CATDOLL : CATDOLL: Does Lianyungang farm salmon?

Does Lianyungang farm salmon?

Lianyungang farms salmon. It is artificially farmed. Salmon silver stool fish originates from Europe, the United States, South America, etc. Among them, the Norwegian deep-sea salmon is the most famous, which is why many businesses claim that their products are imported from Norway.

How about salmon?

Salmon is a great source of omega 3 fatty acids, vitamin D and B12, and one of the healthiest foods for breast cancer prevention. It provides your body with the nutrients it needs to prevent cancer. Cooking or eating it with garlic, green vegetables, peppers, broccoli or turmeric can further enhance its benefits.

What are salmon trout? Are they really delicious?

Salmon farming technology

Salmon is a general term for large salmon and trout in China. Pacific salmon, Atlantic salmon, golden trout, etc. are currently being farmed in our province. Here we mainly introduce the breeding technology of Pacific salmon. Pacific salmon is one of the world's famous high-end cold-water fish, and it is also a fine variety with a wide range of breeding in Europe and the United States. It has tender meat, delicious taste, rich nutrition, and rich DHA required by the human body. It is a top material for sashimi, smoking, grilling, hot pot and traditional cooking. Pacific salmon is a cold-water fish. Its survival water temperature is 0-22℃, the optimal water temperature is 16-18℃, and it can tolerate a water temperature of 24℃ for a short time. Pacific salmon has high requirements for water quality. It is suitable to be farmed in water bodies with fresh and pollution-free water quality. Mountain spring water, reservoir water and groundwater are preferred. The pH value of the water body is required to be 6.5-7.5, ammonia nitrogen is less than 0.5mg/L, and nitrite is less than 0.5mg/L. Like other salmon and trout, Pacific salmon cannot tolerate low oxygen and requires a dissolved oxygen content of no less than 8mg/L. Pacific salmon farming should be tailored to local conditions. If there is mountain spring water, reservoir water, or sufficient water source, flowing water farming can be adopted. If these conditions are not met, if the groundwater quality is good, water-stopping and oxygenated cement pool farming can also be adopted. This farming method is introduced below.

1. Breeding conditions 1. Breeding pond structure: The breeding pond adopts a shed cement floor structure, and the roof can be covered with plastic cloth. Each cement pool in the shed has an area of ​​100 square meters and a depth of 1.5 to 2.0 meters. There is a water inlet above the cement pool, a drain outlet below, and a sewage ditch in the middle of the bottom. 2. Water source: It is best to use underground deep well water. If the iron content in the water is high, a set of tower aeration and iron removal equipment should be equipped. Water quality analysis should be done before using the water source. 3. Inflatable and power generation equipment: One 7-10 kilowatt blower. In addition, prepare another spare. To avoid power outages, a set of generator sets should also be prepared. 2. Preparation before stocking For new cement pools, they should be soaked in water for 2 months before they can be used for breeding. Old cement pools should be disinfected with bactericidal drugs 10 days before seedlings are stocked before use. The cement pool is filled with water to a depth of 1 meter. 3. Stocking of seedlings For every cubic meter of water, 40 to 50 Pacific salmon with a size of about 30 to 50 grams are stocked. Generally, after 150-160 days of feeding, the tail weight can reach 900-1000 grams. The fish can be released in April in spring. 4. Feeding: Use pellet feed for acclimation. The crude protein content of feed is 42-45%, and the feed particle size is 3.0-6.0mm. When the water temperature is below 8℃, feed twice a day, once at 8:00-9:00 in the morning and once at 4:00-5.00 in the afternoon. When the water temperature is 8-15℃, feed 3 times a day, and feed once at noon.

Feed until the fish are 80% full each time, that is, until most of the fish swim away. 5. Water temperature control Since Pacific salmon are cold-water fish, they have strict requirements on water temperature. The optimal water temperature for their growth is 13-15℃, while the well water temperature is around 8℃. During the breeding period, two methods can be used to control the water temperature. One is to cover the trellis with plastic sheets to increase the temperature of the pool water when the temperature is low in early spring and late autumn. The second is to remove the plastic sheets in the summer when the temperature is higher than that in winter, and reduce the temperature of the pool water by increasing the exchange of well water. Through the above two methods, the water temperature is not less than 5℃ and the maximum is not more than 15℃. The water temperature in spring and summer is kept at 13-15℃. 6. Water quality regulation During the breeding period, the pool water should be kept fresh, sewage should be discharged regularly, and water should be changed frequently. The number of water changes and the amount of water changes should be flexibly controlled according to the changes in water temperature and water quality. Use a blower to continuously add oxygen to the pool water, and stop supplying air only when feeding bait. The dissolved oxygen in the pool water is kept above 8mg/L. 7. Fish disease prevention and control adheres to the principle of prevention first. During the breeding period, formalin and eel cleaner are used to disinfect the pond water in rotation. The whole pond is sprayed once every half month. Formalin is used for every cubic meter of water. Eel cleaner is used for every cubic meter of water. 8. Daily management 1. A dedicated person is responsible for patrolling the pond all day, regulating the water temperature, adjusting the air supply, ensuring sufficient dissolved oxygen, and preventing fish from floating due to lack of oxygen; 2. Check the condition of the fish frequently, and sample and check the growth of the fish once every half month; 3. Keep breeding records.

