In the palace where the sea is asleep, how many precious treasures are covered. "The king of fish" - Dalian pufferfish, bright pattern, full of vitality, rapid growth, white and smooth fish, crystal clear, fish skin smooth, thin, flexible, delicious taste, is a seafood good.

Dalian puffer fish is a specialty of Dalian City, Liaoning Province. The Dalian pufferfish belongs to the red-finned oriental pheasant variety. The output of Dalian pufferfish accounts for more than 50% of the total output of the national red-finned oriental carp, and its export volume accounts for more than 80% of the country. Dalian pufferfish received geographical indication protection products. The Dalian pufferfish belongs to the red-finned oriental pheasant variety. Due to its unique geographical conditions, climate and near-sea waters, Dalian has been an excellent place for pufferfish to lay eggs, breed and grow. The pufferfish produced in Dalian has been recorded in the New Tang Book of Korea, in Dalian, the people Kindly called "boat elbow". At the beginning of the 20th century, after the Russo-Japanese War, due to the abundance of pufferfish in the Dalian Sea, the puffer fish dishes spread rapidly with the colonial rule of the Japanese invaders in Dalian, and formed a unique local food culture. The Dalian pufferfish was named after it. After the liberation, the folks in Dalian still retain the custom of eating puffer fish, and the cooking methods are gradually diversified. Among them, the most characteristic one is the puffer fish dumplings made with puffer fish fillet, which is delicious and fresh, and is called “Dalian first fresh”. dumpling". In order to ensure the development of the industry, Dalian took the lead in breaking through the puffer fish seawater breeding and artificial breeding technology. In the past 20 years, due to its superior quality characteristics, Dalian pufferfish has risen sharply and has become one of the most important species of marine aquaculture in northern China. Its influence range has also expanded year by year, and it has long been in the leading position of the export market of red-fin oriental carp. Exports to Japan and South Korea have risen from more than 100 tons in the early 1990s to around 1,500 tons today. At present, the production of Dalian pufferfish accounts for more than 50% of the total output of the national red-finned oriental carp, and exports account for more than 80% of the country's total. Dalian has also become the only city in the country with the national puffer fish breeding field. According to statistics, in Shimonoseki City, Japan, which is known as the “hometown of puffer fish”, one out of every three puffer fish comes from Dalian. Puffer fish is a precious fish with more than 100 varieties, but only 21 species can be safely eaten locally. Among them, red fin oriental toad is the safest edible variety. Its meat is tender, delicious and nutritious. The name of the "king of the fish". In China, the consumption of puffer fish has a long history. It is recorded that there are records of puffer fish in the "Shan Hai Jing" and the post-Han Wang Chong's "On Balance" in the Warring States Period. About 1300 years ago, Japanese airborne monks came to China to bring puffer fish to Japan, opening the history of Japanese national consumption of puffer fish. Today, puffer fish sashimi is recognized as the world's top five famous dishes. According to scientific evidence, puffer fish has a high nutritional and health care effect. The body's brain gold, protein, and glutamic acid content is the highest in fish; the nucleic acid content is 4.69g per 100g, which is the first in the organism; the fat content is only 0.26g, which is the lowest among the fish; Vitamins, selenium, zinc and other trace elements. Long-term consumption of puffer fish can enhance the body's immunity. At the same time, puffer fish can also nourish yin and yang, treat arthritis, rheumatism, activate brain nerve cells, improve brain function, and play a role in brain and brain.

Dalian puffer fish quality technical requirements (a) variety. Fugu rubripes (Temmincket Schlegel). (2) Conditions for breeding sea areas. The water depth of the cultured sea area is more than 10m, the pH value is 7.7 to 8.3, and the water quality meets the national fishery culture water quality standard. (3) Parents. The parent female is 4 to 5 years old, the tail is greater than 1500 g; the male is 3 to 5 years old, and the tail is greater than 1200 g. (4) Breeding. 1. Seedlings: Seedlings that have been artificially bred from a protected area. The size of the fry is 5cm to 6cm. 2. Stocking: From the end of May to the beginning of June, sea cage culture is carried out. 1 cm of fry with 5 cm to 6 cm, stocking density not exceeding 25 fish/m3; second-age fish with tail weight greater than 200 g, stocking density not exceeding 5/m3. 3. Feed: special feed for pufferfish in the seed stage, In the stage, fresh frozen jade fish, Pacific krill bait and special feed for puffer fish are fed. Shells and algae must not be included in the feed. 4. Overwinter: In mid-November, when the seawater temperature drops to 12 °C, the pufferfish that have not developed the commercial specifications will be transferred to the indoor greenhouse for winter farming until mid-May. 5. Capture: If the culture size reaches 700 g/tail, it can be harvested and sold. 6. Toxin control: (1) Ensure that the culture environment does not contain fungi, shellfish and algae. (2) Artificial breeding is adopted to avoid the phenomenon of hybridization of different pufferfish species and to eliminate confusion of toxicity distribution. (3) It is strictly forbidden to feed shellfish and algae to achieve the effect of controlling poison. (4) Before the commercial fish is marketed, the content of tetrodotoxin must be sampled to ensure that it is non-toxic. 7. 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. (5) Quality characteristics. 1. Sensory features: The tiger's body is clear on both sides of the fish body, and the color is bright. The meat is white, smooth and crystal clear. 2. Physical and chemical indicators: project indicators tetrodotoxin non-toxic protein % ≥ 18 fat g / kg ≤ 0.43. Safety and other quality technical requirements: product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the Dalian puffer production area may apply to the Dalian Quality and Technical Supervision Bureau of Liaoning Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Liaoning Provincial Bureau of Quality and Technical Supervision and reported to the AQSIQ for approval. The statutory testing institution of Dalian puffer fish is designated by Liaoning Quality and Technical Supervision Bureau.