Homemade blender mush is the BEST food ever!

[saf1]

We take in Chloramines, chlorine, copper, iron every day, try using your tap water for water changes with out removing them? Why do most of us spend money to purify our water if our fish and corals can handle those things as well as us?

In what regards are you commenting on? A prawn or scallop from the ocean in turn tossed into a blender later to be consumed by a coral or fish in said aquarium is adding what Chlorinates, chlorine, copper, or iron? It isn't. Same can be said for any fish added to the mix or additive within reason.

Fresh is fresh. The blender didn't add anything nor did the sheet of Nori or any other additive. Lets not over complicate this. We are talking about fresh food here. Take a step back and look at how the mysis or brine shrimp is caught, and processed, and how that is better or worse.

 

[nemosworld]

There was a study in one of the major reef keeping magazines a few years ago that basically showed rinsing doesn't impact phosphate levels in the food. Someone may have the link handy, I can't find it right now.

Rinsing Foods and the Effect on Phosphate

Now that we have some information on the phosphate in foods, we can critically examine the concern that many aquarists have about foods, and specifically their rinsing of frozen foods before use. A typical test you see is someone taking a cube of fish food, thawing it, and putting it into a half cup of water. They then test that water for phosphate and find it "off the charts". Let's assume that means 1 ppm phosphate, which would give a very dark blue color in many phosphate tests. Bear in mind this is a thought problem, not an actual measured value, but it is typical of what people think the answer is.

Is that a lot of phosphate? Well, there are two ways to think of the answer.

The first way is as a portion of the total phosphate in that food. A half cup of water at 1 ppm (1 mg/L) phosphate contains a total of 0.12 mg of phosphate. A cube of Formula 2 contains about 11.2 mg of phosphate. So the hypothetical rinsing step has removed about 1 percent of the phosphate in that food. Not really worthwhile, in my opinion, but that decision is one every aquarist can make for themselves.

The second way to look at this rinsing is with respect to how much it reduces the boost to the aquarium phosphate concentration. Using the same calculation as above of 0.12 mg of phosphate, and adding that to 100 gallons total water volume, we find that phosphate that was rinsed away would have boosted the "in tank" phosphate concentration by 0.12 mg/379 L = 0.0003 ppm. That amount washed away does not seem significant with respect to the "in tank" target level of about 50-100 times that level (say, 0.015 to 0.03 ppm), nor does it seem significant relative to the total amount of phosphate actually added each day in foods (which is perhaps 50-1000 times as much, based on input rates from Table 4. Again, the conclusion I make is that rinsing is not really worthwhile, in my opinion.


Source:

http://www.advancedaquarist.com/2012/3/chemistry

 

[jacksonpt]

There was a study in one of the major reef keeping magazines a few years ago that basically showed rinsing doesn't impact phosphate levels in the food. Someone may have the link handy, I can't find it right now.

and

Rinsing Foods and the Effect on Phosphate

Now that we have some information on the phosphate in foods, we can critically examine the concern that many aquarists have about foods, and specifically their rinsing of frozen foods before use. A typical test you see is someone taking a cube of fish food, thawing it, and putting it into a half cup of water. They then test that water for phosphate and find it "off the charts". Let's assume that means 1 ppm phosphate, which would give a very dark blue color in many phosphate tests. Bear in mind this is a thought problem, not an actual measured value, but it is typical of what people think the answer is.

Is that a lot of phosphate? Well, there are two ways to think of the answer.

The first way is as a portion of the total phosphate in that food. A half cup of water at 1 ppm (1 mg/L) phosphate contains a total of 0.12 mg of phosphate. A cube of Formula 2 contains about 11.2 mg of phosphate. So the hypothetical rinsing step has removed about 1 percent of the phosphate in that food. Not really worthwhile, in my opinion, but that decision is one every aquarist can make for themselves.

