DIY FISH FOOD: NEED HELP

[Pitbull6689]

i have created a DIY diet that my oscars and flowerhon love, the only problem is that it falls apart rater quickly and if i can have this problem solved it will save a ton of money the cost difference is 1/10 of commercial feed please help me perfect this diet . here are the diet specifics, i will post full nutritional analysis as soon as the detailed analysis is completed


1: Fish (meat) 35%
2: Chicken Liver 35%
3: peas 6%
4: spinach 6%
5: carrot 6%
6: Cauliflower 6%
7: Sweet Potatoes 6%
8: eggs 6 / kg

this diet is based on the generic nutritional fish requirements:
View attachment 794637

 

[muskieboy]

Check out this video:

[video=youtube;12qCQDNc00E]http://www.youtube.com/watch?v=12qCQDNc00E&list=UUM9oZkV3tGJuUUhgZaiGZkQ& index=3&feature=plcp[/video]

 

[Adamrhh]

I heard use gelatin non flavored

 

[Pitbull6689]

well i finally repented and ended up using whole grain wheat flour as the binder...... added around 10%-15% by weight and used moms oven for dehydrating it and then cut up the pieces bite sized...well a couple of hours later i ended up with around 2kg for under $2.5/kg....lol would last me months....for storage used a few iceream containers and poped them in the the fridge as it gets really hot around here avg 115-120 F so this ensures that the feed dose not spoil

 

[coolkeith]

I make super-sized veggie/seafood wafers.

This is how I do it:
Dehydrate all the wet ingredients (salmon, shrimp, spinach, peas) in a 200F oven (about 8-12 hours).
Then put them if a food processor and finely chop until it's a fish/veggie meal.
Then mix in some Spirulina Powder.

Then make a binder with Eggs and Xantham gum. I use an immersion hand blender to mix the eggs and Xantham gum until it's a thick frothy sauce.

Then mix egg binder to the fish/veggie meal, until it's a tough gummy dough. The tricky part is using just enough of the binder. Too much and the product will be too cakey. Too little and it will be crumbly. You want the dough a little wet, but not too sticky where it won't come off a spoon easily.

Then portion that into 1/2 tablespoon sizes. I use a macaron pan to mold them into wafers.

Bake it in a 200F oven for 2 hours. Let cool.

This is my end product:

In the macaron pan:

Bagged and ready for the freezer

 

[austos12]

i think ill start experimenting as i just picked up a 6" umbee and two smaller festae and they seem to not really go after the hikari floating pellets..