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esmithiii

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I know this has been asked before, but I thought I would try to get an assortment of different recipes all in one post. I am looking for something like this format (just an example, not a recipe that I have used):

-1 cup fresh shrimp, 25-30 count, shelled
-1 cup diced fresh squid with cartilige removed
-2 fresh medium scallops
-1 cup spirulina flake
-1 tablespoon vitachem
-1 tablespoon Selecon

Blend in food processor until mostly smooth, spread into large ziplock bag, roll until even and about 1/4" thick and freeze.

This recipe is good for most tangs, and small omnivores.

Share your favorite recipes, and please let me know which fish seem to like it the most

Thanks in advance!

Ernie
 

EmilyB

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1/3 CUP DRIED KRILL (SOAKED)
1 SHEET NORI (SOAKED)
1 TSP. FISH VITAMINS
1/2 CUP SEA BASS
1 DOZEN SMALL CLAMS (MEAT)
3 LARGE OYSTERS (MEAT)
12 LARGE RAW SHRIMP (PEELED)
1-2 PKGS GELATIN DISSOLVED IN 1/4-1/2C WARM WATER

Freeze in portions in small freezer bags.

All my fish (from clowns to tangs to triggers to the mandarin, etc) go nuts over this - it is a variation of Bob Fenners recipe. (A variation because a roommate stole the book with the recipe ..... :roll: )
 

LeoR

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Frozen food is cool :) but live food is much more nutritious. Many minerals, vitamins, etc. become dead weight when frozen.

Live seashells (mussels, clams, oysters) contain more goodies than any bottle from the LFS, and will be voraciously eaten by most fish.

Most seashells can survive in the refrigerator for a week (less if not very fresh), so plan accordingly (e.g: buy just a handful if you keep only small fishes.)

The advice found in many cookbooks that an open seashell is dead is dead wrong (it may be just "breathing" or adjusting to temperature), but it's true that your score will be better if you pick only closed shells.

A dying seashell can be recognized by pale color (in part or whole) and a slimy layer. Some of these may be saved at an early stage (by peeling), but it is better not to take chances.
A smelly seashell is not only very dead but is already rotten, and should never be fed to fish.

LeoR

P.S: In case you came up with a great idea to keep seashells in the refugium or a bucket of cold tank water so they survive longer, don't -- they will die sooner instead.
 

EmilyB

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I just soaked them in tapwater....they soaked while I did up the rest of the stuff. I guess if I was going to go all out, I'd soak it in RO/DI...heheh
 

danmhippo

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My wife hates me when I use the blender. So, my recipe is fairly simple:

1 bag silverside
10 scallop, fresh
10 fresh oyster in shell
A bottle of selco
2 table spoon of golden pearl
8 oz of taihetian blend

Cut silverside into 2cm length. Shuck Oysters and chop them and scallop into 2cm cube. Mix all ingredients in a ceramic container (important......), and place them into 3 ziplock bags. Store them in fridge for 24 hours to marinade all ingredients, and freeze afterwards.

This recipe is geared toward feeding of anemone and LPS. The recipe is light on the shellfish side as I find many anemone seems to prefer fish more than shellfish.

Also, the mixing vessel has to be ceramic. If you use stainless steel or plastics, the smell will linger much longer than the non-porous ceramics.
 

texman

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Emily:

Tisk tisk for using an endangered fish (sea bass) Do you also add green sea turtle and blue whale meat?

Just kidding!
 
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Anonymous

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I have a porky that absolutely will NOT eat anything that's been thrown in the blender. Nothing I make or anything pre-made from the fish store. He will only eat solid chunks of fish, shellfish, squid, etc. What do you think is the best way for me to add Selcon to chunks of food like this?
 

