Fish-food economics
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Actually it looked good to me. Have you tried it over pasta? Tho maybe I'd use tomato sause rather than the V8.Martin Thoene wrote:Yes, that's because it's all food for human consumption. It's just that once prepped for the fish you might not find it so appealing.mistergreen wrote:I can make a nice dinner for myself with what's on the table there.
Here's how:
http://www.loaches.com/articles/home-co ... n-fishfood
Martin.
Batch
My cousin in Edmonton used to make his own in the early '80s. I remember he had a problem with a freezer-burned batch and lost a lot of fish before he realized where the problem was.
Questions:
1) to avoid the liver or cook the liver seperately could you avoid cooking all together? Many nutrients/vitamins broken down in cooking and freezing.
2) i worry about feeding potentially frozen-in-the-middle pieces to larger fish who might/will swallow the ice. What possibillities could avoid freezing all together? Smaller batches? Salt (for marine fish)? Vodka? (':wink:')
3) any thoughts on using egg in the mix? I always thought of an egg as a big snail- a blob of protein and fat surrounded by CaCo3 shell.
4) put mix into ice-trays for single feedings/packaging?
Questions:
1) to avoid the liver or cook the liver seperately could you avoid cooking all together? Many nutrients/vitamins broken down in cooking and freezing.
2) i worry about feeding potentially frozen-in-the-middle pieces to larger fish who might/will swallow the ice. What possibillities could avoid freezing all together? Smaller batches? Salt (for marine fish)? Vodka? (':wink:')
3) any thoughts on using egg in the mix? I always thought of an egg as a big snail- a blob of protein and fat surrounded by CaCo3 shell.
4) put mix into ice-trays for single feedings/packaging?
"I can eat 50 eggs !"
next question:
what about type of fih-meat used? Olier versus drier?
Nutrition vs mess.
Smelts, herring, tinned salmon, tuna?
And of course nothing of an unsustainable harvest.
Carp for the fishermen/fishermen's neighbours among us? Cooked for pathogens.
In terms of cost, if you've got a heavy-duty blender you can get fish heads for soups etc... for cheep.
Also cheep are frozen 1kg blocks of squid, particularly from a bait store.
what about type of fih-meat used? Olier versus drier?
Nutrition vs mess.
Smelts, herring, tinned salmon, tuna?
And of course nothing of an unsustainable harvest.
Carp for the fishermen/fishermen's neighbours among us? Cooked for pathogens.
In terms of cost, if you've got a heavy-duty blender you can get fish heads for soups etc... for cheep.
Also cheep are frozen 1kg blocks of squid, particularly from a bait store.
"I can eat 50 eggs !"
I have used:
Canned Salmon (Worst batch ever- fish did not like it)
Tinned Sardines (in water- still using these)
Frozen mixed shellfish sort of stuff (Still using it)
Smaller batches would probably keep in the fridge for a week, but maybe not. I think you would lose the economy of this method, unless you were prepared to use the remaining ingredients somehow (people food...) or had enough tanks that a reasonably priced batch could be fed before it spoiled.
How about storing it frozen, then defrosting it overnight in the fridge? Those thin sheets ought to defrost all the way through that fast. Maybe freeze it in smaller bags, a 'one meal' size (Whatever that is for your tanks)
I tried reusing the frozen bloodworm (or whatever) cubed trays. The food I made had too many lumps in it, and would not settle into the cubes. More blending would have fixed this.
Food proscesser works pretty well, too.
Canned Salmon (Worst batch ever- fish did not like it)
Tinned Sardines (in water- still using these)
Frozen mixed shellfish sort of stuff (Still using it)
Smaller batches would probably keep in the fridge for a week, but maybe not. I think you would lose the economy of this method, unless you were prepared to use the remaining ingredients somehow (people food...) or had enough tanks that a reasonably priced batch could be fed before it spoiled.
