**I. Pond Selection and Construction**
1. **Pond Selection**: The selected pond area is approximately 10 mu (about 6.67 acres), with a water depth ranging between 2 to 2.5 meters. The silt layer should be kept below 20 cm to ensure good water quality. The pond must have no leaks, allow for easy drainage, and have a reliable water source. The water quality must meet the "No Harmful Food - Freshwater Aquaculture Water Quality Standard." Essential equipment such as aerators and feeders should be fully installed, and materials like asbestos tiles are used to construct anti-abandonment facilities.
2. **Water Preparation**: Ten days before stocking, the pond should be treated with 125 kg of quicklime per acre to a depth of 10–20 cm for disinfection, which helps eliminate bacteria, parasites, and unwanted fish. Three days after the treatment, fill the pond to a depth of 60–80 cm and apply 250 kg of fertilizer per acre to enrich the water quality and promote plankton growth.
3. **Snail Introduction**: Before the end of March, introduce 50–100 kg of live snails per mu into the pond. These snails serve as natural food for clams, crabs, and shrimp while also helping to purify the water by consuming organic matter.
4. **Planting Water Peanuts**: In polyculture ponds that combine fish and crabs or fish and shrimp, plant water peanuts in the middle and corners of the pond during March, covering 5–10% of the total pond area. Secure them with ropes and stakes so that they can provide shelter for crabs and lobsters. They also act as a food source for these aquatic animals. In cases of low oxygen levels or drug use, crabs and lobsters can climb onto the water peanuts, reducing their exposure to harmful conditions.
**II. Stocking of Seedlings**
1. **Fish Species Stocking**: Stock grass carp, along with appropriate quantities of silver carp, bighead carp, and eels. Avoid introducing carnivorous species such as snakeheads or bluegill. For a 500-acre grass carp pond, stock 250–280 fish per acre at 150–250 grams each. Also include 10–12 squid per kilogram (100 units), 8–10 squid per kilogram (40 units), and 16–20 cod per kilogram (100–150 units). Fish should be stocked before the end of February, and it's recommended to soak them in a 3–5% saline solution for 15 minutes before placing them in the pond.
2. **Stocking of Special Aquatic Species**:
- **Crab Stocking**: In polyculture ponds, stock 120–160 crabs per kilogram of crab seedlings before the end of March, with 250–300 crabs per mu.
- **Lobster Stocking**: In fish and shrimp polyculture ponds, stock 5–6 kg of lobster larvae per acre in mid-April. All seedlings must be disease-free, uniform in size, and sourced locally to reduce stress from long-distance transport. Lobsters are best raised in small, controlled ponds before being transferred to larger systems.
**III. Feeding and Management**
1. **Feeding Practices**: Primarily use commercial fish feed, without separate feeding for crabs, shrimps, or snails. Crabs and lobsters can consume snails and dead fish in the pond, while shrimps can feed on leftover bait, improving overall feed efficiency. The main feed consists of granulated compound feed, supplemented with green feed. Green feed should be fresh and palatable. This method ensures balanced nutrition for grass carp, helps maintain water clarity, and prevents diseases. Feed according to the "four determinations" (timing, location, quality, quantity) and "four observations" (season, weather, water color, fish behavior). Feed twice daily—once in the morning and once in the evening—with about 3% of the fish’s body weight in formula feed. Green feed should be 30–50% of the grass carp’s body weight, and it should be consumed within 2 hours. When feeding formula feed, place some of it on the water peanuts to encourage consumption.
2. **Water Quality Control**: Maintain clean and healthy water by adding 10 cm of fresh water every 3–5 days to boost dissolved oxygen and support plankton growth, which benefits all aquatic species. Apply 10–20 kg of lime every 15–20 days to regulate pH, improve water quality, and supply calcium for crabs, shrimps, clams, and snails. Operate aerators promptly based on weather conditions to prevent oxygen depletion.
3. **Disease Prevention**: Follow strict prevention and control measures, strictly adhering to the "Guidelines for the Use of Fishery Drugs" and prohibiting banned substances. Avoid using drugs like trichlorfon and pyrethroids in mixed crab and shrimp ponds. Regularly spray lime water, bleaching powder, and strong chlorine around the pond to disinfect. Common diseases affecting grass carp include red spot disease, gill rot, and enteritis. Treat these with a combination of oral and external methods. Disinfectants like strong chlorine and chlorine dioxide are effective for 2–3 days. Oral treatments, such as "three yellow powder" (rhubarb 50%, huangbai 30%, huangqi 20%), mixed with flour paste and fed to fish for 3–5 consecutive days, show better results for treating internal infections.
**IV. Harvesting and Marketing**
Harvest aquatic products when they meet market specifications, based on the season and growth trends. Timely harvesting helps regulate population density, maintains the water body’s carrying capacity, and promotes the growth of remaining species, ultimately increasing yield.
1. **Fish Harvesting**: Begin harvesting in September and sell the fish before the end of the year after draining the pond.
2. **Special Aquatic Products Harvesting**: In lobster and shrimp polyculture ponds, harvest shrimp over 10 cm using cages or net enclosures after about 50 days. Catch large shrimp and leave smaller ones. In crab polyculture ponds, start catching crabs in October using nets and other gear, and sell them based on market demand. In polyculture systems, use traps or other methods to sell fish as needed.
Ginger Whole
Dried whole ginger refers to the preserved form of fresh ginger root that has been dried and retains its original shape. It's a versatile spice used in various culinary applications. After the fresh ginger root is dried, it becomes shelf-stable and possesses a concentrated flavor with a slightly different taste profile compared to fresh ginger. Whole dried ginger is often soaked before use to rehydrate it, allowing for easier slicing, grating, or chopping. It's used in teas, infused in cooking liquids for soups and stews, and incorporated into spice blends or pickling mixes. Its intense flavor adds warmth, depth, and a distinct spiciness to both sweet and savory dishes.
One of the appealing aspects of dried whole ginger is its versatility. Before use, it's common to rehydrate the dried root by soaking it in water. This rehydration process softens the ginger, making it easier to slice, grate, or chop, depending on the desired application.
In culinary practices, dried whole ginger serves a multitude of purposes. It's often employed in creating ginger-infused beverages, where slices of the dried root are steeped in hot water to make a fragrant and warming ginger tea. The rehydrated ginger also finds its way into various cooking liquids, adding depth and a distinct spiciness to soups, stews, and sauces. Additionally, it's a valuable ingredient in spice blends and pickling mixes, imparting its intense flavor to these preparations.
The flavor profile of dried whole ginger is characterized by its concentrated warmth, spiciness, and earthiness, which lend themselves well to both sweet and savory dishes. Its ability to complement and enhance the taste of foods makes it a sought-after ingredient in cuisines worldwide, adding depth and complexity to recipes, whether used subtly or as a prominent flavor.
Ginger Whole, Dehydrated Ginger Whole, Ginger Root
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