Master three points and raise freshwater white Pomfret well

Freshwater Pomfret is a new variety introduced from the United States and Hong Kong in recent years. Because of its wide range of adaptation, miscellaneous diet, rapid growth, strong disease resistance, few bones, no intermuscular thorns, delicate meat and good market, it is very popular among fishermen.

Freshwater white Pomfret is as thick as carp, but its meat is as thick as carp. It can be cultured alone or mixed. The culture methods and techniques are not much different from those of ordinary fish. However, according to the practice of scientific research institutions and farmers in recent years, there are three points that must be paid attention to:

First, the stocking specification should be suitable, such as mixed culture with four all fish, it is appropriate to release fry of about 4cm, about 150fish per mu; if monoculture, the specification can be appropriately improved, about 1500 fry per mu. Too much will affect the growth, too little will not achieve the ideal benefit.

Second, it is suitable for open-surface culture of freshwater Pomfret, which is a benthic fish, which is often active in the lower water body and likes to live in grassy places. According to the comparative experiment, the fry put in the large water surface grows faster than the fry in the small water surface. Freshwater Pomfret is the most suitable for breeding in large waters and lakes, even if it does not invest in concentrate, it can grow to 0.5 kg in 4 months.

Third, particularly sensitive to pesticides, the trichlorfon liquid and malathion commonly used by all fish can cause poisoning of white Pomfret, so in the waters where white Pomfret is cultivated and raised, pesticides are used very carefully, otherwise they will cause poisoning and death, but bleach can be used.