Algae filtration as a super food

[Subsea]

I have been doing the Triton MIethod for 35 years ( 2000 years for the Chinese ) and I like algae filtration and recycling nutrients by feeding algae to fish. When using algae for nutrient export it doesn’t have to be only composting tomatoes. Envision a tumble culture of Red Ogo to maintain reef parameters, then having a party around “nutrient export”.

I like seaweed salads. I have always enjoyed the fresh crunchy texture of crisp Red Ogo, alone with soy sauce & lime juice. Tequila also mixes with that. When I make ceviche for vegan friends, I have three separate chilled dishes: marinated protein, spicy cheviche and Red Ogo.

Check out nutritional value of seaweed (macro algae) and some recipes.
https://caseagrant.ucsd.edu/sites/default/files/fact sheet-red-ogo.pdf

 

[ReeferReefer]

I have been doing the Triton MIethod for 35 years ( 2000 years for the Chinese ) and I like algae filtration and recycling nutrients by feeding algae to fish. When using algae for nutrient export it doesn’t have to be only composting tomatoes. Envision a tumble culture of Red Ogo to maintain reef parameters, then having a party around “nutrient export”.

I like seaweed salads. I have always enjoyed the fresh crunchy texture of crisp Red Ogo, alone with soy sauce & lime juice. Tequila also mixes with that. When I make ceviche for vegan friends, I have three separate chilled dishes: marinated protein, spicy cheviche and Red Ogo.

Check out nutritional value of seaweed (macro algae) and some recipes.
https://caseagrant.ucsd.edu/sites/default/files/fact sheet-red-ogo.pdf

I feel cautious about eating anything from the aquarium since not all components are food safe. Especially if using addititives.

I would set up a sperate food safe system to grow food in. My other hobby is gardening and I follow the Organic Biologic Method (popularized by John Kohler).

 

[Subsea]

I feel cautious about eating anything from the aquarium since not all components are food safe. Especially if using addititives.

I would set up a sperate food safe system to grow food in. My other hobby is gardening and I follow the Organic Biologic Method (popularized by John Kohler).

I organic garden as well and I follow natures lead. I also eat raw oysters and drink beer, so I don’t concern myself too very much with safety rules.

 

[ReeferReefer]

I organic garden as well and I follow natures lead. I also eat raw oysters and drink beer, so I don’t concern myself too very much with safety rules.

That's fair. I mean you should do what makes you comfortable but my concern is with the safety of some common reef additives.

Obviously it's totally possible to have a marine aquaponics setup and be totally food safe.

I also enjoy beer and oysters on occasion [emoji482]

 

[ReeferReefer]

I have always been interested in aquaponics in general though. It would be awesome to do a fresh water tilapia system, plumbed into a hydroponic garden of greens.

 

[Subsea]

Let’s talk about common reef additives. In my extended systems which includes inside & outside mariculture. I use very few additives.

Ammonia is used as a nitrogen source.

Hydrogen peroxide is mostly used as a dip outside of tank, but I have scrubbed away pest Aptasia as well as nuisance algae.

Iodine is dosed weekly.

I have learned not to add chemicals unnecessarily to display. If something in tank is ailing, I remove it to quarantine where it dies or gets well.

I grew up as a kid making mud pies and then eating them. Our auto immune systems are best served by being exposed to bacteria in nature. I live by that montra.

In my reef tank, my fish get treated better than me. Nothing goes into there, that I consider harmful to them or me.

 

[Subsea]

I have always been interested in aquaponics in general though. It would be awesome to do a fresh water tilapia system, plumbed into a hydroponic garden of greens.

That would be a good fit. Depeding on where you live, temperature control could be an issue.

I shut down a 10K gallon system in a 2o’ by 40’ greenhouse because of expense to control temperature.

 

[Subsea]

I have an extended mariculture home system that entails 500G inside with 55G tumble culture tanks as my mainstay and six 150G Rubbermade oval tubs for outside mariculture. Three 150G Rubbermaid tanks buried in ground for geothermal heat transfer during winter operations. I also have a 20’ by 40’ greenhouse with operating capacity of 7000G, but is off line due to cost of temperature control. I am running 500G pilot program for a co-culture of cold hardy macro & pods. I also have fifth generation marine mollies adjusted to full strength salt > 5 years ago. Last winter, the mollies survived 45 degree water temperature. For a short time, they were very slow moving until I got temperature up. For that emergency, I used well water from 1000’ at 78 degrees to go thru 1000’ of irrigation tubing and raise system water temperature as I filled my small water feature in the cold of winter.

