Fish-food economics

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Diana
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Post by Diana » Thu Jul 12, 2007 10:48 pm

The recipe I started with included this comment: If you use the blender more, and whip more air into the mixture it will tend to float, or sink slower. Blend the protion you want to have float, then gently fold in the gelatin.

Go ahead and pro-rate the blender into the cost of the food. Could you get 100 batches before it needs service? The electric (or gas)to cook stuff and run the blender should be added in. Even tossing in a couple of bucks for these the cost is still about 1/4 of frozen packaged fish foods.

Variations for different fish:
Unless the fish is strictly vegetarian (Certain Rift Lake Cichlids will bloat with high protein foods) or purely carnivore, this mix sounds good for most fish.
38 tanks, 2 ponds over 4000 liters of water to keep clean and fresh.

Happy fish keeping!

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chefkeith
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Post by chefkeith » Thu Jul 12, 2007 11:31 pm

I once tried to follow this recipe. I got all the ingredients, then found myself eating all the fresh shrimp, scallops, and cod I bought for it. I then tried the V-8 juice and ended up drinking that all too. That's good stuff. The frozen spinach is still in the freezer though.


Awesome tutorial Martin.

lf11casey
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Post by lf11casey » Fri Jul 13, 2007 12:12 am

Thank you for this article Martin. It's really cool. 8)
Casey
Water is the substance from which life is born. (Mortal Kombat)
For beneath the surface, lies the future. (SeaQuest DSV)

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Martin Thoene
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Post by Martin Thoene » Fri Jul 13, 2007 7:58 am

Well now you all have no excuse not to give your fish a really nice treat.
Resistance in eating the ingredients is the first mark of a good chef chefkeith :D
The trick with this recipe is not to underdo the amount of Gelatine. I have used 4 sachets before but this time the addition of the white fish made me realize there would be more bulk that needed setting so I upped the number of sachets.

Martin.
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BlueFrog
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Post by BlueFrog » Fri Jul 13, 2007 10:05 am

Thanks so much for writing up the article -- i've been spending far too much on the frozen foods too. :)

I'll have to give this a shot when the BF isn't home, since he's not a fan of the smell of fish. He always says that fish are for watching and not for eating (usually as I head out the door to go and eat sushi) ;)
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Martin Thoene
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Post by Martin Thoene » Fri Jul 13, 2007 10:26 am

Well I'm with him on the Sushi. I like my fish cooked......or in aquariums :P

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loachmom
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Post by loachmom » Fri Jul 13, 2007 11:38 am

Excellent cooking class, Martin. :D
Lots of "Ewww, what's that?" as the kids went by the computer. I'll be trying this soon, I hope.
Thanks.

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Martin Thoene
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Post by Martin Thoene » Fri Jul 13, 2007 11:54 am

All frozen this morning so I decided that my tasting commitee should give their opinions. The Clowns, histrionicas, kubotai and dario went completely insane for the stuff!

They seemed too busy to bother holding up score cards, so I'll call that a positive vote 8)

Martin.
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mvigor
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Post by mvigor » Fri Jul 13, 2007 12:15 pm

Thank you for the article and pictures Martin. Very nicely done!

katt
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Post by katt » Fri Jul 13, 2007 12:39 pm

Thank`s Martin T. A new recipe to try. :D

I will be making your`s very soon.

But why the V-8 ? Is it just for liquid ?

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Martin Thoene
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Post by Martin Thoene » Fri Jul 13, 2007 1:13 pm

The V8 was in the original recipe. You need extra liquid, so adding something with more goodness than plain old water makes sense. V8 provides a whole mix of veggies.

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Mark in Vancouver
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Post by Mark in Vancouver » Fri Jul 13, 2007 1:17 pm

Very nice article, Martin. The photos take the mystery out of it.
Your vantage point determines what you can see.

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Martin Thoene
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Post by Martin Thoene » Fri Jul 13, 2007 2:02 pm

If you don't have a strong stomach, some things are best left mysterious.

The snails last time were more spectacular. Kind of like Mushroom soup :D

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Graeme Robson
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Post by Graeme Robson » Fri Jul 13, 2007 2:33 pm

Superb information. It's good to see the process.
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Mad Duff
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Post by Mad Duff » Fri Jul 13, 2007 2:50 pm

Great stuff Martin :) , I will be giving that a go soon.

It was funny seeing Joys face turn a few different shades of white and grey while I was looking at the pictures, hilarious :lol:

I think I will have to do it one day when Joy is out of the way though, now that she has seen the photo's there were some threats made :shock:
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14 loach species bred, which will be next?

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