#not with one of those brine shrimp kits!

[quotesfrommyreading]

More recently, bioluminescence has evolved from laboratory tool to commercial plaything. The Kickstarter-funded, San Francisco-based Glowing Plant Project offers customers DIY kits they can use to genetically engineer a luminous Arabidopsis plant at home. And Carlsbad, California-based BioPop has released what is essentially an illuminated version of that long beloved novelty pet for kids, Sea-Monkeys (which are not in fact tiny aquatic primates, but rather brine shrimp). They call it Dino Pet: a small, vaguely Apatosaurus-shaped aquarium filled with bioluminescent plankton known as dinoflagellates. During the day, the plankton photosynthesize; at night, if you shut off the lights and give the aquarium a good shake, the dinoflagellates light up turquoise, much like the “fiery sparks” Chinese sailors observed in churning seawater so long ago. But the glow is only good for about three shakes a night, and if you’re too rough, you could damage or kill the plankton.

It’s easy to pity those tiny swimming stars trapped in a plastic bubble. Each night, some titan’s hand engulfs their ocean and churns it into a maelstrom for a few moments of selfish delight. Then the monster puts away their entire universe, easy as shutting the lid on a music box. They are kept alive solely for the purpose of this bedside magic trick.

Perhaps, though, we are the more pathetic members of this relationship—the gods bewitched by a gnat. Bottling bioluminescence gives us a sense of ownership over a presumably rare and otherworldly phenomenon; the reality of the situation is quite different. Bioluminescence is so commonplace on our planet—particularly in the oceans—that scientists estimate the thousands of glowing species they have catalogued so far are just a fraction of the sum. It may well be that the vast majority of deep-sea creatures, which live beyond the Sun’s reach, generate their own light (sometimes with the assistance of microbes). They use these innate glows primarily to communicate: to warn and frighten, hide and hunt, lure and beguile. Bioluminescence is one of the oldest and most prevalent languages on Earth—and one that is largely alien to us. Despite our fantasies and mythologies, the truth is that there’s nothing supernatural about living light; it has been a part of nature for eons. It’s just that we were denied this particular gift.

So, with perhaps too little gratitude, we adapted the incomparable talents of glowing creatures for our own purposes. We borrowed their light and it revealed things about our own biology we might never have discovered otherwise. But that is all we can do—borrow. We cannot be them, so we seek them out, and draw them near us—every bit as mesmerized as when we thought the Sun had impregnated the sea. To this day, we cup them in our hands, collect them in jars, and place them on our nightstand, forever trying to satisfy our Promethean hunger.

  —  The Secret History of Bioluminescence

#ferris jabr #the secret history of bioluminescence #science #biology #microbiology #marine biology #botany #animals #chemistry #physics #commerce #psychology #arabidopsis thaliana #dinoflagellates #bioluminescence #light

[caffeine-n-words]

On Goldfish

Let's talk about goldfish. It's a popular first-time pet for people with toddlers--they think they can get a couple, put them in a tiny tank, drop in some flakes, so it's considered easy to care for. The toddler can look at it without worrying about the kid chasing around a cat or dog, which might hurt them if said-child does something foolish, like pull on a cat's tail. If it dies after a few months, oh well! It's just a goldfish. And if it gets too big and the owners don't want it anymore, it's often illegally released into a local stream or lake.

There are many, many problems with this entire mentality.

This is going to be an extremely brief overview of goldfish care. If you're considering getting one, please do your research before buying, because I guarantee it's more complicated than you think it is. Do not rely on pet store employees to know everything--they may be new, they may be filling in from another section, they may have zero interest in fish and only spit out the company line, they may still be learning and make mistakes.

Goldfish are a species of carp from China. If you get tired of your fish, please rehome it or donate it to an aquatic life rescue. Do not release it; it's invasive and will destroy the local ecosystem. We already have too many to deal with as it is.

Likewise, this fish shouldn't die after after a few months. With proper care, they can live 10+ years.

So then, what constitutes "proper care"?

Let's start with the tank. Do not place your goldfish in a dinky, 1-gallon bowl. Those things are incapable of supporting a filter or air pump, and getting the water balance correct is extremely difficult. Most people do this, and their fish dies within months. An experienced hobbyist could probably keep it alive for a few years--5 max.

For smaller species meant to live in a tank, they should be provided 10-20 gallons per fish.

Read that again.

PER

FISH.

They are not necessarily schooling fish. They're fine either alone or in a group. That's a big tank to deal with, so if you're just starting out and are determined to get a goldfish, get a smaller species and a 10 gallon tank. They even sell kits. If properly kept, these guys can live up to 10 years.

Then there are larger species. These ones can get up to 18 inches and should live in ponds. The goldfish you see at fairs? The feeder fish you see in pet stores? These are the ones that get enormous. If they're kept in a properly maintenanced pond, they can live 15-20 years, and there have been reports of longer--the oldest recorded was 43, according to Guinness.

Whichever method you decide to use, make sure to regularly test your water so you can keep on top of any problems that might develop. Keep an eye on the temperature, because they're cool water fish--you don't want it getting too much higher than maybe 70F. And they prefer slower currents.

So what do goldfish eat?

Goldfish are omnivores. If you're keeping a tank variety and want something shelf-stable, then goldfish pellets are often preferable to flakes; flakes don't sink, and a goldfish that takes in too much air can develop a swim bladder disorder.

You can supplement the fish food with other things, like live or frozen brine shrimp, or vegetables. An adult fish can be fed once per day, but the fish you see in pet shops or have delivered from a private breeder are not adults--they're babies, and they need to be fed several times a day so they can grow properly. The feeding instructions given on fish food often assume you're feeding an adult.

Is your head spinning yet?

I'm not one of those people who insist there are "good" and "bad" starter pets. You should start with whatever fascinates you the most. That fascination will get you through all the research and care requirements.

But goldfish are definitely a challenging starter pet. Again, I urge potential owners to do their research. Make sure you're willing to do everything that's required. Familiarize yourself with potential problems.

And if you decide to do it anyway? I wish you the best of luck and many happy years with your new fish!

