By Thomas Winslow/ Santaaa
Origin or Range: Aquariums, Labs, and Pet stores
Temperature: 70's F
Not Recommend:can live as low as 62 F and as high as 86 F
Ease Of Keeping: Easy
Aggressiveness: easy going
Lighting: Black Light
*NOTE* Do NOT leave black lights on for more than a few minutes.
Can cause BLINDNESS in your fish. It must be completely dark for your fish to glow
Regular Aquarium Lighting also.
Minimum Tank Size:5 gallons
Feeding: Fish flakes, live brine shrimp, frozen brine shrimp, HBH betta bites, General Fish food
Breeding: Egglayer. Use same methods as Zebra Danios as they are genetically engineered Zebra Danios
Glofish © www.glofish.com
Picture Credit: www.glofish.com
Thanks glofish.com for your allowing your web sites pics to be used for publications.
There are three colors currently available for purchase.
The original Starfire red, Electric Green, and Sunburst Orange
Can be kept alone but appear more active in groups. My friend currently has had his glofish an original one for about 4-5 years and it is still alive and swimming. Very Hardy fish.
For more information and to find where you can purchase your Genetically Engineered friend visit:
Articles Index / Barbs,Tetras And Minnows Index
Site Index / Articles Index / Product Reviews
Or just read a Random Article
Cash Us On:
All Articles Index
Barbs, Tetras And Minnows
Catfish and Loaches
Goldfish, Ponds And
Killifish Species Profiles
Native USA Fish
Saltwater And Marine
Foods And Feeding
Diseases And Fish Health
Spawning And Fry Care
Fishy Fun Stuff
Do It Yourself
How To Guides
Products And Services Reviews
Our Free Ebooks
Conversions Volume Calculator
Aquarium Measurements And pH Scales
The Ultimate Aquarium Calculator
Design Your Aquarium
Link to PetFish.net
Please Like Us, Share This Page or Ask Us A Question On Facebook
© Since 1996, PetFish.Net All Rights Reserved
All content is copyright by petfish.net and/or the named author and may not be used without written permission.
Privacy Statement - Contact Us - About US - Links - Site Map
Sponsored In Part By