Water parameters
Overview
The red saddleback clownfish is recognized by the large black blotch on the rear flanks of its orange-red body, below the dorsal fin. Adults have no white bar; in juveniles the white bar behind the eye disappears as they grow. This feature distinguishes it from the tomato and melanopus clownfish, which carry a white bar on the head. The saddleback clownfish on the site (Amphiprion polymnus) is a different species. In the wild it lives in silty coastal waters and sheltered bays with Entacmaea quadricolor and Heteractis crispa anemones; aquarium-bred individuals are also available.
Tank Setup
- At least 150 liters for a pair.
- Salinity specific gravity 1.023–1.026, pH 8.1–8.4, temperature 24–27°C.
- Reef-safe: it leaves corals and invertebrates alone.
- An anemone is not essential; if desired, the bubble-tip anemone (Entacmaea quadricolor) is the most suitable host.
Diet
Omnivorous. Make marine fish granules and flake food the staple; vary the diet with frozen mysis, brine shrimp and foods containing algae. Feed twice a day.
Behavior and Compatibility
The pair fiercely defends its anemone or chosen corner; the female is large and territorial. Outside its territory it usually leaves other fish alone.
Good companions: Tangs, dwarf angelfish, wrasses, cardinalfish, dottybacks, cleaner shrimp.
Avoid: Other clownfish, damsels, timid small gobies (in a small aquarium), predators such as lionfish.
A short profile for this species
The Red Saddleback Clownfish 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


