I thaw enough food for a week. There fish, the fish, shrimp, crab, etc. pretty much eat anything floating, laying on the bottom of the ocean at 78+ degree which really speeds up the decomposition of dead fish that the live sea animals eat.
Fish for human consumption stored properly has a shelf life of 7 to 10 days at a temperature of 36 degrees. You know the fish at the market that is stored on ice, and looks really fresh. don't buy fish for the reason that the ice has a slight amount of calorie in the water due to the process at the water plant making it safe for human consummation. For this reason the chlorinated ice/water is all ready breaking down the fish. The best fish to purchase is wrapped with plastic and then stored on ice or no ice at all, just a cold cooler wrapped so there is no cross contamination. And if it is a really high end fish market, they use purifier-ed water that has all of the chemical compounds removed when the ice is made and still the fish should be wrapped.
The reason I am going into this long explanation of how I feed my fish, is if you, as a person have not looked for these procedures of storing fish for human consumption, why be so concerned about the fish food? There are no regulation in place for the processing of fish food, the processing is up to the company producing the food. The product is bought at the same markets/wholesalers and some companies have there own boat and go out and catch there products. I would guess to say most of the fish food products we purchase for out critters I would not eat.
Procedure:
1 200 ml beaker
50 ml ro/di water
Frozen food (LRF, Mysis, Homemade, vitamin-m, garlic oil) sometime focus
Thaw/slack in the ro/di water in refrigerator at 40 degrees
Stir and break up chunks
Feed with 1/2 table spoon twice daly
cover and store in refrigerator at 40 degrees
Don't get crazy about it, if the food smalls toss it
