For storage in water – Live Seafood

  • Keep the seafood cooler than its normal ambient tempreture. This reduces the need for oxygen and enables large numbers of individuals to be store in a small volume of water, lessens appetite and in crustaceans prevents canniablism under crowded conditions.
  • Operate the tank under conditions of controlled tempreture, salinity, pH, dissolved oxygen level (aeration) and levels of excretory watses that do not stress the seafood (filtration).
  • Keep the seafood out of bright light unless it is on display. Bright light may cause stress and reduce survival rates.
  • Check regularly and remove weak, damged or dead indivudals – do not consume tham as the cuase of their condition will usually be unknown and they may pose a health risk.
  • Do not try to store seafood with different requirements in the same tank.
  • Do not put more stock into a holding tank than it is designed to hold.
  • Do not feed the seafood. This can pollute the water and it is not necessary. Live seafood is not likely to starve to death before somebody buys it. Food in the intestinal tract (vein) of some crustaceans also detracts from their appearance.
  • Do comply with any relevant animal welfare requirements. 

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