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How to identify fry
Agriculture and fishermen said: “Fish must be robust and fish farming must be prosperous.†Practice has shown that only by buying fish that are strong and healthy in order to ensure high survival rate, rapid growth, increased production, and multiple incomes, can the identification of fry be robust by: First, mouth blowing observation method: the fry into the basin, with the mouth to blow the surface of the water, where the wind can swim against the water for the healthy fish fry; if not the top water, can only drift with the flow of the weak fry. Second, pouring water observation method: the fry in the pot, slowly poured into the water, where in the pelvic floor is strongly struggling, head and tail bent into a ring for the healthy fish fry; if affixed to the pelvic floor, struggling weak, only head and tail Those who can wiggle slightly are weak fry. Third, the vortex observation method: the fry into the water tank, bucket or fish, stir the water, so that it produces vortex. Those who can swim against the water at the edge are healthy fish fry; if they are caught in a vortex, the weak ones are weak fry. Fourth, the naked eye observation method: where the size of neat, plump symmetry, fresh body color, swimming lively for the healthy fish fry; if the size is uneven, thin and weak, slow swimmers are weak fry.