The scented fish has a long, narrow and laterally compressed body, a small head with a pointed muzzle, and a large mouth with small eyes. The dorsal margin is pale black, and the sides and belly are white. The tail is forked, without hard spines, and there is a small adipose fin behind the dorsal fin. The fins are yellowish when fresh, with a yellow spot above the ventral fin. The end of the scented fish's muzzle is recurved, forming a hooked muzzle. The mandibles have a protuberance at the front of each jaw, with a distinct depression between the two protuberances. The upper and lower jaws each have a row of broad, flat, fine teeth, movable and inserted in the skin. The plow bones are toothless, the jaws and tongue are dentate. The whole body except the head is equipped with small round scales. It has blubber fins and can reach about 30 centimeters in length.

Basic Information

Chinese Name

Aromatic Fish

Latin Name

Plecoglossus altivelis

Alias

Aromatic Fish, Melon Fish

Biomorphic Method

Plecoglossus altivelis

Boundary

Animal kingdom

Phylum

Chordata

Organism

Ornamentacea

Melanophysis

Melanophysis

Subclassification

Suborder Salmonata

Family

Aromatidae

Genus

Smeltfish Genus

Region of distribution

Inland China, Hong Kong and Taiwan, and Japan

Named by

Temminck & Schlegel, 1846

Other Chinese names

Spiny scaled fish, marine placenta, immortal placenta, autumn born son

Maximum body length

70cm.

Maximum weight

500g

World distribution

Northwest Pacific Ocean

Catalog

1Basic introduction

2Growth habit

3Morphological characteristics

4Culturing technology

5Common diseases

Basic introduction

Basic introduction

Spicefish

Max. p>Chinese literary name: Xiangshi ?

Synonym: Plecoglossus altivelis ?

Category: Animalia ?

Aromatic fish

Phylum: Chordata ?

Subphylum: Vertebrata ?

Order: Actinopterygii ?

Order: Carcharhiniformes Osmeriformes ?

Family: Plecoglossidae ?

Genus: Aromatic fish genus Plecoglossus ?

Species: Aromatic fish P. altivelis ?

Distribution: Fresh waters north of the Turbid Water Creek in China, Korea, Japan and Taiwan ?

Folding editorial growth habit

The fragrant fish often inhabits in the shallow, thin, low-temperature Tonghai streams and rivers, scraping and eating moss on the rocks for a living. Survival water temperature 3 ℃ ~ 30 ℃, optimal water temperature 15 ℃ ~ 25 ℃, the main growing season is summer and fall. Fragrant fish meat is tender, delicious flavor, in Asia is regarded as "fish in the treasures", the United States fish experts Daner reputation for fragrant fish as "the world's most delicious fish". Especially inland China, Hong Kong and Taiwan and Japan, Southeast Asia is called "the king of the river fish" and highly favored. The distribution range of the fragrant fish is very wide, Japan, Korea, China are distributed. Aromatic fish

Folding migratory habits

Aromatic fish is also known as catfish. It is said that this fish has the ability to "take over territory". In the wild, it occupies about one square meter of land, and its range of movement is only 2-3 meters. It is a migratory fish that lives in the streams connected to the sea and feeds on the benthic algae adhering to the rocks. In the late fall, the fish will be "on the verge of giving birth", have assembled in the gravel shallows, "childbearing".

Aromatic fish

After spawning, the fish are weak and mostly die. Because of its short life, only one year, it is also known as the "year fish". The following spring, young fish from the sea into the stream life, in order to ask for food, they swam in groups against the stream upstream, even if they encountered rapids, floods or other obstacles, but also defied. They will break through the heavy resistance and advance bravely, almost like a group of swimmers full of youthful vigor. It is said that the scented fish can travel up to 20 kilometers in a day.

Every year from February to May, when the water temperature of the river gradually rises to 10-15 degrees Celsius, which is close to the temperature of seawater, the juvenile fish (2-3 centimeters in length) that have overwintered in the sea enter the estuary and go upstream. The juvenile fish grows and develops in the river, and with the development of the gonads, it goes up to the river again Feeding habits

The feeding habits of the sculpin are similar to those of other plant-feeding fishes, which are animal-feeding at the fry stage, and then turn into plant-feeding and omnivorous with the development of the individuals. Fish hatched 4-5 days after the start of feeding, body length of about 4 cm hand, began to feed on branching horns and copepods and other small crustaceans, has continued to anadromous migration. In the swim into the river trip, feeding organ evolution, feeding gradually changed to lower algae.

