I began looking into live food cultures given the preference of many killifish species for live foods and the ability of live foods to facilitate growth of fry. A challenge for many years was the relatively limited supply of foods available from club members or stores. This has been improved recently through wider availability of foods from club members and on-line suppliers, both as ready-to-use foods and starter cultures. After obtaining the starter cultures, a new challenge is how to reliably maintain them to provide a regular live food supply for fish of different sizes, including fry.

This month's presentation will include an overview of live foods options, with a focus on ones that can be easily cultured, and some examples and tips for culture methods and supplies/equipment that have been effective for me. A goal will be to make members aware of live food options and provide tools to allow them to try their hands at keeping some of the cultures.