The saline is usually to flush the eggs when they start building bacteria in the egg.
Cutting on day 40 something I wouldn't do. Even at optimal temps you still could have 12 days to really go. 60 days is the normal for incubation. Usually a couple weeks before hatching the eggs start dimpling in. It's the way things go. Keep them in the incubator and watch for bacterial growth. You have a bit more to go.
Check out what's new on my website... www.Homegrownscales.com
Reply With Quote