Hello all, I was just offered a contract to redo and upkeep the fish tank in the Royal Saskatchewan Museum. Here is a pic of the tank dimensions in inches 28x59x36 so comes in at 250
I did not get to test the water quality yet, but from what I saw I would say its probably very much above what is acceptable. There is a very great lack of water break on surface and minimal bubbles to break surface as well and the 10 year old gar in the tank just sits on the bottom behind the log very sedintary.
The fish closet where the feeder tank is kept is very unkempt, will take pics as sort of a before and after thing.
What I am looking for is thoughts and advice as to how you would plan this out. They are considering adding another gar, a bowfin some catfish and possibly a sturgeon.
The plants are fake and the substrate is rough gravel coated with a fin layer of green hair algae.
So here it the chance to put your thoughts forward and help plan a tank with a ancient look to it, there is a senegal bichir about 4 inchs in the fish closet.
looking forward to your thoughts on this, I will be emailing this post the the museum employee who contacted me
thanks chef
I did not get to test the water quality yet, but from what I saw I would say its probably very much above what is acceptable. There is a very great lack of water break on surface and minimal bubbles to break surface as well and the 10 year old gar in the tank just sits on the bottom behind the log very sedintary.
The fish closet where the feeder tank is kept is very unkempt, will take pics as sort of a before and after thing.
What I am looking for is thoughts and advice as to how you would plan this out. They are considering adding another gar, a bowfin some catfish and possibly a sturgeon.
The plants are fake and the substrate is rough gravel coated with a fin layer of green hair algae.
So here it the chance to put your thoughts forward and help plan a tank with a ancient look to it, there is a senegal bichir about 4 inchs in the fish closet.
looking forward to your thoughts on this, I will be emailing this post the the museum employee who contacted me
thanks chef
