kaj41354
Members
Here is a copy of the recipe I presented at the January Meeting
http://www.aclc.us/forms/Fish%20Food%20Recipe.pdf
http://www.aclc.us/forms/Fish%20Food%20Recipe.pdf
Fish Food Recipe from January Presentation
- Thread starter kaj41354
- Start date
danger_chicken
Swim Fishy Swim!
Any idea how much gelatin to substitute for agar in the 6lbs recipe?
Sonny Disposition
Well-Known Member
I've made a lot of gelatin based foods, But I've never worked with Kurt's six pound recipe, so I don't know how much gelatin to add to it.
Gelatin is kind of difficult to work with. Personally, if I were to make up a batch of food from scratch, I'd go on-line and order some agar. Whole Foods used to carry it in their Asian Food section, but it was pricey--$4-5 for a small amount. Don't know if they still carry it.
I dissolve a pack of Knox gelatin in a cup of boiling water. Sprinkle it in slowly. Put it on a very low flame, and stir it for a long time, scraping it up off the bottom of the pot. It takes a very long time to dissolve. (Basically, give up and pull out what doesn't dissolve when you get tired of stirring.) You may only be able to dissolve about three quarters of a pack of gelatin in a cup of water. A thought--you might get more to dissolve if you use distilled water instead of tap water. (I don't know, but it's worth a try.)
The benefit of gelatin is that once it's dissolved, you can put the hot gelatin in a blender, and add your other ingredients. Since one pack of gelatin doesn't yield a very solid block of food, you can dry the gelatin out by adding dry ingredients after you've blended the gelatin and the wet ingredients together. Paprika is good. Also, if you get some dried shrimp from the Asian grocery store, you can pulverize them in a coffee grinder before adding them. (This way, you can turn the shells into a fine powder--the shells have all the coloring agents.) Likewise, you can also pulverize cichlid pellets, and sheets of dried seaweed from the Asian grocery store.
After you mix in the wet ingredients--shrimp, vegetables, decapsulated brine shrimp eggs, cyclopeeze, fish fillets, then you can slowly start dribbling in the dry ingredients.
Let the whole mess sit on a countertop for an hour or so, so the dry ingredients will soak up water and make the whole batch much firmer to deal with. (If it's loose and runny, then it's more likely to cloud the water.) Then put the whole batch in the refrigerator so it will firm up.
After it sets, cut it in cubes, store in individual bags and freeze most of it. Because it contains so much fresh stuff, it will grow fungus before you can feed it all to your fish. It's best to thaw a little bit every few days or so.
Not what you asked, but I hope that helps.
Gelatin is kind of difficult to work with. Personally, if I were to make up a batch of food from scratch, I'd go on-line and order some agar. Whole Foods used to carry it in their Asian Food section, but it was pricey--$4-5 for a small amount. Don't know if they still carry it.
I dissolve a pack of Knox gelatin in a cup of boiling water. Sprinkle it in slowly. Put it on a very low flame, and stir it for a long time, scraping it up off the bottom of the pot. It takes a very long time to dissolve. (Basically, give up and pull out what doesn't dissolve when you get tired of stirring.) You may only be able to dissolve about three quarters of a pack of gelatin in a cup of water. A thought--you might get more to dissolve if you use distilled water instead of tap water. (I don't know, but it's worth a try.)
The benefit of gelatin is that once it's dissolved, you can put the hot gelatin in a blender, and add your other ingredients. Since one pack of gelatin doesn't yield a very solid block of food, you can dry the gelatin out by adding dry ingredients after you've blended the gelatin and the wet ingredients together. Paprika is good. Also, if you get some dried shrimp from the Asian grocery store, you can pulverize them in a coffee grinder before adding them. (This way, you can turn the shells into a fine powder--the shells have all the coloring agents.) Likewise, you can also pulverize cichlid pellets, and sheets of dried seaweed from the Asian grocery store.
After you mix in the wet ingredients--shrimp, vegetables, decapsulated brine shrimp eggs, cyclopeeze, fish fillets, then you can slowly start dribbling in the dry ingredients.
