Mixing frozen fish food

[DracoKat]

I was reading the feeding article and got to thinking..

right now I have a 4 fish (wrasses in QT still)- and feeding a variety of frozen cubes seem to be a waste since there's so much. I want to offer a variety for my clowns and wrasses.

Can I defrost frozen food, mix them (bloodworms, mysis.. so on) with vitachem, and refreeze them as a blend, so I can just take one cube out, instead of multiple cubes? or is refreezing a bad idea?

 

[eatbreakfast]

Refreezing food loses some of the nutritional benefits.

 

[helen ann]

I put a small amount of frozen LRF, Mysis and cyclopeeze in a zip lock give a couple tabs with a hammer (I do this quickly so it doesn't defrost) and then I scoop out a little at a time and put into a cup to defrost and then feed, this way they get a little bit of each.

 

[DracoKat]

thats a great idea, Helen. I like it.

 

[helen ann]

thats a great idea, Helen. I like it.

Thanks! My babies spoiled and like a lil' variety!
I will switch up the food combination every couple weeks just to keep them guessing!

 

[Rybren]

I mix 5 or 6 cubes of different foods in a jar of SW and then feed the mixture to the tank over the course of a few days. (the food gets stored in the fridge)

 

[Lionfish Lair]

Refreezing food loses some of the nutritional benefits.

So SO important.

 

[jsker]

I do the same as @Rybren except two things, I use ro/di water and slack the product in the refrigerator at a temperature of 40 degrees. In this case I am not deep frying of heating, but simply thawing and holding the frozen food. By not slacking your food, even for human consumption the food loose nutrients for the reason of crystallization of blood cells during the freezing process. During slacking the blood cell naturally weep into the Ro/Di water and are not destroyed by the saltwater or tap water, an thus the micro nutrients benefit the micro feeders is the system. If keep at a constant temperature of 40 degree or less your your slacked food will keep for a maximum of 7 to 10 day. With the shelf live expediency use common sense by smell, if the food small like fish toss it.

My mix is mysis, reef frenzy, my homemade (clams, scallops, squid, octpus, white fish, brine shrimp, plankton, nori, carrots ground with a commercial meat grind with a 3/16 plate) I also add a couple of drops of reef nutrition oyster feast, R.O.E and rotti feast, vitiumn M garlic oil for flavor and seachem focus to bind it all.

This all done to FDA Food Code 2009

 

[Rybren]

I guess that I essentially slack as well. Freezer temp is -19C and fridge temp is 3C. The food gently thaws in the fridge until it's ready for use.

 

[john.m.cole3]

I do the same as @Rybren except two things, I use ro/di water and slack the product in the refrigerator at a temperature of 40 degrees. In this case I am not deep frying of heating, but simply thawing and holding the frozen food. By not slacking your food, even for human consumption the food loose nutrients for the reason of crystallization of blood cells during the freezing process. During slacking the blood cell naturally weep into the Ro/Di water and are not destroyed by the saltwater or tap water, an thus the micro nutrients benefit the micro feeders is the system. If keep at a constant temperature of 40 degree or less your your slacked food will keep for a maximum of 7 to 10 day. With the shelf live expediency use common sense by smell, if the food small like fish toss it.

My mix is mysis, reef frenzy, my homemade (clams, scallops, squid, octpus, white fish, brine shrimp, plankton, nori, carrots ground with a commercial meat grind with a 3/16 plate) I also add a couple of drops of reef nutrition oyster feast, R.O.E and rotti feast, vitiumn M garlic oil for flavor and seachem focus to bind it all.

This all done to FDA Food Code 2009

I did not know using SW and storing was not OK...??? why exactly does this happen vs RODI? Time to change my routine.

 

[jsker]

I did not know using SW and storing was not OK...??? why exactly does this happen vs RODI? Time to change my routine.

The Ro/Di will keep it fresher. The salt water will start a curing process and the meat will absorb the salt. Remember when the product is swimming around the ocean it has skin so that the fish do not adsorb to salt.

 

[john.m.cole3]

The Ro/Di will keep it fresher. The salt water will start a curing process and the meat will absorb the salt. Remember when the product is swimming around the ocean it has skin so that the fish do not adsorb to salt.

Learning everyday Thanks for explaining. Now my fish have high blood pressure

 

[ReefFrenzy]

We do not recommend any LRS foods be thawed and kept in the fridge for a period longer than can be consumed in a single day. Thawing only as much as needed for that day is a best practice. Lipids and proteins begin to break down upon thawing and if you are keeping LRS in the fridge for 4-5 days that is not optimal. There can be a significant breakdown in quality.