+1 on the oil theory... I make all my own fish food. I used to use whole fish, shellfish, algae / nori etc and it froze hard... was difficult to break off the sheet without bits flying everywhere.
Then I started also adding omega 3 capsules... nothing else changed and I guess omega 3 is at most 5% of the total. Now it doesn't freeze hard at all. It's soft to the touch and I can easily break bits off without it splintering.
If PE is 8% fats, then I can totally see why it wouldn't freeze hard. I don't think they're not putting ingredients on the package, it's just they are using gut loaded and more oily mysis... which can only be a good thing imo.
Then I started also adding omega 3 capsules... nothing else changed and I guess omega 3 is at most 5% of the total. Now it doesn't freeze hard at all. It's soft to the touch and I can easily break bits off without it splintering.
If PE is 8% fats, then I can totally see why it wouldn't freeze hard. I don't think they're not putting ingredients on the package, it's just they are using gut loaded and more oily mysis... which can only be a good thing imo.