SPC

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1/2 lb shrimp with heads (squeeze juice and guts out of heads of about half of these).
2 whole squid (make sure to pre cut the squid in small pcs as it will tend to wrap around the mixer blade shaft if blended whole).
10 fresh scallops
2 or 3 oysters in shell
1 Tablespoon of Selcon
1 Teaspoon Vita Chem
Blend all and place in zip lock bags. Place bags on cookie sheet and spread food out to about 3/8" thick.
Steve
 

Mac1

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I tend to make larger batches since it's a PIA, pisses off the Mrs., and I trade/sell some w/ people in our club, but the ingredients is what's important, anyways, right? :D

2-3 Cups scallops: Half pureed in blender, half cut into 1-2cm pieces.
2 Bags littleneck clams, shelled (15-20 per bag). Shells I put in my refugium and sump and let the bristleworm's go banana's.
2 whitefish fillets, skin removed (whatever the local fish market has on sale that week, usually cod, seabass, tilapia, or other whitefish).
3 crab legs, remove as much of shell as possible (tang seems to like nibbling on smaller pieces of the shell for some reason).
1 doz. Oysters (shucked, shells to the bristle-worm population).
30-40 or so shrimp, whole, frozen, fresh, whatever... chuck 'em in the blender and let it fly!
1 fresh Tuna fillet
20 or so smelt (yes, my fish have high cholesterol, so what?:D)
1-1.5 oz. of each size golden pearls (yes, all 4-5 sizes...)
1 125ml tube of Tahitain Blend Cryopaste
1 125ml tube of Selco.
about 75-100 gram's of Nori sheets (I order 10-12 tube's of the stuff from Brineshrimpdirect.com, and shred into the mix - usually ships in bulk).
1 bag each (about 1 oz. each) of Hikiri, Dulse, Wakame, and whatever other kinds of seaweed my Local Health food store carried that week.
12 grams of Naturarose Astaxanthin powder.
12 grams decapsulated Brine Shrimp Eggs.
12 grams Spirulina powder.

I Think that's about it... I usually pick up a little extra fish meat depending on what the local market has on sale that week. About 1/4rd get's put into the blender to be pureed, 1/3rd I break down in the blender to a medium ground mush, the other 1/3rd I try to cut up by hand, to allow for larger pieces for my tang, invert's, and puffer. I try to keep all pieces at a couple cm's, anything much larger is too big for the fishies. The dry goods I mix first, tear up all the seaweed and toss in a bucket, mix in all the powdered stuff, stir well. Clean/prepare all the fis/wet goods, blend appropriately, and dump in bucket w/ dry goods. Add frozen/cryo stuff last, roll up your sleeve, and prepare for some really, really cold fingers. Mix it up good, ladel into Ziploc's, take up half the freezer and really piss off your wife.
Make sure to clean up w/ lemon flavored soap, burn lots of candles, vaccuum for good measure, and get some damned flowers for the Mrs.! Say thanks for letting me have my firends over today, and you _may_ not have to sleep on the couch :D

- Mac
 

LeoR

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To Chris George:

If you feed your porky fresh, live food then you don't need to soak it in anything.
Food they eat in nature apparently contains everything they need (otherwise they wouldn't thrive in nature, right?).

For example, a fresh live oyster is sure to already contain more Omega-3 HUFA, minerals and vitamins than you can add from any bottle.
And when you see your porky gobble up an oyster in half a second you'll realize he knows this, too.

LeoR
 
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Anonymous

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LeoR,

I've fed a dogface puffer live or very fresh food, such as small clams. I don't mind doing that, but I'd rather do it occasionally instead of regularly.

Does anybody know of a good way to add Selcon to frozen krill or squid without chopping it up?
 

bowfront

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texman":57yyzkva said:
Tisk tisk for using an endangered fish (sea bass) Do you also add green sea turtle and blue whale meat?

Gotta love those common names. Chilean sea bass is the one that is getting all the attention lately as being overfished. In actuality this fish is the Patagonian toothfish (Dissostichus eleginoides), which is not a true sea bass and is harvested only in the southern hemisphere.

True species of sea basses from the family Serranidae, such as Centropristis striata (black sea bass), are harvested within North American waters and also often found on the U.S. seafood market. These species are not what all the ruccus is about.
 
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Anonymous

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The only thing I do in addition to most of the above, is I add some fish oil (break capsules open) and liquid lethicin to break down the oils.

I believe this was from Riddles recipe a few years ago
 

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