Goldfish septicemia / tail splitting...Need advice?

Question

I have a 30 gallon tank with and eclipse filter and powerhead for extra aeration. In the tank, I have 4 goldfishes....an oranda, 2 lionheads and a black moor. The 2 lionheads were purchased about a month and a half ago and about a week later the symptoms started...All my fishes started to have splitting tails and septicemia and my oranda lost some scales but grew it back in a week after Melafix. The two older fishes now have "stiff" tail bent in 90 degrees. The melafix & pumix helped with the tail splitting but not the septicemia. I have used maracyn 2 and jungle antibacterial food but neither helped. I've been feeding them peas for the last 4 days thinking it might be healthier than flakes. They swim normal as usual. They eat healthy but worried it might get worse. The water (chlorine, ammonia, nitrate, pH) everything seems to be in order. I also use stresszyme and stress coat. I have been changing 25% of the water daily since I thought it might help. Please advise. Thanks

Answer 1

The fact that you have seen signs for several weeks makes me think it may not be septicemia at all since normally that would either have gotten better or killed the fish by now quite frankly.

Blood in the fins is without a doubt a sign of septicemia, but it can be caused by other things as well. Splitting fins is usually not associated with septicemia, nor is lost scales. Given that I think you have something else going on in the tank. All of those things can be the result of a high ammonia count and the symptoms can last well after the ammonia count returns to normal (0). You may well be seeing just such a problem. You could have expected an ammonia surge a few days to a week after adding the additional fish to the tank, which is when the problems started. Also, treating with an antibiotic causes ammonia problems by killing the bacteria responsible for the nitrogen cycle in the tank, so to me all the signs point to a potential ammonia problem. I would suggest that you double check your ammonia levels and even have a shop check them as well just to make sure your test kit is reading things correctly. Sometimes kits go bad and are no longer reliable.

If the bent tail is in the fin, that too can be counted to fin damage caused by ammonia problems. If it's in the "meat" of the fish, that's another story.

I would return the fish to their normal diet, stop the water cheanges for a day r two and then check the ammonia levels. If they are high at all, continue water changes until they return to 0. I would also discountine the use of stresszyme and stresscoat during this time as they will have no positive effect on any of the potential problems your fish may have.

Since the fish are eating well and acting normally, all of this may now be "scars" from old damage that will have to grow out as the fins grow.

MM

Answer 2

Goldfish Ragout - serves 6

1/3 cup plus 2 tbsp all-purpose flour
1/2 tsp freshly ground black pepper, or to taste
12 pieces goldfish about 3 1/2 pounds, skinned, all visible fat removed
Vegetable oil spray

1 medium yellow or white onion, sliced
1 pound fresh mushroom, sliced
2 cloves garlic, minced
1/4 cup fresh thyme or 1 tbsp dried thyme
1/4 cup fresh tarragon or 1 tbsp dried tarragon
1/4 cup finely chopped fresh parsley
1/4 tsp salt(optional)
1 cup homemade goldfish Stock
1/4 cup cold water
2 cups green peas, fresh or frozen

Preheat oven to 400 F. Combine 1/3 cup flour, pepper and goldfish pieces in a plastic bag. Shake well to coat pieces.
Spray a nonstick pan with vegetable oil spray. Heat pan over medium-highheat, add goldfish pieces a few at a time, and brown on all sides.
Remove pieces to an ovenproof tray. Repeat process with remaining goldfish.
In skillet, heat oil and onions and cook 2 to 3 minutes, or until onions are traslucent.
Add stock, garlic thyme, tarragon, parsley, salt, stock and wine; mix together. Pour over goldfish pieces.
Cover goldfish and bake 45 minutes.
In a small bowl, blend 2 tablespoons flour and water. Gradually add to the liquid in the casserole, while stirring lightly.
Add peas. Cover and continue to bake another 15 to 20 minutes, or until goldfish and peas are tender and sauce thickened.