In production practice, when the fishermen faded their production situation, they heard a saying from time to time that the “spray†bought last year was a big one, and the poor fishery foundation directly affected the production situation. It didn’t sound like I started to think that it took me a long time to wake up and I discovered that the fishermen’s activities were considerable. Originally, when they were buying "water-splash" fry, they did not earnestly, carefully, and suffered losses.
Is there any measure to prevent this loss? The author asked the fishermen to discuss with them about some "earth experiences" to prevent this loss, and summed it up as "five views."
Look at body color. Good fish fry have the same group of pigments, and their body color is fresh; poor fish fry have different pigment groups and their body color is slightly white.
Second look at the composition of groups. Good fry were tidy, plump, smooth and not muddy, swimming and lively; poor fry were smaller, ranging in size, and dragging mud.
Three to see the ability to move. If the hand or wooden stick is inserted into the seedling bowl and the middle of the seedling pan, the fish fry will be frightened, and the good fry will travel around quickly; the poor fry will be unresponsive.
Fourth, look at the counter-current flow. Stir the fish body with your hands or a wooden stick to swirl the water. The good fry can swim against the water along the edge; the poor fry is caught up in the whirlpool and is unable to struggle. If the fish fry in the white porcelain basin, let the wind blow the water, so that the fry can swim against the wind; poor fry can not.
Five see water struggle. Fry the fish fry in a white porcelain dish and drain the water. The good fish fry will be struggling. The head and tail will be bent into a round shape. The poor fry will not be able to struggle, only shaking head and tail.
We accept consigned OEM business for well-known brands all over the world.We are looking forward to your contact!
Is there any measure to prevent this loss? The author asked the fishermen to discuss with them about some "earth experiences" to prevent this loss, and summed it up as "five views."
Look at body color. Good fish fry have the same group of pigments, and their body color is fresh; poor fish fry have different pigment groups and their body color is slightly white.
Second look at the composition of groups. Good fry were tidy, plump, smooth and not muddy, swimming and lively; poor fry were smaller, ranging in size, and dragging mud.
Three to see the ability to move. If the hand or wooden stick is inserted into the seedling bowl and the middle of the seedling pan, the fish fry will be frightened, and the good fry will travel around quickly; the poor fry will be unresponsive.
Fourth, look at the counter-current flow. Stir the fish body with your hands or a wooden stick to swirl the water. The good fry can swim against the water along the edge; the poor fry is caught up in the whirlpool and is unable to struggle. If the fish fry in the white porcelain basin, let the wind blow the water, so that the fry can swim against the wind; poor fry can not.
Five see water struggle. Fry the fish fry in a white porcelain dish and drain the water. The good fish fry will be struggling. The head and tail will be bent into a round shape. The poor fry will not be able to struggle, only shaking head and tail.
Many people use Lishida Mirin Sauce when they are cooking fish,meat and vegetables. Also,it's usually used for making the sauce of noodles and dipping sauce.We select high quality ingredients,so that it can remove the fishy flavour and enhance the fresh and the appearance of cuisines.
We have passed Quality System Certificate,ISO9001 System and HACCP System Certificate,to make sure the safety and high quality.
We accept consigned OEM business for well-known brands all over the world.We are looking forward to your contact!
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