If you buy fish fry well, the benefit will be high.

When fishermen play down their production situation and profits, they sometimes say that the "splash" they bought last year has been greatly deceived, and that the basis of the fish species is not good, which directly affects the harvest. This means that when buying fish fry, due to carelessness and carelessness, they suffered losses and were fooled. Is there any measure to prevent this kind of loss? The editor sums up the "local experience" of some fishermen in preventing this kind of loss for a long time, which is roughly "five looks."

Fish fry

Look at the body color. Good fish fry, their group pigment is the same, the body color is fresh and tender, while poor fish fry, population pigment is different, the body color is slightly white.

Second, look at the composition of the group. Good fry are neat in size, full in body, smooth but not muddy, and active in swimming; poor fry are small in size, different in size and muddy on the body.

Third, look at the ability of movement. Hands or sticks can be inserted into fish fry bowls or fish fry plates to frighten fish fry. Good fry swim around quickly, and those who are slow to respond are poor fry.

Fourth, look at the flow against the current. Stir the water body where the fry is located with your hand or stick to make the water whirlpool. Those who can swim against the current along the edge are good fry; those who are powerless to struggle and get caught up in the whirlpool are poor fry. You can also scoop the fry into a basin and let the wind blow the water. Good fry can swim against the wind, while poor fry can't.

Fifth, look at the struggle of running water. Scoop the fry into a plate and pour out the water. at this time, the head and tail of the good fry are bent into a circle and struggle strongly, while the poor fry are powerless and only tremble.