Because we are close to the seaside, there are more seafood here. Seafood sellers generally have oxygen-increasing equipment. In addition, seawater is necessary. If there is no seawater, it is necessary to use tap water and salt to make salt water with the same concentration as seawater to raise seafood. The water temperature is generally normal temperature. The temperature is neither lower than zero nor higher than twenty degrees. Ten degrees in winter should be fine. Change the water frequently, because although there is an aerator, too much humus in the water is not good for seafood, and seafood with dirty water is also prone to mistakes. However, it is estimated that there has been no seafood culture for more than a month. It takes too long to master the technology. Because it is winter, it is easier to keep fresh. These things you are talking about are only placed outside the north. If you are in the south, you can put it in the freezer and it won't break in a month or so.