How to disinfect the new fish in seafood pool before they enter the tank in the hotel?

The fish brought back often catch through fishing nets and collide with each other in bags. This is very easy to damage the body surface mucosa. You should first put the fish into the tank according to the procedure of water supply, wait patiently for a few days and observe each tail fish very carefully. It usually takes two or three days for fish to adapt to the new environment and start eating, and then decide whether to give medicine according to the situation of fish.

The water temperature should be raised carefully and slowly. According to the highest water temperature limit of different fish, keep the temperature below the limit for 3-4 days, and then slowly reduce the water temperature to the normal range. Change water after hyperthermia. If a large amount of water needs to be pumped out during water exchange, fresh water should be added first after the pumped water exceeds one fifth of the water in the tank. After reaching the original water level, continue pumping water and adding water.

Extended data:

Precautions:

1. In order to ensure the survival rate of seafood and the quality of seafood in restaurants, we must strictly check the quality acceptance and draw a clear line with suppliers, and we must not abuse power for personal gain or harm public interests.

2. Pay close attention to the seafood market, enrich and timely adjust the varieties purchased by our department, and adhere to the principle of price by quality, low price by homogeneity and high quality at the same price, so as to provide a strong guarantee for ensuring the quality and gross profit of seafood. ?

3. Keep abreast of the trends of seafood markets all over the country, make purchasing plans according to the market, embody the concept of fresh and cheap supermarkets, and guide customers to consume.

4. Regularly inspect the local seafood market and peers, and rationally adjust the seafood culture structure and price according to the local market and customer needs.

5. Strictly control the quality of seafood, put an end to human goods and kickbacks, and earnestly safeguard the reputation of the restaurant.

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