To raise arowana, you need to know the water. Arowana needs weakly acidic soft water. Generally, the tap water from rivers is weakly acidic, which is suitable for arowana. However, tap water contains chlorine or fluorine, which is harmful to arowana and may even cause death. Therefore, when raising arowana, the water must be stored for 1 to 2 days or exposed to sunlight for half a day to allow the chlorine or fluorine dissolved in the water to disappear on its own. You can also add a very small amount of baking soda to the water to decompose the chlorine. If you use tap water, well water, or mineral water from underground, the hardness may be high. You should add one-third or one-half of boiled water or distilled water to reduce the hardness of the water. The old water in the aquarium where arowana is kept for a long time will generally become hard water due to evaporation and should be softened in time. The simplest way to soften water is to boil the water first to remove impurities, or filter it with an ion exchange resin filter. The water temperature should be kept at 24℃~26℃, especially for silver and black arowana, the water temperature needs to be raised to 28℃~30℃. Arowana is very sensitive to sudden increase or decrease in water temperature, which can easily cause nervous system shock, absorption interruption, and lead to death. When raising arowana, the water temperature must be strictly controlled. Especially for arowanas raised in an aquarium, the temperature difference between the new and old water should not exceed 2℃ when changing water, and the new water must be poured and spread when it is injected. When arowanas are transported to a new environment for breeding, they should wait for about 15 minutes until the water temperature of the transport container is close to that of the new environment before putting the fish in. It is best to feed in the middle of the fish tank. Arowana is a carnivorous animal, and most of the diets of Arowana are frogs, loaches, crickets, goldfish, grasshoppers, shrimps, etc. |
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