edandsandy
Active member
It's still there! we have repaired the crack, we are waiting for the overflow cover now, the original dosen't fit correctly now.
We also purchased 3 durso standpipes for the overflow box, so that will keep my mind at ease.
Ed Reef's '295-gallon Peninsular ZEOVit SPS tank'
- Thread starter JohnL
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It's still there! we have repaired the crack, we are waiting for the overflow cover now, the original dosen't fit correctly now.
We also purchased 3 durso standpipes for the overflow box, so that will keep my mind at ease.
Ed Reef
New member
<a href=showthread.php?s=&postid=13788247#post13788247 target=_blank>Originally posted</a> by Felipe_Caetano
That´s what i was about to ask
Ed, do you have any idea what happened to your clam?
Would you try to get another one soon, or you will consider not adding other clam?
What happened to your clam really got to me, i´m considering not adding one to my tank (i was planning to do it very soon), for two reasons:
1st-I dont have any idea of how treat clam diseases or injuries caused by any fish or plague..
2nd-Here in Brazil clams are really expensive, one Crocea can be worth the equivalent of 400 dollars, it´s to much for mee to risk adding some organism i´m not really prepared to deal with... especialy diseases that could kill it just overnight..
I hope you have a something to learn and share after this episode.
My best wishes!
Thanks Felipe - no idea on what happen to my clam but my best guess is the outer layer of the shell was eaten by something - either a snail or crab and that cause the clams to be discomfort and start to retract back into it's shell and eventually die.
My other 2 clams are doing fine.
Ed Reef
New member
Ed’s HOME-MADE FISH FOOD RECIPE!!
Ed’s HOME-MADE FISH FOOD RECIPE!!
Since it’s a slow week and as I’m about to make a new batch of fish food, I decided to share my homemade food recipe and process, for those who are interested….
Below is the recipe I use, which I got from somewhere (can’t remember as it’s been a while now) and tweak it accordingly…. Suitable for all Tangs, Angels, Butterflies, Triggers, Wrasse, just to name a few.
Recipe:
• 4 ounces peeled fresh shrimp
• 2 ounces mollusks (clams, mussels, oysters, etc. - the bloodier, the better...live is even better)
• Fish roe
• 2 ounces seaweed or algae (spinach can be used if you can't find the seaweed)
• 1 packet gelatin dissolved in 2 ounces warm RO/DI water (can used distilled water as well)
• Fresh Garlic Juice
Optional Premium Add-ons:
• 2 table spoon of frozen Oyster eggs
STEP-BY-STEP INSTRUCTION
Step 1:
Cut some white egg crate to size of your ice tray (size will depend on your size of your freezer compartment as obviously it must fit.
Step 2:
Soak and wash egg crate for a few days in RO/DI water.
Step 3:
Prepared raw materials in accordance to the recipe. Thaw and wash them thoroughly using RO/DI water.
Step 4:
Place all raw materials into blender. (Best time to do this is when wife is not home for those who is married)
Step 5:
Mince them really really fine and add in 2-table spoon Oyster eggs (this is optional)
Step 6:
Dissolved 1 packet gelatin in 2 once warm RO/DI water and continue to blend the seafood
Step 7:
Place blend seafood mix into a piping bag (you can used a plastic bag with the end cut off as piping bag)
Step 8:
Cover base of ice tray with a plastic wrap and place egg crate over ice tray and fill mince seafood mix into egg crate using the piping bag. (Make sure the plastic wrap is large enough to wrapped over the egg crate later)
Step 9:
Once filled, use the base of a spoon or the blunt end of a knife to smoothen over the egg crate.
Ed’s HOME-MADE FISH FOOD RECIPE!!
Since it’s a slow week and as I’m about to make a new batch of fish food, I decided to share my homemade food recipe and process, for those who are interested….
Below is the recipe I use, which I got from somewhere (can’t remember as it’s been a while now) and tweak it accordingly…. Suitable for all Tangs, Angels, Butterflies, Triggers, Wrasse, just to name a few.
Recipe:
• 4 ounces peeled fresh shrimp
• 2 ounces mollusks (clams, mussels, oysters, etc. - the bloodier, the better...live is even better)
• Fish roe
• 2 ounces seaweed or algae (spinach can be used if you can't find the seaweed)
• 1 packet gelatin dissolved in 2 ounces warm RO/DI water (can used distilled water as well)
• Fresh Garlic Juice
Optional Premium Add-ons:
• 2 table spoon of frozen Oyster eggs
STEP-BY-STEP INSTRUCTION
Step 1:
Cut some white egg crate to size of your ice tray (size will depend on your size of your freezer compartment as obviously it must fit.
