I made a bunch of seafood salad yesterday for a cookout, but I had about a pound of it left over (not in the salad). I'm not to crazy over it, and I feed jack a little peice which he quickly ate and was smimming around like crazy looking for more but I didnt want to give him more without asking. Its just Pollock but I know they add flavor to try and make it taste like crab (which imo they failed). Also is it safe to give him seafood from the seafood section of the grocery. I gave him grilled (should have been raw I know) scallop last year and he loved it, but was curious if he could eat other stuff (clams, oysters, muscles, shrimp, cut up fish fillet...)
Can I feed my Jack Dempsey Imitation Crab meat?
- Thread starter eatingleg4peanut
- Start date
i buy bags of cooked frozen mussels from my super market and all my cichlids including a dempsey go mad for it!
all the raw fish you mentioned is great.. i also feed cooked shrimp to mine...they love it... do not think the pollack { imitation crab meat}will hurt them in very small amount.. i would just be concerned with the additives that are added..
this is very usefulI would'nt. Its not straight cod. They only use pollock because it has little flavor. All those starches and crap they put in it to give it the "texture" of crab cant be good for a dempsey.
On the other hand cichlids can eat about anything. I just hate that fake crab meat. Taste like death. Thats why i cant see any going into my fish tank. If your fish are starving, do it. If not, go purchase some fish food, or real human food fish can eat. Or just make your own pellets and add some fake crab so you dont waste it all.
Theres a big difference between mussels, raw fish, clams, shrimp..... then theres fake crab, I dont trust it.
On the other hand cichlids can eat about anything. I just hate that fake crab meat. Taste like death. Thats why i cant see any going into my fish tank. If your fish are starving, do it. If not, go purchase some fish food, or real human food fish can eat. Or just make your own pellets and add some fake crab so you dont waste it all.
Theres a big difference between mussels, raw fish, clams, shrimp..... then theres fake crab, I dont trust it.
I would also agree if something has the title of "imitation" it should not be used to feed your fish. any fresh or frozen seafood is good though! I go to the asain markets around here all the time and get really oddball things to feed my fish.
The flaky, red-edged faux crab in your seafood salad or California roll is most likely made of Alaska Pollock. Also called Walleye Pollock, Snow Cod, or Whiting, this fish is abundant in the Bering Sea near Alaska and can also be found along the central California coast and in the Sea of Japan. Pollock has a very mild flavor, making it ideal for the processing and artificial flavoring of imitation crab. While Pollock is the most common fish used to make fake crab, New Zealand Hoki is also used, and some Asian manufacturers use Southeast Asian fish like Golden Treadfin Bream and White Croaker.
The processing of imitation crabmeat begins with the skinning and boning of the fish. Then the meat is minced and rinsed, and the water is leached out. This creates a thick paste called surimi. The word means "minced fish" in Japanese, and the essential techniques for making it were developed in Japan over 800 years ago. Surimi is commonly used in Japan to make a type of fish ball or cake called kamaboko. In 1975, a method for processing imitation crabmeat from surimi was invented in Japan, and in 1983, American companies started production.
Many ingredients are added to the surimi to give it a stable form, appealing texture, and crab-like flavor. Sugar, sorbitol, wheat or tapioca starch, egg whites, and vegetable or soybean oil can all help improve the form of the surimi. Natural and artificial crab flavorings are added, and some of these flavorings are made from real crab or from boiled shells. Carmine, caramel, paprika, and annatto extract are often used to make the crab's red, orange, or pink coloring. Imitation crab is cooked, which helps set the surimi and give it the final texture and appearance. Nutritionally speaking, surimi is not that different from real crab, although it is lower in cholesterol. It is also used for bait in fishing.... i just don't know with all this processing...
The processing of imitation crabmeat begins with the skinning and boning of the fish. Then the meat is minced and rinsed, and the water is leached out. This creates a thick paste called surimi. The word means "minced fish" in Japanese, and the essential techniques for making it were developed in Japan over 800 years ago. Surimi is commonly used in Japan to make a type of fish ball or cake called kamaboko. In 1975, a method for processing imitation crabmeat from surimi was invented in Japan, and in 1983, American companies started production.
Many ingredients are added to the surimi to give it a stable form, appealing texture, and crab-like flavor. Sugar, sorbitol, wheat or tapioca starch, egg whites, and vegetable or soybean oil can all help improve the form of the surimi. Natural and artificial crab flavorings are added, and some of these flavorings are made from real crab or from boiled shells. Carmine, caramel, paprika, and annatto extract are often used to make the crab's red, orange, or pink coloring. Imitation crab is cooked, which helps set the surimi and give it the final texture and appearance. Nutritionally speaking, surimi is not that different from real crab, although it is lower in cholesterol. It is also used for bait in fishing.... i just don't know with all this processing...
kevinfleming21;4312062; said:
I would normall agree, but in this case "Imitation" is just reffering to it tasting like something else other than fish. And the fillers (i just googled them) all see fine, no crazy chemicals or nothing. But I'm not gonna give him any more, maybe one more small peice since he liked it so much.
EDIT" above is actually what I saw when I googled, although that is alot of processing, non of the ingrediant are alarming. And the ingrediants on cichlid pellets is crazy which I'm sure takes alot of proccessing too.
As for raw seafood from store, do I need to worry about him getting salmanella or other stuff we can get from eating non-sushi grade raw fish or are they immune? And if so, and they are immune, and salmanella was on a fish, would it live in the water and possible infect me?
eatingleg4peanut;4312098; said:
I know that it is still just fish being combined and flavored to mimic crab, I would just worry about the preservatives and other chemicals in it. At least you know what you are getting(for the most part LOL) with frozen or fresh seafood or anything else around those lines.