Triplophysa orientalis
Common name: Loach stick
Place of origin and date of delivery:
Widely distributed in Qinghai, Xizang, Gansu, * and western Sichuan.
Introduction:
The lower position of the mouth is wider. The lip is thick, the upper lip is wrinkled, the lower lip is papillae and deep wrinkled, and the mandible is spoon-shaped. The end of the ventral fin extends back to or beyond the anus. The tail handle is higher. The body surface is smooth and scaleless.
Demersal fish that live in slow streams or shallow water covered with gravel and grasses and feed on animal food. The individual is larger, has seen the body length 142 mm individual, the quantity is large, can form the regional fishing.
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Preparation method of Shrimp Sauce
The raw materials such as shrimp head and shrimp tail used in the processing of shrimp head paste are the abandoned parts when processing frozen shrimp. These abandoned shrimp heads, tails and shells can be classified and processed separately or mixed. Production method 1. Wash the above fresh shrimp head, shrimp tail, shrimp shell and other raw materials with water, drain and deep-fry, deep-fry at about 160℃ oil temperature for about 2 minutes. After deep frying, although its moisture content is only about 20.4%, it is the same as the mouth of the dried shrimp head, shrimp tail and so on.
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Why do fish frequently get sick?
In aquaculture practice, there is often a phenomenon that varieties with strong disease resistance in the wild become susceptible to diseases because they live in the aquaculture environment for a long time. The disease resistance of fish is mainly determined by its genetic factors, but in the end, the disease is determined by the environment. All kinds of stimuli of environment to fish are environmental stress factors. In aquaculture ecosystems, stresses on fish are often caused by environmental factors such as Nonionic ammonia, dissolved oxygen, pH and water temperature. Generally speaking, aquatic products
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