Secret of Shrimp Culture in Japan

Japanese shrimp, also known as flower shrimp, bamboo shrimp, flower tail shrimp, spot shrimp, car shrimp, has the advantages of low temperature tolerance, low culture cost, suitable for long-distance transportation of live shrimp, sale of live shrimp in the market, high market price and so on. It is distributed in Zhejiang, Fujian, Taiwan, Guangdong, the Philippines, Singapore, northern Australia, India, eastern Africa and the Red Sea. So let's take a look at the secrets of Japanese shrimp culture.

1. Bait feeding

The feed was not fed in the first week and began to be fed in the second week. Shrimp feed was fed at 8: 00 a.m. and 4: 00 p.m., with a feeding rate of 5% (fixed-point feeding was used to observe its feeding). The daily feeding amount of shrimp weight 1g~5g was fed at 7%-10% of the total shrimp weight, 4%-7% at 5g~10g, and 3%-4% at 10g~20g.

2. Survival rate

Observe the survival rate from the third week after release, drainage electric shock, observe the survival rate to determine whether to re-enter the seedling.

3. detoxification

Detoxification, control water quality from the day the feed was started, drain the water every two weeks, use electric shock to make it molt, and disinfect it with 10ppm bleach and 5ppm quicklime when entering the water.

4. Disease prevention and treatment

Disease prevention and control from the third week after the release of seedlings, began to bait feeding, 1 jin of bait plus 1 gram of vitamin C.

5. Salinity

Although Penaeus japonicus is a widely salty shrimp, the suitable range for salinity is 15-30, and the salinity of seawater using underground deep wells is generally about 27.

6. Temperature

The optimum temperature range of Penaeus japonicus is 25-30 degrees, stop feeding at 8-10 degrees, and die below 5 degrees.