Growth

The upper and lower temperatures for the growth of the scented fish are 10-27℃, and the growth rate is proportional to the temperature within the range of 15-25℃, and the optimum growth temperature is generally 22-24℃, and the lower temperature limit is 2-3℃ during overwintering. The main growth period of aromatic fish is summer and fall, and the large ones can reach about 500 grams.

Folding Reproductive Habits

Aromatic fish is a fish that does not reproduce in the fall, and the spawning water temperature is during the period when the river water drops from 19℃ to 14℃. Eggs are adhesive, with a diameter of about 0.9-1.0 millimeters, and most of the parent fish die after spawning. The maximum amount of spawning is up to 130,000 grains, the minimum is 10,000 grains, and the general amount is 25,000 grains.

Morphological Characteristics

Fish scent body is narrow and laterally compressed, the head is small and the muzzle is pointed, the mouth is large and the eyes are small, the body is greenish-yellow, the dorsal margin is pale black, the two sides and the abdomen are white, the back has fine scales, the tail is forked, there is no hard spine in each fin, there is a small adipose fin after the dorsal fin, when fresh, each fin is yellowish, and there is a yellow spot on the top of the ventral fin. Interestingly, there is a cavity full of balsam on the dorsal spine of the fish, and it is called "fragrant fish" because of the rich aroma it gives off. Every Mid-Autumn Festival, the fragrant fish Wangfa, full of river fragrance, perched in the blue water streams, fragrant fish, have to the upstream, blown to the shore by the autumn wind, a burst of fragrance to the face, forming an annual "fragrant fish wind".

Farming technology

Artificial culture of fragrant fish began in Japan, China's Zhejiang Province has been experimental, Hebei Province has been successfully farmed, Taiwan Province is more prevalent.

Selection of farms

The success or failure of fish farming mainly depends on the water source, water quality, bait, management and other conditions. Farming site should be selected in the water supply sufficient flow, generally to reach the flow of 27 liters per second, the water temperature is maintained at 13 ℃ above the anniversary, PH value between 6.5-7.8, bait rich pollution-free areas. Northern areas should have overwintering facilities.

The design of the pool

(1) the size of the pool: the size of the pool depends on the water source and the amount of water. In general, each fish pond to 100-300 square meters is more appropriate.

(2) Fish pond structure: round fish pond culture is the best. Round fish ponds do not cause dead ends, but also easy to focus on the dirt in the center near the drainage, easy to discharge in a timely manner, to keep the water quality fresh. The perimeter of the bottom of the pool to the center of the pool should usually maintain a 1/10-1/15 inclination. When the fish pool area of 100 square meters, the thickness of the pool wall should be 15 centimeters, water depth of 60-90 cm, the pool bottom and walls made of stone or concrete, so that it is easy to epiphytic natural diatoms, increase the unique aroma of fragrant fish.

Folding stocking density and growth

When there is enough water, an average of 3. 3 square meters can be stocked with 400 fry, the growth rate of scented fish is related to the breeding conditions and management, the commercial specifications of 80 grams.

Folding bait and feeding methods

The bait formula (%) of the scented fish is 25 fishmeal, 5 animal protein powder, 4 chicken meal, 10 soybean meal, 15 rice bran, 5 alfalfa, 8 distillers' lees, 15 vitamins and inorganic salts mixture 4, 6 solid lipids, and 10 coarse cornstarch.

Feeding methods are mostly used in the spreading bait method. The number of feeding is mainly based on the stocking density of the fry, developmental stage and environmental factors such as water temperature, water quality and water quantity. It is observed that scented fish should be fed more in the morning and evening. The amount of bait fed is 20% of the weight of the fish when the dissolved oxygen is sufficient and the water temperature is 17-22°C. If the temperature is lower than 17°C and the dissolved oxygen is low, the amount of bait fed should be reduced.

Culture management

(1) Fish fry into the preparatory work before the adult: in the stocking should be checked, maintenance of facilities, and in the stocking of about 15 days before the pre-feeding of water, so that the walls of the pool full of diatom growth before the release of seedlings.

