The practice of grass carp

The grass carp belongs to the genus Cyprinidaceae and the family Carassius. The common names of grass carp are: 鲩, oil bream, grass bream, white bream, grass carp, grass root (Northeast), hybrid, black herring and so on. English name: Grasscarp. The rivers and lakes that inhabit the plains generally live in the middle and lower layers of the water and near the aquatic grassy areas. Lively, swimming quickly, often in groups foraging. It is a typical herbivorous fish. Overwinter in the main stream or deep water of the lake. Parent fish have a retrospective habit during the reproductive season. It has migrated to many countries in Asia, Europe, the United States and Africa. Because of its rapid growth and wide source of feed, it is one of the four domestic fish species in freshwater aquaculture in China.

The body of the grass carp is slightly cylindrical, the head is slightly flat, and the tail is flat. The mouth is curved, and the upper jaw is slightly longer than the lower jaw. Each fin is light grey (see photo). It is endemic to the plains of Guangxi to Heilongjiang in eastern China. The rivers and lakes that inhabit the plains generally live in the middle and lower layers of the water and near the aquatic grassy areas. Lively, swimming quickly, often in groups foraging. It is a typical herbivorous fish. Overwinter in the main stream or deep water of the lake. Parent fish have a retrospective habit during the reproductive season. It has migrated to many countries in Asia, Europe, the United States and Africa. Because of its rapid growth and wide source of feed, it is one of the four domestic fish species in freshwater aquaculture in China. The most prestigious of China s important freshwater economic fish is the world-renowned Four Major Fish such as grass carp, herring, catfish, and catfish. Although all are endemic to China, grass carp is unique for its food habits and foraging Means have been transplanted to the world as pioneers. Its body is long, slightly cylindrical, and the abdomen is not edged. The head is flat and the tail is flat. Mouth-end position is arc-shaped, no need. The hypopharyngeal teeth are two rows, laterally flat and comb-shaped, with lateral grooves on the sides of the teeth. There are no hard spines on the dorsal and anal fins, with the dorsal and ventral fins facing each other. The body is tea-yellow, the back is grayish gray with a slight grass green, and the fins are slightly yellow.

Grass carp is sweet, warm, non-toxic, and enters the liver and stomach; it has the effects of warming the stomach and reducing liver yang, expelling wind, relieving paralysis, cutting malaria, and improving eyesight;, Liver yang hyperactivity, hypertension , headache, chronic malaria.

Plutonium is rich in phosphorus and has the ability to form bones and teeth, promote growth and repair of body tissues and organs, provide energy and vitality, and participate in the regulation of acid-base balance.

Is rich in copper. Copper is an indispensable micronutrient for human health. It has important effects on the development and function of blood, central nervous system and immune system, hair, skin and skeletal tissue, as well as brain, liver and heart.

1. Watch the fish shape. The heavily contaminated fish has abnormal morphology, some have large heads and small tails, spine curvatures and even deformities, and some have yellowish epidermis and blue tails. 2. Look at the fisheye. Fresh fish is full and protruding, and the cornea is transparent and clear; the eyeballs are not protruding, and the cornea is wrinkled or there is blood in the eye. 3. Sniff the fish gills. The gill filaments of fresh fish are bright red, and the mucus is transparent, with the salty fishy smell of sea fish or the earthy smell of fresh water fish; the gill color of stale fish becomes dark red or gray-purple, and the mucus is fishy. 4. Touch the fish. The surface of fresh fish has transparent mucus, and the scales are shiny and closely attached to the fish body, and it is not easy to fall off. The mucus on the surface of fresh fish is mostly opaque, and the scales are poor in gloss and easy to fall off 5. Sturgeon meat. The fresh fish is firm and elastic, an d the sag disappears immediately after shiatsu, without odor; the stale fish is slightly loose, and the sag disappears slowly after shiatsu, with a slight fishy smell. 6. Look at the belly of the fish. The abdomen of fresh fish does not swell , and the anal foramen are white and sunken; the anal foramen of fresh fish are slightly convex.

When saving fresh grass carp, you can pour 3-4 drops of white wine and white vinegar into the mouth of the fish, put it in a cool place, and change the water once a day. If it is dead grass carp, do not wash or scrape the fish scales, empty the internal organs and place it in fresh salt water. It can be stored for several days or stored in the refrigerator.

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