2. Water quality requirements: ① Water source, mainly using surface water from unpolluted rivers, lakes and reservoirs as water source. (2) The pH value of water has always been the lowest value of 6. 10, and the highest value of 9.33 can survive, but it is best to be 6.5-9.0, and it is best to be neutral and alkaline. (3) Dissolved oxygen in water. Although Australian lobster can survive for a short time, its hypoxia tolerance and dissolved oxygen capacity are lower than1mg/L. If it is in a low dissolved oxygen state for a long time, its growth and survival rate will be affected. ④ The growth of lobsters can be promoted by running water or adding fresh water regularly.
3. Pond conditions: ① The pond should be rectangular with unlimited area, but 2-5 mu is preferable, with a water depth of 0.9- 1.5 m, and the long axis direction of the pond should be consistent with the summer wind direction. (2) The bottom of the pond is hard without silt, and the wall of the pond must have a slope, which should be greater than 3: 1. (3) The pond should have a good irrigation and drainage system. Water enters from the upper part of one end, and the other end is discharged from the bottom of the pond. The water inlet and outlet should have a net cover to prevent the enemy from destroying and fleeing. ④ There should be a submerged plant area with a bottom area of about 1/5 at the bottom of the pond, and there should be enough artificial hidden objects, such as waste tires, nets, PVC pipes, waste crocks and bamboo rafts. ⑤ Conditional ponds can be equipped with aerators.
4. Stocking technology and daily management: ① Density ② Micro-flow aquaculture or adding fresh water 2-3 times a week ③ Feeding should be fixed, timed, qualitative and quantitative, and the feeding types should be diversified as much as possible; (4) Pay attention to increasing the amount and times of running water or water injection during the high temperature period in summer, and turn on the aerator for aeration at night.
Boston lobster:
The unique symbol of Boston lobster is a pair of lobster tongs, which are black and green. Due to excessive activity, pliers are thick. In contrast, shrimp has no cream, but the meat is tender and tender, which is completely different from Australian lobster. Western-style roasting, roasting, charcoal roasting or white wine cooking are also acceptable.
Nutritional value:
Living in the cold sea area, the growth is very slow. The product is high in protein and low in fat, rich in vitamins A, C, D and trace elements such as calcium, sodium, potassium, magnesium, phosphorus, iron, sulfur and copper, especially unsaturated fatty acids, and it tastes delicious. Nutrients are easily digested and absorbed by human body.