Grass carp culture technology

Grass carp grows faster and yields more, but the meat is relaxed. In recent years, some grass carp has become brittle, that is, the meat has become brittle by changing its food structure. Grass carp after embrittlement is called "embroidery" or "crispy meat." The meat is hard and crisp, not easy to cook, cut into fish, fish silk is not easy to break, and therefore quite popular with consumers.
The technical highlights of grass carp aquaculture are introduced as follows.

First, pond conditions. Choose a pond with less silt, good drainage and irrigation conditions, fresh water, an area of â€‹â€‹2-3 mu and a pond with a water depth of 1.5-2 meters. If you use a moving water body, the effect is better.

Second, stocking requirements. Select grass carp weights of 0.9-1.3 kilograms per tail and require a healthy and disease-free body. After disinfecting the fish with bleach or salt, release the pond. It is advisable to use 150-200 kg per acre of stocking, and 50-60 stocks of white quail with a body length of 13-15 cm to control the water quality.

Third, the embrittlement season. From spring temperatures above 15Â°C, grass carp starts feeding until it stops. However, it takes less than 60-70 days to require brittle culture.

Fourth, feeding and management. The main feed is broad bean, plus a small amount of grass, and it cannot add any food at its price. Feeding methods, at the beginning, can be stopped for 2-3 days and then fed with a small amount of soaked shredded beans until grass carp eats. After timing, quantitative feeding, and fed with grass. Normally, they are fed once every 8-9am and 2-3pm, each time the amount of feed is about 5% of body weight, and the degree of eating is within 1 to 2 hours. Strengthen patrolling in peacetime, remove residual baits in time, and strictly prohibit the feeding of deteriorating feeds. After 60-70 days of fragile breeding, it can reach the market specifications of more than 2 kg and the purpose of crisp meat.

Posted on June 06, 2018