The "bag disinfection" method for fingerlings is a newly developed technique that has been widely adopted by fish farmers in recent years. This approach is simple, cost-effective, and helps reduce the incidence of fish diseases while ensuring a high survival rate. The process involves the following steps: Medical Gel,Surgical Gel,Gel Medical,Medical Ultrasound Gel Shandong Zhushi Pharmaceutical Group Co.,LTD , http://www.sdzs-medical.com
1. **Preparation and Setup**: Place the nylon bag containing the fish species at the edge of the pond, making sure the bag's mouth is open. Ensure the water level inside the bag is even with the pond water. Gently pour the disinfectant solution into the bag and monitor the fish’s behavior. Once the disinfection time is complete, carefully release the fish back into the pond.
2. **Disinfectant Solutions and Soaking Times**:
- Use a 5% to 13% salt solution to dip the fish for 20 minutes, which helps prevent bacterial infections.
- Apply a copper sulfate solution at 10–15 mg/L for 15–20 minutes to control trichodina, filamentous bacteria, and fish lice.
- Dip the fish in a 10 mg/L bleach solution for 20 minutes to prevent bacterial skin diseases and rickets.
- Use a 20 mg/L potassium permanganate solution for 20 minutes to target gill flukes and other parasitic infections.
- Combine 8 mg/L copper sulfate with 10 mg/L bleach for 20 minutes to prevent gill disease, red skin disease, and enteritis.
- Mix 5 mg/L bleach with 3 mg/L sodium hydroxide for 20 minutes to control gill flukes and ringworms.
- Soak the fish in a 0.2 mg/L fish-worm spirit solution for 15–20 minutes to prevent gill parasites, anchor worms, and other external diseases.
3. **Important Precautions**:
- Always dilute the disinfectants properly before adding them to the bag. Never pour concentrated solutions directly into the bag.
- Avoid using metal containers when preparing or handling the disinfectants, as they may react with certain chemicals.
- The recommended soaking times are based on a water temperature of around 20°C. Adjustments may be needed if the temperature is significantly different.
By following these steps carefully, fish farmers can effectively improve the health and survival rate of their fingerlings, leading to better overall productivity in aquaculture operations.