Common name: Blue Sponge
General information
The Blue Sponge, scientifically known as Haliclona viscosa, is a captivating marine sponge species that adds a touch of vibrant blue to the reef aquarium. This sponge is not only admired for its aesthetic appeal but also for its role in the natural filtration of the aquarium ecosystem, as it feeds on dissolved organic matter and bacteria.
Details
- Recommended minimum tank volume
- 100 liter (26 gallons)
- Salinity
- S.G. 1.023 to 1.026
- Temperature
- 22 to 26 °C (72 to 79 °F)
- Acidity
- pH 7.8 to 8.4
- Average size
- 30 cm (1′)
- Care level
- Moderate to easy Requires stable conditions.
- Diet
- Planktivore Filters plankton from water.
- Reefsafe
- Yes
- Aggression
- Peaceful
- Captive bred
- No
Taxonomy
- KingdomAnimalsAnimalia
- PhylumSpongesPorifera
- ClassDemospongesDemospongiae
- OrderHaplosclerida spongesHaplosclerida
- FamilyChalinidae SpongesChalinidae
- GenusHaliclona SpongesHaliclona
- SpeciesBlue SpongeHaliclona viscosa (Topsent, 1888)
- SynonymsReniera viscosa Topsent, 1888Reniera viscosa similaris Descatoire, 1969
Care
Caring for Haliclona viscosa requires a stable aquarium environment with moderate to strong water flow and good water quality to mimic its natural habitat. It is important to ensure that this sponge is never exposed to air, as trapped air bubbles can be fatal. The Blue Sponge thrives in indirect lighting conditions and benefits from the addition of trace elements and iodine to support its growth and health.
Reproduction
In the wild, Haliclona viscosa reproduces both sexually and asexually. In the aquarium, asexual reproduction through budding or fragmentation is more common, allowing hobbyists to propagate the sponge by carefully cutting a piece of it and attaching it to a rock or another surface in the tank.
Habitat
Haliclona viscosa is typically found in shallow waters of the Atlantic Ocean, from the North Sea to the Mediterranean. It prefers rocky substrates and often grows in areas with strong currents, which provide a continuous supply of food particles.