How to Cultivate Copepods & Amphipods

Copepods and amphipods are tiny crustaceans that live in all types of aquatic environments and are an important source of food for fish fry and other small water-dwelling creatures. They feed on phytoplankton and can withstand a wide range of environments, surviving in both salt and fresh water. Copepods are smaller than amphipods and are usually flat with antennae and a whip-like tail used for locomotion. Amphipods are comma shaped and are more easily seen than copepods.

Things You'll Need

  • Small fish tank
  • Flexible airline tubing
  • 2 gang air valve
  • Acrylic lid with air tube holes
  • Rigid air tubes tall enough to stick out the top of the lid
  • Small air pump
  • Phytoplankton
  • Starter culture with copepods and amphipods
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Instructions

    • 1

      Fill the aquarium about halfway with water.

    • 2

      Cut the flexible airline tubing into three sections, one shorter and two longer. Connect the shortest section of the airline tubing to the air pump then to the 2-gang air valve.

    • 3

      Connect the other two lengths of flexible airline tubing to the two valves on the 2-gang air valve and then to the rigid tubes.

    • 4

      Slide the rigid tubes into the two holes on either end of the acrylic lid.

    • 5

      Turn on the air pump and regulate the air flow until it is bubbling gently so that the air is circulating but does not cause much agitation.

    • 6

      Place the tank in an area where the temperature will remain fairly steady at about 70 to 75 degrees F.

    • 7

      Add phytoplankton to the tank until the water has a green hue.

    • 8

      Check the acidity or salinity of the water in the copepod/amphipod tank and make sure it matches that of the tank they will be added to as feed.

    • 9

      Add the copepod and amphipod culture to the tank once the two tanks match.

    • 10

      Feed the copepod/amphipod tank with more phytoplankton when the water starts to clear. Well-fed copepods and amphipods contain more of the fatty acids that are beneficial to fish fry.

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