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Re:Planning a good homemade recipe - input please!
Sunday, May 27, 2012 1:00 PM
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Squid is difficult. Edgar once advised me to freeze it first, then grate it. I use a food processor to grate the frozen squid. Edgar says if you just try to blend the squid, it will break your food processor or blender.
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Re:Planning a good homemade recipe - input please!
Sunday, May 27, 2012 2:03 PM
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That's a good idea. I've heard that before, but I have failed to remember this when the information would be of utmost use!
Don't let fear and common sense stop you! =]
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Re:Planning a good homemade recipe - input please!
Sunday, May 27, 2012 3:23 PM
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Squid seems to do fine in my blender, but I only mix in a little at a time with nori and water. I don't use much squid anyway b/c of the fat.
--Andy, the bucket man. "Not to know the mandolin is to argue oneself unknown...." --Clara Lanza, 1886
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Re:Planning a good homemade recipe - input please!
Sunday, May 27, 2012 9:11 PM
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Is it frozen when you blend it, or fresh? It's the fresh stuff that kills appliances, apparently.
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Re:Planning a good homemade recipe - input please!
Sunday, May 27, 2012 9:36 PM
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--Andy, the bucket man. "Not to know the mandolin is to argue oneself unknown...." --Clara Lanza, 1886
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Re:Planning a good homemade recipe - input please!
Sunday, May 27, 2012 9:37 PM
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I fed the new food tonight, and it was quite the hit for some fish, but others didn't seem to care for it. Maybe they don't like all that gelatin? On the other hand, it does seem like a tad more gelatin would have worked better, although this mixture is pretty good.
Don't let fear and common sense stop you! =]
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Re:Planning a good homemade recipe - input please!
Monday, May 28, 2012 2:41 PM
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 Originally Posted by KathyL
Squid is difficult. Edgar once advised me to freeze it first, then grate it. I use a food processor to grate the frozen squid.
Edgar says if you just try to blend the squid, it will break your food processor or blender.
That is a very clever way.  I'll do it next time. My blender survived the fresh squid but suffered a lot. I still have mixed feelings aboout the amount of gelatin, maybe I'll add a little more next time but I don´t know for sure.
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Re:Planning a good homemade recipe - input please!
Monday, May 28, 2012 3:19 PM
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Anderson, there is no point in adding gelatin unless you add enough of it to coagulate the mix. I like the liquids to stick together rather than go into the water column, and my fish won't eat nori unless it is hidden so I like the gelatin.
Don't let fear and common sense stop you! =]
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Re:Planning a good homemade recipe - input please!
Sunday, July 8, 2012 10:23 PM
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Have you continued to use this recipe or changed it up any? I made my own previously but my fish did not like it. I waisted about 100 bucks on it and don't want to do it again
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Re:Planning a good homemade recipe - input please!
Monday, July 9, 2012 2:07 PM
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Rich, my fish took to this recipe really well. Some fish really don't like gelatin though. I find my fish get picky though. I believe this is because they are fed so much that they are never very hungry so they feel they can be picky. What I have done to deal with this is anytime a pair refuses to eat a food they will only get that food for the next few days or however long it takes for them to start eating it ravenously. Fish can go for weeks without eating, so I don't feel too bad for them if they go on a hunger strike for a few days because they aren't impressed with my choice of food for them.  1 gram of FAF Gelatin for every 30g of food worked well in my recipe. A sniff more wouldn't hurt, but this number works pretty well.
<message edited by EasterEggs on Monday, July 9, 2012 4:10 PM>
Don't let fear and common sense stop you! =]
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Re:Planning a good homemade recipe - input please!
Saturday, July 14, 2012 9:29 PM
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I'm doing an experiment to see if the spirulina powder really inhibits gelling. I hate autocorrect. I've had to fix spriulina from spiraling twice... Boiled 1/4 cup tap water and dissolved 9 grams gelatin. split this into 2 pudding cups, and added about 1.5 g spiraling p ack AGAIN… SPIRULINA powder to one of the cups, stirred to incorporate. Put both cups in the refrigerator. Let's see what happens.
<message edited by KathyL on Saturday, July 14, 2012 11:31 PM>
check out Kathy's Clowns, llc website: http://kathysclowns.com Captive bred clownfish and more (Wholesale to the trade.)
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Re:Planning a good homemade recipe - input please!
