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Ich and turned off Protein Skimmer

jweisman54

Non-member
I am seeing small white spots, possibly ich, on two of my new fish, pj cardinal and 6 striped wrasse. It seems to come and go. I bought Microbe-Lift which is chemical free and did the first dose today but I was told that the protein skimmer must be turned off for the full 10 days. What will that do to the tank with no skimmer on?
 
Those reef safe treatments do not really work. You either have to manage it in your tank or put all fish in a hospital tank and leave tank fallow for 8 weeks.
 
Those reef safe treatments do not really work. You either have to manage it in your tank or put all fish in a hospital tank and leave tank fallow for 8 weeks.

Def true... I tried some of those "reef safe" ich treatments and it never really worked... Above is the only way to truly rid ich is what Lisa mentioned. You could try adding garlic to the food if there isn't a ton of ich and try to just keep it at bay without truly eradicating it...
 
I did buy flake food with garlic in it. The spots are very faint and seem to go away in the afternoon.
 
I manage my ich problem I just bump up the feedings. But it shows up every once in awhile and its stressful everytime If I did not have to dismantle 175 pounds of rock to catch all the fish I would qt them and go fallow
 
So I should keep my skimmer running? I will go out tomorrow an pick up the liquid garlic.
 
Does it have to be garlic specifically for saltwater fish or can I use liquid garlic from the grocery store?
 
I would keep the skimmer on and not do anymore of the doses for the Microbe-Lift as it more than likely won't do a thing...
 
I used to use to soak mine in minced garlic from the grocery store. I also would stop treatment don't turn off your skimmer it is important now for your water to stay as stable as possible this will help the fish recover just remember everytime you introduce new fish or the tank gets stressed the fish will have a breakout. I know I can never have sensitive fish like tangs except my yellow.
 
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