How do you decide how much to feed your fish?

[Dogeatbird]

Generally I prefer to feed multiple times, but very small portions.

For my herbivores; I confetti nori, all varieties: green brown red.

So I can add to an auto feeder, or use with my glass flake feeder.

I use feeder rings, so food doesn’t go immediately over the overflow.

I also use a feeder mode on the return pump, again to prevent immediate loss over the overflow; but leave my flow pumps in normal operation mode.

I broadcast feed a zooplankton substitute.

Various frozen mixes on odd days, enriched with selcon or aminos. Sometimes both.

My practice is micro/multiple opportunities throughout the day.

Basically if I admire the tank, I will entice the occupants to come out and say hello.

I try and stay away from target feeding corals. Burglars don’t care or respect who they rob!

 

[Dogeatbird]

I also still practice a very old school technique, which dates back to the ‘50; start of marine fish husbandry.

Poached egg whites.

I offer this very sparingly, basically only if I myself make an egg white omelette.

Egg whites poached have the consistency of fresh clam mantle, but are infinitely more available.

Although in the 40 years I’ve keep marine organisms, I have never found a study or paper on this practice.

 

[Imrahilwjz]

I also still practice a very old school technique, which dates back to the ‘50; start of marine fish husbandry.

Poached egg whites.

I offer this very sparingly, basically only if I myself make an egg white omelette.

Egg whites poached have the consistency of fresh clam mantle, but are infinitely more available.

Although in the 40 years I’ve keep marine organisms, I have never found a study or paper on this practice.

Interesting

 

[BeanAnimal]

Interesting

I can't find any known reference to the practice.

How does one make a poached egg white omelet?

It wouldn't smell or taste like clam mantle anyway, why would a fish think it was floating clam mantle? If a fish did decide to eat it for some reason it wouldn't think it was clam mantle based on texture either. None of it makes sense other than sounding like it should make sense.

As I dig through this guy's posts, I am finding that they often don't fully add up. Maybe he can explain.

 

[Imrahilwjz]

I can't find any known reference to the practice.

How does one make a poached egg white omelet?

It wouldn't smell or taste like clam mantle anyway, why would a fish think it was floating clam mantle? If a fish did decide to eat it for some reason it wouldn't think it was clam mantle based on texture either. None of it makes sense other than sounding like it should make sense.

As I dig through this guy's posts, I am finding that they often don't fully add up. Maybe he can explain.

interesting