#how to feed bumblebee goby fish

[aquaworldinfo]

Bumblebee Goby - Brachygobius doriae | Care/Full Information

[fishcommunity]

Could bumblebee gobies and orange chromides work together or would the smaller gobies end up bullied/outcompeted for bottom space?

Mod @thebrackishtank

I give you good odds that this combo will work. I've found Chromides really only bother with other cichlids and leave dissimilar fish alone. I have mine with gobies and they tend to ignore each other. It does however depend on the space and how many of each fish there are in the tank.

One piece of advice. Chromides are quick learners about where food comes from but BBGs are a little slower on the uptake. Buy the BBGs first, get them feeding and settled in (a couple of weeks) then buy tank mates.

[baguetteofcolonialism]

An American Abroad

“Never cook your food with anger, it’ll make those who eat it sick.” Such are the wise words my mother bestowed as she tried to teach me to roll rotis. Instead, I rolled my eyes in a more perfect circle than the dough before me. Yet, once I carefully considered her words, I knew she was right. Meals are the center of my family life, and the tone of the food influences the dinner conversation, the food coma, and sleep. I could always tell when my mom was having an off day by the slightly over-salted gobi aloo or watery chai. Food is the first language human beings learn; it is how we communicate across distance, language, and time. 

So far, I’ve traveled to 46 countries looking for the culture in the various cuisines. There is nothing more satisfying than connecting with people through food. I’ve chased Aunties into the shadows between 60 story buildings in Hong Kong for steamy cha siu bao. Even in a buzzing metropolis where many work 12 hour days, there is always enough time for a few steamed buns from a plastic bag on the walk to the metro. The next time I was running late for work, I made it a point to stop and smell the baos. During that brief pause I also got a smile from the gap-toothed vendor as she made me feel they were prepared specially for me. 

The easy-to-share kabobs and chutneys in Indian food make dinner a comical juggling act. Kundalini yoga’s fire breath is not the only way my motherland ignites health and wellness inside me; it is also through the cleansing sweat from chicken biryani. Cambodia’s attempts to calm its revolution reveal themselves in the warmth and complexity of Khmer chicken curry. The tender sweet potato and rich broth hugged a local woman as she slumped in her chair after visiting the killing fields of Phnom Penh.

Along my journey of culinary discovery, I stumbled into Singapore. My first introduction to the island nation was a meal in its buzzing core—the Hawker Center. These massive food courts impeccably represent Singaporean culture and its values of efficiency and heartiness.

As I stepped into the bright lights of Newton Hawker Centre, surrounded by hot air radiating from chicken satays and chili crabs, I glimpsed into heaven. The round outdoor plaza reminded me of a football stadium, but instead of rival fans eyeing me, it was other customers hoping I didn’t rush into line before them. I made the mistake of making eye contact with a young boy also heading towards the fresh coconut stand, and the game was on. He skidded into line only milliseconds before me, so I stepped into line behind him with a huff and resigned sigh. 

Standing behind the boy, I strategized my route across stalls based on line length and item preparation time. My focus was disrupted with the crack of a coconut. I never did stop flinching every time the owner’s 16-year-old daughter struck one with her sickle. After collecting my coconut and gathering portions of chili sambal stingray (yes, really) and carrot cake (actually made of fish), I sized up those competing with me for table space. Grabbing a private table would be too greedy here; rather than risk violating cultural norms, I slid into the lone empty chair between a family and a group of businessmen and sipped my coconut happily. 

While the country has only been independent for 52 years, its distinct culture has been shaped by its Hawker Centers. Singapore’s prime location in Southeast Asia makes it a true melting pot of cultures and cuisines. In any given Hawker, you can find all kinds of Chinese, Indonesian, Indian, Middle Eastern, and Malaysian food. Each culinary concoction has been directly imported but a few dishes have been given a Singapore special twist--that usually means dropping an entire tub of chili paste in the pan. 

The locals’ busy lifestyle lends itself to jitter-inducing kopi. The beans are roasted with butter and the coffee is sweetened with condensed or evaporated milk. The full flavor and constant buzz put an extra enthusiasm in my step on my commute to class. Just one cup a day was enough to make my American heart race, but the locals consumed vats of kopi daily. I am still unsure whether the blood in their veins is red or a rich, milky brown.

At school, kopi breaks were the main form of interaction between me and my Singaporean peers. Food became the go-to topic as we walked to our favorite aunty’s snack shop on the corner. Talking about the weather was unnecessary in such a consistently sticky climate. Kopi and kaya toast breaks brought us together as we vented about an upcoming Mergers and Acquisitions exam. It gave us the jolt of energy we needed to keep reading and provided a much-needed break. While we could have connected on any number of commonalities, what our conversation inevitably went back to was food. 

