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 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 Read, Tinker, Fail, Learn 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 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)
     
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  7. FishKeeper01

    FishKeeper01 Member

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    Great idea, thanks for posting!
     
  8. inktomi

    inktomi Active Member R2R Supporter Partner Member 2019 Build Thread Contributor

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    Does anyone have a good source for sponge to use in food that is fed to pygmy angelfish? I've been making my own food, but haven't really been able to feel super confident that all my fish are getting proper nutrition because I don't add sponge to it.
     
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  9. FortyFour44

    FortyFour44 New Member

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    Great thread! I’m trying hard not to laugh imaginging my wife’s reaction to what I have planned for the food processor.
     
  10. evoque335i

    evoque335i Member

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    Great idea will save so much now.
     
  11. Bengals888

    Bengals888 Active Member

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    I’m going to make my own to try. I notice few youtube videos, majority of the food dropped into the tank, is cloud of protein with few bits of food.
    Fish eat the flesh bits, not drink the protein shake? :)

    So when you use food processor, how can you get small bits without it not being too liquid or to big of chunks?

    Is it better to thaw frozen mix and pat dry or leave semi frozen? I read about the squid needing to be semi frozen.
     
  12. paphater

    paphater Well-Known Member

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    You will need to partially thaw the shrimp at least. I used a ninja blender and ended up with the opposite problem where I wish I had a tad smaller particle.
     
  13. Bengals888

    Bengals888 Active Member

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    I have a ninja, have not tried. Surprised the 2 blade ninja is not fine enough vs. regular food processor.
     
  14. Floyd R Turbo

    Floyd R Turbo Super Duper Member R2R Supporter Gold Sponsor Article Contributor

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    It takes a bit of practice and trial/error but a food processor IMO is the way to go. You get a good mixture of small and larger particles depending on how long you run it for. It also helps to stop, open, and use a spatula to fold everything to the center once or twice with each batch to obtain a more even size. This is easier to do in a food processor vs a blender.

    Generally you will need to thaw and maybe chop a bit, then soak in RODI a couple times. Unless you manage to get preservative-free seafood, which is harder and harder to find.

    Squid and octopus are extremely difficult to chop up when thawed. That's why I recommend keeping these frozen. Also they are usually flash-frozen or frozen into ice blocks, so there usually are no preservatives in use. I usually don't soak squid/octo in RODI but you can, after you chop. Food processors don't usually reduce the particle size of s/o much, so you have to chop into small pieces as larger pieces will just get tied up on the blade/rotor. Sometimes a blender works better for chopping up s/o, especially a ninja, but you still have to pre-chop
     
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