Step 2:
Soak and wash egg crate for a few days in RO/DI water.
Step 3:
Prepared raw materials in accordance to the recipe. Thaw and wash them thoroughly using RO/DI water.
Step 4:
Place all raw materials into blender. (Best time to do this is when wife is not home for those who is married)
Step 5:
Mince them really really fine and add in 2-table spoon Oyster eggs (this is optional)
Step 6:
Dissolved 1 packet gelatin in 2 once warm RO/DI water and continue to blend the seafood
Step 7:
Place blend seafood mix into a piping bag (you can used a plastic bag with the end cut off as piping bag)
Step 8:
Cover base of ice tray with a plastic wrap and place egg crate over ice tray and fill mince seafood mix into egg crate using the piping bag. (Make sure the plastic wrap is large enough to wrapped over the egg crate later)
Step 9:
Once filled, use the base of a spoon or the blunt end of a knife to smoothen over the egg crate.
Ed Reef
New member
Step 10:
Cover egg crate over in the plastic wrapped and place in freezer compartment
This is how it should look like once completed:
Step 11:
Once frozen, remove from egg crate and you should get cute little green cubes of fish food.
Step 12:
Keep the green cubes in plastic containers or zipper bags to avoid cross contamination and it’s ready for used.
Step Final:
And finally and the most important step of all - get rid of all evident before wife gets home (for those who is married) :lol:
Good thing we hotels have huge walk-in freezers so I can easily place those trays in there as it won’t fit my domestic home freezer. Each time I make enough food to last me for three to four months.
Hopefully my Chefs don’t mistaken it for some new snack menu and start serving it to my guests as canapés…… :eek2:
NOTE: As we are a certified HACCP and ISO14001 hotel, I guess that means this fish food are also made in-line with Hazard Analysis and Critical Control Points (HACCP) standards.
Cover egg crate over in the plastic wrapped and place in freezer compartment
This is how it should look like once completed:
Step 11:
Once frozen, remove from egg crate and you should get cute little green cubes of fish food.
Step 12:
Keep the green cubes in plastic containers or zipper bags to avoid cross contamination and it’s ready for used.
Step Final:
And finally and the most important step of all - get rid of all evident before wife gets home (for those who is married) :lol:
Good thing we hotels have huge walk-in freezers so I can easily place those trays in there as it won’t fit my domestic home freezer.
Each time I make enough food to last me for three to four months.Hopefully my Chefs don’t mistaken it for some new snack menu and start serving it to my guests as canapés…… :eek2:
NOTE: As we are a certified HACCP and ISO14001 hotel, I guess that means this fish food are also made in-line with Hazard Analysis and Critical Control Points (HACCP) standards.
edandsandy
Active member
<a href=showthread.php?s=&postid=13793612#post13793612 target=_blank>Originally posted</a> by Ed Reef
3 durso is good
Both, 2 will feed the sumps, 1 will feed the protein skimmer.
Your step by steps are fabulous!
Last edited:
maxxII
Super Housemonkey!
http://www.reeffrontiers.com/forums/showthread.php?p=297675#post297675
Thats the only link whereb I could find a reference to it, but it is reccomended that the mollusc be frozen once before being added to the mix. This is to kill any pathogens that could be inside the flesh of the mollusc. Otherwise, you're recipe looks great!
Nick
Thats the only link whereb I could find a reference to it, but it is reccomended that the mollusc be frozen once before being added to the mix. This is to kill any pathogens that could be inside the flesh of the mollusc. Otherwise, you're recipe looks great!
Nick
chingchai
Premium Member
<a href=showthread.php?s=&postid=13793960#post13793960 target=_blank>Originally posted</a> by Ed Reef
Step 10:
Cover egg crate over in the plastic wrapped and place in freezer compartment
This is how it should look like once completed:
Step 11:
Once frozen, remove from egg crate and you should get cute little green cubes of fish food.
Step 12:
Keep the green cubes in plastic containers or zipper bags to avoid cross contamination and it’s ready for used.
Step Final:
And finally and the most important step of all - get rid of all evident before wife gets home (for those who is married) :lol:
Good thing we hotels have huge walk-in freezers so I can easily place those trays in there as it won’t fit my domestic home freezer.
Hopefully my Chefs don’t mistaken it for some new snack menu and start serving it to my guests as canapés…… :eek2:
NOTE: As we are a certified HACCP and ISO14001 hotel, I guess that means this fish food are also made in-line with Hazard Analysis and Critical Control Points (HACCP) standards.
Thanks so much for this recipe. Ed.
hotwired99
New member
Ed,
Were those garlic cloves in the first pic? Did you use garlic juice or throw the whole clove in there? Either way how much did you add?
