Xingzhou red fish
Xingzhou red fish: it is a red tilapia selected from Southeast Asian strain, which is like Nile tilapia or Onion in shape, with high back, large and transparent scales, pink or orange color, red rate of more than 99%, less body color separation rate of offspring, adult fish or gray phenomenon in winter low temperature season, but the water temperature can turn red reversely after a period of culture. This fish has the fastest growing speed and large individual in red tilapia. in that year, the fry can grow to more than 500 grams, and the sexually mature individuals reach 350 grams, and the peritoneum is white and the meat is especially fresh and tender, so it is an excellent breeding species worth popularizing.
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Always roast fish
Clean green fish. 500 grams of Shao wine. 50 grams of soy sauce. 75 grams of sugar. 40 grams of spring onions. 8 grams of ginger. 3 grams of water starch. 10 grams of sesame oil. 5 grams of cooked lard. 75 grams (cooking method) 1. The herring meat is chopped into pieces, about 10 cm long, 2.5 cm wide and 1.5 cm thick. two。 Heat the wok over high heat, scoop in the cooked lard and add the chopped onions.
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Early spring release of fish species is exquisite
Early spring is the best season to release fish species, because during this time the water temperature is low, the activity of fish is weakened, and the fish scales are tight, the fish body is strong, and the net, fishing and transportation are not easy to be injured, so that the survival rate of fish species stocking can be improved. When putting fish species, attention should be paid to the following aspects: fish species quality of the same age, consistent specifications, body length and weight, thick back muscles, bright color, intact scales and fins, active and normal swimming, strong water recovery, and placed in the basin after leaving the water.
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