Let the whole mess sit on a countertop for an hour or so, so the dry ingredients will soak up water and make the whole batch much firmer to deal with. (If it's loose and runny, then it's more likely to cloud the water.) Then put the whole batch in the refrigerator so it will firm up.
After it sets, cut it in cubes, store in individual bags and freeze most of it. Because it contains so much fresh stuff, it will grow fungus before you can feed it all to your fish. It's best to thaw a little bit every few days or so.
Not what you asked, but I hope that helps.
kaj41354
Members
Why use gelatin?
I got the Agar at http://www.barryfarm.com/thickeners.htm. This is enough for more than 4 recipes and is 7.90. That way your fish won't be eating beef and polluting your tank as bad.
Also be careful with the Shrimp Shells. I personally do not recommend it especially if you will be feeding any smaller fish. It only takes one small piece that didn't get pulverized to make that meal your fishes last. that is the reason for the other powdered ingredients like Astaxanthin (NatuRose). I have found that there is always a way to get the same nutrition from something safe. Check the ingredients you use on NutritionData to make sure your getting the good things (Protein (non terrestrial), Fiber, Vitamins A,B (all),C,D,E,K, and Omega 3 & 6 )and you are not getting too much of the bad stuff (Animal Proteins, fat, carbs, sodium and sugar)
Last edited:
SubMariner
Master Jedi & Past VP
Thanx for taking the time to upload the Recipe Kurt. 
Looks Yummy!))))
RM
Looks Yummy!))))RM
Sonny Disposition
Well-Known Member
Yeah, like I said, if I were going to mix up a batch of food from scratch, I'd use agar. Another advantage of agar over gelatin is that you don't have to get it as hot. High temperatures denature proteins and can deactivate certain vitamins.
One other point about working with gelatin: let your ingredients warm up to room temperature. If you take your ingredients from the refrigerator without letting htem warm up, they'll cool the gelatin down too fast and it won't set right.
One other point about working with gelatin: let your ingredients warm up to room temperature. If you take your ingredients from the refrigerator without letting htem warm up, they'll cool the gelatin down too fast and it won't set right.
danger_chicken
Swim Fishy Swim!
The main reason was how well agar holds up when it hits the water. Another issue is the shipping from Barry farms is as much as the product. Considerably high compared to Mike Reed and Ken's Fish.
kaj41354
Members
I have never had a problem with the agar holding up in water..If you use the amount that I have in the recipe- it breaks down a lot faster than gelatin. As far as cost is concerned...think of it as value. The gelatin becomes mostly waste, and you only use 23 grams of agar for 6lb of food, thats about 3/4 ounce. I am sure you may have someone in your area that carrys agar powder, up here there was no place in Lancaster or York Counties that I could find. I just feel that if you are going to take the time to make something good for your fish, putting all those good nutrients together and then binding with gelatin is like building a turbocharged V8 engine and putting it in a Yugo.
Whats the point? Just my opinion
danger_chicken
Swim Fishy Swim!
I agree, I'd rather use the agar. I found some at an asian food mart. I was just concerned with it falling apart when it hits the water. My fish wont let it sit long. From what I've been reading it will take a LOT more gelatin too. But its not all clear to me. Thanks for the replies.
Sonny Disposition
Well-Known Member
Hey, Danger Chicken, which Asian market has the agar? I tried to get some at the H Mart in Aspen Hill, but didnt' find any.
Thanks.
Thanks.
danger_chicken
Swim Fishy Swim!
I don't know the name. It's in Ellicott City by Rt 40 & 29. I'll get it the next time I drive past.
Sonny Disposition
Well-Known Member
Thanks. That's a little far from me. How much is it?
I saw that Whole Foods in Silver Spring had some, but it was $6.49 for a small bag. I'm thinking that when my gel food runs out, I'll probably just order on-line, like Kurt did.
I saw that Whole Foods in Silver Spring had some, but it was $6.49 for a small bag. I'm thinking that when my gel food runs out, I'll probably just order on-line, like Kurt did.
Sonny Disposition
Well-Known Member
Hey, Danger Chicken--thanks for the tip! I googled "Asian grocery store and Ellicot City and route 40" and saw that there was a Lotte Plaza grocery store there. I had remembered that there was a Lotte Plaza in Aspen Hill. I stopped in this morning and got a 25 gram packet of Agar for 1.29! (A lot cheaper than what Whole Foods sells it for.)
danger_chicken
Swim Fishy Swim!
