Fish head rice
The head of fresh Ankang fish is pickled and stacked or put into a tank with 5-7% salt. After about 15 hours, it is washed, drained, scalded in boiling water to make the muscle contract, and then steamed in a cage. After about 1 hour, it can be out of the pot (the bones are easy to be separated). After cooling, the fish bones are removed in the pot (after the fish bones are sun-dried, crushed and processed fish bone meal, used as feed), and the larger pieces of meat are broken into small pieces by hand. Bask in the sun on the mat and dry it into fish head rice, which can be packed in small plastic bags. The finished product is yellowish in color, uniform in size, dry and with the smell of cooked fish and rice.
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Silver carp
Silver carp (Hypophthalmichthysmolitrix) is also called silver carp and silver carp. The body is flattened on the side, bluish gray on the back, white on both sides and abdomen. The head is bigger. The eye position is very low. The scales are small. The median horny edge of the abdomen extends from below the pectoral fin to the anus. The pectoral fin does not exceed the base of the ventral fin. Each fin color is gray. Silver carp are impatient and good at jumping. Lives in the middle and upper layers of the water body. Silver carp is a typical filter-feeding fish, which mainly eats zooplankton at the fry stage, and gradually changes to phytoplankton when it is more than 1.5 cm long.
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Spring viremia of koi carp
Spring viremia (SpringViremiaofCarp;SVC) of koi carp is mainly caused by carp rod virus (Rhabdoviruscarpio). It is a common disease in koi breeding and is prevalent only when the climate is getting warmer in spring (the water temperature is about 13-20. ℃). It mainly harms the brocade carp over one year old, and the fry and breeding fish are rarely infected. Most of them are raised in open-air ponds and in indoor fish tanks, and the incidence is less because the change of water temperature is not so violent. From
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