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Fish monkfish
In the Atlantic ocean, the Black sea and off the coast of India dwells amazing and a bit scary fish monkfish .With it is associated a very curious phenomenon. For…

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The creation in the garden ornamental fish pond
Since this problem of discharge is not simple, its planning should be approached carefully, thoroughly studied the issue. First, we determine which part of the site will be a pond.…

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Fish grown artificial, dangerous product?

Interested in your opinion – how to choose safe salmon, all adored the fish.

A few tips:

1. Do not buy fish with meat a bright pink color. Diet artificial fish defective, there is no shrimp and plankton, so the meat is pale.

2. Note the streaks in the Phil. If they are white, not bright pink, the dye was not used. If a fish’s little fins and red meat, so she was pumped full of dyes and growth stimulants.

Most often in fish stores buy pangasius and tilapia, because they are delicious and not very expensive. This fish brought to us from China and Vietnam – where its bred on small farms. So grown and salmon, Dorado, sea bass, sole, carp, pangasius, tilapia. Experts say that foreign products are not really fish. It can be compared to chicken-broiler. Artificial salmon are bred in special cages where the fish lives almost without movement, growth stimulants, give food with dyes, which give the meat a “dirty” color, and are pumped with antibiotics. This fish is not only expensive, but also dangerous: it causes cancer, failure of the immune system, allergic reactions, gastro-intestinal diseases. Canthaxanthin, which added to the artificial feed of fish, causes problems with vision. The European Union is illegal to sell such fish in their territory, and in Russia.

Artificial additives if use of vyrashivaniem Norway and Chile.

When choosing salmon, it is important to know that the markets of Moscow and the European part of Russia mainly supplies fresh and frozen Norwegian salmon and trout artificially nursed and the far East more valuable wild salmon-chum, sockeye and pink salmon, which do not bring in refrigerated, since it is almost impossible because of the difficult logistics. Basically, on our shelves, pink salmon, chum salmon and sockeye are in the form of canned or frozen.

Frozen fish during transport may be subjected to defrostation due to improper storage temperatures, i.e. to thaw and be refrozen. Of course, this has a negative impact on product quality. To distinguish a fish in a frozen can color: old meat acquires a yellowish tint and in the form of scales, which is losing moisture, drying. If You want to check the quality of the thawed carcass, we test the elasticity of the meat – the carcass after pressing your finger should quickly restore the form.

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