Freeze Dried Calanus for Anthias

[Tcook]

There are many threads and reviews of this being such a pita as it always floats and goes over your weirs. To me too.


I started soaking this overnight in a little coral cup with tap water to a consistency of watery oatmeal. Add a little Selcon. Scrape the stuff off the side of the cup with a chopstick and feed. Flows all over the water column, no floating.


Gratuitous shot of said anthias. I had been using a chopstick long before this anthias

 

[Fish Think Pink]

There are many threads and reviews of this being such a pita as it always floats and goes over your weirs. To me too.


I started soaking this overnight in a little coral cup with tap water to a consistency of watery oatmeal. Add a little Selcon. Scrape the stuff off the side of the cup with a chopstick and feed. Flows all over the water column, no floating.


Gratuitous shot of said anthias. I had been using a chopstick long before this anthias

Gorgeous fish - what type of anthias is that?

IMO mix with saltwater instead, but loving the idea... essentially you are helping reach 'neutral buoyancy' by soaking (sounds fancier than chopstick) ... so food flows throughout water column and not out into socks/filters - more should hear of your overnight soaking tip

other foods (heavier) that sink to bottom I'd call 'negative buoyancy'

 

[Tcook]

Gorgeous fish - what type of anthias is that?

IMO mix with saltwater instead, but loving the idea... essentially you are helping reach 'neutral buoyancy' by soaking (sounds fancier than chopstick) ... so food flows throughout water column and not out into socks/filters - more should hear of your overnight soaking tip

other foods (heavier) that sink to bottom I'd call 'negative buoyancy'

Thanks. It's a Japanese ventralis anthias from the Marshall islands