All you need to know about ph and fish farming

 pH stands for the “power of hydrogen”

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Extremely high or low pH values cause damage to fish tissues, especially the gills, and haemorrhages may occur in the gills and on the lower part of the body.

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Water pH also has a significant influence on the toxic action of a number of other substances (e.g. ammonia, hydrogen sulphide, cyanides, and heavy metals) on fish.

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Very high (greater than 7.5) or very low (less than 6.5) pH values are unsuitable for most aquatic organisms. Young fish and immature stages of aquatic insects are extremely sensitive to pH levels below 6.5 and always die at these low pH values.

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High pH levels (7.6 - 14) can harm fish by denaturing cellular membranes. Changes in pH can also affect aquatic life indirectly by altering other aspects of water chemistry

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Low pH levels accelerate the release of metals from rocks or sediments in the stream. These metals can affect a fish's metabolism and the fish's ability to take water in.

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At high pH (>7.5) most ammonium in water is converted to toxic ammonia (NH3) which can kill fish. 

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Fish fries, fingerlings, juveniles and others cannot survive in waters below pH 6.5 and above pH 7.5 for long periods. 

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The optimum pH for fish is between 6.5 and 7.5. Fish will grow poorly and reproduction will be affected at consistently higher or lower pH levels...