I. Preparations

1. First, prepare a culture box, the capacity can range from one or two liters to dozens of liters, and it can be filled with old water exchanged from seawater fish tanks, or artificial seawater can be mixed with seawater salt. Expose to the sun and cultivate algae as a food source for the harvest shrimp. In order to increase the organic matter content in water, wastewater separated from protein separator can be added, or flower fertilizer can be added. In general, the water will turn green in three to seven days, indicating that algae are already growing.

2. Add salt to make strong brine.

Harvest shrimp is a kind of creature without any defensive ability. Many microorganisms invisible to human eyes can attack it and eat it. However, there is also a trick for bumper shrimp, that is, it can live in salt water with high salinity. In the salt lake salt field where bumper shrimp live in nature, the salinity is very high. Few other creatures can survive in the water. In family farming, seawater can be adjusted to a specific gravity of 1.07 or higher with crude salt. Of course, seawater can also be boiled and evaporated into concentrated brine. This is the key to the success of aquaculture. Many people try to raise bumper shrimp without success, that is, they use seawater with ordinary salinity.

Second, other equipment

1. The culture of bumper shrimp hardly needs any equipment. Shrimp can survive in an environment with low oxygen content, and generally do not need to be inflated and oxygenated. In high temperature season in summer, the dissolved oxygen in the water is small. If the culture density is high, the bait left after feeding will sometimes deteriorate, resulting in a serious shortage of dissolved oxygen in the water. At this time, an air pump can also be used to inflate and replenish oxygen. However, the game ability of shrimp is very weak, so it is not necessary to form too much water flow when inflating, otherwise the shrimp can only float with the flow and cannot eat independently.

2. Harvest shrimp can adapt to a wide range of temperatures, and can survive in salt water under the ice. When it reaches 40 degrees in summer, it will not cause a large number of deaths (if it lacks oxygen at high temperature, it will only cause a small number of deaths). Generally, for the sake of cost, it is not necessary to heat it.

Harvest shrimp can also resist high ammonia and pollution, and there is no need for filtering equipment under family farming conditions.

Third, incubation

1. In general, shrimp eggs are kept in cold storage. Before hatching, they should be kept at room temperature for about a week, otherwise the hatching rate will be low.

2. Small-scale incubation of harvest shrimp can be carried out by using small containers with small size and large size as incubators and filling them with light salt water. The water used for incubation is just the opposite of the water used for aquaculture. It needs very light seawater, about half seawater and half fresh water, which has the highest incubation rate. Before use, it should be boiled and disinfected to prevent microorganisms from mixing in.

3. Install an air vent at the bottom of the container, and slightly inflate the air to let the bubbles rise slowly from the bottom, but the air volume should not be too large. The main purpose of pumping air is to turn the sea water, so that the eggs of shrimp will not sink to the bottom, so as to fully absorb oxygen and hatch successfully. If the water temperature can be kept at 20-30 degrees, the hatching rate will be better, and the lower temperature will not have a serious impact. One thing that should be paid attention to when the shrimp eggs hatch is that in the first few hours when the shrimp eggs start to hatch in the water, there should be enough light to activate the embryos in the egg shell to start metabolism, otherwise the hatching rate will be reduced.

3. For shrimp eggs from different habitats, the hatching time of the first batch of nauplii larvae will be a little different, about one to one and a half days. At this time, we should stop inflating and let the water stand for ten to twenty minutes to stratify. The nauplii will swim in the middle of the water, while the empty egg shell will float on the water surface, and the dead eggs and unhatched eggs will sink to the bottom. Suck out the water containing nauplii in the middle layer with a straw and pour it directly into the culture box. Then, you can add light salt water to the incubator, continue to pump up for a day or two, and there will be nauplii hatching.

Fourth, bait

1. The best food for the harvest shrimp is phytoplankton in the seawater. After sunlight irradiation, a large number of algae will naturally grow in the seawater for the harvest shrimp to eat. Generally, it is not necessary to feed. However, in the case of high culture density, other tiny organic substances can also be supplemented to increase the number of shrimp in bumper years.

2. In the family farming environment, organic wastewater can be continuously added to the water, such as wastewater from protein separator, rice washing water or milk, and yeast powder (after being dissolved in water). It should be noted, however, that to replenish these wastewater containing high organic matter, we should adhere to the principle of "rather less than excessive" and control the water quality to the degree that it will not deteriorate or become turbid. If it is excessive, the water quality will be seriously deteriorated, and the bumper shrimp will be unbearable and die in large numbers.

V. Harvest

1. After hatching, the nauplii can mature after feeding for more than ten days. Most of the adult shrimp are females, and there are few or no males. Mature female shrimp will carry oocysts. At this time, the nutrition is the highest and can be harvested. If there are different sizes of bumper shrimps in a box, or some bumper shrimps have already given birth to young ones, it is best to use a wide-hole net when harvesting, catch the big ones and let the small ones go, and only catch the mature ones, so that the small ones can stay in the box and be raised.

VI. Follow-up management

1. Generally, the proportion of seawater in cultured shrimp is above 1.07, so special attention is not needed. After a period of evaporation, when the concentration of seawater is high, the shrimp will be relatively red in color and smaller in size, and its nutritional value will not be affected.