Thanks for the great recipe BTW.
Were those garlic cloves in the first pic? Did you use garlic juice or throw the whole clove in there? Either way how much did you add?
Thanks for the great recipe BTW.
Ed Reef
New member
I used the garlic cloves and blend it to get the juice out. In the past I tried using garlic clove and just blend together with the seafood but the fishes somehow spit it out. Could be too spicy for their taste so now I just used the juice.... I usually used 2 large clove or 3 smaller size clove for each recipe.
Alternatively, you can just buy those garlic extract and add it in but I prefer fresh garlic juice as the smell is much stronger
Ed Reef
New member
WATER PARAMETER UPDATES….
WATER PARAMETER UPDATES….
Did a 10% WC and this week’s water parameters updates:
➢ Temperature â€"œ 26.9 degree C (light on)
➢ Salinity â€"œ 1.026
➢ Ph â€"œ 8.18 (Light on)
➢ NO3 â€"œ 2 (Salifert â€"œ same as last week)
➢ PO4 â€"œ 0.00 (Salifert â€"œ no trace)
➢ PO4 â€"œ 0.045 (D&D PO4 â€"œ same as last week)
➢ dKH â€"œ 8.0 (API test kit â€"œ drop from last week 8.5)
➢ dKH â€"œ 8.5 (Elos test kit â€"œ drop from last week 9)
➢ Ca â€"œ 410 (Salifert test kit â€"œ drop from last week 440)
➢ Ca â€"œ 410 (Elos test kit â€"œ drop down last week 440)
➢ Mg â€"œ 1440 (Salifert test kit - down from last week)
➢ Mg â€"œ 1550 (Elos test kit â€"œ drop from last week 1650)
➢ Potassium â€"œ380 (stable)
My Ca, Mg and dKH are slowly coming down as I reduce the Ca Rx output. Will keep my dKH and Ca stable at this reading.
Unfortunately was disappointed with my PO4 as ht still holding at 0.045. Maybe will give it another week to see if it comes down any further…..
Other seems to be holding on well despised me increasing on my feeding regime.
Oooohh still no news on my Powermodule which was supposed to arrived on the 20 Nov
WATER PARAMETER UPDATES….
Did a 10% WC and this week’s water parameters updates:
➢ Temperature â€"œ 26.9 degree C (light on)
➢ Salinity â€"œ 1.026
➢ Ph â€"œ 8.18 (Light on)
➢ NO3 â€"œ 2 (Salifert â€"œ same as last week)
➢ PO4 â€"œ 0.00 (Salifert â€"œ no trace)
➢ PO4 â€"œ 0.045 (D&D PO4 â€"œ same as last week)
➢ dKH â€"œ 8.0 (API test kit â€"œ drop from last week 8.5)
➢ dKH â€"œ 8.5 (Elos test kit â€"œ drop from last week 9)
➢ Ca â€"œ 410 (Salifert test kit â€"œ drop from last week 440)
➢ Ca â€"œ 410 (Elos test kit â€"œ drop down last week 440)
➢ Mg â€"œ 1440 (Salifert test kit - down from last week)
➢ Mg â€"œ 1550 (Elos test kit â€"œ drop from last week 1650)
➢ Potassium â€"œ380 (stable)
My Ca, Mg and dKH are slowly coming down as I reduce the Ca Rx output. Will keep my dKH and Ca stable at this reading.
Unfortunately was disappointed with my PO4 as ht still holding at 0.045. Maybe will give it another week to see if it comes down any further…..
Other seems to be holding on well despised me increasing on my feeding regime.
Oooohh still no news on my Powermodule which was supposed to arrived on the 20 Nov
melev
Well-known member
Phosphate reading 0 or 0.04 is still nice and low and within our guidelines. We usually recommend .03 or less, and you are barely there. When I see numbers like that, I usually just shake my head in amazement, since I've had WAY higher numbers than that in the past.
If PO4 gets to .5 or higher, I dose the system with a phosphate remover to drop it back to 0 again. And to think, in 2005, my reef was 3.0! So keep up the good work.
I really enjoyed your food-making recipe, particularly with the piping bag. That takes this to a whole new level. I've seen the eggcrate system many times, but never have tried it myself.
How many cubes to you feed your tank per session / daily?
If PO4 gets to .5 or higher, I dose the system with a phosphate remover to drop it back to 0 again. And to think, in 2005, my reef was 3.0! So keep up the good work.
I really enjoyed your food-making recipe, particularly with the piping bag. That takes this to a whole new level.
I've seen the eggcrate system many times, but never have tried it myself.How many cubes to you feed your tank per session / daily?
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