Fish balls in soup
Floating soup fish ball is a kind of delicious dish suitable for young and old. Choose the refined meat of silver carp, white fish and carp, chop into stuffing, stir for a long time, add a little water in one direction until foaming, and then add boiling water to form. Then soak the fish balls in clear water for a period of time, then make soup with seasoning, remove the balls from the water and put them into the soup, then boil the soup and serve it.
Fish balls are milky white, the size of ginkgo, white fish balls floating in the soup, and then sprinkled with garlic, coriander, good color and taste. The soup is on the table and the room is full of fragrance. It melts in the mouth and is full of fragrance when swallowed. It is not greasy, easy to digest and easy to absorb. What is more surprising is that the general fish balls are sunk into the soup, while the fish balls from Weishan Island are all floating in the soup. The flavor of Weishan Island floating soup fish balls can be summed up as follows: one fresh, two tender, three soft and four drifting.
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Disease and enemy damage of fish and its control methods
Cyanobacteria diseases: cyanobacteria, including Microcystis aeruginosa and Microcystis aeruginosa, generally occur in summer and early autumn, it likes to grow in high temperature and alkaline water, when the pH is 8-9.5, the water temperature is 28 ℃-32 ℃, the reproduction is the fastest. For example, when there are more than 500000 groups in a liter of water, the dissolved oxygen in the water is often insufficient for its needs, and a large number of people will die. After the death of the algae, the protein is easy to decompose and produce toxic substances such as hydroxylamine and hydrogen sulfide, which accumulate in the water, which can not only poison fish, but also cattle and sheep drink this.
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Prevention and treatment of fulminant hemorrhagic disease of silver carp and bighead carp in Shantang Reservoir
In 2005, silver carp cultured in Mianhuatan reservoir died in a large area, with an incidence area of 200 mu and a mortality rate of 70%. The disease was easy to repeat and difficult to control, and was diagnosed as fulminant hemorrhagic disease of silver carp and bighead carp. The harm of this disease is great, and mariculturists should attach great importance to it. First, the epidemic situation: it is easy to become prevalent in March-May and August-October every year, and the mortality rate of the disease is as high as 70%. Second, the disease: often appear "dark floating head", in the initial stage
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