Northfin food

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No one has implied that the clay used in this food causes bloat, in fact the only person mentioning bloat has been you. Myself and probably several thousand other fishkeepers around the world have raised numerous tropheus, including thousands of WC specimens, on NLS for many years, with no issues. What does any of that have to do with anything? I have kept & fed some of the most bloat prone species of fish on the planet, and never once encountered bloat in any of my fish. If you want to get into a photo session I can post pics of NLS fed fish all day long. Big deal.


I think the clay has been added to aid in the digestion and consistency of the food.
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Perhaps you missed the part where the owner of Northfin stated:

Clay we are using for the natural mineral sours and it will not hurt any fish.
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Also, on the NF website it states:

Supplemented with Garlic, Calcium Montmorillonite Clay and Complete vitamin/ mineral mix.
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The mineral content being extremely high sets the stage for replenishing dietary deficiencies.
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Clearly the marketing of this raw ingredient is that of a dietary mineral supplement.

And just for the record, unless DR. Whateverhisnameis is world-renowned for his work in aquaculture, and has his work feeding clay (to FISH) published in peer reviewed journals, I honestly don't care if he gives himself and his family daily clay enemas. It means zero to me.


BTW Forrest, has your hoga accepted the food yet? I noticed on your youtube video that he chewed it up, and then spat it all out. Boom! :)
 
BTW - in the future before you attach a product name to someone, and refer to them as "world renowned" you might want to do a little background check. That Dr. sounds like a world renowned QUACK, with whom I personally wouldn't trust my pet gerbil. (if I owned one)


http://skeptvet.com/Blog/2013/05/plechner-syndrome-and-the-art-of-making-stuff-up/




And seing as this is the CA/SA section, and the owner of this fish is an MFK member, and raised it on NLS (still an 18" youngster when this shot was taken), just for kicks I thought I'd toss it out there as an example of the wonders of what (not clay), but NLS can do for your fish. ;)


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Herrings and pilchards are *Clupeiform" fish, which means they have true bone skeletons and keen hearing and travel in very large schools, to confuse predators. Sardine is not a separate type of fish, but is the name given to halfgrown pilchards, sprats or herrings (all clupeiform fish).
The anchovy belongs to the Engraulidae family and has a large lower jaw, which the others don't. All the fish look very much like each other, however.

http://www.teara.govt.nz/1966/A/AnchoviesPilchardsAndSprats/AnchoviesPilchardsAndSprats/en

Oct 21 08, 12:31 PM

Nobody picking at scabs here. Just trying to address and figure out in the process the ingredients used in NorthFin. Not sure why a cut and paste from New Zealand that is 5 years old has any relevance. Goes to show you that they can't tell a herring from a sardine. Darius uses Atlantic herring (Clupea harengus) which is on the East Coast. Nice to support an area that could benefit from steady employment. Maybe a couple of families might actually be able to stay together instead of seeing each other just over the holidays. His sardines (Sardinops sagax) come from a Canadian company located in British Columbia. They use pure seine nets which are considered less harmful and have less by-products than other fisheries. I believe N.L.S. uses herring from South America where the migratory patterns of sardines and herring are concurrent. I'm assuming that they are even aware that they are 2 different fish. If this is the case then N.L.S. probably has sardine in it and doesn't even know it. Less confusion over here as the sardine is caught commercially only in the Pacific. British Columbia harvests sardines commercially and have been doing so for quite a while. Nice to see a species make a rebound. Thank global warming for it and the fact that they weren't commercially viable for 30 years. The Pacific sardine fishery, now one of the largest fisheries on Canada's Pacific coast, is part of a migratory stock that extends from Mexico to northern B.C. An allocation is given to Canada as determined by an agreement with the U.S. A comprehensive observer program has confirmed that there is very little bycatch. That's good. No dolphin. The top 11 fish species that provide an adequate amount of omega-3 PUFAs (2.7-7.5g/meal) are sardines, mackerel, herring (Atlantic and Pacific), lake trout, salmon (Chinook, Atlantic, and Sockeye), anchovy (European), sablefish, and bluefish.
Whole wheat flour listed as number 3 on N.L.S. and number 5 on NorthFin. Gotta like that, ( I know my fish do) unless you're baking muffins.
 
It's amazing how everyone compares foods to NLS. NLS gets more coverage in competitors threads than the food in question lol

I d like to try Northfin myself if I can get it in Florida. I can even do a side by side trial against other foods as I've got lots of fry and growouts that can be separated and fed exclusive diets.



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Oh look, more talking out of the arse. :grinno:

NLS also uses Atlantic Herring (harvested in Canadian waters) and doesn't use sardine meal, from anywhere.



Whole wheat flour listed as number 3 on N.L.S. and number 5 on NorthFin. Gotta like that, ( I know my fish do) unless you're baking muffins. .
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You might want to take a closer look at the ingredients that you yourself posted earlier, and/or learn how to count.

NLS - Antarctic Krill Meal, Herring Meal, Wheat Flour, Algae Meal, ....... that's the top 4 ingredients listed by weight.

NF - Antarctic Krill Meal, Herring Meal, Sardine Meal, Wheat Flour ......that's the top 4 ingredients listed by weight.

How pray tell when comparing those top 4 ingredients, can one determine which ingredient has a greater inclusion rate over another, in each product? As an example, NLS could have 700 pounds of herring meal in 1 ton of that formula, and NF could have 250 pounds of herring, and 250 pounds of sardine, for a total of 500 pounds of fish meal, followed by how much wheat flour?

Now which food has a greater inclusion rate of wheat flour? You can't just count backwards, unless you actaully know the exact total percentage of each raw ingredient listed on each label. Doh!
 
BTW - where did the "world renowned" Dr. Clay go to? :ROFL:
 
And pingopongo, don't you think that it's time to come clean as to exactly what your association with Darius and Northfin is? I mean obviously you know more about this food than a simple bystander who just wandered into this discussion by accident, and you seem hell bent to defend him and his company.
Give it up bro, the truth will set you free.
 
I think you should make a "How To" thread on reading a label RD. Thanks again for the laughs, NLS gets better publicity from other companies calling them out and you correcting them then any amount of commercials and google ads could do!


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Darius is a close friend and I have no problem with my conscience promoting his product. I use it and love it. I found this thread by typing in NorthFin Pellets. Think it was 5 or 6 down the list on google at the time.
One thing I don't miss after switching is the brown crap that clogged up my filters. Any idea on why they don't list it as a main ingredient on N.L.S.
Nice fish by the way.
 
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