How about storing it frozen, then defrosting it overnight in the fridge? Those thin sheets ought to defrost all the way through that fast. Maybe freeze it in smaller bags, a 'one meal' size (Whatever that is for your tanks)
I tried reusing the frozen bloodworm (or whatever) cubed trays. The food I made had too many lumps in it, and would not settle into the cubes. More blending would have fixed this.
Food proscesser works pretty well, too.
38 tanks, 2 ponds over 4000 liters of water to keep clean and fresh.
Happy fish keeping!
Happy fish keeping!
- mistergreen
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what problem can come from freezer burn besides tasting weird?andyroo wrote:My cousin in Edmonton used to make his own in the early '80s. I remember he had a problem with a freezer-burned batch and lost a lot of fish before he realized where the problem was.
eggs sounds good especially fish eggs.. If you buy a whole fish you might get roe you can feed the fish.
- Martin Thoene
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Here's a couple of vids of my tasting commitee at work.
http://www.youtube.com/watch?v=ldN6XivD988
http://www.youtube.com/watch?v=M-e-dKrbvRk
Martin.
http://www.youtube.com/watch?v=ldN6XivD988
http://www.youtube.com/watch?v=M-e-dKrbvRk
Martin.
Resistance is futile. You will be assimilated.
Great vids Martin
I have just started getting frozen lobster eggs for my loaches and they love themmistergreen wrote:eggs sounds good especially fish eggs.. If you buy a whole fish you might get roe you can feed the fish.
Pardon my honesty - I am a Northerner
14 loach species bred, which will be next?
- Jim Powers
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- Martin Thoene
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- Joined: Wed Dec 28, 2005 5:38 am
- Location: Toronto.....Actually, I've been on LOL since September 1998
As you can see, they go completely nuts (and actually these vids aren't the really crazy examples I have seen) and break the food up and swish it around. It can get like a mini snow-storm occasionally. Once they get the big bits they'll all go around searching for the little bits. There's also a bunch of Corydoras in there so they go after all the small stuff.
Generally, the tank looks spotless within 15 minuites.
Martin.
Generally, the tank looks spotless within 15 minuites.
Martin.
Resistance is futile. You will be assimilated.
- mistergreen
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Oh man,Mad Duff wrote:Great vids Martin
I have just started getting frozen lobster eggs for my loaches and they love themmistergreen wrote:eggs sounds good especially fish eggs.. If you buy a whole fish you might get roe you can feed the fish.
They're going to expect lobster eggs everytime they see you.
ps. I'm going to try this using agar agar instead of gelatin. It solidifies at room temperature and is more sturdy. I was thinking it could be chopped up to feeding portions before freezing would make things easier.
Package it in the large flat bags, per Martin's instructions. Let it set up sort of halfway.
Then press something into the bag to create score joints where you will later break it apart.
What you use to score it will need to be thin, but not sharp. You are creating long, thin dents in the semi-frozen material without tearing the bag. The back of a knife might work.
Then press something into the bag to create score joints where you will later break it apart.
What you use to score it will need to be thin, but not sharp. You are creating long, thin dents in the semi-frozen material without tearing the bag. The back of a knife might work.
38 tanks, 2 ponds over 4000 liters of water to keep clean and fresh.
Happy fish keeping!
Happy fish keeping!
- Martin Thoene
- Posts: 11186
- Joined: Wed Dec 28, 2005 5:38 am
- Location: Toronto.....Actually, I've been on LOL since September 1998
- mistergreen
- Posts: 1640
- Joined: Sat Dec 02, 2006 12:41 pm
- Location: Round at the ends and Hi in the middle
I was thinking of the same thingDiana wrote:Package it in the large flat bags, per Martin's instructions. Let it set up sort of halfway.
Then press something into the bag to create score joints where you will later break it apart.
What you use to score it will need to be thin, but not sharp. You are creating long, thin dents in the semi-frozen material without tearing the bag. The back of a knife might work.
There are lots of variations we can make off this. I'm not sure about the v8 though (acid). Tilapia is a pretty cheap fish to use. And I'm growing snails. I wonder if I should put them in the blender too. ewww.
They are apple/escargot type snails though... I rather enjoy escargot myself.
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