 11 cm long, there are about 100 million sperm in the testes.

Reference: Loach - Baidu Encyclopedia

Loach is an omnivorous fish. It eats plankton, small crustaceans, insects and their larvae, flat algae, xerophytic or aquatic plant debris and algae, etc., and sometimes eats bottom humus. When raised artificially, it also likes to eat rice bran, bran, bean cake, snails, earthworms, silkworm pupa powder, fish meat and the internal organs of poultry and livestock. In nature, loach usually comes out to hunt at night, but when raised artificially, it also devours during the day, especially during the reproductive period, when it eats vigorously during the day and night. Generally, the temperature is 25-30℃, and the growth is the fastest; when the temperature is below 20℃, the food intake is reduced and the growth slows down.

2. What kind of fish is this, loach or catfish?

As shown in the picture, it is definitely catfish, but I don't know which one it is.

Siluridae Silurus fish

The picture below shows the catfish Silurus soldatovi, commonly known as Heilongjiang six-whiskered catfish and catfish

It is a fish native to Heilongjiang Province, and is distributed in the Songhua River, Wusuli River, Nen River and other rivers, as well as some large lakes. Catfish has strong adaptability to the environment, is resistant to low oxygen, grows fast, is easy to raise, has a high catch rate, and can be grown into commercial fish in the same year as fry.

The body is long, the tail is flattened laterally. The head is long and flat. The snout is blunt and round. The mouth is large, subsuperior, the upper jaw is shorter than the lower jaw, and extends beyond the posterior edge of the eye; the jaw teeth are exposed; there is a pair of upper jaw barbels that extend to the pectoral fins; there are two pairs of lower jaw barbels, the front barbels are longer than the back barbels.

From your picture, this fish is not a loach, but it doesn't look like a catfish either. It should be a variant of a catfish.

Looks like a catfish

3. Homemade loach soup

1

After the loach is slaughtered, scald it with boiling water to help wash away the mucus on the outer layer.



2

Wash and soak up the water with kitchen paper. Pour oil into the pan and fry the loach.



3

Pour water into the pot, add ginger slices, bring to a boil over high heat, then simmer over low heat.



4

Before serving, add salt, pepper, and greens.

Loach Soup

Loach soup is a dish made from loach and fungus. The soup is delicious, easy to digest and absorb, and rich in nutrition. It is often used for malnutrition edema, damp-heat jaundice, acute and chronic hepatitis, impotence and premature ejaculation caused by kidney yang deficiency, as well as malnutrition in children and hemorrhoids.

Chinese name

Loach Soup

Foreign name

Loach soup

taste

Salty and fresh

Main Ingredients

loach

seasoning

MSG, salt, vegetable oil

fast

navigation

practice

Nutritional Value

Instructions for use

Dishes

Dish name: Loach soup

Effects: nourishing and nourishing recipes, spleen-strengthening and appetite-stimulating recipes, cancer prevention and anti-cancer recipes, hepatitis recipes

Process: Cooking

Taste: salty

practice

Method 1

Materials

Ingredients: 250g loach[1]

Total 11 photos

Other loach soup pictures

Seasoning: 2g MSG, 3g salt, 15g vegetable oil

feature

The soup is fresh and fragrant, and the meat is tender.

Production steps

1. First, scald the loach with hot water, wash off the mucus with water, cut open the abdomen to remove the internal organs, drain the water, and fry in oil until golden brown;

2. Add two bowls of water, bring to a boil and then cook over medium heat. When the soup is concentrated to half, season with salt and MSG.

Method 2

Food Ingredients

Main ingredients: loach (200g)

Total 15 photos

Special loach soup

Accessories: Fungus (soaked in water) (10g) Spring bamboo shoots (50g)

Seasoning: rice wine (5g), salt (1g), green onion (3g), ginger (3g)

Preparation method

1. Wash the loach slime with hot water, remove the internal organs, and fry with oil; slice the spring bamboo shoots (soaked in water).

2. Pour appropriate amount of clean water into the pot, add loach, cooking wine, salt, green onion (chopped), ginger (chopped), fungus (soaked in water), and bamboo shoots, and cook until the meat is cooked through.