Saturday, July 14, 2012 10:03 PM
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And the results are in:     Myth: Spirulina inhibits gelatin activity---BUSTED. Lessons learned: Experiments are good, and don't believe everything you read.
check out Kathy's Clowns, llc website: http://kathysclowns.com Captive bred clownfish and more (Wholesale to the trade.)
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Re:Planning a good homemade recipe - input please!
Saturday, July 14, 2012 11:10 PM
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Made more food this evening, after hubby went to bed. All weights approximate: 18.6 g gelatin in 1/2 cup IO saltwater, boiled (microwave). If you are using RO, add a pinch of salt before you attempt to boil it, then sprinkle gelatin on top after it has boiled. Set it aside while you fix everything else, and mix well just before using. Mixed in gallon ziplock bag: 5 g kelp powder 12 g naturose 12 g krill meal 9 g spirulina powder grated in food processor: 26 g fresh shrimp , one large whole with shell and legs 20 g frozen mussels, clams 30g frozen squid 22 g fresh scallops 160 g fresh fish(atlantic salmon, wild, skinned, made a mess in the food processor) I added the grated fish to the powders in the bag, and mixed by kneading the bag. Then I poured in the gelatin, still warm. It made a liquidy mash. I spread it flat in the bag and stuck it in the freezer. Results later. So that's 300g food mixed with 1/2 cup of water and 19g gelatin, or 15.5 g food per gram of gelatin.
check out Kathy's Clowns, llc website: http://kathysclowns.com Captive bred clownfish and more (Wholesale to the trade.)
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Re:Planning a good homemade recipe - input please!
Saturday, July 14, 2012 11:38 PM
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that is very close to how I make mine also. I've never done the gelatin though. Just mix all the goodies together. I add a little selcon into the blender. Heck I'm needing to make some more tomorrow. I may just go get eveyrthing and make food tomorrow.
RLTW 180 Gallon Mixed Reef Then I heard the voice of the Lord saying, "Whom shall I send? And who will go for us?" And I said, "Here am I. Send me!" Isaiah 6:8
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Re:Planning a good homemade recipe - input please!
Sunday, July 15, 2012 8:07 AM
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Thanks for the experiment Kathy! That's cool to know. I've never had any issues with algae messing up the gelatin either. I'm interested to hear how your mix turns out since you used twice the gelatin I did. You used 15.5 grams food per 1 gram gelatin and I used 30 grams food per 1 gram gelatin. What brand gelatin are you using?
Don't let fear and common sense stop you! =]
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Re:Planning a good homemade recipe - input please!
Monday, July 16, 2012 8:23 PM
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When I mixed it up, i had a lot of refridgerated ingredients this time, instead of frozen. Only squid and clams were frozen. When I added the gelatin, it was really liquidy. Then I froze it. It's really hard when frozen and harder to break into pieces, but the gelatin is doing a better job than normal keeping it all together. It almost doesn't color the water I thaw it in. I have to smoosh it with a finger to get the gelatin to break up. I like it a lot. I am using Florida Aqua Farms gelatin. I think it's superior as it dissolves more easily in the boiled water, and doesn't smell nearly as bad as Knox unflavored gelatin.
check out Kathy's Clowns, llc website: http://kathysclowns.com Captive bred clownfish and more (Wholesale to the trade.)
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Re:Planning a good homemade recipe - input please!
Wednesday, August 22, 2012 3:27 PM
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I read in Matthew Wittenrich's book ( http://www.amazon.com/Complete-Illustrated-Breeders-Marine-Aquarium/dp/1890087718) that squid should be used sparingly due to the fat content. He shows a picture that shows a gobie's liver engorged due to being overfed fatty meats like squid. If I remember right, the recipe he mentions uses table shrimp as the main portion and one fourth of that portion as squid (like 4 ounces shrimp, one ounce squid). He puts in other ingredients as well such as clams, fish, nori. I made some a while ago and my display tank loved the stuff with the nori, except for my Banggai. They won't touch it. The did eat a new batch the was exactly the same but without the nori. I use gelatin in mine to help keep smaller particles bound together better. I blend everything up in a food processor after it has thawed ( I live in Idaho so access to fresh seafood is limited).
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Re:Planning a good homemade recipe - input please!
Wednesday, August 22, 2012 3:46 PM
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Originally Posted by KathyL I am using Florida Aqua Farms gelatin. I think it's superior as it dissolves more easily in the boiled water, and doesn't smell nearly as bad as Knox unflavored gelatin. Me too. I agree the Knox gelatin smells awful...