(2) fish species selection and transportation

The fragrant fish is a rare species, artificial seedlings are currently only in Zhejiang, Hebei and several other nurseries are sold. Fry transportation can be used for long-distance transportation by car, water temperature 17-19 ℃, the density of survival rate of up to 98% or more; short-distance transportation density can be increased.

(3) Management of the early stage of fish fry stocking

Fish fry must be disinfected with medicinal baths before they are put into the fish ponds so as not to bring viruses into the stocking ponds, and the dosage of antibiotics in the medicinal baths should be about 1/50,000-1/10,000 of the amount of water. The amount of bait depends on the health condition of the fry and the weather.

Generally, fry weighing 5-6 grams are stocked in mid-March, and can reach commercial specifications by early June. The bait coefficient of the fish is 2.5-3. The following aspects should be paid attention to in the management of the fish:

a. Feed more fresh bait with high nutritional value and rich in animal protein in order to produce larger sizes of commercial products

b. Pay attention to the change of water temperature, the fish does not tolerate low temperature, and when the water temperature is lower, it is easy to cause digestive problems, and when possible, it can be raised to the optimal water temperature or increase bait, but avoid feeding more fat-containing fish. But avoid feeding more fat-containing bait

c, our observation, the fish sometimes eat each other, so we must often patrol the pool, observe the feeding and activity of the fragrant culture, in order to adjust the amount of bait in a timely manner

d, often observe the fish in the pool of normal activity and appetite changes, check for disease to avoid losses. To summarize, the success of scented fish farming mainly depends on the environmental factors and the level of the breeding management system.

Folding time

2. Fish stocking fish stocking time according to the source of seed, generally natural seedlings can be harvested in April ~ May to put, artificially propagated seedlings can be early in late February ~ March stocking. Fry specifications are generally appropriate to about 4 centimeters, the requirements of robust, injury-free, disease-free, neat specifications. Stocking density depends on the size of the pond, water conditions, technical conditions and bait sources and other factors, generally 30 to 60 tails per square meter, such as water exchange can be increased to 130 tails per square meter.

Folding feed

3. Feed feeding feed available eel material, the fish body weight of 50 grams before the general feeding of young eel material, a body weight of more than 50 grams of eel material, and with 20% to 30% of the green fodder; can also be self-contained feed, the formula is: 25% of the fishmeal, animal protein powder 5%, chicken meal 4%, 10% of soybean meal, rice bran 15%, alfalfa 5%, wine lees 8%, vitamins and inorganic substances, and the feed can also be used to feed the eel. Wine lees 8%, vitamins and inorganic salt mixture 4%, solid fat 6%, crude corn meal 18%. Feeding more bait method, feeding twice a day, the daily feeding amount is generally about 4% of the weight of the fish, specific should be flexible according to the weather, water temperature, water quality, water exchange, the health of the fish and eating situation, appropriate adjustment. Be careful not to feed food that is rotten and spoiled or with too much fat content to prevent the fish from suffering from enteritis disease. As the aromatic fish have the habit of competing for food, attention should be paid to feeding evenly to ensure that the aromatic fish can eat the feed and balanced growth.

Folding daily management

4. Daily management adhere to the morning and evening pond patrol, keep the water quality fresh, timely boot oxygen, to ensure that the dissolved oxygen in the pond water more than 4 milligrams per liter, in case of abnormal weather should be especially to prevent the lack of oxygen flooding the pond. Pay attention to the observation of changes in pond water temperature, fish in the water temperature below 10 ℃ or 27 ℃ or more when feeding reduced, growth weakened, or even stagnation, water temperature 30 ℃ or more completely stop feeding to water temperature 33 ℃ do not ingest and die. In the high temperature season, when the water temperature exceeds 26 ℃, cooling measures should be taken, such as building a sunshade or filling the reservoir water or spring water with low water temperature. after October, the sunshine time is gradually short, short sunshine will promote the sexual maturity of the scented fish, especially males will become black and thin, thus reducing the commercial value of the scented fish. You can use fluorescent lamps at sunset to extend the sunshine for more than 4 hours, so that the fish will continue to grow and delay its blackening and thinning to avoid the decline in the quality of the fish.