Chocolate Neon Tetra
Chocolate Neon Tetra
Chocolate Neon Tetra (Hyphessobrycon vilmae) is a beautifully named and subtly striking blackwater tetra from the upper Tapajós River system. The warm chocolate-brown to reddish-brown body carries a fine iridescent stripe and vivid red eye. Named after Vilma Géry, wife of the prolific tetra taxonomist Jacques Géry.
Feeding & Care Tip: Hikari Micro Pellets (crushed or soaked briefly) and Sera Vipan Baby make excellent daily staples. Supplement 2–3× per week with Hikari Frozen or Freeze-Dried Baby Brine Shrimp and Hikari Frozen Daphnia. Feed small amounts 2–3 times daily in a calm environment.
Native to the upper Tapajós drainage in Mato Grosso state, Brazil. The warm chocolate coloration intensifies in well-conditioned fish kept in tannin-stained water with dark substrate.
A blackwater specialist that benefits from tannin additions, Indian almond leaves, and dark substrate. Clean, soft water is more important than precise pH — nitrate sensitivity is the primary water quality concern.
Keep in groups of at least 8. The warm chocolate tones contrast beautifully with more vividly colored schoolmates in a mixed planted aquarium.
Care & Ideal Parameters
| Difficulty | Easy — Moderate |
| Temperament | Peaceful — blackwater community |
| Typical Adult Size | 1.5 inches (3.8 cm) |
| Min. Group Size | 8 minimum |
| Ideal Temp | 75–82°F (24–28°C) |
| Ideal pH | 5.5–7.0 |
| Ideal GH | 0–8 dGH |
| Ideal KH | 0–4 dKH |
| Staple Food | Hikari Micro Pellets (crushed/soaked); Sera Vipan Baby |
| Treat / Supplement | Hikari Frozen or Freeze-Dried Baby Brine Shrimp; Hikari Frozen Daphnia |
| Origin | Upper Tapajós River system, Mato Grosso, Brazil |
| Notes | Named for Vilma Géry, wife of ichthyologist Jacques Géry. Warm chocolate-brown body. Red eye vivid against warm body. Tannins and dark substrate enhance coloration. |
