DIY oyster feast...

zeroinverse

zeroinverse

New member
Hi all,
I want to try my hand at making some oyster feast. You need to blend it in with sodium aginate (a molecular gastronomy chemical to help it stay in suspension).

Curious If anyone wants to make some at upcoming meetup.

http://jaxreef.org/index.php?topic=150.0
http://algaescrubber.net/forums/showthread.php?1052-Home-blended-coral-food-5


Apparently oysters contain both male & female reproductive "eggs/sperm" in their tissue and so when you blend it, you basically get oyster meat mash with the eggs&sperm (gonads). Read the anatomy section.

http://en.m.wikipedia.org/wiki/Oyster#section_3
 
Ok, ok, not oyster feast. "Blended oyster tissue and gonads in suspension."

Maybe I could strain it also if particle size was important and/or add vitamins and/or additional carbon sources...

Anyways, just experimenting. :)
 
I'm talking shelf life. Oysters do not have that long of a refrigerated shelf life ;) Alginate does nothing for preservation.
 
True and good point.

I guess I'll have have to research how preservatives keep food fresh since freezing would probably "burst" the cells in the oyster tissues.

Don't get me wrong, I like the Oyster Feast product, just want to try my hand at a home-brew solution.

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Ok, just did some research on preservatives...

http://www.sciencedaily.com/releases/2002/11/021113070827.htm
A third group of preservatives attacks enzymes in food that cause fruits and vegetables to over-ripen after harvest. One enzyme, for example, causes apples and potatoes to turn brown soon after they are cut or peeled. Acids such as ascorbic acid (vitamin C) and citric acid retard this process by making the pH level uncomfortably low for the enzyme.
Click to expand...

So sounds like you even get the side benefit of adding Vitamin C to tank water. I recall reading somewhere that it is a helpful "reef additive" also.

Interesting, interesting. My wife bought a whole bunch of citric acid last time to make bath salts. ^_^ Serendipity!
 
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Some added info to handle fungal growth...

Sorbic acid was active against most yeasts and molds, and in the presence of EDTA, which enhanced the effect of sorbic acid, all the organisms tested were inhibited. Sorbic acid was most effective at low pH. The inhibitory effect of sorbic acid increased with increasing NaCl concentration for all test organisms. Propionic acid was not as active as sorbic acid, but when combined with EDTA the inhibition was improved for some of the molds tested. Increasing or decreasing the pH did not change the antifungal activity of propionic acid. Synergistic effects of NaCl occurred at concentrations higher than 10%, but when EDTA was added, the inhibition was seen even at the lower NaCl concentrations.
Click to expand...
 
That sounds interesting. I made my own fish food with blended oysters, clams, freeze dried krill, plankton and mysis. I spread the paste over some eggcrate and put it in the freezer. I ended up with little frozen cubes the fish loved.

Not really oyster feast but it worked well for feeding the fish.
 
Lokii, that is a great idea for cubes! To use eggcrate. I have been trying to figure out what is the best way to do it and you've hit it.
 
I think its better to support our sponsor and buy the products instead of trying to produce something that is going to murky up our water. My zoanthids love oyster feast and a small bottle goes a long way.
 
I've been making the diy fish food for a long time but for the corals we would be hard pressed to match the quality of the Reef Nutrition products plus they really support the reef clubs and the "hobby" in general.
 
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