What kind of fish is crispy pomfret? It originated from the Yangtze River Reservoir in Zhongshan City, Guangdong Province. It is a famous and special aquatic product made of mineral water from the reservoir, fed with concentrated feed and intensively cultured in running water.
After detailed observation and detection of the changes of calreticulin gene in grass carp before and after embrittlement, the researchers of Pearl River Fisheries Research Institute found that the calcium content of cultured embrittled grass carp increased by 17.5% compared with grass carp.
It is named for its firm, crisp and crisp meat. The essential amino acid content of crispy pomfret is 6.70g, slightly lower than that of salmon (7.22g), but higher than that of eel (5.46g). It can be seen that the nutritional value of crispy pomfret itself is very rich, which can be compared with salmon and eel.
Why is crispy pomfret crispy? There is a kind of freshwater fish that only lives in the mountainous waters around Dongsheng Town, Zhongshan, Guangdong. Every winter, all kinds of cat-eating gourmets are eager to move and eagerly look forward to their listing. Although it is called fish, it tastes completely different from other fish. It is flexible and refreshing, delicious and tasteless. Moreover, the colder the weather, the more flexible the fish are. This is an excellent choice for making hot pot, frying or steaming. Chewing means eating beef tendon. Guangdong people call this kind of flexible taste "crisp", and this kind of fish is called crispy pomfret (w m 4 n), which is popularly called reading Hu à n.
Feeding mode
In the early years, farmers in Zhongshan only followed the way of raising common grass carp. Feeding for about half a year can grow to about half a catty. It will take 1 year to continue feeding grass carp in the same way. When the fish grows to about 7 kg, fish farmers begin to feed with broad beans, soybean meal, corn, sugarcane grass, broad bean vines and other materials. After feeding for 4 months, the fish will start to become brittle. This kind of broad beans needs high-quality broad beans from the northeast. After fish eat broad beans, the cell density increases, the cell wall thickens, and the collagen content in muscle is dozens of times higher than that of ordinary grass carp, so it will become brittle.
Fitness and bodybuilding
Crispy pomfret is willful and a fitness madman in the fishing industry. In addition to feeding enough broad beans for daily use, it is also necessary to ensure that they have enough exercise space and a lot of exercise to make the meat brittle. The water temperature should not be too high, but must be lower than 25 degrees. Otherwise, even if you support them with broad beans, the fish will not be crisp.
They like to wash the tide, like to jump, and have high requirements for the water quality they grow. The depth of the aquaculture pond must exceed 2.5 meters. First of all, give the fish enough swimming space. Second, the water temperature can be kept below 20℃, because crispy pomfret is naturally afraid of heat and likes cold.
Reduce fat by leaving the pond
Fitness enthusiasts, even if they swim and jump every day. It is inevitable that you will have a thick body. If you don't lose weight, it will lead to a large number of deaths in long-distance transportation. The so-called slimming means stopping feeding 1 month before long-distance transportation. The purpose is to remove garbage from fish intestines and consume body fat. The quality of fish with garbage removed is better, otherwise the fish will be excreted on the way, leading to infection and death, and the fish that barely survive will make people feel greasy and disgusting.
What season does crispy pomfret have? Crispy pomfret belongs to artificial culture. There is no seasonal restriction, and it can be listed all year round.
Crispy pomfret, originating from the Yangtze River Reservoir in Zhongshan City, Guangdong Province, is a famous and special aquatic product raised by using reservoir mineral water, feeding concentrated feed and intensive cultivation with running water. It is named for its firm, crisp and crisp meat.