#goldfish #fish tank #new fish owner #fish care #they need more than you think #we have been brainwashed by goldfish being prizes at fairs #brief overview #not in-depth #written to help me learn about goldfish #and also warn potential goldfish owners #caffy short essay #pet owners

[bittersweetblasphemy]

🌻

[ask prompt]

one of my goals for my dream home is brine shrimp.

like not as feeders, but like. a whole ass aquarium of brine shrimp. they're so damn cute and i could watch them for hours. i did.

my parents got me one of those sea monkey kits as a kid and i kept a whole colony alive for years. i don't fully remember what happened to them tbh. something something my mom is a cunt, trauma trauma, mommy issues whatever.

tried a couple years back to raise a small tank. was going well, but the whole colony i had going died on me after i added some real shells and stuff from my job at the time. turned out the owners would just grab shit out of the ocean at their florida home and bleach stuff to kill it so the hippie new age kids could have fancy ocean altars. and no i will never stop being mad about that.

ANYway yeah i wanna get one of those big fancy tanks and pretty decorations. maybe sell some off as feeders as needed to keep the population manageable.

kinda tempted to start with another small tank again and see what happens. not sure where i'd put it though, don't really have the space we once did for that kinda stuff. and we're already trying to tame a stray cat (to take to the shelter bc we can't afford the pet rent, but our roommate obviously wants him which part of why we haven't just trapped the little guy already) and talking about making an isopod terrarium to help the little one get over their fear of bugs so 🤷

#madax answers

[greenyvertekins]

Do you think it would be a possible/ in character, that Tails has an aquarium full of brine shrimps or triops he raised, based on those triops or brine shrimp growing kits that are sold. I like to imagine that Sonic gave him one as a gift once.

Don't see why not.

#Verte's asks #Sonic Headcanon #Miles Tails Prower

[kedreeva]

My daughter had 3 pet crawfish. the oldest, in a tank by herself (with hitchhiker nuisance snails) (she was 2 yo) just died. The other two (shared tank, also w snails) died about two months before that (young, first molt). Is there any advice you can give for helping the next one live a longer and happier life? they were in 2 10g pet store tank kits. It was so sad to lose the big one who had been through several molts and seemed okay until she died during her last molt. We got very attached :(

Make sure you’re feeding them a high-quality food and supplementing the water with minerals. The biggest killers of crustaceans in controlled environments is molting; either they don’t have the energy necessary to complete it because they haven’t been getting enough/the right kind of food, OR their shells get badly formed because they’re lacking the trace minerals necessary to building an exoskeleton well. The first one is more likely suspect, if you’re not using RO water or something.

If you’re feeding them just fish, which is commonly thought of as their main diet, that’s not right or enough for them. They’re avid grazers, and will consume plant material like crazy if they have access to it, plant material actually makes up a huge portion of their diets usually. I would also recommend a good, quality pelleted chow over fish, something made for crabs or shrimp will do well. I’m currently using the Hikari Crab Cuisine, and they go wild for it, but Cobalt Aquatics makes a good crustacean pellet too. There’s a lot of brands, but mostly you’re just looking for something simple with good animal protein in it to supplement the plants. There are some pelleted chows made from insects now, too, and though I haven’t tried them personally, I think they’d enjoy them as a treat, and frozen fresh foods like bloodworms or beef heart are a good, rich treat. I wouldn’t feed them brine shrimp, there’s almost no nutritional value to those things.

For plants, any live plants you put in the tank will get nommed. Moss balls are a good option. We use duckweed since it grows so fast, and bring pond plants like water cabbage or water hyacinths in for them to climb on and eat. You can also, if you rinse/soak/blanch them, feed them different vegetables or leafy greens like carrots or kale. Spirulina algae pellets are a favorite here, too. You can grow java moss and java ferns pretty easily in a separate tank with a light; they grow really fast so it’s easy to make a bunch for them.

Also, idk what species you had, but MOST crayfish are coldwater species and shouldn’t have a heater in their tank. They can also stress out if they don’t have enough places to hide, so make sure you’ve given them plenty of big rocks and stuff, maybe some driftwood, to hide in and around on.

#crayfish #anon asks #asks #animal assistance #personal #I hope that helps! #they're lovely creatures and I wish more people kept them #but they do take a little bit of knowledge #Anonymous #animal death for ts

[eph-asks]

sorry for answering this so late, but a 10g is a good start! that’s what i’d personally consider to be a comfortable minimum. for substrate, always go with sand, or a soft planting medium. (never gravel, it’s too rough and can tear up fins.) you’ll want about 10-15 pounds of sand to get a 1.5 inch layer. for equipment, you’ll need a filter, a heater, a cheap aquarium thermometer, a gravel vacuum, and an API brand pH test kit. HOB filters are the cheapest and most widely available. however, the whole filter cartridge thing for HOBs is a sham. the filtering bacteria that convert ammonia into nitrates will be thrown out if you remove an old cartridge and add a brand new one. instead, use a cartridge in conjunction with biological media. those little plastic balls for fluval filters, or the ceramic beads, or even well-washed lava rock. insert a cartridge and fill up the rest of the filter box with those. these will hold your filtering bacteria instead, so the filter cartridge will only be there to remove any chunks of debris. when your cartridge gets gunky, simply swish it in a bucket of tank water, and replace it after a few months. any small heater rated for at least a 10 gallon will do. i always use fluvals. (never an eheim heater, though.) set it to 78-80. stick your thermometer on the glass and make sure that your temp is within that range. if it isn’t, adjust your heater accordingly. your gravel vacuum should be one with a little pump on the end of the tubing. this will save your entire ass, believe me. my all-time favorite vac is the pet supplies plus store brand one. they’re cheap and basically indestructible. plants are a definite necessity. if you’re going for a low-maintenance setup, silk will be fine! color doesn’t matter. (green will look better, though, trust me.) you can either get the ones from the pet store, or pick up some silk plants/flowers without any sharp bits from your local craft supply. to prepare them, simply toss them in a pot of boiling water for 20 minutes. this’ll remove any excess dyes that would potentially leak into your tank. if you want to try your hand at live plants, you’ll need a decent light. as in, not a dim 20 year old one. an LED will do, or a standard aquarium light hood that’s been fitted with 6500K daylight bulbs. T12s, T8s, and T5s are the 3 main types of bulbs that go in those hoods, and you can get all of those for $4 or so from home depot. the best plants for beginners only require the bare minimum to survive. and for that same reason, most of them are slow growers. look into cryptocorynes, crinums, java ferns, anubias, and mosses. hornwort, anachris, and water wisteria are slightly easier to kill, but they also grow super fast. get enough plants to cover up the majority of your tank’s back pane. you should be able to see 20% of it or less. your betta will appreciate all of the cover to bop around in. you can add other decorations if you want, but i’ve always preferred driftwood. anything goes as long as it’s aquarium-safe and free of jagged edges or holes that your fish might get stuck in. please, don’t give your fish flakes! get fluval bug bites. feed them once daily or every other day, and never so many that your fish’s stomach is visibly distended. if that happens, wait a day before feeding them again. you can also switch things up and offer 2-3 frozen bloodworms or brine shrimp as a meal. tank maintenance is fairly straightforward. if you have algae on the front pane, scrape it off with a razor blade or rub it off with a bit of paper towel. once a week, do a 20% water change. stick your vacuum’s sucky head underwater. hold your pump over a bucket and aggressively squeeze it a few times to start the flow. then, hover it over the sand and suck up any debris until your water level has dropped by 20%. then refill with tap water—or, if that’s nasty, spring water from a jug—and add the recommended dose of seachem prime to detoxify any chloramines in the new water. if your tank’s pH is above 6.5, look into indian almond leaves and seachem acid buffer to lower it to the acceptable range of 5.5 to 6.5. that’s it! that’s the show. happy betta keeping!

