10-06-2008, 12:58 PM
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The Reason why I was successful with Salt and Clown Loaches, is because Introduced a small does of salt into the tank. Then I waited an Hour.
After that Hour I would evaluate, the Loaches. If the Loaches seemed slightly more stressed, I stopped adding salt and let the salt run it's course. This was a critical step, because you are right. Some fish, particularly Scaleless fish do not like salt.
But salt burning your fish has to do with how it is introduced into your water. If you introduce salt without first dissolving it, and salt touches your fish, it will burn them. If you take a cup of water from your tank, dump the salt into that cup and stir it up until the salt is dissolved, and introduce the salt when it is already dissolved it won't burn your fish. Just introduce the salt water slowly over a minute or two.
Just like introduction of salt is a critical step, it is also critical in how you remove it. If you remove salt from the tank too quickly, you sensitive fish can go into osmotic Shock.
This happens because the content they are swimming in, and the amounts of salt they have in their body are not in equal amounts. So as the salt leaves your fishes cells, they water begins to be removed from their cells and their cells dwindle down. Causing Shock.
It is ABSOLUTELY CRITICAL, that you remove a maxiumum of 20% a day.
If you HAVE TO do a 40% water change, replace 1/2 of that. Doing 20% everyday for 2 weeks will prevent your sensitive fish from going into osmotic shock.
For this same reason, you must also introduce salt slowly over hours. If you increase the salinity too soon, the salt can the opposite effect causing the water to pour in through the cell walls and make the cells burst open.
Also, many of the common chemicals used to treat ich also have a negative side effect. Malachite Green for example which is often used in some form, has negative effects on Scaleless fish.
Even though I have not mentioned it yet, it is important that when you raise the waters temperature, you raise it one degree an hour. Any faster than that will kill your fish.
Salt can be safe, but you have to follow specific techniques for introduction and removal.