<a href=showthread.php?s=&postid=9347673#post9347673 target=_blank>Originally posted</a> by Shooter7
Maybe someone *coughchadfarmercough* should give me a top of the line skimmer to run on my system?
ewww...you're going to get it.
There's another thing to keep in mind with most seafood whether it is fresh or frozen. When the ingredients list salt as a preservative, that is true. However, it is polyPHOSPHATE salts that are sprayed on seafood. Quite often, it's sprayed on the seafood while it's still on the boat. It helps retain water when the seafood is fresh. If the seafood is to be frozen, it is a cryoprotectant that keeps muscle cells from bursting during the freezing process. More info is here.
http://www.google.com/search?q=seaf...en&rls=GGIT,GGIT:2007-03,GGIT:en&start=0&sa=N
In terms of phosphates, there are 4 types;
DIP--Dissolved Inorganic Phosphates
DOP--Dissolved Organic Phosphates
PIP--Particulate Inorganic Phosphates
POP--Particulate Organic Phosphates
Unfortunately, our test kits can only measure DIP (or PO4 or orthophosphates). The particulate phosphates aren't that big of a deal. Bacteria will coat them and because bacteria are hydrophobic, they get skimmed out and take the particulate phosphates out with them.
When I make blender mush, I soak all ingredients in RO/DI water for at least a half hour and then dump off all of that water. That will remove the majority of the polyphosphates.