#fishblr #bettablr #there's your official sid guide to bettas

[shoutyfish]

general betta fish care / common myths

there's a lot of myths fueled by pet store employees floating around about bettas, so the more this kind of information is spread, the better. as always i encourage everyone whose looking into fishkeeping does THOROUGH research long before getting the fish and do NOT rely on pet store employees to give u accurate information.

MYTHS TO NEVER BELIEVE

"bettas aren't good swimmers or active so they don't need big tanks and are perfectly happy in a little bowl or a flower vase"

"they're super hardy and resilient so don't worry about tank cycling"

"bettas like dirty water so don't worry about cleaning either'

"live and frozen fish food arent good for everyday feeding"

"bettas can't be kept with other fish ever bc they are extremely aggressive and will kill anything with a pulse"

(we're gonna debunk all of these (: )

the first thing that should be in your possession long before adding the fish is the tank. a lot of fishkeepers think 2.5gallons is the minimum, but personally i think 5 gallons is the minimum. 10 gallons works best. to reference, 2.5 is the minimum by AMERICAN standards, which are outdated, so many people choose to go by germany's standards instead because it's proven to be a lot more successful & up-to-date.​​​​​​​ 

a 5 gallon tank is the minimum that i recommend, but 2.5 gallons are ok.

10 gallon tanks work best. the bigger your tank, the more likely your betta will grow to maximum size & beauty, the less likely chance of stunting growth.

also, 10 gallon tanks are much easier to maintain and establish a cycle, and you can even start an albeit small community tank with them. (with tank mates compatible with your betta & small enough to not outgrow a 10gal. but community tanks are a topic for  another day)

properly cycled tanks reduce disease risk & encourage longevity in your betta's lifespan (i will make another post about the nitrogen cycle bc that's a lot)

THINGS YOU WILL NEED

a filter! nothing with a strong flow, though. bettas are not very good swimmers! (tip: when cleaning your tank, never rinse the filter media! it kills beneficial bacteria & basically starts your cycle all over)

a heater - bettas thrive best in 78-82 degrees F.

an aquarium thermometer

water conditioner. i recommend seachem prime - it's the BEST out there and contains helpful nutrients that get rid of bad bacteria & ammonia.

bottled bacteria, if necessary. helps kickstart the cycle of your tank.

pH and ammonia testing kits

gravel syphon for cleaning & maintenance

a net to fish out uneaten food

gravel/substrate. (tip: measure how much u need by laying the bags out across the tank box. it should fit evenly across it long-ways)

decorations!! don't get plastic plants, they can harm ur betta's fins. if ur getting fake deco, try to find silk ones or very soft ones. bettas like to  be divas so make that shit pretty as hell & give them lots of places to hide. marimo moss balls are good for helping tank filtration & super easy to care for if ur interested in live plants!

INTRODUCING YOUR BETTA TO YOUR TANK​​​​​​​ 

acclimation and tank cycling are still CRITICAL to a betta's life and happiness. it's true that they are resilient fish that are easy to take care of, but like any fish, they have vital comfort needs & are still going to get diseases if you don't care for your water quality! 

1. when you first bring home your betta, do your final check on those water parameters. do an ammonia test in the fish's cup water to see just how much of a battle the pet store caretakers made for you.  almost 100% of the time the ammonia levels will be in the danger zone.

2. this is why acclimation is so very critical. start small and take your time. empty out a bit of the cup water, add a bit of your tank water. empty out a bit more of the cup water, add a bit more of your tank water - with about 3-5 minutes in between takes. keep doing this until you have replaced most if not all of the filthy pet store cup water. (WARNING: WATCH FOR SIGNS OF SHOCK WHILE YOU ARE DOING THIS. CLAMPED FINS, THE "SHAKES", FLOATING ON ITS SIDE, ETC ARE ALL SIGNS THAT YOU NEED TO ABSOLUTELY SLOW DOWN & LEAVE THE FISH ALONE FOR A COUPLE HOURS.)

3. now float your betta. you can put them in a bag if it's easier, otherwise you can just hold the cup in the tank. let the temperature adjust & let your lil guy/gal get their first glimpses of their new home. do this for a minimum of 10 minutes

4. gently tip the cup into the water & let the beast free! continue watching for signs of shock and keep a close eye on them & your water parameters for the first couple days.

FEEDING

frozen  or live brine shrimp, bloodworms, & mosquito larvae are betta favorites. when handling frozen food always rinse it out before putting it in the tank - most of the time the food is frozen in water that becomes really gross and murky. dried bloodworms also work very well. for flakes and pellets, i always recommend Omega One betta buffet flakes/pellets because their food is all natural and contains no additives/"meals" (tip: don't buy any food that lists something followed by the word  "meal" in the ingredients; it's basically heavily processed food).

do NOT overfeed. honestly underfeeding is better than overfeeding. you should feed your betta once a day with as much food as they can eat in about 2 minutes. have them fast one day a week to clear their digestive system. their stomachs are smaller than their eyeballs, so really, DON'T overfeed. it can cause a lot of incurable issues AND mess with your water quality

remove any uneaten food, or if you have bottomfeeders in your tank let them have at it

bettas will literally eat six #12s, 7 medium fries and a large shake if you let them. dont let those big black eyes trick you lmao

if you have a very young betta (5-10 weeks old) feed them twice a day instead of just once. brine shrimp eggs are especially tasty for fry but if your lil guy is big enough, they can eat regular frozen brine shrimp. meaty products filled with protein help  them grow the best. (bettas are full grown at 11 weeks, here is a size chart to determine your adolescent betta's age)

