How to kill puffer fish and what to pay attention to

Water temperature: Puffer fish do not have very high requirements for water temperature, as long as the water temperature is above 20, they can grow normally. When farming, it is best to keep the water temperature at around 25.

Water quality: Puffer fish have high requirements for water quality, and breeders need to keep the water clean. Feeding:

Puffer fish have a more mixed diet, and breeders can feed them more small fish, shrimp and other foods, as well as some lean meat, animal offal, etc.

1. Water temperature: Puffer fish do not have high requirements for water temperature, although they like to grow in a warm environment, but they can accept a wide range of temperatures. As long as the water temperature is above 20, it will not affect the normal growth of puffer fish.

If possible, it's best to keep the water temperature at around 25.

2. Water quality: Puffer fish have high requirements for water quality and like to live in clean and refreshing water quality. When breeding in captivity, it is necessary to change the water regularly, and regularly clean up the impurities in the fish tank to slow down the deterioration of water quality.

If possible, a recirculating filtration system can be installed to keep the water clean.

3. Feeding: Puffer fish do not have high requirements for food, and their eating habits are relatively mixed. When cultivating in captivity, you can choose some small fish, small shrimp, shellfish, snails and other foods to feed them. You can also choose lean meat, offal and synthetic feeds.

1. Living habits: To breed puffer fish, you need to know what waters they are from. Because there are some puffer fish that live in freshwater, and some that live in seawater.

If you are breeding puffer fish that grow in seawater, you need to add some sea salt to the water in which they are cultivated to simulate the state of the seawater.

2. Reasonable feeding: When artificially breeding puffer fish, we should also pay attention to reasonable feeding, and the food fed should ensure diversity, so as to ensure their nutritional balance.

1. Remove the eyes of the puffer fish, and then disembowel and remove its internal organs.

2. Remove the puffer fish gills, use scissors to remove the flesh and blood on both sides of the internal bones, and then use scissors to cut the flesh on the bones.

3. Then tear off a layer of air sacs under the skin and flesh on both sides of the pufferfish, there is a blood groove in the middle of the pufferfish's tail, and use scissors to cut it from the root to open the blood.

4. Finally, peel off the puffer fish skin, and then scald the skin with boiling water. It will harden. Wash the mucous membranes from the skin.

5. Finally, soak the puffer fish in the water.

Dried puffer fish refers to dried fish made from puffer fish, which is very delicious, but for many people who come into contact with it for the first time, they may not know how to eat it, and it is usually soaked in dried fish and then stir-fried or stewed.

How to eat dried puffer fish.

Dried puffer fish can be made into dried puffer fish roasted pork, stewed kidney beans with dried puffer fish, braised pork ribs with dried puffer fish, and so on.

Pufferfish is a general term for bony fishes and is commonly known as pufferfish. (Note: The name puffer fish is incorrectly named, but it is widely used, and puffer fish can also refer to a freshwater mammal.)

Since ancient times, the puffer fish eaten in China have lived in rivers, and they are named after the chirping sound that resembles a pig's cry when caught in the water"Dolphins"。There are also "bubble fish", "blowing belly fish", "puffer fish", "air drum fish" (Jiangsu, Zhejiang), "good fish, chicken bubble" (Guangdong), "chicken hug" (Guangdong), "turtle fish" (Guangxi), "street fish" (read in Hokkien dialect) (Fujian), "wax head" (Hebei), "boat fish" and other titles. In ancient times, it was called "barramundi".

space how to eat dried puffer fish The practice of dried puffer fish.

Preparation of dried puffer fish.

1. The practice of braised pork ribs with puffer fish and dried fish:

1Add an appropriate amount of water to the pot, add ginger slices and pork ribs, boil over high heat, blanch for 2 minutes, then remove the pork ribs and drain the water.

2. Soak the dried puffer fish in warm water until soft (about half an hour).

3. Cut the soaked dried puffer fish into diamond-shaped pieces for later use.

4 Add an appropriate amount of olive oil to the pot, stir-fry the ginger slices, cloves, star anise, and dried red pepper.

5. After that, add the blanched pork ribs and stir-fry.

6. After that, add 300ml of cooking wine, almost submerge the amount of pork ribs, and bring to a boil over high heat.

7Transfer the pork ribs to a casserole with the soup and add the rock sugar.

8Add an appropriate amount of dark soy sauce, cover with a lid, bring to a boil, turn to low heat and simmer for 20 minutes.

9. After that, add the cut dried puffer fish and continue to simmer for about 1 hour.

10. When the soup is dry, only 1 3 hours remain.

Second, the practice of stewed puffer fish with pork belly:

1. Cut the dried puffer fish into large pieces, soak them in clean water for 12 hours, and change the water several times in the middle;

2. Cut the pork belly into mahjong pieces, boil water in a pot, blanch the pork belly pieces and clean them after the water boils;

3. Take another pot, add lard to the pot, add ginger slices and red pepper to the pot and stir until fragrant;

4. Put the soaked dried puffer fish and pork belly into the pot and stir-fry, and cook into the Chinese braised sauce;

5. Cook the cooking wine again, add an appropriate amount of water, add chives and a little salt, turn to low heat and simmer for 1 hour after the water boils;

6Finally, reduce the juice on high heat, put it on a plate and sprinkle with chopped chives and red pepper rings.

The sun-dried ones can be eaten directly without processing.

In fact, the muscles of puffer fish do not contain toxins. The most venomous parts of the puffer fish are the ovaries and liver, followed by the kidneys, blood, eyes, gills and **. The toxicity of puffer fish is also related to its reproductive cycle. Puffer fish that conceive eggs in late spring and early summer are the most violent.

The toxin can cause paralysis, vomiting, chills in the limbs, and arrest of the heart and breathing. At home and abroad, there have been reports of deaths from eating puffer fish.