ID????
- Thread starter fish meat
- Start date
GO FEI FENG!!!!
Raise the temp to around 85-6*F and add salt... from what I have heard it is very hard to keep them alive after 7"s for unknown reasons so good luck, and I hope someone can help. unless I am mixing up species.
Raise the temp to around 85-6*F and add salt... from what I have heard it is very hard to keep them alive after 7"s for unknown reasons so good luck, and I hope someone can help. unless I am mixing up species.
fish meat;1958758; said:
vamptrey we need that thread up soon...
i think they get to around 11" before dying suddenly. but dying at smaller sizes is not unheard of.
btw, the white thing comes from injuries, as mentioned, waterchanges, increased temp and aeration, and salt will help it recover faster too. sick dental work for a scomb
scomb and let us now how long he stays alive. Most do not last long at all. And they mostly die from ick and fungus. As this fish is very fragile to fungus and diseases i would sut up a hospital tank and get some antiboitics in there asap.
its a hydrolycus scomberoides.
cool fish.
but very weak.
they never get bigger than a foot for some reason.
but many die way before that of disease and sometimes fro no reason.
just add salt and increase the temp.
keep up the water changes.
they dont do well with meds.
cool fish.
but very weak.
they never get bigger than a foot for some reason.
but many die way before that of disease and sometimes fro no reason.
just add salt and increase the temp.
keep up the water changes.
they dont do well with meds.