COMPATIBLE TANK MATES

note that even if it worked out for everyone and you've gotten 800 recommendations, things can STILL go wrong when keeping bettas with other fish.  ALWAYS be prepared for an emergency move. also note that sometimes things can work perfectly fine for the  first couple months and then go to shit within a couple seconds, especially when pairing young bettas with other fish. young bettas develop, you know, hormones at some point and start getting supa territorial.

also, please make sure you have the proper tank size to keep any of these fish together. i've included their adult sizes & my recommended tank size if you were to keep nothing but the betta and this species in the tank. this WILL vary.

clown plecos - 4" full grown - algae eaters - 20 gallon tank size min.

pygmy corydoras - 1" full grown - schooling fish (you will need 6 or more of these) - 15 gallon tank size min.

ember tetras - 1" full grown - schooling fish (again, 6+) - 15 gallon tank size min.

rasboras - 1" full grown - schooling fish (again, 6+) - 15 gallon tank size min.

mystery snails - 2" full grown - plant-safe snail, doesn't reproduce asexually - 5 gallon tank min.

ghost shrimp - 1.5" full grown - social shrimp (3-4 of these, any more can lead to breeding) - 10 gallon tank min.

feeder guppies - 1" full grown - normal, can live in schools but not necessary - 10 gallon tank min (larger recommended for schools)

corydoras - 2.5" full grown est. - algae eaters - 15 gallon tank min.

and there are many, many more but these are what has, to me, at least, been the least problematic tank mates for bettas. all of these fish have something about them that would deter an aggressive betta's attention, such as the armor plating on clown plecos & dull colors of the pygmy corydoras and feeder guppies.

okay, so i think this covers all the basics! if you guys have any questions, please ask! and if you have anything to add, please do! thanks for reading & happy fishkeeping xxx

#betta #fish #fishkeeping #fishblr #fish care #siamese fighting fish #betta care #i worked so hard on this post pls reblog lmao #my tips #general care #bettablr

[gastroturf]

Acme Smoked Fish & Fish Fridays

In the heart of industrial Greenpoint, on an unremarkable street, behind an unmarked door, lies the largest smoked fish processor in the country: Acme Smoked Fish (30 Gem Street). And every Friday, and only Friday, from 8am until 1pm, you can take advantage of one of the neighborhood’s best (and worst kept) secrets when Acme opens its doors to the public for “Fish Friday.”

Abandon all hope [of leaving hungry] ye who enter here. © gordon lingley

Finding Acme is a bit like entering a prohibition-era speakeasy, but no password or secret handshake is required. Before entering the warehouse (and even after entering) you may question if you’re in the right place, but trust me, it’s very right. Many first time visitors (including myself) walk past the entrance, only to find themselves doubling back after consulting their phones. However, more often than not, a queue stretches onto the sidewalk (especially during the holidays), clearly highlighting the proper doorway. You’ll know you’re on the right track when you see people strolling down the desolate street carrying shopping bags overflowing with smoked fish.

You’re probably wondering why you should bother with Fish Fridays. For starters, it’s cheap. Far cheaper than you’ll find at any grocery store. For example, on Fish Fridays you can buy gravlax for $18/pound. By comparison, the new Whole Foods that recently opened on Bedford (and also carries Acme’s gravlax, among other things) charges $8.99/quarter pound (though I did see them mark it down to $5.99 during their opening week). Similarly, Frankel’s Delicatessen, who also source their smoked fish from Acme, charge $20/half-pound—double what you’ll pay at Fish Fridays. That’s considerable savings. Same goes for everything on the menu. The second reason is because there are some special offerings that can’t be purchased anywhere else, like “Gary’s Special” or beet-cured salmon (more on those below). Beyond that, this is New York, and everyone has a guy for everything, make Acme your smoked fish guy.

History

Like many companies who adopt the “acme” moniker, Acme’s founder, Harry Brownstein, chose the name because of its double duty. Stemming from the Greek “akme” meaning “highest point” or “the point at which something or someone is best, perfect, or most successful,” the word instantly/presciently branded Brownstein’s company as a leader in the industry. Also, at the time of its incorporation, in 1954, a name starting with “ac” was almost guaranteed to appear first in the phonebook—today’s equivalent of showing up on the first page of a Google search. (note: a phonebook was an annual publication listing the phone numbers and addresses of residents and businesses, in alphabetical order.)

The history of Acme Smoked Fish (which is well-documented on their website) is as classic as its products. Like many New York institutions, Acme’s humble beginnings started out of a horse-drawn wagon in 1905. 111 years later, now in its 4th generation as a family-owned and operated business, Acme continues to flourish, expanding its product line and reach. If you’ve had smoked salmon recently, even outside of New York, there’s a good chance it originated here.

Process

Out of their Gem Street production facility, Acme processes a staggering amount of fish on a daily basis—upwards of 24,000 pounds. Per. Day. Annual production is approaching 10 million pounds, making them the largest smoked fish processor in the country

My host for the afternoon, General Manager, Richard “Richie” Schiff, outfitted me for the tour (lab coat, hair net, and industrial strength rubber boots) and we made our way into the belly of the beast. As you can imagine, dealing with so much raw meat could be a health code nightmare, but Acme’s strict operating procedures from start to finish minimize any potential risks. One thing you notice immediately: for a place that deals with so much fish, it doesn’t smell like fish. Well, it smells a little like smoked fish, but it doesn’t smell like raw fish.

The first stop was a room filled with bins of fresh whole salmon, where a team of cutters skillfully and masterfully gutted and cleaned each massive fish. The messiest part of the job, descaling, is completely automated and done in an enclosed machine by high pressure water jets. Some fish are filleted, while others (primarily whitefish) are smoked whole.

From there we moved on to a room full of fish being brined in massive bins. The composition of the brine and the brining time vary depending on the type of fish and the desired finished product, but, in general, it’s a mixture of water, salt, and sugar.

Next stop: the smokers. On the day I visited they weren’t smoking anything, which allowed access to the apartment-sized smokers. Surprisingly, all of the smoke is created by a machine about the size of a keg.

The final stage is portioning and packaging. Whenever I see a packaging room, I can’t help but think of the “I Love Lucy” episode, where Lucy’s working the line in a candy manufacturer. Unlike that scene, Acme’s process is well-oiled, and though there are many moving parts, it’s like an orchestra with everyone playing a critical role in the finished product. One of the more fascinating bits of machinery was the device responsible for the paper-thin slices of fish in every package—a conveyor belt slowly inches each fillet forward, where a razor sharp, oscillating, serrated blade glides through each fillet with laser-like precision.

