Food Needs Help!

[Hartzell]

I have a friend who manages this resto that has live groupers (for food), in a 5' x 3' x 2' tank with an Eheim canister filter plus a Rio 2100-driven venturi skimmer. There are normally 30 6" to 7" groupers in any given day, but the tank always suffers severe losses (deaths), with the mortality sometimes reaching 80%. What measures can be done to minimize losses, just so the fish survive for a couple of weeks (before being cooked)?

Since the groupers are housed for food (and not as pets), I initially put this in the Fishing forum, where it languished for several weeks without a single reply. I know I can't save them from being cooked, but if we can make their lives as comfortable as possible before they go, I think we'd make a difference. I hope someone can help in this forum.

 

[hmt321]

I doubt there is much you can do at all

I have done a ton of fishing, deep sea and other, i would be willing to bet that the damage had been done before the fish even get to the restaurant. 7" seems kinda small to me, most grouper i have kept for food would be in the 14" to 24" range.

I am just curious, but where do you get live grouper from anyway? I would think that most commercial fishing operations are not set up to handle live fish.

Hmmmm?????

 

[Hartzell]

I doubt there is much you can do at all

I have done a ton of fishing, deep sea and other, i would be willing to bet that the damage had been done before the fish even get to the restaurant. 7" seems kinda small to me, most grouper i have kept for food would be in the 14" to 24" range.

I am just curious, but where do you get live grouper from anyway? I would think that most commercial fishing operations are not set up to handle live fish.

Hmmmm?????

I think they buy it from a commercial fishpen, which is essentially a floating fishcage that grows grouper fry to commercial size. Where or how they get the fry is something I have yet to find out.

 

[Hartzell]

I doubt there is much you can do at all

I have done a ton of fishing, deep sea and other, i would be willing to bet that the damage had been done before the fish even get to the restaurant. 7" seems kinda small to me, most grouper i have kept for food would be in the 14" to 24" range.

I am just curious, but where do you get live grouper from anyway? I would think that most commercial fishing operations are not set up to handle live fish.

Hmmmm?????

Now that you mentioned it, I believe misjudged the lengths. It could be closer to 10" or 12".