The Puffer Forum

Is there a sticky or article some one could point me to that explains how to acclimate a GSP puffer that is in fresh water conditions to Brackish? Thank a ton.

Slow drip w/an airhose, tied in a loose knot. Raise the SG .001-2/hour.

Thanks Pufferpunk.

I read that in an article Pufferpunk wrote as well...but let me ask in a different way.

I have a new fugu that was delivered in lightly salted/fresh water (1.002 SG).

I'd like to gradually raise him to brackish and then slowly to salt as he matures.

What is the best way to accomplish said task?

55 gal tank is currently at 1.004 SG. Can I do weekly 20% water changes and add 2T of marine salt (increasing .002/week)?

Yep, that is a good way to do it, though may I recommend 50% water changes?

Best of luck keeping that fugu. Unless someone discovered some method recently, they don't live long in captivity. At somepoint between 3mos to a year, they die for no visible reason. My gut feeling says some sort of missing food supplement, but I can't confirm it.

Steelgeek wrote:Yep, that is a good way to do it, though may I recommend 50% water changes?

Best of luck keeping that fugu. Unless someone discovered some method recently, they don't live long in captivity. At somepoint between 3mos to a year, they die for no visible reason. My gut feeling says some sort of missing food supplement, but I can't confirm it.

yea, I've heard the same. I was VERY apprehensive about getting him knowing that. But my wife loved him...it's her fish. She is a cross between Grizzly Adams and Mary Poppins- she can communicate with any creature in the world- so if there's a will to live- she'll pull it out of him.

I hope!!

He's our first puffer and she's was able to hand feeding him after 2 days. He likes her- it's kind of obvious.

Ahh, after 12 years of marriage, and a spouse who is also interested in the fish, but not the science of them, you have my complete sympathy and wishes for good luck.

Seriously though, try researching the nutrition angle, to see if there's something we're missing, some food source that has a weird component to it, that they get naturally but isn't in our frozen foods and such.

It seems that they like cooler temps.