10 gal :-? ''honey im gonna do a 50% water change, be finished in 3 mins''
wouldnt big w/c's and scrub the rocks do it. why would you frig around with a skimmer too much when you could do 50% in3 mins flat?? 8)
this would have to be one comment that rings true & really loudly to me.
im new to salt and would say the advice others have given seems really spot on and designed to save you heaps of grief if you heed it.i cant see how anything said could be taken in any other than a helpful way. if you have kept freshwater before it will help a little. i read all the threads about peoples setups and have personally seen alot of the auckland reefers setups. this served to open my eyes to what is needed in terms of equipment and likely cost.(may not be so easy where you are situated) good luck and try not to be so sensitive
:lol: i must confess my discretionary $ is going on tank items at the moment. i only ever boiled one alive many years ago and they taste the same either way, best to dispatch with a sharp spike.
no...i was referring to the important argument about the way to get the most tender result, and cooking live starting with cold water thru to a slow boil wins hands down everytime!
a better idea would be if they could give us fish on appro so we could trial them to see if any of our naughty fish bullied them. if they were mean and didn't respond to a stern warning we could then take them back. failing that we could have a bring and buy swap meet hosted by some friendly retailers who would probably queue up around the corner for such a wonderful opportunity to serve us coffee and muffins.... all at no charge of course as they probably don't need to feed their families 8)