The life span of the Akashiki bream is generally about 4 years, but it is usually less than 4 years. Family farming and field environment are different, do not pay attention to water temperature, water quality, and feed safety, fish are easy to get sick, and even lead to their death. Moreover, artificial breeding often uses inbreeding, which will also have a greater impact on its life span.
1. Change the water: When it is found that the Akashic bream is sick, the first step is to change the water. The original water body contains many germs or parasites. Although it cannot be fully discharged by changing the water, it can also reduce the density and avoid further deterioration of the disease. It is different from changing water regularly, and it should be changed every day after illness, so as to improve water quality.
2. Heat up: Heat up the water immediately after changing the water for the Akashic bream. By warming up, it can stimulate the fish body, stimulate its immunity, accelerate the metabolism of the fish, and let it fight against diseases. Usually, this kind of fish is suitable for growing in waters of 26-28 C, and the disease period can rise to about 29-30 C.
3, add salt: warming has advantages and disadvantages, higher temperatures will also accelerate the proliferation of bacteria and parasites, in order to reduce their invasion of fish, also need to add salt to the water. Adding salt can change the osmotic pressure and prevent pathogens from entering the body of fish with water. Usually, the concentration of salt should be controlled between one thousandth and three thousandths.
4. Medicated bath: Changing water, warming up and adding salt are the most commonly used methods to fight fish diseases, but if the disease is more serious, it must be treated with drugs. According to the different symptoms of the disease, we should first determine the cause of the disease, and then prescribe the right medicine, some need to put the medicine into the fish tank, others need to fish out the sick fish immersion.
