I hatch 1.000's of brineshrimp in order to feed the various fish/shrimp fry. I decapsulate the eggs prior to storage so when I want to hatch them, they hatch in 6-8 hours. Decapusulation removes the hard cuticle that surrounds the egg, which if no removed presents a danger to fish, etc through injestion/compaction. To decapsulate this is what I do:
- I rehydrate the ensysted brinshrimp eggs (what you buy as brineshrimp eggs) for 70mins in fresh water;
- I then make a mix of 1 part household bleach to 2 parts fresh water;
- I then drain the soaking eggs and put them into the mix above;
- stir the eggs in their water/bleach solution continiously for 5 - 10 minutes. The eggs will go from grey to bright orange.
- When eggs are bright orange, rinse in fresh water immediately to wash off all the water/bleach solutioin.
- Use a dechlorinator product to nutruilise any chlorine remaining in the mix.
- Eggs an be hatched immediately and will hatch within 6-8 hours.
If you want to store the eggs, you will have to dehydrate them once more. To do this, make a hyper-saline solution by mixing as much salt (table salt is OK) as possible into some water. Once this is done, put in the decapsulated eggs and store in the frige. Eggs stored in this way remain viable for 2-3 months.
Hydrated eggs (ie eggs that have not been put into the hyper-saline solution) must be hatched within 3 days otherwise they loose their viability.
NOTE: Brineshrimp require light to hatch. The eggs produce an enzyme that is essential to hatching when exposed to light. A halogen bulb or direct sun will yield sufficient light.