Water parameters
Overview
The blackbar soldierfish is an Atlantic species from the same family as the squirrelfish (Holocentridae). Its back is red and its belly silvery; its most distinctive features are a dark brown bar running down from the gill opening to the base of the pectoral fin and the white leading edges on all its fins. Its very large eyes show its adaptation to a nocturnal life: during the day it waits in groups in caves and beneath overhangs, and in the dark it comes out into open water to pick plankton. Specimens are wild-collected; it is a hardy species that switches easily to prepared food.
Tank Setup
- At least 400 liters for a small group; shaded caves and overhangs.
- Salinity specific gravity 1.023–1.026, pH 8.1–8.4, temperature 24–27°C.
- A dim night light after the main lights go down makes it easier to watch its behavior.
- Reef-safe with caution: It leaves corals alone; it may eat very small shrimp and fish fry.
Diet
Carnivorous, picking plankton in the wild. Offer frozen mysis, krill, brine shrimp and chopped seafood in the late afternoon or when the lights are dimmed, 1–2 times a day.
Behavior and Compatibility
Peaceful and skittish; it is more at ease in small groups of its own kind. With aggressive tankmates it hides all day.
Good companions: Tangs, large angelfish, foxface, squirrelfish, large damselfish, calm wrasses.
Avoid: Ornamental shrimp, very small fish, lionfish and large groupers.
A short profile for this species
The Blackbar Soldierfish page has the basics, but the sections below have not been written yet. If you keep this species, write a section from your own experience; it will be published under your name after editor approval.
Tank mates
This list is calculated automatically from the species profile and grows as new species are added to the catalog. Try it in the planner for a definite answer.
Should not be kept together
Hobbyist notes
Things you won't find in books, learned by trial and error. The most helpful ones are on top.
Change history and contributors
- Page created · October 16, 2026



