Fresh cold water seafood - disease risk

[Leko]

Hi all,

My question is - What is the risk (ich,velvet etc) to tropical marine fish if fed fresh cold water seafood such as Maine mussels or cold water clams?

It makes sense that if you feed the fish - fresh - warm water seafood, then of course you could get a pathogen. Is cold water Ich the same as warm water ich for example?

I know the nitrifying bacteria's are different for cold versus warm water: something Dr Tim mentioned while giving a talk.

 

[pshootr]

Hi all,

My question is - What is the risk (ich,velvet etc) to tropical marine fish if fed fresh cold water seafood such as Maine mussels or cold water clams?

It makes sense that if you feed the fish - fresh - warm water seafood, then of course you could get a pathogen. Is cold water Ich the same as warm water ich for example?

I know the nitrifying bacteria's are different for cold versus warm water: something Dr Tim mentioned while giving a talk.

The general consensus is to use frozen seafood to eliminate that risk.

 

[pshootr]

Probably the best option is an Asian market that carries frozen clams etc

 

[pshootr]

If you are going to harvest yourself I would advise freezing before you feed. Because no matter where you harvest there is always a risk of pathogens and or parasites.

 

[pshootr]

It is true that cold water fish are less likely to have pathogens however it is not impossible. That's why sushi chefs are trained for many years before they are allowed to serve a fish.

 

[pshootr]

I'm sure there are cases where people have had success but would you risk it on a $300 fish?

 

[Jay Hemdal Verified Community Expert]

Hi all,

My question is - What is the risk (ich,velvet etc) to tropical marine fish if fed fresh cold water seafood such as Maine mussels or cold water clams?

It makes sense that if you feed the fish - fresh - warm water seafood, then of course you could get a pathogen. Is cold water Ich the same as warm water ich for example?

I know the nitrifying bacteria's are different for cold versus warm water: something Dr Tim mentioned while giving a talk.

The risk of introducing protozoans or metazoans is minimal (I’ve never seen it) but there is always a chance for bacterial contamination. The story I always tell is I was at a table of 20 aquarium curators at a seafood restaurant. I was the only person who ordered the raw oysters(grin).
Jay