I read on here that some Bettas are kept with frogs. What type of frogs? Is a 2g too small to add frogs to?
Frogs
- Thread starter Celura
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These would be aquatic dwarf frogs, spend all their time in the water. About the size of a quarter, not counting the legs.
In a 2g, your max possible combo, IMHO, is 1 betta, 2 frogs.
Just make sure they're dwarf frogs, and not clawed frogs. The latter get 6in and eat fish.
In a 2g, your max possible combo, IMHO, is 1 betta, 2 frogs.
Just make sure they're dwarf frogs, and not clawed frogs. The latter get 6in and eat fish.
Re: Sashimi
Sashimi is japanese for slices of raw fish. The fish is not alive. Sushi is japanese for slices of raw fish wrapped around rice. Again, the fish is not alive.
Sashimi is japanese for slices of raw fish. The fish is not alive. Sushi is japanese for slices of raw fish wrapped around rice. Again, the fish is not alive.
Taken from "Looksmart" article:
"Waiter, There's a Needle in My Sashimi".
Food Management, Oct, 1999
"In Japan, one of the most prized delicacies is sashimi, a sort of extreme version of sushi that uses seafood so fresh it's practically (and sometimes literally) moving on the plate. Some chefs have a tough time, both physically and emotionally, working with sashimi because the creature is alive and wriggling as it is being sliced for serving.
But one chef has come up with a solution: acupuncture! Toshiro Urabe got the idea after getting treated for back pain by the ancient method. One deftly placed needle in the right spot on a sashimi-to-be anesthetizes the creature, making the subsequent procedure easier on both chef and ingredient...to relative degrees, that is."
"Waiter, There's a Needle in My Sashimi".
Food Management, Oct, 1999
"In Japan, one of the most prized delicacies is sashimi, a sort of extreme version of sushi that uses seafood so fresh it's practically (and sometimes literally) moving on the plate. Some chefs have a tough time, both physically and emotionally, working with sashimi because the creature is alive and wriggling as it is being sliced for serving.
But one chef has come up with a solution: acupuncture! Toshiro Urabe got the idea after getting treated for back pain by the ancient method. One deftly placed needle in the right spot on a sashimi-to-be anesthetizes the creature, making the subsequent procedure easier on both chef and ingredient...to relative degrees, that is."
Originally posted by Wippit Guud
These would be aquatic dwarf frogs, spend all their time in the water. About the size of a quarter, not counting the legs.
In a 2g, your max possible combo, IMHO, is 1 betta, 2 frogs.
Just make sure they're dwarf frogs, and not clawed frogs. The latter get 6in and eat fish.
So how can I tell the difference between the two frogs at the LFS (since we know how often those people mis-label things)?