1. transport vehicles. With the transport vehicle, it is convenient to purchase goods and deliver them to customers. If the purchase volume is large and the delivery is frequent, it is more cost-effective to buy a transport vehicle. It can be a convertible, but it's better to be a van.

2. Salinity meter. Measure the salinity in order to adjust to the salinity range required by aquatic products.

3. Glass jars for breeding. Glass cabinets or two or three floors, using circulating water supply, can not only save water but also improve the survival rate of aquaculture. There are special sales or customization in the market. Personal customization is cheaper than buying it in the market.

4. refrigerator. The refrigerator can automatically adjust the water temperature within the range of 10-28 degrees to keep the temperature constant.

5. Inflators, inflators and rubber hoses. The so-called aerator gas pipe diffuser here refers to the equipment used for indoor culture. The main function of aerator is to supply oxygen to water organisms, and generally a blower can be used.

6. Roger that. Used for fishing.

7. scale. Used for weighing.

8. Thermometer. Measure the water temperature in order to adjust it to the required temperature range of aquatic products.

Extended data:

Seafood storage management

1. Check frequently. Check whether the system equipment is running normally, whether the inflation is sufficient, and whether the water flow is smooth.

2. Clean up frequently. Clean up dead seafood in water storage tanks (boxes and cans) in time to avoid the deterioration of water quality caused by the decay of dead seafood.

3. Observe with your heart. Always observe whether the stored seafood has abnormal reaction and whether the water quality is kept in good condition. If there is any situation, find out the reason in time and deal with it immediately.

Seafood transportation management:

1. Appropriate artificial seawater seafood and aquatic products should be cleaned first after being transported to the destination, and the dead, seriously injured and sick should be removed before cleaning. The cleaning method is to clean seafood with fresh water or 65438±0 ppm potassium permanganate solution for 65438±0min or disinfect with 0.2ppm chlorfenapyr. If the city tap water is used as the water source for raising seafood, it must be exposed to the sun or dechlorinated by chemical methods before use. The dechlorinated water is adjusted to the required salinity with deep seawater or solid seawater to make artificial seawater, which can be used to store seafood.

2. Control the appropriate water temperature

Water temperature is an important factor in seafood preservation, which is generally controlled at the lower limit of the appropriate temperature range to slow down its metabolism. The suitable water temperature of seafood is generally kept at 18℃- 15℃. When the temperature rises, the oxygen content in water will decrease, which will affect the change of water quality and cause hypoxia. The increase of water temperature will also promote the growth and reproduction of bacteria in water. Therefore, when the temperature is too high, it is not good for the biological body, and it is easy to cause diseases and losses. When the water temperature is too low, it will affect its survival rate, so try to raise the water temperature.

3. Maintain sufficient dissolved oxygen.

Fish, shrimp, shellfish, etc. Breathe dissolved oxygen in water through gills. If the floating head is found during storage, there is no oxygen in the water. Generally, the dissolved oxygen content in seafood water should be kept above 5 mg/L and below 3 mg/L, which is not suitable for fish survival. The content of dissolved oxygen in water is related to storage density, the amount of organic matter in water and air pressure. Therefore, the dissolved oxygen content in the water can be improved by improving the water quality, configuring the aeration device, increasing the number of water changes, reducing the storage capacity, increasing the illumination time, and filtering the water in the temporary storage tanks (tanks and tanks) by using the water circulation system.

References:

Seafood (edible animal or plant raw materials in the ocean) _ Baidu Encyclopedia