Culture techniques of mackerel

Mackerel is a kind of Sturgeon, which has the characteristics of large size, long life span, large body, high food intake and strong strength. It is known as the giant panda in the water and the laudatory name of the king of freshwater fish. Mackerel meat tastes delicious, no thorns, deeply loved by consumers, the following with the editor to take a look at the bream culture technology.

1. Culture conditions

The size of the mackerel is larger, so in artificial culture, the pond must be large, and the water level must be deep. Generally, the water level should be maintained at 2-3 meters, and the water quality should be clear and good. The dissolved oxygen in the water should be 5 mg per liter, and an aerator should be prepared when breeding. Can replenish the water body to dissolve enough, so as not to cause anoxic death, but also to build a feeding platform to facilitate feeding.

2. Clear the pond and disinfect

The first thing to do before breeding is to clear the pond for disinfection, which should be maintained for 10-20 days before releasing seedlings and raising. First, the water temperature should be reduced to 60-80cm, and then the whole pond should be sprinkled with lime mixed water. In this way, the pests in the pond can be eliminated. After 3-4 days of disinfection, the pond water will be emptied. In the water, and then disinfect with tea cakes, disinfect the remaining tea bran can be used as fertilizer, half a month before the release of seedlings, can be disinfected with chlorine-containing disinfectant, after such all-round disinfection, seedlings can be released.

3. Release seedlings

The first thing to do before releasing the fry is to select the fry with healthy disease-free, strong vitality and large food intake, the body length should be more than 20m, and the overall specification difference of the fry should not exceed 5cm, which is convenient for later feeding and management. Release time is extremely important, not only to consider the water temperature, but also to consider the time on the market, the fry should be placed in a container with water before release, and the salt should be continuously inflated in the container, so that the salt concentration of the water in the container can reach 2%. Soaking for 10-20 minutes before releasing the fry, this can improve the survival rate, kill the microorganisms carried on the surface of the fry, and reduce the occurrence of diseases. Generally, 400-600 fry are released per mu.

4. Bait feeding

When the fish fry just went down the pond, no fixed feeding point was formed, so it was necessary to domesticate the feed first, and the feed could be placed on the feed table, which not only formed a fixed feeding point, but also improved the feed utilization rate. When feeding, we should adhere to the principle of a small amount and more. The feed should be in line with the palatability of the mackerel. The mouth of the fish is generally the best when the particle size of the feed is large. The feeding amount is 3% of the total body weight of the fish. 3-4 times a day, the feeding amount can be adjusted according to the time.

The above are the techniques of mackerel culture. I hope I can help you. If you want to know more about fish culture, please follow us.