I feed a mix of pellets and frozen foods, and try to soak the pellets in Selcon, but just wondering if it does any good for other frozen foods. I know the standard thought is that it does, but just thinking logically about mysis or brine shrimp, I'm skeptical that the shells or protein would absorb any vitamins or amino acids. Just thinking out loud here.
For example when you cook green beans in a little water, little of any flavor you put in while they cook actually gets IN the beans. I always make a rouix and slather it on at the end to get the flavors to stick. Not a perfect example, but things that are porous like the binders on pellets to me makes sense to absorb vitamins, but I'm not sure whether the vitamins just wash right off when they hit the water.
Also any concern with soaking with Selcon etc.. Every time?
For example when you cook green beans in a little water, little of any flavor you put in while they cook actually gets IN the beans. I always make a rouix and slather it on at the end to get the flavors to stick. Not a perfect example, but things that are porous like the binders on pellets to me makes sense to absorb vitamins, but I'm not sure whether the vitamins just wash right off when they hit the water.
Also any concern with soaking with Selcon etc.. Every time?