How to eat: Serve with meals. [2]

Method 3

"How to make Korean fish soup" Heat the oil in a pot for 70%, add a spoonful of Korean sweet and spicy sauce, stir-fry quickly, add loach and stir-fry a little, add water, then add tofu, broken potatoes, squash, green and red peppers, and a little wild perilla. After the water boils, turn to low heat and simmer for half an hour. Add chili powder, a little salt and MSG when serving.

Nutritional Value

Loach: Loach has a unique flavor, tender and soft meat, and is easy to digest and absorb; loach contains low fat content and less cholesterol, and is a high-protein, low-fat food. It also contains an unsaturated fatty acid similar to eicosapentenoic acid, which is beneficial to the human body's anti-vascular aging, so it is beneficial to the elderly and cardiovascular patients. Loach is mild in nature and sweet in taste. It has the effects of nourishing deficiency, warming the spleen and stomach, removing dampness, curing hemorrhoids, strengthening yang, and stopping sweating.

Black fungus (water-soaked): Black fungus is extremely rich in iron, so eating black fungus regularly can nourish blood and keep your skin rosy and radiant, and can prevent and treat iron deficiency anemia; black fungus contains vitamin K, which can reduce blood clots, prevent the occurrence of thrombosis, and prevent and treat atherosclerosis and coronary heart disease; the colloid in black fungus can absorb and concentrate the dust and impurities remaining in the human digestive system and excrete them out of the body, thereby playing a role in clearing the stomach and intestines. It also has a relatively significant function of dissolving endogenous foreign bodies such as gallstones and kidney stones; black fungus contains anti-tumor active substances, which can enhance the body's immunity and

Pregnant women, the elderly and children can actually drink loach soup. Because loach soup is rich in nutrients, it is very suitable for these groups who need to supplement nutrition. But for them, the method of making loach soup is a little different. After all, there are more issues that need to be paid attention to when it comes to the bite of the elderly and children. So, how to make loach soup that children can drink? The method is very simple.



Loach soup is a dish made from loach fish, black fungus, etc. The soup is delicious, easy to digest and nutritious. It is commonly used in malnutrition edema, cold and damp jaundice, acute and chronic hepatitis, impotence and premature ejaculation caused by yin deficiency and fire, as well as malnutrition in children, hemorrhoids and other diseases.

Method 1

Making raw materials

Main ingredients: 250g loach

Seasoning: 2g chicken powder, 3g salt, 15g cooking oil

Features

The sauce is delicious and the meat is tender.

Manufacturing process

1. First, scald the loach with boiling water, then wash it with water to remove mucus, cut open the abdomen to remove the internal organs, drain the water, and fry it in a pan until it turns orange-yellow;

2. Add two bowls of cold water, bring to a boil and then simmer on low heat. When the juice is half extracted, season with salt and chicken essence.



Method 2

Food materials

Main ingredients: Loach (200g)

Supplementary materials: black fungus (soaked) (10g) spring bamboo shoots (50g)

Seasoning: rice wine (5g), salt (1g), shallot (3g), ginger (3g)



practice

1. Wash the loach with boiling water to remove the mucus, remove the internal organs from the abdomen, and fry it with cooking oil; cut the spring bamboo shoots (soaked) into slices.

2. Pour appropriate amount of cold water into the pot, add loach, rice wine, salt, scallion (chopped), ginger (chopped), black fungus (soaked), and bamboo shoots, and cook until the meat is soft.

How to eat: Serve with meals.

Loach: Loach has a unique taste, tender and soft meat, and is easy to digest. Loach contains low fat and less cholesterol, and is a high-protein, low-calorie food. It also contains an unsaturated fat similar to eicosapentaenoic acid, which is beneficial to the body's anti-angioplasia, so it is beneficial to the elderly and people with cardiovascular diseases. Loach is warm in nature and sweet in taste. It has the effects of nourishing yin and blood, warming the stomach, removing dampness, curing hemorrhoids, tonifying the kidney and strengthening yang, and stopping sweating.