How to keep seafood

Seafood is a very delicious food, as its name implies, it lives in the sea, but artificial preservation is also very common at present. So, how to keep seafood?

1. Preparation of artificial seawater

After the live seafood arrives at the destination, it is necessary to sort out the dead, seriously injured and sick seafood, and then rinse them. If you use tap water in the city as a source of seafood, it must be dechlorinated before use. The simplest way to eliminate chlorine is to dry and shelve the water for 3-4 days before use. Such as unconditional drying, chemical dechlorination can be used, commonly used dechlorination drug is sodium thiosulfate, its dosage is generally 10 kilograms of tap water to add 1 gram of sodium thiosulfate. The dechlorinated water is mixed with concentrated seawater or solid seawater to the required salinity, that is, artificial seawater can be used to preserve seafood.

2. Suitable water temperature

Water temperature is an important factor in seafood preservation. The suitable water temperature for seafood is generally kept at 18 ℃-21 ℃, but abalone and elephant clam are low-temperature and high-salt varieties, and their suitable temperature is 12 ℃-15 ℃. When the temperature is too high, it is disadvantageous to the preservation organisms, and it is easy to cause diseases and losses.

3. Sufficient dissolved oxygen

Fish, shrimp, shellfish and so on all use gills to breathe dissolved oxygen in water. Generally speaking, the content of dissolved oxygen in seafood water should be kept above 5 mg / L and less than 3 mg / L, which is not suitable for fish survival. The content of dissolved oxygen in water can be increased by improving water quality, equipped with oxygen-increasing device, increasing the number of water exchange, reducing the number of storage, increasing light time, and using water circulation system to filter the water of temporary culture pond.

4. Adjust the acidity and alkalinity of water

The pH of water is closely related to the survival of all kinds of seafood. Sodium dihydrogen phosphate and sodium bicarbonate are commonly used to regulate the pH of water quality. Before use, the two drugs should be dissolved in pure water and mixed into a solution of 1Rau 100. Sodium phosphate can increase the acidity of large water; sodium bicarbonate can increase the alkalinity of large water. When in use, the prepared solution can be added to the water drop by drop, fully stirred, and continuously tested with PH paper, until the pH of the water meets the requirements, the change of the pH of the water should be controlled in the range of ±0.1.

5. Storage and maintenance management

To manage the closed circulatory system well, we need to do "three diligence": check frequently. Check whether the system equipment is running normally, whether it is inflated enough, and whether the water flow is smooth. Clean up frequently. Clean up the dead seafood in the storage pond in time to avoid the deterioration of water quality caused by the decay of Dead Sea fresh products. Observe frequently. It is necessary to always observe whether the preserved seafood has abnormal reactions, whether the water quality is good or not, and should find out the cause in time and deal with it immediately.

There are some difficulties in seafood culture, but as long as the water temperature of the source is scientifically and reasonably mastered, seafood can also grow healthily.