Homemade Fish Food Ideas (DIY)

Discussion in 'Do It Yourself (DIY)' started by Young Frankenstein, Jun 3, 2012.

  1. Renelope

    Renelope Active Member Build Thread Contributor

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    I've started to make my own frozen food as well - it ends up being so much cheaper this way, and I get to control what goes in it.

    Usually I add Nori, regular shrimp, brine shrimp, vitamins, phytoplankton, and sometimes some high quality pellets or flake food to round it out. If I have extra macro-algae in the refugium I've been know to add that as well. Blend up and place in tiny ice cube trays. My tray has a silicone bottom, so they literally "pop" out of the tray. Couldn't be easier. Fish and corals love it - and instead of adding 3-4 items to the tank at each meal - everything is in the cube.
     

  2. paphater

    paphater Well-Known Member

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    Is there any issue thawing out frozen food only to refreeze it once it's processed?
     
  3. Floyd R Turbo

    Floyd R Turbo Super Duper Member R2R Supporter Gold Sponsor Toys For Kids Sponsor Partner Member 2018 Article Contributor

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    If you mean buying frozen, thawing, using in a DIY food mix, then re-freezing, the answer is that it depends. I would recommend minimal time above refrigerator temperature and placing in freezer as quickly as possible after mixing. That's all you can do...do it as fast as you can.

    I think it's less of an issue with fresh seafood in a thawed state versus if you took a bag of prepared food and let it thaw fully then re-freeze it...that can be an issue.
     
  4. paphater

    paphater Well-Known Member

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    Yeah I was mainly concerned with thawing stuff out so I can soak in RO to try and leach out any preservatives. I'm having a hard time finding stuff with out sodium trippolyphosphate.
     
  5. Gareth elliott

    Gareth elliott Valuable Member R2R Supporter R2R Excellence Award Build Thread Contributor NJRC Member

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    It is very hard to thaw frozen food and then portion accurately into smaller cubes.

    You will invariably get 1 square with lots of meat, another with lots of water.

    Its much easier to portion with your own ingredients then add tank water to it. So each cube is relatively equal.
     
  6. Floyd R Turbo

    Floyd R Turbo Super Duper Member R2R Supporter Gold Sponsor Toys For Kids Sponsor Partner Member 2018 Article Contributor

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    I guess it depends on how thoroughly you chop and mix. The batches we have made (anywhere from 30 to 100 bags, 16 ounces each) have turned out relatively homogenous actually. I just freeze them flat, cut off the bag and cut into cubes with a long kitchen knife. Another way to do it is to flatten the bag, then lay it on top of egg crate in the freeezer so you can break off cubes along the impression lines.
    Yeah that's the trick...also STP doesn't really dissolve in water very well so you can't get rid of it completely.

    One thing i learned is that if you buy shrimp as the main ingredient, get it unpeeled. They spray the STP on it so the shell actually protects the meat, so after you peel the shell off, most of the preservative is gone. You may want to check with a local restaurant seafood supplier to see what they carry. Explain to them what you are doing, sometimes they will make exceptions (especially if it is for your club and non-profit 501c3). Ask for "no no" seafood (which is "code" for no preservatives, no additives)
     
    Gareth elliott and paphater like this.
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