Types of Frozen Bloodworm
As far as I know, these are the below types of FBW at our local LFS.
1) China brand (yellowish colored packaging), worms are bigger compared to Hikari brand.
2) Hikari brand (produced in China)
3) Hikari brand (produced in Japan??)
What types are you using and which one is good , I will assume most will say Hikari better and Hikari FBW produced in Japan the best?
What are the differences between 2) and 3) in terms of worm size, nutritional level.
For Hikari, there 2 types of sterilization of the worms - UV and 3 steps.
Is UV not good enough to kill the bacteria in the worms?
Please share your view.
My fish list:
BEC, L14, L27c goldline, L27d goldline thunder, L27 xingu platinum, L47, L90a, L160, L190, L200A, L239, L255, L330, L418,
Steatocranus casuarius, Hyphessobrycon erythrostigma, Hyphessobrycon sp. White Fin, Puntius denisonii, Hyphessobrycon columbianus, Hemigrammus rythrozonus,
Satanoperca Daemon, Geophagus sp. ‘tapajós red head’, Geophagus steindachneri
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