How is this for food?

[heavyhitter]

Well, the second part of your post is just an assumption (though for the average person you are likely to be correct). The reality is you cannot be certain who only eats organic foods and who doesn't, unless you can point me to the 'post your daily dietary intake' thread.

Also, dietary habits and needs are different between ourselves and polypterus. We are omnivores, they are carnivores.

Someone would have to be pretty young to ONLY eaten 100% organic thier whole life. Over half my life there was not even such thing as an "all organic grocery store" or an "organic section" in a regular grocery store. And I am not very old.

I guess you have never drank a Coke or Pepsi even? Ate ice cream?

I am sure that going all organic can offer a healthier life style but it is near impossible to 100% organic. Heck, there are even preservatives in stuff like shampoo's and shaving cream.

What does "dietary habits and needs are different between ourselves and polypterus. We are omnivores, they are carnivores" have anything to do with feeding them imitation crab meat? Last time I checked fish was meat.

 

[le patron]

Whats wrong with pellets is that this thread is about imitation crabmeat.

my thoughts exactly.

i can see why bichirs might spit the stuff out, it just tastes NASTAY

 

[heavyhitter]

Hi,there are so many natural foods to feed why feed them junk foods?

It not like Cheetos or a snickers bar. Actually it is quite healthy.

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.

 

[channarox]

i dont eat it myself...
but ive tried feeding it to bichirs.
some of my bichirs LOVED it,others wouldnt touch it.