how you setup your bichir tank?
- Thread starter fishmadness
- Start date
Just off the top of my head.
-smooth substrate (sand, barebottom, fine gravel).
-no sharp corners (sharp slate, ornaments)
-lots of hiding places (driftwood, rocks, plants)
-lid that covers the whole top (no holes, they are jumpers)
-floating plants to dim the lights
Or
you can go completey barebottom, no decor whatsoever. This way they have nothing to fight over
-smooth substrate (sand, barebottom, fine gravel).
-no sharp corners (sharp slate, ornaments)
-lots of hiding places (driftwood, rocks, plants)
-lid that covers the whole top (no holes, they are jumpers)
-floating plants to dim the lights
Or
you can go completey barebottom, no decor whatsoever. This way they have nothing to fight over
Until recently all were harvested in the wild it's only within the last few years
captive breeding has been established and only with a few limited species.
P.senegalus senegalus for example are now farm raised.
captive breeding has been established and only with a few limited species.
P.senegalus senegalus for example are now farm raised.
I have read that the endlicheri and palmas polli are farm raised in asia, Trip P's I understand are also used as a food fish over there.
Trip p's. hahaha thats the first i heard of that. I've never heard of them being used as food, maybe in rare cases by certain people?
how much would a large endlicheri cost? I stopped keeping them
2 years ago when my large senegalus jumped out of my tank. But i think
i want to have an endli now..
2 years ago when my large senegalus jumped out of my tank. But i think
i want to have an endli now..
There has been some confusion in the Pacific Northwest Trip P's have been coming in as retropinnis so there has been some discussions about the two and thats the new hip abbreviation. I was talking to a lfs owner and he was saying that one of his costomer FOB told him asian farmers use them and snake heads for food in restaruants. He also said that the snake heads were usually kept in buckets "outback" and when they needed a fillet they just chopped off a steak from the back of the fish and left it there til they needed another. Sounds delicious! Dog anyone?
I was up in Portland this weekend and a place called the Wetspot had big 14" Chad endy's for about eighty bucks.