Salmon is a general term for large salmon and trout in China. Pacific salmon, Atlantic salmon, golden trout, etc. are currently being farmed. This article mainly introduces the breeding technology of Pacific salmon. Pacific salmon is one of the world's famous high-end cold-water fish. It is also a fine variety that is widely farmed in Europe and the United States. It has tender meat, delicious taste, rich nutrition, and rich DHA required by the human body. It is a top material for sashimi, smoking, grilling, hot pot and traditional cooking. Pacific salmon is a cold-water fish. The water temperature for its survival is 0-22℃, the optimal water temperature is 16-18℃, and it can tolerate a water temperature of 24℃ for a short time. Pacific salmon has high requirements for water quality. It is best to breed in fresh and unpolluted water bodies, preferably mountain spring water, reservoir water and groundwater. The pH value of the water body is required to be 6.5-7.5, ammonia nitrogen is less than 0.5 mg/L, and nitrite is less than 0.5 mg/L. Pacific salmon, like other salmon and trout, is not tolerant to low oxygen, and the dissolved oxygen content in the water body should not be lower than 8 mg/L. The breeding of Pacific salmon should be adapted to local conditions. If there is mountain spring water, reservoir water, and sufficient water source, flowing water breeding can be adopted. If there are no such conditions, if the groundwater quality is good, it can also be adopted. Water-stopping oxygenated cement pool breeding, the following introduces this breeding method.

The dorsal fin has a short base and fewer than 16 rays. The scales are small, with more than 110 scales on the lateral line. The teeth are well developed on both jaws, the vomer, the palatine bones, and the tongue. There is an upper preoperculum. [3]

Lifestyle

salmon

Salmon (7 photos)

Salmon is a cold-water fish. It lives in freshwater and seawater and is an anadromous fish. The king salmon is a cold-water anadromous fish that spawns and migrates. Originally inhabiting the northern Pacific Ocean, it lives in the ocean for 3 to 5 years (usually reaches sexual maturity at 4 years old) before migrating in groups in summer or autumn for reproduction. It can be divided into two biological groups according to the time of upstream migration, the summer type and the autumn type. Only the autumn type swims upstream into the Heilongjiang River in China. Most of them spawn in the lower reaches, and only a few reach the upper reaches to spawn. They swim up the river, day and night, tirelessly, and can advance 30-35 kilometers every day and night. No matter whether they encounter shallow canyons or rapids and waterfalls, they will not retreat and will rush through many obstacles until they reach their destination. Adult fish will not eat after entering the freshwater reproductive period.

Distribution range

The main producing countries are Japan, Russia, the United States and Canada.

Nutritional information

Farmed salmon and Norwegian salmon contain minerals and trace elements that play an important role in various physiological functions of the human body, such as calcium, phosphorus, iron, manganese, zinc, magnesium, copper, etc. Comprehensive evaluation: Both are rich in nutrients. The crude protein content of Norwegian salmon is higher than that of farmed salmon, and the fat content of farmed salmon is higher than that of Norwegian salmon. According to scientific research institutions in China and Norway, eating salmon regularly can reduce the incidence of cardiovascular and cerebrovascular diseases. The omega-3 highly unsaturated fatty acids rich in salmon can effectively prevent cardiovascular and cerebrovascular diseases and have a positive effect on brain tissue health.

The meat is delicious and the eggs are also a good raw material for caviar.

Buying GuideEdit

The salmon has well-developed muscles and elastic meat.

When choosing fresh salmon, you can identify it from four aspects:

When looking at fish eyes, the ones with clear and clean eyeballs are good quality, while those without luster are inferior. [4]

Look at the gills. If they are bright red and smell fresh, it is not recommended to buy fish with gill filaments that are slightly red or grayish white. [4]

When looking at the fish, those with bright colors, elasticity, and intact bodies are good, while those with dull gray skin, stiffness, and dirty bodies are bad. [4]

Fresh salmon meat is bright, fresh, shiny, with clear lines and firm texture. Otherwise, it is not fresh. [4]

Taste: Fresh salmon feels firm and full, with plenty of fish oil, a sweet and fragrant taste, smooth texture, and even fat that is not too greasy. On the other hand, the meat of fake rainbow trout is lighter in color, chewier, and can be easily distinguished in taste. [5]

Cooking methodsEdit

salmon

Salmon (10 photos)

There are many ways to cook salmon. Nordic people like to eat smoked or pickled salmon. Asians prefer cooking methods that can retain nutrients intact. Wash the salmon and cut it into 0.3~0.5cm thin slices. When eating, dip it in soy sauce and green mustard in a small dish. It tastes excellent and is easy to make. In addition, there are stir-frying, boiling, dipping, grilling, and baking. Salmon is a treasure from head to toe. According to the characteristics of each part, the most suitable cooking method can be used to make a variety of delicious dishes. Salmon can be divided into 4 parts: the head is rich in oil and collagen, suitable for steaming, stewing, boiling soup, and stewing; the fish fillet has delicate meat and low oil content, which can be used as sashimi, and can also be used as Chinese cooking ingredients such as fried rice, oil bubbles, etc.; the fish tail can be used to make soup or as a soup base; the fish belly is the most plump part of the salmon, which is the best raw material for sashimi, and is also suitable for frying and stewing Chinese food. It is worth noting that high temperatures can cause the muscles to tighten and become tasteless, so care should be taken during heat processing: the time should not be too long, and less seasonings that can mask the original flavor, such as fennel, pepper, and soy sauce, should be added; more soup should be added during stewing, and the water must be enough to cover the fish.