Homemade Fish Food

[jonchall]

I just finished bagging up my first batch of homemade fish food for freezing.

What I used:
1 pound - frozen large shrimp (tails, legs, and shells - grocer did not have any with heads still on)
1 pound - frozen cod
1 pound - frozen green peas
.5 pound - frozen broccoli
1 - medium zucchini
1 - 12" long, skinny cucumber
4 - 500mg 100% spirulina powder capsules (capsules removed)
2.5 - Centrum tablets (crushed to fine powder)

I used 3 cups of dechlorinated water to help process the ingredients. I then dissolved 3 boxes (12 packets) of Knox Original Gelatine Unflavored in 4 cups of water over low heat. I added three good sized spoonfuls of the processed ingredients to the gelatin at a time, stirred it until well blended, and let the temperature come back up before adding more. I lined 4 cookie sheets with wax paper (only needed 3 of them), ladled the mix onto them, and let them cool in the fridge for about 3.5 hours. I ended up with this:

After cubing it with a sharp knife, I ended up with two, almost full, gallon sized Ziploc bags:

I have put the bags in the freezer to preserve them.

I believe I hit the correct ratio of ingredients, as the cubes are fairly solidly set, but the fish have no problems nibbling away at it. I dropped one of the cubes (unfrozen) into my tank and the fish destroyed it--even my Green Terror, who has not touched any vegetables that I have tried so far (peas, zucchini, cucumber, broccoli, romaine).

I have a couple of questions for those in the know:
1. Does the amount of spirulina and Centrum I used seem okay? I read MANY recipes before trying this, and the amount of each ran the gamut.
2. I've read quite a few opinions on this forum about thawing food before feeding--it seems the community is split on this one. I have fed frozen bloodworms both ways, and the fish seemed to like it much better unthawed. I just fed my fish one of these cubes unfrozen, and they seemed to like it; however, it scattered all over the tank. There are still a few bits here and there on the bottom that I will clean out if they do not finish it off--I have no bottom dwellers at this time. I wonder if plopping in a frozen cube would be okay? They are a bit larger than a frozen bloodworm cube--3 to 4 times larger.

Any opinions are greatly appreciated!

Jon

 

[drobbyb]

That's a good recipie. I would add a little of Garlic Guard.

 

[jonchall]

That's a good recipie. I would add a little of Garlic Guard.

I considered adding a bit of garlic as most recipes I saw included it (in some form or another). I didn't use fresh garlic because I was afraid if I'd have left too big of a piece in there that it would harm the fish. I looked for liquid garlic, but all I found had additional ingredients, so I decided to go without it. The amount I made should last quite awhile, so I'll keep my eye out for a good garlic addative for the next batch.

 

[saltynay]

Garlic salt is available at most large supermarkets.

 

[jonchall]

Garlic salt is available at most large supermarkets.

I never considered garlic salt--I figured it would be bad for the fish. I would use McCormick (it's the brand my grocery store carries), and it contains (per their Web site): SALT, GARLIC, CALCIUM SILICATE (ADDED TO MAKE FREE FLOWING), AND GARLIC OIL.

Perhaps garlic powder would be okay? They list garlic as the only ingredient in the powder, but who knows what other kinds of trace elements it contains. Good suggestion though, it never occurred to me.

 

[indigoj]

use a garlic press and put it through twice

 

[jonchall]

use a garlic press and put it through twice

I usually just hand mince garlic for recipes so I do not own a press, but I can't imagine they would cost very much. Anybody have any suggestions as to how much garlic I should add to the recipe I used?

 

[Forestpisces]

I wouldn't add too much maybe one or two cloves?

I love this recipe and may ry it for myself if you don't mind it sounds perfect!

 

[Inchworm]

Hi jonchall

To liquify the garlic, just run it in a blender with a little of the water you are using as part of the recipe. It should do the trick. Then you could add the other ingredients. I wouldn't use anything with salt.

It's a nice looking color, I must say.