From there it’s immediately sent to distributors around the country, for although it’s cured, smoked, and vacuum-packed, it’s still basically a fresh product, with an expiration date. The entire process, with the exception of some products that require a longer cure, takes just a few days, allowing Acme to get the freshest product available to its customers. The only way to get it any fresher is to make it yourself (for which they offer DIY gravlax kits).

Over the years, the selection has changed a bit. Acme now operates as a Kosher facility, so no shellfish or bottom-feeders (though they do carry eel, which they import from Europe). To this day Richie still wistfully reminisces about the giant, smoked shrimp.

Helpful Definitions:

Lox: Traditionally lox was only made with the belly of the salmon, but now other cuts are used as well. Lox is salt-cured, creating a texture that is silky, rich, a bit translucent, and… salty. It is not smoked.

lox © acme smoked fish

Nova/Nova Salmon/Nova Lox: Traditionally made from salmon originating from Nova Scotia, Nova now refers more to the process rather than the origin (as there is also “Western Nova” that originates from the Pacific). While also brined like traditional lox, it is typically less salty and is also cold-smoked (more on that later).

smoked nova salmon © acme smoked fish

Gravlax: Traditionally gravlax was made by salting salmon and lightly fermenting it by burying it, literally, in the sand above the high-tide line (gravlax, the word, originates from the Scandinavian word grava, meaning “to dig”). Thankfully, the fermentation is no longer part of the process and the salmon is simply buried and cured under a thick layer of salt, sugar, and dill. Acme also sells kits for making your own gravlax at home.

gravlax © acme smoked fish

Kippered: Refers to a process of brining and then hot-smoking (or baking) the fish. The end result is cooked through but retains a moist and flaky texture, and more pronounced smokiness.

kippered salmon © acme smoked fish

Royal Cut: This simply refers to a thicker cut of salmon (closer to ¼ inch, as opposed to the super thin slices of lox, gravlax, and most others) taken from the belly of the salmon.

Sable: Another term for Black Cod, Sable is oily and subsequently more “fishy” tasting than some other fish. Thankfully, the smoking process mellows most of the fishiness and what you’re left with is an incredibly rich piece of smoked fish. At $25/pound, it’s the most expensive thing on the menu at Fish Fridays, and well worth the splurge if you’re looking for something different and luxurious.

sable © acme smoked fish

Whitefish: The term “whitefish” is usually used to loosely describe various white-fleshed fish, but true whitefish is a freshwater species related to trout and abundant in the Great Lakes. It has a particularly sweet, moist, delicate flesh and is a favorite for smoking. In Acme’s case, it’s most of the options in the “Specialty Smoked” section of their menu.

smoked whitefish © acme smoked fish

Cold-Smoked: Cold-smoked salmon is traditionally wet or dry brined before being smoked at lower than 80 degrees (F). Because the salmon doesn’t get cooked, the flesh retains most of its moisture as well as the characteristic translucent pink color.

Hot-Smoked: Usually smoked between 130-140 degrees (F), hot-smoking results in a more cooked texture and appearance, and greater smoke flavor. In the Pacific Northwest, this is often taken a step further to create “Salmon Jerky” or “Salmon Candy,” where the fish is heavily smoked, and often glazed, resulting in a product is both drier and sweeter than other preparations.

various hot-smoked fish © acme smoked fish

Tips:

Don’t be afraid to ask for samples, within reason.

The beet-cured salmon doesn’t taste like beets, but it looks amazing. It was developed for Black Seed Bagels, but they occasionally sell it at Fish Fridays. Worth getting for the color alone.

Get “Gary’s Special” if it’s available. The offering varies from week to week, but it’s generally a poke-like mix of smoked salmon mixed with other ingredients (on one occasion it was a Thai-inspired mix of ginger and peppers, while another week paired the salmon with avocado and mango).

There are two kinds of Pastrami Salmon available, one the “house” recipe and the other developed by celebrity chef David Burke. The original recipe uses more traditional spices, while the David Burke style is both sweeter and hotter. Both are delicious, so order a little of each.

Like many places in New York, it’s CASH ONLY, and things can add up quickly. Plan accordingly.

Acme Smoked Fish is located at 30 Gem St., just off North 15th. Fish Fridays happens every Friday from 8am until 1pm. Cash Only.

[instantdeerlover]

Where To Eat Outside In The East Village added to Google Docs

Where To Eat Outside In The East Village

Imagine for one (very upsetting) moment that you could only eat at restaurants in one NYC neighborhood. We’re not going to say the East Village would be the “right” answer, but we will say it definitely wouldn’t be the wrong one. From Alphabet City to Bowery, each street and avenue warrants one of those kind of catchy, kind of corny, unofficial, intra-neighborhood nicknames. So it’s no surprise that, with more restaurants than ever offering outdoor seating, it’s still a fantastic place to get brunch, lunch, or dinner. For proof, check out this guide. We’ll be adding places every day, so you know of any spots we missed, please let us know at [email protected].

the spots  Lauren J. Kaplan Root & Bone $ $ $ $ American ,  Southern  in  East Village $$$$ 200 E. 3rd St.

This Southern spot has a very nice streetside patio covered in plants, and a canvas roof that’ll give you comfort on afternoons when the clouds can’t decide how they want to proceed. The first come, first served tables are available for dinner any day, as well as weekend brunch, and whenever you go, make sure to focus your order on the sweet tea-brined fried chicken served with honey tabasco sauce.

 Noah Devereaux Hanoi House $ $ $ $ Vietnamese  in  East Village $$$$ 119 St Marks Pl

This popular Vietnamese spot in the East Village now has a few sidewalk tables that can seat up to four people. So whether you’re in the mood for chicken pho, papaya salad, or a brisket banh mi, Hanoi House has you covered. They’re open every day except Monday and if you stop by over the weekend, you can get breakfast options like an egg banh mi and Vietnamese coffee.

Sorry—looks like you screwed up that email address

INFATUATION NEWSLETTER Get our newest guides & reviews first,

plus more restaurant intel you won't find anywhere else. ATL ATX BOS CHI LDN LA MIA NYC PHL SF SEA DC Subscribe Smart move. Excellent information will arrive in your inbox soon. Do you have friends and family who also eat food? Enter their emails below and we’ll make sure they’re eating well. (Don’t worry, we won’t subscribe them to our newsletter - they can do that themselves.) Help Your Friends No Thanks Well done. You’re a good person. All good. We still like you. Want to quickly find restaurants on the go? Download The Infatuation app.    Noah Devereaux Joe & Pat's $$$$ 168 1st Ave

Oh you’ve had Rubirosa? Did you know that Rubirosa wouldn’t exist without the cracker-thin pies at Joe & Pats? Did you also know that the East Village location of this famous Staten Island pizza place has a somewhat-secret back patio where you can sit outside now. OK we will stop asking questions. Focus on the vodka or a white clam pie, and ask if you can sit in their backyard (even though they also have sidewalk seating available).

