Brittle culture of grass carp mainly makes its meat crisp by changing its food structure. Grass carp is called pomfret in Guangdong and Guangxi, so the crispy grass carp is called "Crispy Pomfret". Its meat is hard and crisp, and it is not easy to be boiled. Even after being cut into fish slices and shredded fish, it is not easy to be broken, but the meat taste will be more delicious and unique, thus meeting the special taste requirements of consumers and improving the market competitiveness and breeding benefits of grass carp. Here is to introduce the culture technology of crispy pomfret for your reference:

1, culture conditions. The embrittlement culture of grass carp can be carried out in ponds or cages. Pond requirements: less silt at the bottom of the pond, sufficient water source, good water quality, no pollution, convenient water intake and drainage, area of1330 ~ 2,000 square meters, and water depth of about 2 meters. Before stocking, thoroughly clean the pond according to the conventional requirements. Cages can be set in the leeward and sunny places of lakes, reservoirs and rivers. Water requirements: no pollution, rich dissolved oxygen, water depth of 4 ~ 7 meters, flat bottom and no aquatic plants. A fully enclosed cage with a size of 5m× 4m× 2.5m and a mesh size of 0.05m was adopted. A piece of 30 mesh gauze was padded at the bottom of the cage as a feeding table to prevent feed loss. The new cage should be launched 7 ~10 in advance to soften the box pieces to prevent scratching the fish; Used cages should be cleaned and soaked in 5% quicklime water solution for 30 minutes.

2. Fish stocking. Grass carp with strong physique, no injury or disease, and average tail weight of 0.75 ~1kg were selected as fish species, and the stocking amount in ponds was150 ~ 250kg/mu and that in cages was15 ~ 20kg/m2. In order to adjust the water quality, 50-60 silver carp and bighead carp with a body length of 0.13 ~ 0.15 m can be stocked in each mu of pond, and 0.13 ~ 0./5 m of mackerel can be stocked in each square meter of cage. Before stocking, it is best to immunize grass carp. If there is no condition, the fingerlings can be soaked in 4% salt solution for 5 ~10 minutes.

3. Brittle season. Brittle culture can be carried out from the time when the water temperature is above 15℃ in spring to the time when the grass carp stops eating in winter. If the culture mode of round catching and round releasing or batch farming is adopted, the time for each round (batch) embrittlement culture should not be less than 60 ~ 70 days.

4. Breeding management. The feed is mainly high-protein broad beans, plus a little grass, but no other feed can be added. At the beginning, you can stop eating for 2 ~ 3 days, then feed a small amount of soaked broad beans (you can soak broad beans in1%salt solution12 ~ 24 hours), and feed them regularly and quantitatively until grass carp can eat normally. Under normal circumstances, feed 1 time at about 8-9 am and 3-5 pm every day, and each feeding should be finished within 1.5-2 hours. The specific feeding amount should be adjusted according to the feeding situation of grass carp and the change of water temperature. When the water temperature is16℃ ~19℃, the feeding amount is1.5% ~ 2% of the grass carp's weight; when the water temperature is19℃ ~ 22℃, the feeding amount is 2% ~ 3% of the grass carp's weight; when the water temperature is 22℃ ~ 25℃.

5, strengthen water quality management, regularly add new water, ensure the transparency of more than 40 cm. Remove the residual bait in time, and it is forbidden to feed the deteriorated feed. Regularly prevent fish diseases, rescue floating heads in time and prevent dead fish. In this way, after 60 ~ 70 days of embrittlement feeding, the quality requirements of the market can be met. Generally, it can also increase the yield of adult fish 100 kg per mu. At this time, all the pond fish can be caught for the next batch of embrittlement.

I hope I can help you _