The Ultimate Guide: How to Store Brine Shrimp Eggs for Maximum Hatch Success

Short-term Storage:- Small mason jars- 2-3 desiccant packs- Labeled with date- Bottom shelf of fridgeLong-term Storage:- Vacuum-sealed bags- Double-bagged- Dated and labeled- Back of freezer

Instructions for Hatching Brine Shrimp

In the page below you will find the Webs most complete and simple-to-follow brine shrimp hatching instructions for hatching eggs in a conventional cone-shaped container (Imhoff cone or inverted bottle), or using a Hatchery Dish!

Before we begin, you need to start with viable, properly stored eggs. All brine shrimp eggs need to be stored as follows:

• in a tightly sealed container;
• free from moisture; and
• in a cool environment at or below 40°F. (Refrigeration is ideal for short term storage, i.e., less than three to four weeks. For longer term storage, eggs are best kept at or below freezing.)

We recommend that upon receiving your eggs, divide them into an amount that will be consumed within three to four weeks and store this amount in a tightly sealed container in the refrigerator; the remainder should be stored, also in a tightly sealed container, in the freezer. Keep in mind that freezing can lower metabolic activity and delay hatch-out. We suggest removing egg from the freezer one day in advance of using it to allow the embryos to acclimate.

The above storage guidelines apply to all brine shrimp eggs, whether in opened or unopened tins.

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Follow these guidelines for the best results when using conical hatching containers such as our 2-Liter standing cone, an Imhoff cone, or an inverted soda bottle:

• Salinity: When preparing your hatching solution, a 25 parts per thousand (ppt) salt solution is ideal under most conditions. This equates to around 1.018 specific gravity as measured with a hydrometer. If you lack a hydrometer, this salinity can be achieved by dissolving approximately 1 and 2/3 tablespoons of salt in one quart (roughly, one liter) of water. Be sure to use non iodized salt.
• pH: Proper pH can be important in hatching brine shrimp. A starting pH of 8.0 or higher is recommended. In areas where the water pH is below 7, Epson salt or magnesium sulfate can be added at the rate of 1/2 teaspoon per quart of hatching solution.
• Temperature: Optimum water temperature for a 24-hour complete hatch is 80-82°F (26-28°C). Lower temperatures will result in a longer hatching time and inefficient hatches. Do not exceed 86° (30°C). Do not place an immersion heater directly into your hatching container! An immersion bath is a preferred method to maintain constant hatching temperatures. Alternatively, an incandescent bulb placed above the hatching cone can provide sufficient heat in the right environment.
• Light: Illumination is necessary to trigger the hatching mechanism within the embryo during the first few hours of incubation. Maintaining a light source during the entire incubation period is recommended to obtain optimum hatch results and, as mentioned above, for temperature control.
• Aeration: Constant aeration is necessary to keep cysts in suspension and to provide sufficient oxygen levels for the cysts to hatch. A minimum of 3 parts per million dissolved oxygen during the incubation is recommended. Strong aeration should not damage or hurt the brine shrimp cysts or nauplii. A [rigid air tube] is ideal to direct air to the bottom of the cone and to prevent unhatched eggs from settling. We do not recommend an airstone.
• Stocking Density: 1 gram per liter or quart or approximately 1/2 level teaspoon of cysts per quart (or liter) is recommended for optimum hatching percentages. A higher stocking density will result in a lower hatch percentage and difficulty separating hatched nauplii from unhatched egg and shell.
• Hatching Cone: Flat-bottom hatching vessels should be avoided. Cone or “V” bottomed containers are best to insure that the cysts remain in suspension during hatching. Be sure to thoroughly wash the hatching cone with a light chlorine solution, rinse, and allow to air-dry between uses. Avoid soap. Soap will leave a slight residue which will foam from aeration during hatching and leave cysts stranded above the water level.
• Incubation Period: Generally, the optimum incubation time is 24 hours. Egg which has been properly stored for more than 2-3 months may require additional incubation time — up to 30-36 hours. Oftentimes, eggs will hatch in as few as 18 hours. If a smaller size nauplii (Instar I) is desired, a harvest time of 18 hours is recommended after which Instar I (first stage) nauplii can be collected before metamorphosis into Instar II.

Brine shrimp egg is sometimes very buoyant. In order to maximize the hatching percentage, it is sometimes helpful to swirl the water inside the hatching container with your finger once or twice at intervals in the first 4 to 6 hours of incubation in order to knock down eggs that have been stranded on the side of the container above the water-line. After about 6 hours, the eggs are usually well-hydrated and will stay in the water column.

The following steps will achieve optimum brine shrimp hatch rates.

• Set Up: Place hatching cone or similarly shaped vessel in well-lit area. Cone should be semi-translucent for ease of harvesting and light transmission.
• Add Water: Fill cone with water and adjust salinity to 25 ppt (parts per thousand). Optimum hatching temperature is 82°F (28°C).
• Add Cysts: Add cysts at the rate of 1 gram per liter.
• Aerate: Provide adequate aeration to keep cysts in suspension.
• Hatch: Depending upon water temperature, cysts should hatch in approximately 18-36 hours.
• Harvest: After hatching brine shrimp, turn off or remove aeration and wait several minutes for the shells and and baby brine shrimp (or nauplii) to separate. Newly hatched nauplii will settle to the bottom of the cone or move towards a light source; the shells will float to the surface. Once separated, the nauplii can be siphoned from the bottom with a length of air tubing or gently drained through the bottom of the cone through a valve, if so equipped.
• Rinse: The warm incubation temperatures and metabolites from the hatching medium create ideal conditions for a bacteria bloom. Rinsing of the baby brine shrimp in a fine mesh net or sieve using clean fresh or salt water is important before feeding them to your fish.
• Clean Equipment: Tanks and brine shrimp hatching equipment should be cleaned and disinfected routinely.

Flat-bottom hatching vessels should be avoided. Cone or “V” bottomed containers are best to insure that the cysts remain in suspension during hatching. Be sure to thoroughly wash the hatching cone with a light chlorine solution, rinse, and allow to air-dry between uses. Avoid soap. Soap will leave a slight residue which will foam from aeration during hatching and leave cysts stranded above the water level.

Generally, the optimum incubation time is 24 hours. Egg which has been properly stored for more than 2-3 months may require additional incubation time — up to 30-36 hours. Oftentimes, eggs will hatch in as few as 18 hours. If a smaller size nauplii (Instar I) is desired, a harvest time of 18 hours is recommended after which Instar I (first stage) nauplii can be collected before metamorphosis into Instar II.

Separating brine shrimp from their eggs

FAQ

How to properly store brine shrimp eggs?

1. in a tightly sealed container;
2. free from moisture; and.
3. in a cool environment at or below 40°F. (Refrigeration is ideal for short term storage, i.e., less than three to four weeks. For longer term storage, eggs are best kept at or below freezing.)

How long will brine shrimp eggs last?

Brine shrimp eggs, also known as cysts, can last for many years when stored properly. When kept in a cool, dry place, they can remain viable (capable of hatching) for at least 10 years.

Do brine shrimp need to be refrigerated?

Can I refrigerate adult brine shrimp or naupuli? Yes. They can be refrigerated (not frozen) for several days. Provide food several hours before you plan to refrigerate.

What to do with brine shrimp eggs?

Brine shrimp eggs are used throughout the world as a food for small fish in hatcheries. These eggs are really cysts which, if they are kept dry, can remain dormant for years before hatching. As soon as the eggs are exposed to water, the hatching process begins.