I add salt only when ich rears it's ugly head, and then, only up to around 3ppt(parts per thousand). Sea water is @ 35ppt.
The 1st time I heard about protein skimming in fresh water, was in an article in TFH mag in the late 80s, called "Foam Fractionation in a discus Hatchery" by Joe Gargas.
Sea water is more dense, and that's the reason (I believe) the foam is so viscous, as compared to fresh.
But I've seen it happen naturally in rivers and lakes where foam builds up in protected bays after heavy wave action, or in spring when rivers foams up after winter.
The 1st time I heard about protein skimming in fresh water, was in an article in TFH mag in the late 80s, called "Foam Fractionation in a discus Hatchery" by Joe Gargas.
Sea water is more dense, and that's the reason (I believe) the foam is so viscous, as compared to fresh.
But I've seen it happen naturally in rivers and lakes where foam builds up in protected bays after heavy wave action, or in spring when rivers foams up after winter.