Anyway Cafe $ $ $ $ Russian  in  East Village $$$$ 34 E 2nd St

When the martini mood strikes and your freezer is out of vodka, head to Anyway Cafe’s outdoor area for Russian snacks, live guitar, and all of the vodka-based cocktails you could ever want.

 Rosie's $ $ $ $ Mexican  in  East Village $$$$ 29 E. 2nd St.

Say you’re in more of a tequila and guacamole mood than a vodka and guitar mood, you can bop across the street from Anyway Cafe to Rosie’s. This Mexican spot is taking reservations for their outdoor tables ahead of time online, and they’re open for dinner on the weekdays and brunch and dinner starting at 1pm on weekends.

 @tasteofny Nowon $ $ $ $ Korean  in  East Village $$$$ 507 E 6th St

After a few months of takeout, this Korean restaurant in the East Village is now offering sidewalk seating. The restaurant is asking customers to make a reservation online ahead of time (there are a bunch of 90 minute slots available) but they’re also accepting walk-ins. If you go, get the dry aged steak burger with kimchi mayo.

 Noah Devereaux Ruffian $ $ $ $ French ,  Mediterranean ,  Wine Bar  in  East Village $$$$ 125 E 7th St

Calling Ruffian a wine bar feels misleading considering we’d absolutely go just for their constantly changing menu of Eastern Mediterranean dishes. But not calling Ruffian a wine bar also feels inaccurate considering their wine list, which includes more than 250 bottles from small producers around the world, could keep us occupied for a very long time. Semantics aside, you should go to Ruffian, which is currently offering a $30 three-course tasting menu for the first time ever. You can reserve a table or walk-in from 4-11pm any day except Tuesday.

Kindred $ $ $ $ Pasta ,  Mediterranean ,  Wine Bar  in  East Village $$$$ 342 E 6th St

From the same people as Ruffian, Kindred is another great spot to drink natural wine and eat small plates in the East Village. Their sidewalk tables are under a big tent covered in hanging lights, so you won’t panic-sprint to the nearest scaffolding at the first sign of rain. Make a reservation ahead of time through their website, and order some orange wine and housemade corzetti with spicy ’nduja any day from 4-10pm (11pm on weekends).

 Virginia's $ $ $ $ American  in  East Village $$$$ 647 E 11th St

Virginia’s on Avenue C makes one of our favorite burgers in the neighborhood, and they’re currently serving said burger (along with a slew of new menu items like BBQ ribs and New England-style shrimp rolls) in their parking lane patio area. The planters and wooden fences here look really pleasant, and you can make a reservation ahead of time online. We wouldn’t not bring a date.

 Empellón Al Pastor $ $ $ $ Tacos ,  Mexican  in  East Village $$$$ 132 St. Marks Place

At Empellon Al Pastor on St. Marks, you order your tacos and drinks at their takeout window, seat yourself at one of their two-tops, and they’ll bring out your food when it’s ready. In addition to things like tiny, delicious al pastor tacos, Empellon is also serving bar snacks like corn dogs and an all-day breakfast burrito. They’re open at 4pm on weekdays and 1pm on weekends.

Niagara $$$$ 112 Avenue A

We recently walked by Niagara’s outdoor seating and overheard someone say “Yeah, Johnny was really big in the metal scene in the ’80s.” This person was pouring a pitcher of beer and eating a bag of chips. That’s Niagara in a nutshell. They have a bunch of covered outdoor tables right next to Tompkins Square Park, but know that their menu only includes drinks and bar food like burgers, hot dogs, and sandwiches.

Miss Lily's 7A Cafe $ $ $ $ Jamaican  in  East Village $$$$ 109 Ave. A

Hosting a birthday party with three friends? Looking for brunch that involves lots of colorful cocktails? Miss Lily’s 7A is prepared for you. They have outdoor tables set up in their parking lane every day.

 Esperanto $ $ $ $ Latin  in  East Village $$$$ 145 Avenue C

It’s 10:30am on a Saturday, and you want to sit outside and drink a caipirinha. Go to Esperanto, a neighborhood restaurant in Alphabet City that serves Caribbean and Latin American food. It’s also a great option for a casual dinner with a friend, which you can do any night by making a reservation through their website.

 Noah Devereaux David's Cafe $ $ $ $ Burgers ,  French  in  East Village $$$$ 110 Saint Marks Pl

If eating a burger under an umbrella sounds appealing to you in the near future, know that David’s Cafe on St. Marks is open for outdoor service When you order their burger, ask for extra burger sauce on the side, and use it as a dip for the mountain of fries that comes with it.

Whitmans $$$$ 406 E 9th St

Another solid burger and bar food option is Whitman’s on East 9th Street. This part of the block stays relatively calm, so keep this in mind when you decide you are no longer interested in loud noises and people drinking pitchers of margaritas.

 Noah Devereaux Oda House $ $ $ $ East Village $$$$ 76 Avenue B

This Georgian spot on Avenue B serves some of our favorite food in the neighborhood to go when we get a specific desire to eat multiple types of cheesy bread and lamb kebab. The menu has things like lamb, roast chicken, and about 20 types of bread (order at least one), and we especially like the lamb kebabs and dumplings (called khinkali). You can make a reservation for one of Oda House’s sidewalk tables ahead of time online.

Poco $ $ $ $ Latin  in  East Village $$$$ 33 Avenue B

Poco is another busy brunch spot on Avenue B that’s been offering outdoor seating for years. The food here is a mix of Spanish, American, and Mexican, which means you can order guacamole to go with your lobster mac and cheese, and shrimp and leek croquetas. They recently started taking reservations for their outdoor area (which you can make on Yelp), and they’re serving a bottomless deal every weekend.

The Smith $ $ $ $ American  in  East Village $$$$ 55 3rd Ave

From lunch with an ex-colleague who has strong opinions about east versus west coast oysters, to dinner with three friends who all have wildly different ideas about what the word “casual” means, The Smith is always there when you need it. This American spot’s East Village location has a bunch of patio seating, which you can reserve through their website, for lunch, dinner, or weekend brunch.

