RE: [GSAS-Member] Virulent new ich strains / Super Ich

[rick-rose@comcast.net]

1.5 cups = 24 Tbs.
-------------- Original message -------------- 

> Umm, where did the infected fish come from? Are you certain it's ich and not 
> something else? 
> 
> I'm not so sure clown loaches and salt mix, at least I've been told 
> scale-less fish don't like salt. Not sure how much I believe it, but... 
> 
> I've found that malachite green works great on ich and velvet, the latter 
> more common with killies in, *cough*, insufficiently hygienic conditions 
> (i.e., all of my tanks :-) ) I typically isolate the infected fish and dose 
> them with malachite green which quickly destroys the ecto-parasites. Keep a 
> small tank handy for stuff like this makes life easier, I always try to have 
> 1 tank available for isolation and treatment. 
> 
> How many tablespoons of salt in 1.5 cups? You can put a lot of salt in with 
> fish (again, ones with scales, not with synodontis or clown loaches) before 
> its an issue. Plants might suffer, but (/bait) they're plants, who cares? 
> (bait/) Enough salt to raise the SG to at least 1.005 would *probably* not 
> distress the fish but do-in the ich. 1.010 is enough to hatch brine shrimp.. 
> 
> Matt 
> 
> 
> >From: "Darcey Harding" 
> >Reply-To: Greater Seattle Aquarium Society member 
> >chat 
> >To: "'Greater Seattle Aquarium Society member chat'" 
> > 
> >Subject: RE: [GSAS-Member] Virulent new ich strains / Super Ich 
> >Date: Fri, 8 Oct 2004 09:37:44 -0700 
> > 
> >How -much- salt? 
> > 
> >There's about a cup and a half in there now, for 125 gallons. More? 
> > 
> >-----Original Message----- 
> >From: gsas-member-bounces@thekrib.com 
> >[mailto:gsas-member-bounces@thekrib.com] 
> >On Behalf Of Trish 
> >Sent: Friday, October 08, 2004 5:59 AM 
> >To: Greater Seattle Aquarium Society member chat 
> >Subject: Re: [GSAS-Member] Virulent new ich strains / Super Ich 
> > 
> >Do you use salt in your tanks? Salt is great natural remidy for many 
> >things...... 
> > 
> >When I have had ich in the pst, I always use quick cure...It's cured it in 
> >a few 
> >days......and of course salt. But I think also catching when you first see 
> >it is 
> >the key. 
> > 
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