How can you ensure that the vits/mins are "soaking" into the meat? How much of that high-dollar water is wasted in the process? How much of it is washed away as soon as it hits the water before the fish/rays have a chance to eat it? I'm not trying to be insultive. Those are the types of questions I asked myself when I used to "soak" the foods prior to feedings. The gelatin takes all of the ingredients and binds it together so that whatever consumes it gets it all. Plus, after checking into those manufactured vits it looks like spir and chlor are what actually makeup the ingredients aside from the distilled water.If concerned about not enough vitamins why not just marinate the Tilapia, prawn, muscles, smelt or whatever you feed in a vitamin marinade sauce for a few hours or over night before feeding. It will absorb the vitamins and will eat the food whole minus any mess and less prep time. Just asking out of curiosity. Its how I do it.
Great idea, Al. Do you pour it into the eggcrate or use it to cut into cubes?Anyone ever used egg grate with this stuff? Perfect cubes! lol Didn't stick to it as bad as I thought it would. Works pretty slick.
genius! I am pretty handy with a knife after 17 years of being a cook/chef but I might even try thatLast batch I just poured into the shallow pan like usual but cut a piece of egg grate to fit into the pan. Poured to the top of the egggrate and after it sets up you just pop the cubes out.
Outstanding idea DB !Anyone ever used egg grate with this stuff? Perfect cubes! lol Didn't stick to it as bad as I thought it would. Works pretty slick.