Catalog
1. Habitat
2. Morphological Characteristics
3. Distribution Range
4. Breeding Technology
5. Nutritional Value
Habitat
Snapper is an upper-middle class fish, and its adaptive water temperature ranges from 18-36C. The optimal growing temperature is 24-36C. The best growing water temperature is 24-32C, and the lowest surviving water temperature is 12-15C. When the water temperature drops to 15C, the fish start to stop feeding and move less or not move, and dive into the middle and lower layers of the water body, and when the water temperature drops to 12C, the fish start to die. Snapper can tolerate low oxygen, not afraid of fertilization, suitable pH value of 7-8.
Snapper like clusters, omnivorous, fry stage to the plankton for food, species and adult stage to a variety of bran, bran cake, grass and artificial feed for food, feed protein content requirements for 25% -33%. The fish is sexually mature early, the breeding season is in April-October every year, the growth rate is fast, generally the fry bred in the same year, after 4-5 months of breeding, the weight of each tail can grow to 0.5 kg. The fish is highly resistant to disease and has not yet been found to have any disease. In addition, the fish is easy to catch, with a catch rate of more than 90%.
Morphological Characteristics
The body surface is white with a slight pinkish color, and the pectoral fins, anal fins and caudal fins are pink. The body surface is pink at the stage of fry, and gradually turns white as the fish grows larger, and the fish's body color turns all white after its body weight has increased to 0.2 kilograms.
Distribution range
Bronze snapper: from Ireland east to most of northern, central and southern Europe, and then to the Ullah Mountains and into parts of Central Asia.
Silver snapper: from eastern England to the Caspian Sea, except northern Scandinavia, Spain, Portugal and Italy.
Danube snapper: Danube and Volga river basins.
Softmouth: from France to western Russia and the Caspian Sea.
Bream: from the Baltic Sea to northern, central and eastern Europe.
Snapper practice
Braised snapper head
Raw materials: snapper head 1, burdock 20 grams, tofu 0.5 box, 10 grams of carrots, 10 grams of shiitake mushrooms, 10 grams of spinach
Making:
1. Fish head boiled in water, remove the scales.
2. 100 grams of sake with high heat until the alcohol evaporates into the wood fish water 250ML, 40 grams of thick mouth, 40 grams of monosodium glutamate, 10 grams of ginger juice.
3. Cleaned fish head, burdock, mushrooms into the stir-fry 15 minutes.
4. Add tofu and spinach and cook for 2 minutes, drizzle with slippery soy sauce.
. Garnish with shredded ginger.
Nutritional value
Snapper is rich in nutrients, rich in protein, calcium, potassium, selenium and other nutrients for the body to supplement the rich protein and minerals.
The Chinese medicine believes that snapper has the effect of tonifying the stomach and nourishing the spleen, dispelling wind and transporting food.
Applicable people
General population can be eaten, especially suitable for those who have a loss of appetite, indigestion, postpartum qi and blood weakness.
Use
1. Snapper is a superior edible fish, tender meat, delicious flavor, can be braised, dry roasted, stewed, broiled, steamed, sauce, etc.;
2. The head of the gelatinous content of a large amount of fat, simmering the best flavor of the soup.