Blue Devil Fish Facts

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The blue devil fish goes by many monikers, including blue devil damselfish, sapphire devil and sky-blue devil. Scientifically, the species is Chrysiptera cyanea of the family Pomacentridae. This small fish is suited to a saltwater aquarium and is popular because of its easy care and beautiful appearance.

Appearance

The largest blue devil fish measured was 3.3 inches, but adults tend to average closer to 2.5 inches. As suggested by its name, most of the body is blue. Juvenile and female blue devils have a black spot near their tails but are otherwise blue. Males have more decorative coloring, with bright yellow snouts and tails. When the fish are scared, they will hide in nearby rubble or caves and turn almost completely black until the threat is gone.

Habitat and Range

Blue devil fish are naturally found in the western Pacific and eastern Indian oceans, with the majority of their habitat around Indonesia and the Philippines. They are associated with the warm waters of reefs. Their ideal temperature is 74 to 78 degrees. They're found from the surface to depths of 33 feet. Blue devils prefer the rubble and natural caves of coral, where they take shelter.

Feeding Blue Devils

Blue devils are omnivores; they will eat just about anything, which makes them easy fish to feed in home aquariums. Feed flake or pellet fish food as a diet base, and supplement with vegetables and fresh or frozen meaty food to provide a balanced diet. Blue devils will feed on algae and other naturally arising foods. Be careful not to stick your hand into a tank with blue devils, because they are known to bite, especially when anticipating food.

Socialization

Blue devils are mellow fish when they are juveniles, but as they get older they become territorial. Set up your aquarium so they can claim just a section of it; otherwise they will chase off other fish. Also, if you are going to have multiple blue devils, have one male with several females and introduce them all to the tank at the same time.

Photo Credits

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Author

Kimberly A. Smith has been a freelance writer for two years. She graduated from the University of California at Davis and the California Culinary Academy, then pursued a career baking wedding cakes. During her time at CCA, she received certification in nutrition and food safety. She currently attends the University of Oregon School of Law.