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                    [ArticleID] => 296145
                    [Title] => How to maintain your aquarium with the least hassle
                    [Summary] => When Shangrila Restaurant in Quezon City started 23 years ago, it pioneered in selling live seafoods-in-aquarium to diners, who just selected their choice of fish, crabs, prawns or lobsters that were cooked by chef Leopoldo Gredonia, an original in the restaurant. 


Part of Gredonia’s duties "during off hours" is to maintain the state of aquariums and their live edible seafoods in saltwater to prevent contamination or poisoning. Only the arowana and tilapia are kept in aquariums of freshwater. 


                    [DatePublished] => 2005-09-11 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1720791
                    [AuthorName] => Rose de la Cruz
                    [SectionName] => Agriculture
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LEOPOLDO GREDONIA

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                    [Title] => How to maintain your aquarium with the least hassle
                    [Summary] => When Shangrila Restaurant in Quezon City started 23 years ago, it pioneered in selling live seafoods-in-aquarium to diners, who just selected their choice of fish, crabs, prawns or lobsters that were cooked by chef Leopoldo Gredonia, an original in the restaurant. 


Part of Gredonia’s duties "during off hours" is to maintain the state of aquariums and their live edible seafoods in saltwater to prevent contamination or poisoning. Only the arowana and tilapia are kept in aquariums of freshwater. 


                    [DatePublished] => 2005-09-11 00:00:00
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How to maintain your aquarium with the least hassle

By Rose de la Cruz | September 11, 2005 - 12:00am

When Shangrila Restaurant in Quezon City started 23 years ago, it pioneered in selling live seafoods-in-aquarium to diners, who just selected their choice of fish, crabs, prawns or lobsters that were cooked by chef...

Agriculture