The Puffer Forum

lol -- I don't want replies.

I just wanted to let Dadof4 and others reading this topic that GSPs can be compatible with other fish.

Dadof4, I keep Mollies with Hootey and he has never taken a second glance at them. He does eat some of their fry though...

lilgirlkat, have you told him those fish don't like salt?

Ahh. No harm done then.

I have compatible Green Spots. They all live in a reef environment with other fish and happily too. I even adopted a trouble maker who has settled in well and is quite the humble puffer.

oh -- he knows. He knows that he does NOTHING right for his tank. He's had it for years and didn't even use a dechlorinator until I started making him. In fact, he barely does water changes. His fish are lucky if they get one once a month. That, and he tosses the frozen blocks of food right into his tank, and lets them have at it.

He doesn't see the need for a huge tank for 2 fish.

I have had to remove mollies that were living with a GSP, because they harassed him constantly and prevented him from eating. He'd just cower in his little hidey hole and never come out until the mollies got another home.

Right now, I have a 3.5" GSP living very well with a 1.5" picasso trigger. That little trigger pretty much runs the tank now, but they're getting along quite nicely as a whole, and even at feeding time there's really no aggression on anyone's part. If anything, the GSP is somewhat intimidated by the trigger - she stayed as far away from him as possible for the first week or so.

Some Green Spots are weenies, especially if something bucks up to them.

Shakespeare is a wuss, that's why Yuna took little Tucker the tail-nipper off my hands! I think a big tank with fish that know how to hold their own took him down a notch.

IMO, Chambord is best served at room temperature, with really cold half and half floated carefully on top in a champagne glass(not a flute, the traditionally nearly flat glass, they're not as common nowadays) for a "berries and cream" effect which is just delightful. And to be elitist for a moment, a real martini is made with gin and vermouth. I can accept that a "vodka martini" exists, due to 40 years of popular lore(born from Smirnoff vodka ad campaign), which is made by mixing vodka and vermouth, and is often referred to as a "shaken" martini because of an old, untrue, bit of lore is that gin doesn't react well in a shaker, and must be stirred into a drink; hence a shaken martini uses vodka, not gin. However, once once you have removed both ingredients from a drink, you can't call it that anymore. Vodka+flavored liquor in a martini glass does not a martini make. It is, and will always be, a vodka mixer. There's nothing wrong with vodka mixers, I love black russians, but they're black russians, not "espresso martinis"(which is have certainly seen them sold as). Likewise, a white russian is not a "cappuccino martini." I could also rant for some time about the sillyness of the "dry martini" movement; vermouth is the sweeter liquor used, at the height of the dry martini movement, bars would literally use a spritzer bottle to prevent any amount of vermouth you could taste from ending up in a martini. I like about 1/6 vermouth, the balance gin, but anywhere from 1/4 to 1/8 total volume vermouth is perfectly enjoyable. And that's all I have to say about that.
Also, to say one thing on topic, I have "plunked" a number of mollys from fresh water to full marine, and they definitely don't like it much for about an hour, but never seen one die of it.

Nick wrote:Shakespeare is a wuss, that's why Yuna took little Tucker the tail-nipper off my hands! I think a big tank with fish that know how to hold their own took him down a notch.

Yes he is quite the humble tank-mate now. He does get along with Middle though which I did not expect at all. It is quite funny watching the clowns chase both of them around if they get too close to their hosting spot.

Nick wrote:And to be elitist for a moment, a real martini is made with gin and vermouth. I

True