Getting back to treating my fish better than me, I grow abundant macro & pods to feed my Tangs.

https://www.reef2reef.com/threads/wet-salty-for-christmas-2017.428100/

 

[Elegance Coral]

Just something to think about if you're going to eat seaweed.

https://www.motherearthnews.com/real-food/food-policy/carrageenan-seaweed-zwfz1208zhun

https://www.newscientist.com/article/mg15320651-600-seaweed-sickness/

https://www.sciencemag.org/news/2010/04/japanese-guts-are-made-sushi

 

[Subsea]

No doubt, Montezuma’s Revenge is real. When I worked in Brazil, we were cautioned not to drink tap water for six months until our auto immune system responded. So, I drank beer.

Those same cautions apply to marine apex predators with mercury accumulation. A unique caution would be a carnivore around a black coral reef with parrot fish grazing.

Ciguatera is a foodborn illness (food poisoning) caused by eating fish that is contaminated by ciguatera toxin. Ciguatera toxin is a heat-stable lipid soluble compound, produced by dinoflagellates and concentrated in fish organs, that can cause nausea, pain, cardiac, and neurological symptoms in humans when ingested.

 

[Dr. Dendrostein]

I have been doing the Triton MIethod for 35 years ( 2000 years for the Chinese ) and I like algae filtration and recycling nutrients by feeding algae to fish. When using algae for nutrient export it doesn’t have to be only composting tomatoes. Envision a tumble culture of Red Ogo to maintain reef parameters, then having a party around “nutrient export”.

I like seaweed salads. I have always enjoyed the fresh crunchy texture of crisp Red Ogo, alone with soy sauce & lime juice. Tequila also mixes with that. When I make ceviche for vegan friends, I have three separate chilled dishes: marinated protein, spicy cheviche and Red Ogo.

Check out nutritional value of seaweed (macro algae) and some recipes.
https://caseagrant.ucsd.edu/sites/default/files/fact sheet-red-ogo.pdf

Making me hungry. I'm drooling.

 

[Dr. Dendrostein]

Let’s talk about common reef additives. In my extended systems which includes inside & outside mariculture. I use very few additives.

Ammonia is used as a nitrogen source.

Hydrogen peroxide is mostly used as a dip outside of tank, but I have scrubbed away pest Aptasia as well as nuisance algae.

Iodine is dosed weekly.

I have learned not to add chemicals unnecessarily to display. If something in tank is ailing, I remove it to quarantine where it dies or gets well.

I grew up as a kid making mud pies and then eating them. Our auto immune systems are best served by being exposed to bacteria in nature. I live by that montra.

In my reef tank, my fish get treated better than me. Nothing goes into there, that I consider harmful to them or me.

O' mud pies, making me hungry.

 

[Dr. Dendrostein]

Ceviche with abalone. I'm hungry.

 

[cracker]

Su, I'd love to sample your Red Ogo cheviche !

 

[Subsea]

Su, I'd love to sample your Red Ogo cheviche !

Crispness is best with fresh Ogo. There are several macros used in Hawaiian cuisine. I prefer Gracelara Parvispora or Tang Heaven Red. When I remove it from tank, I wash in fresh mixed salt water then chill ogo to increase crispness. The lime juice in cheviche recipe will destroy crisp texture, so ogo is left separate as a graceful red garnish floating in a punch bowl.

Once when I was asked by a chef, how did I clean pods from Ogo. I said sushi.

 

[KrisReef]

The thought of eating out of my tank isn't too appealing. I can imagine a separate lobster system for farming and harvesting seafood, but I like my own fish too much to think well about eating them. I want to watch them grow, get fat, live long and then the end without me as the apex. I do sometimes bury old fish in my garden, or mulch bin so they many contribute indirectly to the tomatoes, avocados, citrus, and stone fruits that grow in our backyard. I do have some GHA growing in the overflow, but no other macro's are in the system yet. Anyone ever eat GHA? The smell alone puts that algae off the menu, and most of my fish feel the same so I feel that I am almost at one with my little captive ocean.

If I was going to risk a food illness, I think I would lean towards a bread with ergot demise as a preferred final meal instead of the raw oyster- e. coli & domoic acid, or fugu - ciguatera routes of soul export.

When I think of nutrition, I want a Hershey's bar, without seaweed thank you.

 

[cracker]

@Subsea Were You saying earlier that You use peroxide to kill apastia?

 

[Dr. Dendrostein]

Peru orgin of ceviche. Legend has it?

 

[Subsea]

Peru orgin of ceviche. Legend has it?

My Cajun recipe is in between Peru & Caribbean. It depends on what’s in the pantry.

 

[Subsea]

@Subsea Were You saying earlier that You use peroxide to kill apastia?

Hydrogen peroxide is an indiscriminate oxidizer.

On the outside of tank, a drop of peroxide concentrate will boil away slime coat and oxidize Aptasia flesh or use a toothbrush dipped in peroxide concentrate. In either case wash off debris and put back in tank.

On the inside of tank, I use a syringe & inject peroxide into flesh of Aptasia or use a toothbrush redipped in peroxide every 60 seconds.