Hi,

I have a planted tank of 160L/about 40 US gallons. I had a few problems and want to get a center piece fish, but I also want to ask what might've gone wrong with my betta's. So this is a long post, sorry. I'll put a tl;dr in the end.

Currently there are 6 celebes rainbowfish, 2 hillstream loaches (P. Myersi), a whole bunch of bronze corydoras (they had offspring, ~12 fish), and 4 amano xl shrimps.

No ammonia and nitrites, I did get way too high nitrates but that's more and more under control (~50ppm now). The filter is a Sicce Whale 350 and there are two bubblers (Eheim 200 split in two bubblers IIRC). Temperature is about 25-26°C (77-79F).

I used to keep a singular betta in the tank with the cories and celebes, but I have had the worst luck with them. Three died in about 1.5 years. One disappeared while I was on vacation, so I don't fully know what happened (family came to check up on them, but they were also perplexed). The second one was sickly from the start and kind of wasted away with clear dropsy at the end.
The third one got stuck in a little glass vase I put on the glass with an anubia pinto plant. I got him out but he was barely alive, and although he seemed to slowly get better he eventually died of dropsy (but without clear signs of infection) in the end too.

My current working theory is that the tank is too busy, but as long as the betta is healthy it's fine. Yet betta's can't be fine all the time, and my nitrate spikes didn't help of course.

I also don't give the bigger betta pellets as the main feed anymore since the last one died of dropsy without clear signs of infection (I still have a betta in another 70l/20 gallon planted tank with shrimps), but I'm not fully sure if that's a factor that really mattered. Still, I feel like they can disrupt the digestion (especially since I tend to give too much of it) (I try not to).

I also tend to go for calmer betta's in the LFS that will probably not mess too much with my other fish in the community tank, but the second one was in retrospect too calm and hidey.
In theory they like almost still water, but I have a lot of resting places (esp near the surface), choose betta's with smaller fins and keep an eye out that they don't get thrown around in the tank.

So I'm looking for a centre piece fish with lots of personality, but who will most likely leave my other fish alone. I can return them to the LFS if it doesn't really work out, or if they don't need much space I have a 30l quarantine tank running in the background. So I can manouvre if it doesn't work out, but still.

I tried honey gourami's, but my Celebes fish were scared of them and only stayed between the plants. They were also quite dominant actually. I'm pretty sensitive about agression in my tank.

I'd love to just get another betta, but I don't want to guinea pig one after another till I perhaps find out my tank truly is too busy for them.

Tl;dr: want another fish in stead of betta's, that can handle other busybodies but doesn't dominate. No honey gourami's or livebearers please.

For the uninitiated, Surströmming is an infamous heavily fermented herring.

Below is my experience with it. Happy to answer any questions :)

Preparations

I “smuggled” (more on this below) it from Sweden a few months ago and yesterday evening my brother, a brave (or naïve) soul of a schoolmate of his, and I (not to mention our dog) opened it up near the river. We chose the riverside and the night time strategically, of course.

As was advised to us by a friend, we also took a bucket of water with us. Not – as some may wrongly assume – to vomit into, but to open the tin under water. Due to the fermentation continuing in the tin, it builds up pressure and when you open the tin, it inevitably and violently discharges the bile water. The best way to avoid it spraying your clothes is to open it under water.

The tasting

Since this was an impromptu action, – other than the bucket – we came only half-prepared. As condiments we brought only a little bread, a shallot and three pickled gherkins.

The hint with the bucket was greatly appreciated, as the opening of the tin was the most vile part of the whole experience. So if you plan to try it, do get a bucket! It stopped not only the bile spraying us, but also diluted most of the putrid smell that was caught in the tin.

Once opened and aired, the contents of the tin were actually quite recognisable. Fish fillets swimming in brine. The brine was already brownish and a tiny bit gelatinous, but darkness helped us get past that.

As for the taste and texture, if you ever had pickled herrings before – it’s like that on steroids, married with anchovies. Very soft, but still recognisable as fish, extremely salty, and with acidity that is very similar to that of good sauerkraut.

Washing the fish in the pickle jar helped take the edge of – both in sense of smell and saltiness. The onion as well as the pickles were a great idea, bread was a must!

In summary, it is definitely an acquired taste, but I can very much see how this was a staple in the past and how it can still be used in cuisine. As a condiment, I think it could work well even in a modern dish.

We did go grab a beer afterwards to wash it down though.

P.S. Our dog was very enthusiastic about it the whole time and somewhat sullen that he didn’t get any.

The smuggling

Well, I didn’t actually smuggle it, per se, but it took me ¾ of an hour to get it cleared at the airport and in the end the actual carrier still didn’t know about what I was carrying in my checked luggage. The airport, security, two information desks and the main ground stewardess responsible for my flight were all in on it though. And in my defence, the actual carrier does not have a policy against Surströmming on board (most probably because they haven’t thought about it yet).

As for acquiring this rotten fish in the first place, I saw it in a shop in Malmö and took the least deformed tin (along with other local specialities). When I came to the cash register with grin like a madman in a sweetshop, I asked the friendly young clerk if she has any suggestion how to prepare it, and she replied that she never had it and knows barely anyone of her generation who did, apart from perhaps as a challenge.