Ron Popeil
Love them clownfish.
For the few of us that have kept or are keeping these beautiful fish, I would like to start a discussion on preventing their seemingly inevitable color loss. Or recovering those intense yellows and oranges that soon fade to drab browns and dull yellows. I think Ive only heard of one case where the fish never dulled in color. For everyone else, myself included, I am frustrated and disappointed that it hasnt been figured out yet why this occurs, and usually in as little as two weeks time.
My theory is diet.
But when using a variety of different brand flakes, pellets and frozen food items, no change is detected. I was speaking with a friend today who mentioned that flake food, if not kept sealed and refrigerated loses its crucial fats and vitamins within a month. So that got me thinking: How much do we really know about our fish foods, both dry and frozen? How long do the nutrients stay viable? Which foods have the greatest density of nutrition?
All of this of course, on the assumption that diet is really the cause behind the Amphiprion chrysopterus color loss.
What other factors may be important to consider? Ive heard that our intense halide lighting may induce the color change. Anemone species: Ive seen how black a clownfish will turn when hosting in a Haddoni carpet, for example. Why does this particular species lose color, when my A. percula or A. tricinctus maintain their bright oranges for years?
My hope is that we can figure this out. I would like to get the input of people who work in the fish food industry, marine biologists who study diets in wild fish or color change, hobbyists who have noticed solutions for color changes, etc. Id like to see ideas, some brainstorming and hopefully testing with positive results.
I know I am willing to try out any viable ideas.
If you know people who may have valuable input on this topic, please ask them for info or direct them here for discussion. I would sincerely appreciate it.
My theory is diet.
But when using a variety of different brand flakes, pellets and frozen food items, no change is detected. I was speaking with a friend today who mentioned that flake food, if not kept sealed and refrigerated loses its crucial fats and vitamins within a month. So that got me thinking: How much do we really know about our fish foods, both dry and frozen? How long do the nutrients stay viable? Which foods have the greatest density of nutrition?
All of this of course, on the assumption that diet is really the cause behind the Amphiprion chrysopterus color loss.
What other factors may be important to consider? Ive heard that our intense halide lighting may induce the color change. Anemone species: Ive seen how black a clownfish will turn when hosting in a Haddoni carpet, for example. Why does this particular species lose color, when my A. percula or A. tricinctus maintain their bright oranges for years?
My hope is that we can figure this out. I would like to get the input of people who work in the fish food industry, marine biologists who study diets in wild fish or color change, hobbyists who have noticed solutions for color changes, etc. Id like to see ideas, some brainstorming and hopefully testing with positive results.
I know I am willing to try out any viable ideas.
If you know people who may have valuable input on this topic, please ask them for info or direct them here for discussion. I would sincerely appreciate it.