During my recent trip to Northern Thailand, I cuddled with a tiger and gave elephants mud baths. My main mode of transportation was a little tuk tuk whose sides I had to grip for fear of being thrown into the open street. The expert drivers were so efficient that I visited 11 temples in one day, yet no religious or cultural experience was more spiritual than hearing the words, “come to my home. I’ll teach you to cook real real food, none of this same same American food.” What followed was the most special meal of my life. I learned to make Chiang mai’s famous Khao Soi curry from a recipe passed down by a network of specialists as if it were some ancient language. When I was cheap with the salt, Crystal reminded me there was plenty of water on the table. And when I was reluctant to pour more chili in, she scolded me and asked how else we were supposed to get warm. By not just feeding me but also making me part of the cooking process, I had a clearer view into Thai culture than I could have ever gotten being served at a restaurant or from a street vendor. I saw how food was meant to be made--with love and time. It is not meant to be quick or easy; if it were, according to Crystal, “my husband could do it.” 

Any Hindu temple in the world will feed you a meal just for asking. You can walk in and yell at every person you meet that you are an Atheist or Christian or a bumblebee and your plate will still be colored with dollops of curry. The Golden Temple in India serves over 100,000 free meals daily. That is 100,000 opportunities to connect with fellow human beings. Indian cooking also encourages close connection with the food. It is a fully immersive experience. At the door, you take off your shoes and cover your head to show respect and encourage a oneness. How can you connect with the earth from which our food grows and feel the giving sun’s energy if you’re covered up?

Next to the plates, there are no utensils. Only your hands are needed to rip off chunks of rich rotis and use them as vehicles loaded with curry. The food requires you to engage with it and appreciate every spice and texture. As you eat, you are spiritually connected with everyone else sharing the meal in the temple. You are thankful for the food that has brought you together, and for the kindness of the universe in providing it.

Even without a personal connection to a country, its cuisine forces me to listen. I’m constantly looking for the common soul we share, and each dish attempts to convince me of its authenticity to its own values. That’s just what authentic food is. It is not the dishes closest in flavor and exact ingredients to its homeland counterpart; the most authentic food relays our common desire for comfort and health while telling the story of how it came to be. Vietnam’s Banh Mi is a history textbook—preserving the marinated tradition of pork between an adopted French baguette.  

Several trips abroad after my mother’s cooking lesson, I realized flour and water are not the main ingredients of rotis. They are the strength behind the rolling pin, the patience in the final sprinkle of flour before the pan, and the kindness in making different sizes for the kids. If you are what you eat, then I am love. What are you?

[fishcommunity]

How do you feed bloodworms to a betta?

Mod @thebrackishtank

I would not... Bloodworms, despite being regularly sold and recommended, have been anecdotally linked to fish getting ill. Probably has to do with the conditions they are grown in (typically lots of heavy metals). If fed at all, should be sparingly, for surface feeding fish perhaps using tweezers.

I say this, of course, knowing that I have a package in my freezer as well. I’ve found that certain fish can be harder to start with more generic options... my Bumblebee Gobies would not eat brine or mysis shrimp from the get-go and only would eat bloodworms. I switch over as soon as practical, though. Those Gobies that switched to other foods did well long term and are still with me, those that would only accept the bloodworms are gone now.

[fishcommunity]

I was wondering if you could give me advice on brackish tanks (or links to good sites)? I want to start one (either 20 or 40g) but I'm not sure about how to set one up, or good beginning fish/plants? Should I go with just fish since it would be my first or would plants be okay? Also, is it easier to start with a saltwater or brackish tank?

Mod @thebrackishtank

Well! I have lots of information for you that you might find helpful:

Starting Brackish Tanks

Converting to Brackish

Brackish Plants

Brackish Algae

Other articles of use

The toolbar on the right side of my tumblr contains links to caresheets for brackish fish and inverts, so those are worth perusing as well. The caresheets give suggested minimum tank sizes for these animals, so it should be helpful here.

Livebearers (Mollies, Guppies, Platies, Swordtails, etc) are by far the easiest brackish fish to keep and I highly suggest starting there. The brackish Cichlids, Rainbowfish, and Gobies are also pretty easy. My first brackish tank was a 10 gallon for Endler’s Guppies and Bumblebee Gobies and that was a lot of fun while being pretty easy (once you got the Gobies comfortable and feeding).

As for plants, it depends on what fish you want to keep... there are lots of plant options at low salinity levels and very few at high salinity levels (though there are brackish algae worth looking into as you go higher). Plastic plants also are an option; I use them in my mid brackish tank.

I highly recommend trying brackish before you do marine/saltwater. It’s easier learning the concepts on fish that are much more forgiving of beginner mistakes. As for other sources of information... you can’t go wrong with Wetwebmedia. They know so much more than I do. A wonderful resource.

Let me know if you have specific questions! Happy to help here.