Lotte Plaza - that's it. I thought that was the name of the shopping center lol. I made a mistake and bought a pack that had sugar added. Glad I read the ingredients because the fornt just said "agar agar powder". At the last minute I had to run out to a health food store that told me they had agar powder. I got there and it was the same flake stuff Whole Foods sells 28g for $8. Being out of time I bought some and ran it through a coffee grinder to get it powdered.
Me and uncleruckus made some food over the weekend. The fish are going crazy over it. I didn't have enough pans to freeze it all in one night so I did it over 3 days. On the 3rd day I added 2 packs of gelatin to the last 2lbs. My large fish were just making a mess of the water with the agar as a binder and no smaller fish to do cleanup duty. I fed the gelatin base today and it worked better. I think I'll make it both ways. Agar for the africians, smaller cichlids and fry, gelatin for the large cichlids.
Thanks again for the recipe and presentation Kurt.
Me and uncleruckus made some food over the weekend. The fish are going crazy over it. I didn't have enough pans to freeze it all in one night so I did it over 3 days. On the 3rd day I added 2 packs of gelatin to the last 2lbs. My large fish were just making a mess of the water with the agar as a binder and no smaller fish to do cleanup duty. I fed the gelatin base today and it worked better. I think I'll make it both ways. Agar for the africians, smaller cichlids and fry, gelatin for the large cichlids.
Thanks again for the recipe and presentation Kurt.
chris_todd
Members
Kurt, it would appear that link no longer works. I know Kris Weinhold from GWAPA posted the PDF on his blog (with your permission, I believe), and it is here: http://www.guitarfish.org/wp-content/uploads/2009/01/fish-food-recipe.pdf
I just wanted you to know the original link is dead.
Also, having missed your presentation, I was curious about the rationale for the Garlic and Paprika?
Thanks again for sharing the results of your hard work... I look forward to making some of the food soon.
UNCLERUCKUS
"THE ALL POWERFUL Q !!
GARLIC IS GOOD FOR YOUR FISH. I THINK IT STRENGTHENS THEIR IMMUNE SYSTEM. NOT TO MENTION THEY LIKE IT. WHICH MAKES SENSE B/C ON SOME FISHING TRIPS THE BAIT IS SOAKED IN GARLIC AS A ATTRACTING ELEMENT.
UNCLERUCKUS
"THE ALL POWERFUL Q !!
THIS IS SOME GREAT FISH FOOD FOR FRY TO LARGER BIG BOYS THEY ALL TEAR IT UP. I STILL HAVE SOME LEFT. ITS FUNNY B/C I DIDNT KNOW DANGER CHICKEN FROM "ADAM". WE GOT TOGETHER AND MADE THIS FOOD AND QUICKLY BECAME GOOD FRIENDS. NOW NUMEROUS PROJECTS LATER IM GLAD TO SAY I HAVE THIS RECEIPE AND A GOOD FRIEND AS WELL. :jumpy:
QUESTION WHAT DO YOU HAVE THAT IS MORE PROTEIN/ MEAT FOR CARNIVORES?
kaj41354
Members
I had to look back over all my notes but here it is in brief. With Garlic in addition to the immuno & attractant properties, it is a very good source of Vitamin C, B1, & B6 as well as protein and Omega 3 & 6. Paprika is very good for Vitamin A, E and B6
Both are low in fat as well.
If you want to add protein add fish. Cod, Haddock, orange roughy and tuna are the best. Remember there is no such thing as a fish that is a natural carnivore. They are piscivores (they eat other fish but not cows, etc.). Terrestrial protein is not efficiently digested by any fish. it will only create waste.
Both are low in fat as well.
If you want to add protein add fish. Cod, Haddock, orange roughy and tuna are the best. Remember there is no such thing as a fish that is a natural carnivore. They are piscivores (they eat other fish but not cows, etc.). Terrestrial protein is not efficiently digested by any fish. it will only create waste.
chris_todd
Members
Thanks for the clarification, Kurt!