Live food

First food for fry · very easy

1. Fill a tub with 1 to 2 cm of cooked, cooled porridge oats.
2. Add a pinch of baker's yeast and a spoonful from an existing culture.
3. Close with a lid pierced with small holes, at room temperature.
4. After 2 to 5 days the worms climb the sides: collect them with a cotton bud or a finger.
5. Start a fresh tub every one to two weeks.

They survive a few hours in water: don't add too many at once.

Fry · very easy, long-lasting culture

1. Mix half cider vinegar and half water in a bottle.
2. Add a few pieces of apple and a starter culture.
3. Plug with cotton or paper so air can get in.
4. Wait two to four weeks: the culture turns cloudy with tiny worms.
5. Strain through a coffee filter and rinse in clean water before feeding.

They live for a long time in water without fouling it: a good complement to microworms.

Fry from a few days old · adults · easy

1. Fill a one-litre bottle with salt water at about 30 g of salt per litre.
2. Add half a teaspoon of brine shrimp eggs.
3. Aerate strongly with an air pump, at 25–28 °C, under light.
4. After 18 to 36 hours, turn off the air: shells float, the larvae (nauplii) gather at the bottom.
5. Siphon off the nauplii, rinse them in fresh water and feed them right away.

Nauplii die quickly in fresh water: hatch small batches, once or twice a day.

Adults and juveniles · easy outdoors

1. Set up a large tub or bucket of dechlorinated water, ideally outdoors in the light.
2. Let the water turn green (algae), or add a little spirulina or yeast water.
3. Seed it with a few daphnia bought live.
4. Harvest with a fine net, without emptying the tub.

Mildly laxative, they are ideal after constipation.

Adults · easy indoors

1. Fill a tub with damp coconut fibre (no fertiliser).
2. Add the starter culture and a little oats or wet food.
3. Cover the food with a sheet of glass or plastic.
4. Collect the worms clinging under the sheet, rinse and feed.

Rich in fat: twice a week at most.