A note: The important part of garlic is released when the garlic itself is crushed and releases the chemical. This chemical also looses it's potency with time, and freshly crushed garlic works the best.
That being said, I used Lowry's garlic extract from HEB. A little goes a LONG ways, and works well for cheap.
Biggest thing with tangs is removing the stress rather then the ich. Rock solid parameters. Especially temperature and lighting schedules. If the outbreak isn't bad, I usually do nothing more then soak the frozen food in garlic, and then look for the culprit causing it in the first place.
Of course in your case it would seem that it was initial stress of adding the fish. But I would still keep a very close eye on parameters.



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