 Mimi Cheng's $ $ $ $ Chinese  in  East Village $$$$ 179 2nd Ave.

Mimi Cheng’s is offering outdoor seating for walk-ins from 1-9pm. Get some chicken and zucchini or pork and chive dumplings on their patio on 2nd Avenue, and then pick up one of their frozen dumpling kits to-go, which you can order ahead of time through their website.

 Emily Schindler Somtum Der $ $ $ $ Thai  in  East Village $$$$ 85 Avenue A

Somtum Der on Avenue A makes eight different different versions of papaya salad, and it would be reasonable to visit their sidewalk seating area several times to try them every kind. Our favorite, though, is the one with fermented fish sauce and crab. Pair that with a spicy mountain of larb ped and sticky rice, and the grilled coconut pork skewers.

 Noah Devereaux Fiaschetteria Pistoia $ $ $ $ Pasta ,  Italian  in  East Village $$$$ 647 E 11th

Like this Italian spot’s West Village locations, Fiaschetteria on East 11th Street is open every day starting at 5:30pm. But what’s different about their East Village location is not only the pasta specials - spaghetti vongole and tagliatelle with black truffle - but also the fact that they take reservations. You can make one by calling 212-777-3355.

Double Zero $$$$ 65 2nd Ave

If you’re looking for vegan options outdoors, Double Zero on 2nd Avenue is serving its plant-based pizzas on their patio from noon to10pm from Monday to Wednesday, and noon to 11pm Thursday to Sunday.

Supper $ $ $ $ Pasta ,  Italian  in  East Village $$$$ 156 E. 2nd St.

Supper works for pretty much any situation that involves eating spaghetti al limone and drinking wine outside. When you find yourself in one of those situations, make a reservation at this East Village Italian spot through their website or by calling 212-420-0040.

 Jeepney $ $ $ $ Filipino  in  East Village $$$$ 201 1st Ave.

This Filipino spot on 1st Avenue has some outdoor tables available in their sidewalk cafe from 4pm-9pm. If you’d rather eat their sisig, lumpia, or burger at home, you can place an order for pick up or delivery between Wednesday and Sunday from 2pm to 9pm.

 Noah Devereaux Royale $ $ $ $ Bar Food ,  Burgers  in  East Village $$$$ 157 Avenue C

Royale is still one of the best patios and best burgers in the East Village. Along with their backyard, they now have seating out front as well. Reservations are encouraged, and you can make one by calling [phone].

 Lil Frankies $ $ $ $ Pizza ,  Pasta ,  Italian  in  East Village $$$$ 19 1st Ave.

The spicy salami pizza, chicken parm with spaghetti pomodoro, and all of the other dishes that make this Italian spot an East Village staple are being served every day from 11am-11pm. Reserve an outdoor table ahead of time by emailing [email protected].

Cathedrale $ $ $ $ French ,  Mediterranean  in  East Village $$$$ 112 E 11th St

This massive Mediterranean spot from the people behind Tao has a less massive outdoor patio in front of the Moxy East Village. Dishes like steak frites with escargot butter and scallops with summer squash ratatouille are available for dinner Tuesday through Saturday, with reservations available through their website.

 Westville East $ $ $ $ American  in  East Village $$$$ 173 Avenue A

Every outdoor table at Westville East comes with its very own wooden cubicle-like wall. This way you can feel fully separated from the table next to you fighting over who is ordering fries.

Fonda $ $ $ $ Mexican  in  East Village $$$$ 40 Avenue B

If you’re looking for a place to eat flautas and drink margaritas, Fonda is open with a bunch of outdoor tables on Avenue B. Brunch here typically gets busy, especially since this block is sometimes closed to cars as part of the city’s Open Streets program.

Spicy Moon $ $ $ $ Chinese  in  East Village $$$$ 328 E 6th St

This vegetarian Szechuan spot set up a few sidewalk tables in front of their location on East 6th Street. Expect vegan dan dan noodles, mapo tofu, and dry pot specials.

via The Infatuation Feed https://www.theinfatuation.com/new-york/guides/where-to-eat-outside-in-the-east-village Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created July 21, 2020 at 11:42PM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

[gayluigi]

The last two times I’ve tried Sea-Monkeys, I got the kits from Toys R Us (this was the year they closed). For some reason, each kit only survived like 3-4 days max before dying out. Recently, I found out why. There’s currently some debate over the Sea-Monkey brand and who it belongs to. There are two companies who make Sea-Monkeys products: Big Time Toys and Transcience.

Before I continue, there’s something you need to know about Sea-Monkeys. Conventional Sea-Monkeys, the ones you’d get for years before this copyright dispute came to be, are a special crossbreed of Artemia (brine shrimp) called Artemia nyos, named after the facility the crossbreed was invented in. Artemia nyos are specially bred to be hardy, and as such, they can survive the shitty conditions of a tiny Sea-Monkey tank. Regular Artemia, however, cannot survive these conditions. Transcience is led by the heir to the Sea-Monkey fortune, the widow of the man who originally invented them. She and Transcience are the only ones who breed Artemia nyos.

So basically, you’ve got your two companies, Big Time Toys, who market their Sea-Monkeys as “The Amazing Live Sea-Monkeys”, and Transcience, who market their Sea-Monkeys as “The Original Sea-Monkeys”. Transcience is the only one who actually has Artemia nyos. Big Time Toys uses regular Artemia sourced from China that don’t withstand the conditions of the Sea-Monkey tanks.

Guess which ones I got from Toys R Us? 😓🤦🏼 That’s right, “The Amazing Live Sea-Monkeys”. Fail!

So the other day I ordered a Sea-Monkey kit from Schylling, who is a manufacturer of the Transcience Sea-Monkeys. (Transcience breeds the Sea-Monkeys and mixes the packet formulas, and Schylling manufactures the tanks.) This time, I’m going all out to make sure these babies survive. I’m getting a heating mat to heat the tank (Sea-Monkeys survive best at 80°F), I’m using a bubbler (I’m gonna get an air control valve to make sure the current isn’t too strong), and I bought an add-on from the official Sea-Monkey website, which is an alternate lid for the tank that includes a built-in light, which can help stimulate algae growth, which Sea-Monkeys eat. I’m gonna make sure these Sea-Monkeys live if it’s the last thing I do, damnit!!! 😂😂😂 I love those little guys... Sea-Monkeys really are the best.

[waterworldcraze]

What To Feed Guppies When Out Of Food?

