Topics and projects

[SeasonedReefer]

Just an idea I had for food cubes check it out.

http://cgi.ebay.com/2-MINI-ICE-CUBE...emQQptZLH_DefaultDomain_0?hash=item19b61d0240

 

[mojo~]

I have mini mysis, cyclops, bllodworms, brine , and some fusion which is kinda like rods food. plus some reefroids and other stuff.

 

[Jade]

Good find Corey. That would work perfect.
Chris

 

[hoaglanddiver]

I'm hoping to have tank up and running by summer (perhaps wishful thinking - will see).. how long does food keep? if it keeps for a yr or so, I'd be in for making some as well.

 

[JCR's Reef]

IMHO, I wouldnt feed frozen seafood older than 3 months unless you can make the package air tight. Not saying it goes bad being in there longer than 3months, but seafood looses its nutrition faster than other frozen meats/veg. If you plan on keeping it longer than that, I would recommend soaking the food in something such as selcon and other vitamins regarless if its been added to the food prior to being frozen so the fish are getting some form of nutritional uptake from the food instead of it just taking up space in their stomach.

 

[LornaS]

I would prefer to use fresh as much as possible. Mysis and cyclopeeze can be frozen as well as brine shrimp. I would like to add some roe or oyster eggs but these get expensive to buy at the petstore to add. I hate to add too much prepared frozen foods as I find most of it is high in phosphates and the point of doing it yourself is to reduce the phosphates as much as possible. I hope this makes sense? By adding spirulina and selcon to the food it boosts the nutiritive value of the food. I don't recommend keeping this frozen longer than 3 months as it will get freezer burn and dry out if exposed to air.

 

[Miasma_F]

Even if I don't make the meeting. Count me in for two bags of food.

-Matt

 

[Fireworm]

The food is a great idea and we need to do this for sure. Even if we do it for a last DYI before the summer, then we all will have great food for the summer to feed and see how it does, and by the time we start in the fall, it will be time to make another batch and make the recipe even better