The second way to look at this rinsing is with respect to how much it reduces the boost to the aquarium phosphate concentration. Using the same calculation as above of 0.12 mg of phosphate, and adding that to 100 gallons total water volume, we find that phosphate that was rinsed away would have boosted the "in tank" phosphate concentration by 0.12 mg/379 L = 0.0003 ppm. That amount washed away does not seem significant with respect to the "in tank" target level of about 50-100 times that level (say, 0.015 to 0.03 ppm), nor does it seem significant relative to the total amount of phosphate actually added each day in foods (which is perhaps 50-1000 times as much, based on input rates from Table 4. Again, the conclusion I make is that rinsing is not really worthwhile, in my opinion.


Source:

http://www.advancedaquarist.com/2012/3/chemistry

Thank you. That's meaningful. I'm not sure where that leaves in in regards to increased feedings and algae problems, but it's solid information that I can stew over for a couple of days and try to figure out what it means for me.

 

[alton]

I think this may be a bit blown out of proportion. Especially the bit about our bodies handling more impurities than a animal (fish, dog, bird, or whatever you may keep). I'm talking about buying stuff over the counter at a grocery store in which case the butcher handles, cleans, stores, and adheres to various government standards to include inspections. It doesn't mean something won't happen but it does reduce the chances. At lease in non third world countries...

What I was trying to get at was our bodies do handle impurities like Chlorine and copper much more than our fish, so saying fish can handle what we can is not true.

The food from the GC was not fresh from the boat, yes fresh is best. But how long has the shrimp and scallops sat in your local grocer? They put it in the display case, sits there for a day, doesn't sell so they remove it back to the cooler in there tray, the next morning brought out and installed in the display case once again maybe adding more to fill the tray. I never have seen a date in my store telling me how old it is? We buy it cook it and it is fine. I agree if you can get it fresh off the boat go for it but most cannot. You have heard of two instances where something went wrong, if you choose not to believe them, it is your choice.

For me my stay away from seafood is raw oysters, I love them fried. Lost a co-worker to a bad one and my son got food poisoning from a well known restaurant in his home town.

 

[JTL]

Many years ago I met a local shrimper and he would go out fishing for anywhere from 1 or 2 weeks. He would ice down his catch and put on a layer of some kind of preservative to keep the color so "off the boat shrimp" is still a week or more old. Not sure if they put preservative on anymore.

 

[saf1]

What I was trying to get at was our bodies do handle impurities like Chlorine and copper much more than our fish, so saying fish can handle what we can is not true.

The food from the GC was not fresh from the boat, yes fresh is best. But how long has the shrimp and scallops sat in your local grocer? They put it in the display case, sits there for a day, doesn't sell so they remove it back to the cooler in there tray, the next morning brought out and installed in the display case once again maybe adding more to fill the tray. I never have seen a date in my store telling me how old it is? We buy it cook it and it is fine. I agree if you can get it fresh off the boat go for it but most cannot. You have heard of two instances where something went wrong, if you choose not to believe them, it is your choice.

For me my stay away from seafood is raw oysters, I love them fried. Lost a co-worker to a bad one and my son got food poisoning from a well known restaurant in his home town.

You are right - it is a choice. I typically try not to over think or complicate things. By no means am I saying you should or what works for me will for you. On the other hand there are laws applicable to food handling and storage with inspections to back them up. Then again one could very much argue what is the difference say with what is frozen by say Hikari, San Francisco Sally's, or anything else we buy in the LFS freezer(brine, mysis, etc.). I'm pretty sure there are not many, if any, consumer food grade applicable laws in play outside of worker safety... I can see your points especially with regards to food poisoning. Been there, done that. But taking store bought fresh shrimp, prawns, crab, clams, or insert oceanic fish here, tossing into a blender, mixing in some Nori and other dry foods isn't going to crash the tank. Especially if one is adding it fresh mixing in with a cup or two of RI/RO water. I just have to disagree - no big deal.

Then again maybe that explains why my rose bubble tip anemone has split 6 times. Maybe the shrimp / prawns I feed time to time are stressing it out and it is fighting for survival. I'm teasing of course because it continued to split even after I stopped target feeding

 

[gprdypoo04]

Oh just feed your damn fish....