The wild head of the wild boar is extremely fat, more than one-third of the body length, accounting for 34.2% of the body length, 1.2 percentage points higher than the common fat head fish; it has a pure body color, high meat content, low fat content, juicy and delicious, nutritious Rich and other quality features, it is a unique landmark product of Wild Pig Lake in Xiaonan District. The origin of the wild pig lake in Xiaonan District is nearly 40,000 mu, with an annual output of 2,000 tons and an output value of 25 million yuan.

The technical requirements for the quality of the wild boar fat fish are: Aristichthys nobilis Richardson. Second, the water quality within the scope of the growing environment meets the water quality standards of the relevant countries. Dissolved oxygen ≥ 5mg / L, pH 7.0 to 8.5, transparency ≥ 50cm, water grass coverage ≥ 15%. Third, proliferation management Source of fish species: Select the carp breeding yard with seed production license from the production area, follow up and purchase, and ensure that the source of the seed is authentic. 2. 3. Fish stocking: The natural waters are stocked from the beginning of January to the middle of February in the area of ​​origin, and the fish are from 300g to 500g. The density is 70 to 80 per 667 m2 (mu). 4. Bait feeding: The stocking is not fed in the range of production, and the natural bait in natural water is eaten. 5. Growth protection: From the end of December to the middle of September of the next year, it is a closed fishing season for the whole lake. Fishing operations are prohibited during the fishing ban. It is strictly forbidden to fish fishing fish, fish and dense nets and other fishing activities that seriously damage fishery resources; Bottom trawling, underwater sand mining and deforestation to protect the ecological environment of fisheries. 6. Environmental and safety requirements: The prevention and control of the breeding environment and epidemic diseases must comply with relevant state regulations and must not pollute the environment. 4. Fishing will be harvested from late September to mid-December, and the catching specification will be ≥2.5kg per tail. V. Quality characteristics 1. Sensory features: the fish head is large and fat, the body color is bright, from the back down from black to silver, the meat is elastic, the taste is smooth and the taste is delicious. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the production area of ​​the wild pig fish in the wild boar can submit an application for the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Xiaonan District, Xiaogan City, Hubei Province, which is reviewed by the Hubei Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine. Announced. The detection mechanism of the wild pig fish in the wild boar lake is selected by the Hubei Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.