1 cube of homemade frozen (shrimp, clam, mysis,flounder, nori and fish eggs) once a day, plus a couple pinches of quality I flake once a day. 75 g tank, stocked at pretty much capacity.
When we make food in big batches for our club, we put iall the ingredients in a food processor, and give it a few burst until we are happy with the consistency. We then put it small cube freezer trays and freeze it. When I make it for myself, I freeze the ingredients and just chop them up with a chefs knife and then put it in the trays.