Over the years I've nearly always had to do an ich salt treatment for new fish while they were in quarantine. I'm planning to get some freshwater shrimp (maybe Amano and/or cherry). I've never quarantined shrimp before so I have a couple questions.
- Can shrimp get ich? I know at the very least the water they come in could carry it. How long should I quarantine them and what should I watch for before introducing them to my main tank?
- Ich seems the most visible thing I've ever quarantined for (though about 8 years ago I remember getting some pearl gouramis that had a very persistent fin rot that was difficult to eradicate). What do you typically look for when you quarantine, and what are the most common risks other than ich?