What can you feed your guppies if you’re out of fish food? Guppies can survive without food for two weeks. If you run out of flake food there is a variety of other options to choose from.

Your children didn’t tell you they had used the last of the flake food yesterday, and now you have nothing on hand to feed your guppies? That’s okay, they will be alright for a few days. The next time you go to the grocery store, there are foods you can pick up to feed them.

What kinds of human foods can guppies eat?

Guppies will eat at the top of the tank. You’ll want to have food that can float or will not sink very quickly.

Homemade

Veggies

Guppies can eat a wide variety of vegetables if you run out of your regular flake food. That being said, there are a few things you’re going to want to keep in mind if that’s the route you’re going to take.

Leaving the food in the tank for longer than 12 hours if the guppy hasn’t eaten everything can contaminate your water. It could alter the PH level and make it dirty.

Food has to be small enough that the guppies can eat it. It’s recommended that you try to keep the bites of food about the size of their eye.

The jelly parts of fruit, like the insides of tomatoes or cucumbers, can contaminate the tank. Only feed your fish the solid bits of the vegetables.

If necessary, your guppies can survive off of the algae in their tank for a little bit. You have time for a grocery run.

Here are some suggestions for vegetables for your guppies:

Mustard Greens

Zucchini

Carrots

Bell Peppers

Lettuce

Shelled Peas

Spinach

There are some fruits you can give them, but it isn’t really recommended to be a large portion of their diet. The sugar is hard for the guppies to deal with, as they never had anything like that in the wild.

If you absolutely have to, you can chop up grapes or bananas. Just make sure it’s small enough that the guppies can easily consume it and that you remove it from the tank if the guppies aren’t eating it.

Human Proteins

About 20 percent of your guppies’ diet should be protein. But pay attention, proteins left too long in the tank can also cause serious consequences.

The excess foods will need to be removed from the tank three to four hours after feeding. Afterward, make sure you do a water 10 – 20 per cent water change to ensure clean water.

If necessary, your guppies can have some of the proteins you might prepare for yourself:

Raw Shrimp

Slivered Raw Beef

Slivered Raw Chicken

Slivered Raw Lamb

Cut up Boiled Egg Whites (Don’t use the yolk as it will disintegrate and the guppies can’t eat this).

Fish Proteins

It’s possible to create your own culture of brine shrimp, daphnia or micro-worms at home. It will require some effort, and some of these will be smelly setups. You can purchase kits to grow

Brine Shrimp (We recommend getting this Brine Shrimp Hatchery Dish here)

Vinegar Eels

Daphnia

Micro-worms

If you don’t want to purchase a kit, you can make a DIY version with the instructions in the video below.

Guppies can also eat fruit flies. So when fruit fly season comes around, capture those little suckers and use them to shore up your food supply.

Having a set up for food in your own home does require a bit of commitment. The creatures you are using to feed your fish will need to be looked after as well.

There is also the possibility that your hatcheries don’t survive. You’ll want to make sure that you have backup freeze dried food just in case.

Store-bought

There is always the standard fish flake food that you can get for your guppies. There are also a few alternatives for your little guys:

Freeze-dried brine shrimp

Freeze-dried bloodworms

Freeze-dried tubifex worms

Veggie pallets

Spirulina

The flake food has all of the vitamins and minerals your guppy will need, so it’s recommended that they eat this at least once a day.

That being said, you can help your fish live it up a bit by offering them a variety. Just make sure you read the instructions on how to feed them if you are using something that you’re not familiar with.

Fish flakes can be scattered over the top of the water. Everything else needs to be divided into portions with only a little being put in at a time.

It’s easy to overfeed your fish with some of the freeze-dried food.

What will happen if I don’t feed my guppies?

Adult guppies

Your guppies will be able to survive for a little bit without food, so don’t panic. You can run to the store tomorrow and they’ll still be okay. The adults can survive up to two weeks without food.

Ideally, your fish should eat up to three times per day. You’ll want to feed them small amounts that they can eat in under five minutes so the food doesn’t go foul.

If they don’t have food, guppies can also survive on the algae in the tank. This isn’t their ideal food source, but it will sustain them while you make the trip to the store.

Also, keep in mind, if there is no food and there are babies in the tank, your adult guppies will probably eat the fry.

Fry

If you are trying to breed guppies, don’t plan any long vacations. The fry, which are the baby guppies, will likely not survive more than three days without food.

Unlike their parents, the fry don’t have the energy reserves to fall back on when they are forced to fast.

There are solutions like an automatic feeder, though you’ll have to be careful. You’re relying on your auto feeder to keep your fish fed when you aren’t going to be there to check on them. If there is a failure, there could be severe consequences for your fish.

What kind of food can you use in an automatic feeder?

Your auto feeders will require flakes, pellets or crumbles. Anything that can be dispensed easily and will stay dry.

Pros and cons of an automatic fish feeder.

So you’re going on vacation and you’ve decided an automatic feeder is the way you’re going to go. That’s great, these feeders can be very helpful for fish owners.

Here are some things you can look forward to:

You can preset the amount of food your fish will have, as well as the number of times they will be fed every day.

There will be less food waste. If you leave someone who isn’t used to feeding fish in charge, there’s a chance they’ll overfeed to err on the side of caution.

With less food waste your tank will stay cleaner for a longer period of time. Meaning it won’t be such a chore to clean it when you get home.

There are, however, some things that you’ll have to keep in mind:

Even with an automatic feeder, you’re going to want someone to check on your fish every two to three days. If there is a power outage or your automatic feeder stops working you’ll want your fish to still have someone there.

It’s possible that the automatic feeder will malfunction and put out more food than is needed. In this case you’re going to have a very dirty tank when you come home. And possibly some sick fish.

I can’t get an auto feeder, now what?

If you can’t afford an automatic feeder you’ll want to make sure you have someone who can come check on your fish every couple of days. Preferably, it will be someone that you can trust who knows how to deal with fish.

You wouldn’t leave your dog with someone who hates animals, right?

Try to have your sitter over a few times to feed the fish while you are there. Training them in advance can assure you a restful time away and less stress for the person watching the little ones.

You can either provide fish flakes for your sitter or have them use homemade food for your pets. It’s probably best to only ask experienced fish owners to look after any cultures you have in your home. That will require more work.

Post a list of all of the foods your fish can eat and what the portions should be if the guppies are having homemade food. Any easy reference or guide will mean far less mistakes.

#Fish keeping #Aquariums #Pets #Aquarium Tips