Bubble Bar - Fish Supplies


Can you have a betta and a bubble bar? Also, is it okay to buy bettas in tubs?

Can you have a betta and bubble bar together in the tank? Also, is it okay to buy bettas in those little tubs? Are they heathy when they are in there?


Bettas are native to slow moving streams, rice paddies and shallow low current ponds in Thailand, Vietnam, Cambodia and Laos. In native environments, bettas don't live in waters with much movement at all. Air stones and filters should be set on the lowest possible setting for betta fish (personally, I don't recommend "bubblers"). Also, bettas are from areas where the water is in the 78F - 85F degree range, so heaters are required not optional. Because betta fish live in shallow, tropical water they developed a "labyrinth" organ. This organ gives betta fish the ability to breathe air directly from the surface. This is a necessary survival skill as oxygen dissipates in warm water. For this reason, it is important that access to the surface is unrestricted in a betta tank and why providing additional oxygen via an airstone is uneccessary. This is also a very good reason why keeping bettas in vases or bowl with floating plants is a very bad idea (hopefully you are not doing this). Bettas are marketed in tiny containers/tubs because they can survive that way and can be easily displayed. You'll notice that those "tubs" have holes poked in the lids. This allows airflow so the bettas can breathe.

Finding bettas for sale in anything other than those little tubs is very difficult as most are sold that way. The best thing you can do for a betta is get it into a 5 gallon tank with a heater and light filter. Although bettas can breathe surface air, they can still process oxygen through their gills so healthy water is important. Also, poor water quality can cause scale/skin/fin diseases. Filtering a bettas tank will help prevent this. Do take care to ensure you are not agitating the water too much or creating too much current. This will iritate the betta.

I realize this is much more information than you requested, but there is a LOT of bad information circulating about bettas.

Good Luck



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Restaurant review: Dee Lincoln's Tasting Room & Bubble Bar in Dallas

Dee Lincoln mentions her cajun credentials in the website for the restaurant. That may be why the New Orleans Barbeque Shrimp was the lady of our dining experience. It may also be why, with a quasi-Northeastern background, our cocktail was so disappointed in the cheesecake.

The sauce on the shrimp was delicious. I was getting some more bread to dip in it (to provender my addiction), but the waitress had taken away the plate by that antiquated. The shrimp had smokey, salty, awesome flavor and a sharp blackening from the grill. Considering that I've never been a huge fan, I'm impressed with any understanding of shrimp that leaves me wanting more. I think the real exemplar here was that if you eat here, the Cajun items are the way to go. This item came from the regular menu, not the Restaurant Week menu. I tolerate, though, I'd be tempted to try the Swedish Meatballs next time. A Sushi Pizza also intrigued me.

For my first progression, I chose the Heirloom Tomato Gazpacho. I'm pretty much addicted to gazpacho. It's one of those freaky things where I hate tomatoes, but can't say no any tomato-based issue. I was a little wary of the pimento-stuffed shishito scatter since I am deathly allergic to spicy food. The waitress, however, said the gazpacho itself wasn't risqu and that the pepper was served on the side. So it wasn't exactly on the side. More like in the gazpacho. In I picked the pepper out, but I later had a bite and it wasn't flavourful at all. In fact, nothing seemed overly spicy here at Dee's tasting room, which suited me lawful fine. The gazpacho itself was very good. It had burrata, which is a soft cheese, some attractive herbs, and that delicious tomato flavor I'm addicted to. It was unusually well presented, had a complicated thin texture, and is among the best gazpachos I've tasted.

Our Man in the Suite: Rubbing Elbows at Saturday's Cowboys Game

Others were in serious discussions with the famed winemakers and winery owners who had flown in from Napa Valley to personally pour wines for Tasting Room wine lovers.  Oscar Renteria’s family has been a steward of many of Napa Valley’s finest and most historic vineyards since the ’60s.   Doug Shafer (Shafer Vineyards and son of  legendary John Shafer) runs Shafer’s family-owned, award winning winery located in Napa Valley’s Stags Leap District.  Both were educating without a break. I heard Dee Lincoln in her famous Cajun fast-talking drawl screaming over the crowd, “Hey babe, what’s your favorite?” as she demonstrated her wine machine to Emmitt. Within seconds, she handed a glass of Caymus Reserve to toast Emmitt and Pat.  Emmitt Smith is one of 17 finalists for the 2010 Pro Football Hall of Fame induction. Who else was there?  Hospitality industry icons lke  FreshPoint CEO Lucian LaBarba, Randy DeWitt Dean Fearing David Campisi , and  Mel LaMane celebrating with Uptown real estate expert  Jack Gosnell , Oilman  Bob Black with his wife Mary , powerhouse attorney  Larry Friedman and his wife Janelle , media icons CBS’  David Henry and Scoreboard Monthly editor  Timm Matthews, to name a few.  Oilman Spencer Edwards with wife Holly celebrated Spencer’s birthday with a Jeroboam of Veuve Clicquot . Dee Lincoln showed off her wine menu to  Annette and Harold Simmons . S uper model Diane Johnston , a regular Tasting Room VIP, chatted with  Kit Sawers , Vice President of Special Events, for the North Texas Super...

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