Internal risks of live , dead fish food

[QuErorZ]

Hey guys,

How safe is it to feed your fish with live fish , dead fish or other sea stuff like shrimp? I use frozen shrimps and live fish from a local lake.

I just keep reading articles saying live feeding or dead feeding is risky. So i am a bit concerned because i can't afford losing my fish.

Thank you.

 

[predatorkeeper87]

live fish carry the inherent risk of parasites, bacteria, virus and fungal infections being transferred to your fish. Especially if you are catching them from a wild area such as a lake. Your fish will not have an immunity built up to withstand the possible diseases live fish can be carrying.

frozen food is better by far.

 

[ehh]

live fish carry the inherent risk of parasites, bacteria, virus and fungal infections being transferred to your fish. Especially if you are catching them from a wild area such as a lake. Your fish will not have an immunity built up to withstand the possible diseases live fish can be carrying.

frozen food is better by far.

you won't much of a better response than this.

 

[QuErorZ]

I can just give up on live fish. No problem at all. I just didn't think frozen food would be any different.

 

[predatorkeeper87]

I can just give up on live fish. No problem at all. I just didn't think frozen food would be any different.

Depending on were you get your frozen food it should be much safer. Freezing alone would take care of 99% of the parasites that could be in the fish.

 

[Woefulrelic]

You can also deep freeze whatever fish you catch, I forget how long is required to assume safe.

 

[duanes]

Many parasites are able to take extended periods of time frozen. If the fish you use comes from lakes that partially or totally freeze over in winter, it is conceivable that the bacteria, viruses, and even some protozoa endemic to those areas (and/or their progeny) are able to remain dormant during these periods, and awaken when temps warm up.
You could go for months or even years without a problem, but all it takes is one cell, one virus, or one protozoa to survive, and you end up with an in tank epidemic.

 

[QuErorZ]

Thanks guys. I agree with frozen food might be safer.

Duanes, a lake water will be 32 degrees at its coolest but a freezer can make it as cold as subzeros. But yes, you are right. It is still not 100% risk proof.

I will stick with frozen shrimp.

 

[thebiggerthebetter]

There is a stickie in this forum about live feeders as well as stickies in the "Freshwater diseases etc." This part is well documented.

AFAIK proper freezing down to minus 20 F or minus 40 F (? need to look up) and 60 hours fully at that temp kills any and all parasites.

Not so with bacteria and virus. Those are only killed by boiling or radiation but no one would do either. I tried boiling what I used to catch in upstate NY - sunfish, channel catfish, crayfish, etc. It makes the fish 100% safe to feed, sure, but boy what an oily mess!

Crustaceans carry thiaminase-associated risks. If not aware, there are stickies on this topic too. They usually should be fed in moderation and/or balanced out by a good amount of vitamin B1 in the diet.

 

[duanes]

Although deep waters in Lake Michigan (next to where I used to live) would remain at 32'F, the in shore habitat would always freeze solid, sometime ice 7' thick, and freezing deep into the substrate, where protozoa, bacteria, viruses and other macro animals such as parasites inhabit, and can remain dormant to awaken in spring.