The basic method to identify the quality of fry

1. Look at body color. Good fish fry have the same group of pigments and are bright and shiny; poor fry are often darker.
2. Second look at the composition of groups. Good fish fry are of neat specifications, robust, smooth and not muddy, swimming and lively; poor fry size varies, individual is thin, and some are still stained with sludge.
3. Three to see the ability to move. If the hand or stick is inserted into the middle of the seedling bowl or the seedling dish, the fry is frightened, the good fry quickly travels around, and the poor fry is unresponsive.
4. Fourth, look at swimming against the water. Stir the fry containers with your hands or wooden sticks to make the water whirlpool, so that the fry can swim against the water along the edges, and the fry are caught in the whirlpool and cannot swim backwards. If the fish fry in the white porcelain pot, let the wind blow the water, so that the fry can swim against the wind, and the poor fry can not.
5. Five to see from the water struggle. The good fry will struggle strongly after leaving the water, bouncing vigorously, and the heads and tails will be bent into loops. The fry will not be able to struggle, or just tremble.