Anemones:frozen grocery store shrimp and antifreezer burn additive

[Reefvette]

Dragon

Dragon

Rod and Randy and Marc are def guys whose knowledge is vast.

I still dont like the idea of any chems being added to food especially something with phosphates.

And Rod knows a thing about food as well

Hey Rod can you do me a favor and get me in contact with some for a mertens carpet. You gotta know someone.

I sold my healthy mag to someone on Rareclownfish and the person i was getting the mag from is making it very difficult and i dont they really wanna sell it.

 

[Rod Buehler]

<a href=showthread.php?s=&postid=14683562#post14683562 target=_blank>Originally posted</a> by Randy Holmes-Farley
from my understanding, tripolyphosphate does not need to be listed as an additive or ingredient but not 100% certain on that..

On a canned food? Why would you think that?

Mostly hearsay.. And was mostly referring to packaged Fresh seafood. It just so happened that my post was after yours that mentioned canned foods..

When I used to buy " Fresh Scallops" or "fresh oyster" by the gallon, I was still in the habit of rinsing everything. I was aware of STTP, and new that my oyster, scallop were soaking in the stuff, and the head of foam that I would get when rinsing would confirm my thoughts..

I called my supplier to ask if there were STTP he said, "Yup".

I said "Hmm. Its nowhere on the bucket, despite all of the other warnings (shell fragments, etc")" ..

He said "There doesnt have to be""

I left it at that, and kept on rinsing.

I have since received many other "fresh seafoods" from many other vendors/companies, and none of them ever list STTP, but I am certain that they are there.

Below is a pic of (IIRC) fresh shrimp. The bucket is 1/4 full with shrimp.. about 1/2 full of a water, and the foam is overflowing.. The foam continues for quite some time..

I have been using seafoods like this for 10+ years with no issues, but just be sure to rinse it the best you can, and then rinse it a little more.. No worries.

 

[Rod Buehler]

Sorry RV.. No contacts for mertensi

 

[Dragonlady]

How long were the grocery store shrimp in that bucket? I would really like to see a control group on that one!


I fed rinsed grocery store shrimp to my late H. malu for 9 years, but I am still uncertain about what is happening to anemones that meet their eventual demise after being kept with perfect water parameters. I know 9 years is not long term to keep an anemone, at least in my research. I guess I am just trying to figure out what went wrong so I can avoid whatever happened in the future.

So far I have come up with as potential problems as....

1-moving the anemone?
2-preservatives in multi rinsed gocery store foods?
3-adding another species of anemone to the tank?
4-adding very prolific star polyps?
5- unknown factor
6- too little or too much water movement

I don't know for certain, but I will not do an unethical experiment to find out! BTW everything is fine with my secret.

 

[Rod Buehler]

I have recreated that foam head many many times. With many types of seafood (Squid, scallop..etc). Its not nearly as noticeable until you add a little aeration and agitation. (use the shower nozzel and hold the hose above the bucket). The shrimp may have been in that bucket for 10-30 minutes before I started rinsing (shrug).

When I rinse out of a bucket, like in a strainer, the foam is barely noticeable. Only noticeable when it has a chance to collect into a head

I really really doubt that that and STTP could have caused the demise of your anemone though.. Maybe a little algae bloom but not death to an anemone.

 

[Toddrtrex]

Not sure how much I can add to this, but...

A while ago "Good Eats" (( the Alton Brown show on the Food Network )) had an episode on shrimp, and what is added to them -- if anything -- and how to tell. Sorry to say I can't remember more then that, but if you can catch the episode it might help. It was called "Crustacean Nation".

 

[Randy Holmes-Farley]

OK, I agree the fresh seafood may not have to list it.