by Edward C. Taylor on Nov 1, 2014
“All water is wet, but other than that, it is the only thing you can be certain of when dealing with water. Every water source will yield water with varying characteristics—both physical and chemical. This means that every aquarium will have parameters unique to that environment. Let’s get fancy and call it the “terroir” of the tank. Terroir is a French word that describes the ensemble of things that effect how grapes grow in a…”

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by Edward C. Taylor on Oct 1, 2014
“These days, other than the livestock itself, there are few items for sale in the aquatics trade that are actually natural—as in, not man-made. Probably the first casualties were plants. The market used to offer an endless number of live green plants, but it is down to mostly plastic items.…”
by Edward C. Taylor on Sep 1, 2014
“I have been around the aquarium hobby and industry since 1965, and I have seen a lot of livestock trends come and go. For example, even before my time, angels were all the rage, until discus showed up. Then, African cichlids from the Rift Lakes came in, and everyone flocked…”
by Edward C. Taylor on Jul 31, 2014
“An ample serving of protein may be great on your dinner plate, but in aquariums, protein needs to be kept in check. Excess proteins in an aquarium may become considerably dangerous because they produce high levels of ammonia as they break down. When fish relieve themselves through their urinary tracts,…”
by Edward C. Taylor on Jul 1, 2014
“The husbandry of aquatic organisms is a science, not a game, and when it comes to selling or exhibiting freshwater fish—both tropical and pond species—there is much to consider. Pet specialty retailers need to follow a strict regimen of care and maintenance of their livestock, or be prepared for the…”