Backyard Aquaponics
A place to discuss aquaponics

Remember this is aquaponics not aquaculture, most remedies are not written for us yet! We need to be innovative.[[/quote]

but this is the chem gen. first sight of symptom chemical intervention. each to their own though. i hate to be a preacher. chems have their uses.

scratches head.

have you been dechlorinating the tap water before adding to the tank?

chlorine may stress the fish as well as the bacteria/ microorganisms.

also DO levels of tap water are low so if you do a large water change DO levels may deplete. an advantage of dechlorination with a pump 48+ hours before adding to the system. i have a spare tank for this purposes alone.

I'm sure it's the stress from the original travel Jim, otherwise all ur fish would have the issue. From memory they were delivered in a 1000lt tank. Is that correct? Your fishload would have been 40kg in that 1000lt cube and they stressed over the duration of the trip. Can you add extra tanks to the system to lighten the load per tank? Can you increase the spread of the return water so they are not all crowding in that top corner?(I presume it is that outside tank against ur greenhouse wall.) Perhaps by adding a pipe that goes the whole length or width of that tank, with many holes in it.

I would be putting a conscience thing on the new guy at KG. They will be or will have already been spawning. They will have plenty of babies soon and a couple hundred to compensate you would only seem fair. Hope it works out.

Just a thought and thinking outside the square but some herbs have antimicrobial effects.

the spice sumac has been studied below

from the International Journal of Food Microbilogy

The antimicrobial effect of water extracts of sumac (Rhus coriaria L.) at concentrations of 0.1%, 0.5%, 1.0%, 2.5% and 5.0% (w/v), non-neutralized and after neutralization to pH 7.2±0.1, was studied on the growth of 12 bacterial strains (six Gram positive strains and six Gram negative strains), mostly food borne including pathogens. It was found to be effective against all the test organisms with Gram positive strains being more sensitive than Gram negative strains. Significant differences (P<0.01) were found among the bacteria and between the non-neutralized and neutralized extracts with non-neutralized being more effective against all the bacteria.

The minimal inhibitory concentration (MIC) of the extract for each bacterial strain was studied by a gradient plate method. Among the Gram positive organisms, Bacillus species (Bacillus cereus, Bacillus megaterium, Bacillus subtilis, and Bacillus thuringiensis) were found to be the most sensitive showing MICs of 0.25–0.32% (after 24 h incubation) followed by Staphylococcus aureus (0.49%), while Listeria monocytogenes was found to be the least sensitive demonstrating a MIC of 0.67%. Of the Gram negative organisms, Salmonella enteritidis was found to be the most resistant with a MIC of 0.67% followed by Escherichia coli Type I, E. coli O157:H7, Proteus vulgaris and Hafnia alvei having MICs of 0.63%, 0.60%, 0.55% and 0.45%, respectively; whereas Citrobacter freundii was found to be the least resistant surviving up to 0.42%. Some loss of antimicrobial activity was, however, observed after incubation for 3 days.

Bacteriostatic/bactericidal effects of sumac, as studied by enumerating survival by the viable count technique after 1 h direct contact of each microorganism with various concentrations of sumac extract, revealed a 4–5 log cycle reduction in Bacillus spp. and 2–3 log cycle reduction in other bacteria tested with 1.0% sumac extract.

Could effect all your good bugs as well

just putting it out there

translation?

Woh, I thought it was just me?

Well what its trying to say is they mixed sumac powdered spice in water to varying concentrations and tested its effect on killing bacteria (gram positive and negative) to some positive extent. They are more interested in spicing foods to stop food poisoning. But i"m attempting to think laterally here; food grade fish, food grade solution for bacteria.

Don't know if it will or wont work.

sounds interesting and i like your out of the box thinking. a scholar thats able to actually think. i'm assuming your a scholar as you could not only understand but also translate the text.

at least if it doesn't work and kills the fish you wont have to add any spices. pre-spiced.

"Pre spiced" to boot. I like your sense of humour

Have never tried sumac though, mainly grown and eaten in eastern Europe and the middle east.

have you had drastic temp variations jim?

i also find i have deaths after netting to show people.

you have to be careful of 'net shock' some fish really don't like it. If you put them back without releasing kindly, they may recover, but they may not. Also, they can be beaten up by the others before they recover. Watch an episode of Rex Hunt or some1 like that who does catch and release, and watch how they return the fish to the water. This is the safest way Steve.

but this is the chem gen. first sight of symptom chemical intervention. each to their own though. i hate to be a preacher. chems have their uses.[/quote]

Please read what I wrote,
If the rest of the fish are in the same state as the one in that picture he may have no choice than to isolate them from the system and hit them with chemicals, they would be too far gone for any other remody that we know off (This is a last resort only) - that is if they are all in that state. Yes I would do this - even though, like others, I hate chemicals I hate to see animals suffer more.
If they are not all in that condition then all the suggestions that BF has made would be more than enough to solve the problem.

For what it's worth, I thought that most of us were here because of our dislike for chemical in our food.


I have to say that "SUMAC" stuff sounds interesting though, need to do more reading.

NB. no offence taken, I just don't like being taken out of context

H.

as i thought i'm preaching to the choir.

i just wonder how long those antibiotics stay in the fishes system. also if they do recover and are put back into the tank and later die will the chemicals leach out into the system? i don't know the answer to this so would be cautious. if they are all in that state then i would be tempted to harvest them all, rather then treat with antibiotics. but thats just me.

the fact remains however that you will still need to address the cause of the problem. transport and net shock could well be a factor.

this is all a big learning curve for us all.

having said this we never know what the suppliers have been pumping into their fish. we can only control our own practices. according to my supplier though he doesn't use antibiotics as he doesn't feel the need.