I finally fed Frozen Shrimp To My Clown Loaches

[TwoTankAmin]

I an talking about the kind of shrimp used in shrimp cocktail. I was never certain about the best way for doing this and I finally did some unplanned reading and what I discovered was one could use either raw or cooked shrimp. These can be bough both fresh and frozen. For the sake of cost and ability to store them I wen t with cooked frozen shrimp which had been shelled and deveined but still had their tails on. I bought a 1/2 pound a bag of them in one of the local supermarkets fish dept.

I divided the shrimp into two plastic containers. I put the bigger of the two into the freezer out in our 2nd building where I am down to 3 tanks but which used to have most of my pleco related tanks, The smaller portion of shrimp went into the freezer in the kitchen. I also kept out two shrimp in a small dish I put in the fridge to defrost. I fed them last nut.

The clown tank is now a 125 gal .with 9 clowns of assorted sizes from about 3.5+ to one 10+ and the queen at about one foot ( measurements ore Total Length). It also holds 6 adult red line barbs. I was concerned about who could swallow what, so I cut the shrimp into different sizes based on what I though the fish could handled. This was the first time any of tthe fish would be presented with this food. So I was not certain how they would react. It took a couple of minutes for them to figure out ot was food but when they did it disappeared fast and I went back to the kitchen to cut up the second shrimp. That two did not last very long on the bottom of the tank.

Rhe best part of this was I knew if the fish rejected the shrimp I would not do so. All I would have to do was to whip up my special cocktail sauce. What amazed me the most when was i spotted a red line barb with a piece of shrimp in it's mouth.

 

[anewbie]

I an talking about the kind of shrimp used in shrimp cocktail. I was never certain about the best way for doing this and I finally did some unplanned reading and what I discovered was one could use either raw or cooked shrimp. These can be bough both fresh and frozen. For the sake of cost and ability to store them I wen t with cooked frozen shrimp which had been shelled and deveined but still had their tails on. I bought a 1/2 pound a bag of them in one of the local supermarkets fish dept.

I divided the shrimp into two plastic containers. I put the bigger of the two into the freezer out in our 2nd building where I am down to 3 tanks but which used to have most of my pleco related tanks, The smaller portion of shrimp went into the freezer in the kitchen. I also kept out two shrimp in a small dish I put in the fridge to defrost. I fed them last nut.

The clown tank is now a 125 gal .with 9 clowns of assorted sizes from about 3.5+ to one 10+ and the queen at about one foot ( measurements ore Total Length). It also holds 6 adult red line barbs. I was concerned about who could swallow what, so I cut the shrimp into different sizes based on what I though the fish could handled. This was the first time any of tthe fish would be presented with this food. So I was not certain how they would react. It took a couple of minutes for them to figure out ot was food but when they did it disappeared fast and I went back to the kitchen to cut up the second shrimp. That two did not last very long on the bottom of the tank.

Rhe best part of this was I knew if the fish rejected the shrimp I would not do so. All I would have to do was to whip up my special cocktail sauce. What amazed me the most when was i spotted a red line barb with a piece of shrimp in it's mouth.

When i was looking into this a year ago i saw an article (not sure if it was reliable) that raw was better than cooked - something about enzime the fishes couldn't digest if cooked. My group of clown loaches (not as old as yours) would never eat it but my bkg gobbled it down. What my clown loaches love a nice large live snails. I also tried raw salmon with similar results. Suppose I should have kept trying until they got the hang of it but i didn't see the point.