Originally Posted by nrbelk I read in Matthew Wittenrich's book that squid should be used sparingly due to the fat content. That is true. I don't think any of us use very much squid in the food. I use only a couple ounces in about 2 pounds of food.
Originally Posted by nrbelk I made some a while ago and my display tank loved the stuff with the nori, except for my Banggai. They won't touch it. The did eat a new batch the was exactly the same but without the nori. I now have 4 Banggai pairs, and all the pairs eat the homemade food (with lots of nori) except for the newest pair...they aren't weaned yet. I haven't had any trouble weaning Banggai onto homemade food with nori in it.
<message edited by EasterEggs on Wednesday, August 22, 2012 5:47 PM>
Don't let fear and common sense stop you! =]
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Re:Planning a good homemade recipe - input please!
Saturday, August 25, 2012 12:56 PM
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How do you guys grind up the shrimp shells small enough so that the fish will eat them? I blended the heck out of the shrimp and stick picked out many large pieces of shell. Any ideas? Today's recipe: White shrimp (shells on) 180g Mussels 100g Wild Pacific salmon 200g Squid 50g Nori (dry) 5g FAF Vitamins 6g Naturose 6g Brightwell Aquatics Garlic Extract 1 mL Selcon 3 mL FAF Gelatin 20g Argh, I forgot to add the Flying Fish Roe (tobiko)... 
Don't let fear and common sense stop you! =]
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Re:Planning a good homemade recipe - input please!
Sunday, December 23, 2012 10:07 AM
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Made another batch this evening, in full family mode, and no one objected: This was the best batch ever, made the least mess, with the best result: All weights approximate but pretty close: 19 g gelatin in 1/2 cup IO saltwater, boiled (microwave). If you are using RO, add a pinch of salt before you attempt to boil it. Sprinkle gelatin on top after it has boiled. Set it aside while you fix everything else, and mix well just before using. This time I needed to reheat it a little to get the gelatin fully dissolved. Mixed in gallon ziplock freezer bag (must be a strong bag, because there is much manipulation): 5 g kelp powder 12 g naturose 12 g krill meal 9 g spirulina powder blended in food processor until mushy: 22 g fresh scallops (1 large) 160 g fresh fish(atlantic salmon, wild, skinned, made a paste in the food processor) Then, leaving the mush in the processor, I changed the food processor blade for a grating disk, medium (Cuisinart) size. Grated: 26 g frozen shrimp ,( one large whole with shell and legs, no head) 20 g frozen mussels, clams 30g frozen squid Then I replaced the grating disk with the blending blade again, and mixed the seafood into a paste like consistency. I added the dissolved gelatin to the powders in the bag. I thought at the time that I was absent minded to add the gelatin while it was still hot, but having done it, I went forward. Perhaps it was a good mistake…. I mixed the gelatin with the powders by kneading the closed bag. Then I added the seafood ball of mush, and kneaded that with the gelatin and powders in the closed bag (some air, but not much) until it was all pretty evenly distributed. This took some time, and I suspect that the frozen stuff became unfrozen, but it was still cool. A funny thing happened while I was kneading. I noticed that the bits of food began to have an affinity to themselves. In other words, they began to stick to the other particles of food, rather than cling to the bag. I could maneuver the food into a ball in the center of the bag, and get it all out of the corners of the bag. Then I flattened it, folded the flattened mass in half, flattened again, reapeated the folding and flattening until I was sure the the mass was an even color, and well mixed. Then I used a rolling pin to flatten the mass evenly. Then I used the back of a long knife (not the sharp edge, or you could use anything long, narrow and straight) to make impressions in the dough. I divided it in half, then divided the halves in half, then divided the quarters in half, and continued in the this way, in both the north south, and the east west directions. The dough held together well, but was manipulatable, so that I divided the dough into daily servings this way. Then I used a cookie sheet (can use any flat thin sheet) to transfer the bag to the freezer, and froze it in a horizontal position. This morning the divided portions were easily broken into single servings. This was the best preparation ever! The portions thawed quickly in the morning, and did not color the saltwater significantly. The particle size was perfect. The fish are nuts for it. There is little to no waste, it is simple to clean up, there were no untoward odors to alarm the family….I am liking this recipe. So that's 300g food mixed with 1/2 cup of water and 19g gelatin, or 15.5 g food per gram of gelatin.
check out Kathy's Clowns, llc website: http://kathysclowns.com Captive bred clownfish and more (Wholesale to the trade.)
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