Dan White
December 22nd 04, 11:18 PM
Hi. I've been a poster for a few months in the freshwater newsgroup and had
to ask something here.
Quick background:
As a youth in the 70's/early 80's we had a 55g salt tank in the house
wherein we killed half the known species on earth, or at least in the fish
store. We tried to do everything by the book, but in retrospect it seems
like the book wasn't so good back then. After pulling this same tank out of
mothballs it is serving nicely as a fresh tank for my father. I also have a
friend who is very large into growing corals/anemones, etc. and he had
mentioned a year or so ago that salt tanks are so much easier to maintain
now than in the past.
The reason I bring all this up is that I am renovating a deli now and will
have space for a 55 to maybe 75 gallon tank in a prominent area. It will
not be highly exposed to smoke from cooking and all, but it will be in an
active area. Several questions come to mind:
1. Has salt knowledge/technology changed substantially over the years so
that it isn't so hard to keep sal****er fish alive without monumental
effort? I want the nice look of sal****er fish, but really need to
concentrate on the business, rather than on water changes.
2. Are sal****er fish OK in relatively high traffic areas?
3. If I hire maintenance people, what would I expect to pay in Northern NJ
for such service?
4. Is there an FAQ for this group? (sorry if I asked too many things that
are covered there already).
Thanks for any thoughts,
dwhite
to ask something here.
Quick background:
As a youth in the 70's/early 80's we had a 55g salt tank in the house
wherein we killed half the known species on earth, or at least in the fish
store. We tried to do everything by the book, but in retrospect it seems
like the book wasn't so good back then. After pulling this same tank out of
mothballs it is serving nicely as a fresh tank for my father. I also have a
friend who is very large into growing corals/anemones, etc. and he had
mentioned a year or so ago that salt tanks are so much easier to maintain
now than in the past.
The reason I bring all this up is that I am renovating a deli now and will
have space for a 55 to maybe 75 gallon tank in a prominent area. It will
not be highly exposed to smoke from cooking and all, but it will be in an
active area. Several questions come to mind:
1. Has salt knowledge/technology changed substantially over the years so
that it isn't so hard to keep sal****er fish alive without monumental
effort? I want the nice look of sal****er fish, but really need to
concentrate on the business, rather than on water changes.
2. Are sal****er fish OK in relatively high traffic areas?
3. If I hire maintenance people, what would I expect to pay in Northern NJ
for such service?
4. Is there an FAQ for this group? (sorry if I asked too many things that
are covered there already).
Thanks for any thoughts,
dwhite