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Old 04-03-2005, 07:51 PM   #11
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I've only have used raw seafood when feeding my livestock
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Old 04-03-2005, 08:22 PM   #12
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Ive started using cooked shrimp from the store... every fish in my house seems to love it... feed the anemone twice a week with it now... and everyone else gets a few pieces here and there, everyone from my fw fish (cichlids, and catfish) to my sw fish love it..
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Old 04-03-2005, 08:30 PM   #13
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I would never feed cooked food to my tank. You never know what's in it-salt, seasoning, etc. Buy raw seafood and freeze it-that will kill any pathogens.
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Old 04-03-2005, 10:37 PM   #14
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Um... fish in the wild don't eat cooked seafood. I wouldn't be feeding stuff that's already been cooked to my tank, but that's just MHO. Freezer for me!
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Old 04-03-2005, 10:47 PM   #15
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I feed mine silverslides and that seems to be working fine
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Old 04-04-2005, 12:27 AM   #16
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Originally Posted by Phyl
Um... fish in the wild don't eat cooked seafood.
In all fairness, the fish in our homes experience a lot that they wouldn't in the wild. But your point is well taken
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Old 04-04-2005, 04:43 PM   #17
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I would never feed cooked food to my tank. You never know what's in it-salt, seasoning, etc. Buy raw seafood and freeze it-that will kill any pathogens.
Freezing does not kill all pathogens, for bacteria and fungi it only slows their growth.
Cooked seafood can have additives but so can raw seafood. I know my local market posts a sign when the raw salmon has had color enhancer added.
Cooking does breakdown proteins which makes them more available.
Besides flaked foods are not raw.
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Old 04-05-2005, 01:54 AM   #18
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Freezing does not kill all pathogens, for bacteria and fungi it only slows their growth.
"Fresh seafood should be frozen before use to kill potential pathogens that may be in the food". Source http://marineaquariumadvice.com/feed...sh_better.html
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Cooking does breakdown proteins which makes them more available
I'll leave that to the fish/coral's digestive system. As far as raw food having additives, that is why it is always good to ask about what your buying, and to go somewhere you trust. Each is own, I guess. Cooked is definitely far from natural...
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Old 04-05-2005, 02:10 AM   #19
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flaked foods are not raw.
It is also one of the worst types of food, if not THE worst IMO. It tends to pollute the water more effectively then it nourishes the fish.
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Old 04-05-2005, 04:19 PM   #20
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AS I said bacteria is not kill by freezing as to parasites, below are the FDA guidelines. I know my freezer does not get that cold.

Control Measures Contents

The process of heating raw fish sufficiently to kill bacterial pathogens is also sufficient to kill parasites.

Freezing (-20ºC [-4ºF] or below [internal or external] for 7 d or –35ºC [-31ºF] or below [internal] for 15 h) of fish intended for raw consumption also kills parasites. The Food Code recommends these freezing conditions to retailers who provide fish intended for raw consumption.

Brining and pickling may reduce the parasite hazard in a fish, but they do not eliminate it, nor do they minimize it to an acceptable level. Nematode larvae have been shown to survive 28 d in 80º salinometer brine (21% salt by weight).

Trimming away the belly flaps of fish or candling and physically removing parasites are effective methods for reducing the numbers of parasites. However, they do not completely eliminate the hazard, nor do they minimize it to an acceptable level (FDA, 1998).

FDA Guidelines Contents
FDA guidelines for freezing fish to kill parasites.
Freeze and store at -4°F (-20°C) or below for 7 days (total time); or
Freeze at -31°F (-35°C) or below until solid and store at -31°F (-35°C) or below for 15 hours; or
Freeze at -31°F (-35°C) or below until solid and store at -4°F (-20°C) or below for 24 hours.
Note: these conditions may not be suitable for freezing particularly large fish (e.g. thicker than six inches) (FDA, 2001).
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