As we all know, puffer fish, swordfish and squid are called China's "Yangtze River Sanxian", and the puffer fish ranks first in the "Yangtze River Sanxian". In history, the people in the past have always been vocal about the puffer fish in the "three dynasties of the Yangtze River", but in recent years, because Panjin pufferfish took the lead in a path of industrialization, there is a tendency to come up later. The main production area of ​​Panjin pufferfish is located at the southern end of the Songliao Plain and at the mouth of the lower reaches of the Daliao River. Its unique geographical environment, excellent water quality and rich bait provide a unique natural environment for the growth of pufferfish.

Panjin puffer fish: The meat of puffer fish is tender and tender, the color of the fish is transparent, the taste is sturdy, and the elasticity is full. Su Dongpo, a great poet of the Song Dynasty, had a poem: "Don't eat puffer fish, know the taste of fish, eat puffer fish, and tasteless." It can be seen that the taste of puffer fish is delicious. Panjin City's unique geographical environment, excellent water quality and rich bait provide a unique natural environment for the growth of pufferfish. Historical development of Panjin pufferfish: Many people know that puffer fish is the first of the “three dynasties of the Yangtze River”, but it is not known that the southern end of the Songliao Plain in Liaoning Province and the estuary of the lower reaches of the Daliao River are also the main producing areas of pufferfish in China. The main production area of ​​Liaoning pufferfish is located at the southern end of the Songliao Plain and at the mouth of the lower reaches of the Daliao River. The unique geographical environment, excellent water quality and rich bait of Panjin City in Liaoning Province provide a unique natural environment for the growth of pufferfish. Since 1996, Panjin City has started to raise puffer fish breeding based on its natural advantages. At present, the breeding area has grown to nearly 10,000 mu and has become a breeding base for national pufferfish seedlings. Panjin has the first and only domestic pufferfish modernization industrial enterprise integrating pufferfish breeding, restaurant chain, food processing, puffer fish wine industry, health care products and bio-pharmaceutical development and training. Panjin puffer fish eating method - puffer fish stewed beans: When people taste puffer fish more than 2,000 years ago, especially when they taste the puffer fishes, they are white, milky, delicious, demographic, and wonderful. I don’t know how to describe it. Lenovo started the Vietnamese beauty Xi Shi, so "Xishi Shi milk" was spread in the folk. The meat of the puffer fish is tender, the color of the fish is transparent, the taste is sturdy, and the elasticity is full. Together with the soft and savory soy, the taste is really fresh and unforgettable. It is no wonder that the ancients had the idea of ​​"sending life to eat puffer fish."

Technical requirements for quality of Panjin pufferfish (1) Breeding of Panjin pufferfish. 1. Source: Fugu rubripes. 2. Breeding conditions: water temperature in the protected area is 12 ° C to 28 ° C, dissolved oxygen ≥ 5 mg / L, sea water salinity 15% to 32%, ammonia nitrogen ≤ 1 mg / L, nitrite nitrogen ≤ 0.1 mg / L, pH Value 7.8 to 8.3. 3. Parent: Choose the red-finned oriental dolphins in the natural sea area without injury, physical fitness, smooth surface, no damage to the fins, lively swimming, and strong water repellency. The female is 3 years old or older, the tail weight is 1300g or more, and the body length is 300mm or more; the male is 2 years old or older, the tail weight is 1000g or more, and the body length is 250mm or more. 4. Seeds: It should be from the puffer fish breeding base approved by the Ministry of Agriculture within the scope of protection. Choose self-propagating seedlings without deformity, disease-free, active swimming, strong water repellency, smooth surface, no fins, no congestion, and the specifications of the seedlings are 50 mm to 60 mm. 5. Culture of commercial dolphins: (1) Disinfection of Qingtang: At the beginning of April, the bottom of the pool shall be turned over and exposed to the sun. At the same time, the pool shall be sprinkled and disinfected with 1000kg to 1500kg of quicklime per hectare, then drained 1 or 2 times, and the pool shall be washed away. Bottom humus. (2) Seeding: The seeding time is from late May to early June, and the seedling volume is 9000 to 12,000 fish per hectare of water, and the second-age fish is 450 to 750 fish per hectare. (3) Feeding: Place fresh frozen fish and shrimp. (4) Water quality adjustment: the water depth of the pond should be kept above 1500mm, and the water should be changed once every 7 to 10 days. The water exchange capacity should reach 30% to 40% of the total water body, and the oxygen content in the water body should be kept above 5mg/L. The pH should be maintained between 7.8 and 8.3. 