The fry is the collective name from the hatching to a body length of 3.3 cm. Newly hatched fry are known as splashes or fish flowers and sea flowers. The fish fry which has just hatched for half a day to two days is also called “niaokou seedlingsâ€; the fry which hatched on the 3rd to the 7th day is called “old mouth seedlingâ€. The fry is reared for 20-30 days and becomes a 3 cm long juvenile, also known as summer flower or fire piece, inch pieces; the summer flower is reared for 3-5 months and is 10-16 cm long, which is called 1 year old fish. Species. Or press the outlet time, respectively called the autumn film, winter film, spring film. Well-fed fingerlings are the basis for achieving high-yield commercial fish and high yields. To this end, seedlings should have the following basic conditions: (1) To meet the local climate, water quality, feed and other conditions, and fully meet the annual plan requirements for commercial fish production. Seed breeding should be supported by feed supply and commercial fish listing programs. The number and specifications of first-instar fish should be in line with the stocking plan for adult fish ponds in the following year. When stocking 2 year old fish species, the adult fish ponds in the following year should be considered. The plan calls for a step-by-step development of one year in one year to achieve a balanced production of commodity fish in successive years. (2) The types of seedlings should be comprehensive, and the mixed-breeding and integrated breeding mode of different food-like fish pools can be realized to make full use of water bodies, natural feeds, and agricultural resources. (3) The physique of the seedling should be strong, without injury and disease, and the scale should be larger. This is an important prerequisite for improving the survival rate and aquaculture efficiency of fish. In particular, fish stocks stocked in lakes, rivers, and reservoirs must also be of sufficient size to reduce escape losses and avoid enemy invasion. To select good quality seedlings, you should master the following tips: One is to look at body color. For the same batch of fish fry 3-4 days after hatching, body color should be the same, no dead white fish, clean body, slightly yellow or red, is a good quality fry. For fish species with a body length of 3-4 cm, the grass carp should have a pale golden yellow color, and the carp should have a silvery gray back, silvery white on both sides and its abdomen, while the carp should have a pale golden yellow and dark spot. The above-mentioned good quality fish species should have a shiny body. The second is to watch swimming. Fry, in the fish tank, such as stirring the water to form a vortex, who swim against the edge of the swirling water, is a healthy fish fry. If the fish fry into the porcelain basin, mouth blowing water surface, where the backwater swimmer is a good fry; the water is drained, the fry in the pelvic floor can be struggling, the head, tail can be bent or circle, is a strong fry. For fish species, such as swimming and active, top water strength, dense fish in the cage when the head down, only to see the fish tail kept flapping, it is a strong fish species.
Whole ( Multi bulb ) Black Garlic is made of the whole fresh white garlic .
It appears black in colour and shrinks during the fermenting process.
The cloves varies in diameter between 5.0 - 6.0cm and weights in at 30-40g before being peeled.
Black Garlic Production Process
Whole Black Garlic,Whole Foods Black Garlic,Multi Bulb Black Garlic,Fermented Whole Black Garlic Zhucheng Tongxi Commercial And Trade Co.,Ltd. , https://www.blackgarlicgroup.com
