Pappone / homemade food

[fritz]

I was having a conversation today about pappone, elevated nutrients and any possible connection. It got me thinking how the seafood available in Italy and the Pacific North West can't at all be compared to what we get here, especially in the winter time.

I also started thinking about this high levels of pollutants in our fish.
http://www.fda.gov/oc/opacom/hottopics/mercury/backgrounder.html

I also wonder if phosphate and other nutrient levels begin to rise as enzymes begin to break down a dead fish. I would assume that the less fresh a fish the higher the potential is for it to contain nutrients.

That's it, thanks for your time.

 

[crox99]

That was a question that someone asked me on the Italian website but I don't have an answer for you. I can only say that the Mediterranean fish is more flavorful.:beer:

 

[ming]

I would assume that the less fresh a fish the higher the potential is for it to contain nutrients.

Where would the extra nutrients come from?
Isn't the potential is always there? The potential can only go down, if some of the dead fish is already converted to nutrients. :scratch:

Next time I have fish cooked, I better leave it to become more smelly first so its more nutritious!

 

[spykes]

southern Italy has been reporting a epidemic of a hepatitis A spread from seafood. I wonder if their SPS like viruses hehhe.

 

[fritz]

I think it may have more to do with the guy in my avatar than the seafood.

 

[Tonyscoots84]

well in my case i was using pappones for about 6 weeks, i experienced a very high phosphate level .4.... my guess is that my tank is fairly new and i also didnt have my skimmer on full blast..