SA RTC 3 Colors Morphs

GEV83

GEV83

Top Dog!!!
Jun 19, 2002
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LA County, California
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Gabriel (Gabe)
It wont be hijacked

Did you know there is three differant colors available???
I got a site with all three colors if you want I could post them.
 
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Are you sure they are not dyed? Many fish (Glassfish, Oscars, Tetras, Puffers, etc) have all been commercially dyed. What colors are they? You should post the site since everyone else has got to be wondering what color morphs too. I have only known of the standard color.
 
There the norm fushia and electric blue. LOL. Nah there not died its there tails one has red other is brown and then the rare albino.

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I didn't know that three varieties were out there, but I personally could not get a red-tailed catfish with a brown tail or with albinism, as my family is a little too literal and the amount of ribbing which I would take would be a little high for my liking!
 
I was thinking about making a pond to get one but my step dad would be back there one day fishing. He would go catch and eat it. Sad part is im not kiding. He likes catfish hes had it before he was stationed out in South America and thats what they ate.
 
Amazingly, as the natives there do not appreciate red fish meat, that big fish is pretty much left alone...they must have found your stepdad to be pretty weird to enjoy such a feast!
 
Hes eaten iguana before he even eats liver raw. He is just savage when it comes to food. I want to get lobsters but he promissed me he would eat them. I cant get anything or he will eat it. One of my mom's friends want to eat her buttikoferi they were wondering when they were going to eat it and they were not joking.
 
A way to curb all this is get a fw or salwater puffer and that would solve that problem! No, just kidding. Every year approximatly 100 people die in Japan from eating puffer meat that was not cooked properly. Puffers are EXTREMELY toxic and even the most experienced cooks sometimes can't get all the toxin out. And one can't tell how much toxin is left till someone eats it. Eat and let learn I guess!
 
Its not so much they get out the poison you cant do that rather they cut out the parts that dont have poison and thats what you eat but if they do it wrong even the smallest amount of poison is deadly. I looked it up was curious about it several years back.
 
I was under the impression that the fugu puffer was served primarily raw, and the skill of the chef was in removing the meat without breaking the toxin sacs that reside within some internal organs?
 
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