6. Fishing: The culture size can reach 500g/tail or above, and the puffer fish below 500g/tail should be transferred to the greenhouse or indoors for wintering. 7. Toxin control: (1) Growth environment Toxic source control: 1 Clear pond disinfection: Before stocking, clear ponds should be carried out to remove sludge at the bottom of the pool and benthic shellfish, algae, bacteria and actinomycetes. Then use a quick spray of lime to disinfect. 2 Water quality control: Install ultraviolet disinfection device and ozone sterilization device at the water inlet to disinfect seawater and reduce microbial sources. At the same time, the seawater digestion bacteria culture is increased to form a dominant community and reduce the number of poisonous microorganisms. (2) Control of bait source: The bait should be relatively fixed and guaranteed to be fresh and fresh. It is strictly forbidden to put all kinds of shellfish. (3) Monitoring of liver and ovarian organ toxicity: The toxin content of the liver and ovary organs of live fish of puffer fish is monitored once every six months. 8. Environmental and safety requirements: The prevention and control of the breeding environment and epidemic diseases must comply with relevant national regulations and must not pollute the environment. (2) Processing of Panjin pufferfish chilled fish. 1. The processing of Panjin pufferfish chilled fish should be concentrated. 2. The processing personnel must pass the puffer fish safety processing operation professional training and obtain the employment certificate before engaging in the processing of puffer fish. 3. The processing of chilled fish should comply with the following procedures: cleaning the surface stain of the fish body → cutting the fins → removing the fish eyes → peeling the belly → removing the internal organs → removing the fish 鳃 → extruding the bone blood → removing the body underwear film → cleaning Fish body. 4. The edible part of the processed puffer fish should be placed in the incubator immediately (the temperature should be kept at 0 °C to 5 °C), and the top should be covered with a layer of crushed ice, then sealed and packaged, and the special products of Panjin pufferfish are added. Logo. 5. Units that sell Panjin puffer fish must obtain permission in accordance with relevant regulations. The packaging, transportation and storage shall comply with the relevant provisions of the “Measures for the Administration of Aquatic Products Hygiene” formulated by the Ministry of Health. (3) Consumption of live fish of Panjin puffer fish. 1. The consumption of live fish must be carried out in a designated puffer fish test pilot unit approved by the Ministry of Health or a designated chain branch. 2. The processing operation room for puffer fish must comply with the provisions of the “Food Hygiene Management Measures for Catering Industry”. 3. The processing personnel must pass the professional training of puffer fish safe processing operation, and obtain the puffer fish special cooking chef certificate, and hold the certificate. The processing personnel should follow the processing procedure of chilled fish. 4. The processing personnel should carefully record the work and carefully handle the waste treatment after processing the puffer fish. (4) Quality characteristics. 1. Sensory features: (1) Meat quality: the meat is white, the taste is delicate, and the taste is very fresh. (2) Fish body: The back of the body is blue-black and often has black and white flowers. The abdomen is white. There is a pair of symmetrical circle-shaped "big round spots" on the chest and the anal fins are white. 2. Physical and chemical indicators: The product is non-toxic. Protein ≥18.0g/100g fish meat, vitamin B1≥1.26 g/100g fish meat, amino acid ≥11.0 g/100g fish meat, fat ≥0.26 g/100g fish meat, unsaturated fatty acid ≥15.36g/100g fish meat. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of Panjin porpoise GI products may submit an application to the Quality and Technical Supervision Bureau of Panjin City, Liaoning Province for the use of “Special Marks for Geographical Indication Products”, which shall be approved by the Quality and Technical Supervision Bureau of Liaoning Province and approved by the General Administration of Quality Supervision, Inspection and Quarantine. . The statutory testing agency for Panjin puffer fish is designated by the Liaoning Provincial Bureau of Quality and Technical Supervision.