SHRIMP FOR ARO - to cook or not to cook

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H

henward

Feeder Fish
MFK Member
Jan 25, 2008
1,260
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Auckland, New Zealand
ok,
prawn prices in my country haved reached an equilibrium.

cost for cooked and raw shelled prawn is not identical.

i am planning in stuffing the prawn with massivore pellets, no, i am more concerned about the good ness of the food.
i have raised all my aros and fish on cooked prawn, no problems there...

but is there an actual nutriional benefit to raw?
i mean scientifically, is there atually proof or is this just theories?

some say raw is better. some saw dont matter.

same price it doesnt matter, shoud i get raw or cooked?
is cooked easier to digest?

i dont mind about the water being messy, it all goes out continously anyways and skims the top layer and my water is always changed on a daily basis.

im talking purely nutritional purposes only.
 
I have seen claims that raw is more nutritious, but, like you, I have never seen anyone provide proof.
 
All major aquariums feed raw, and thawed out at fridge temperature. Yes, there is a scientific difference....
 
Some NUTRIENTS are often lost during the cooking process, especially when items are overcooked. Raw is always more nutritious. without a doubt. It's the same with human consumption. For example, quickly stir fried veggies are more nutritious than boiled veggies. many nutrients are left in the water of boiled veggies. The quicker the cooking process, the more nutritional. In the case of fish consuming raw over cooked, go with raw. Plus, cooking is time consuming and more work.
 
yes, thats my thing, i am wondering where the proof is.
i mean vges are different - vitamins denature under heat.
proteins dont denature at all under heat, well most dont anyways.
vitamins... how much vitamins does prawns have?

i dont cook it, you buy it cooked or raw, it doesnt matter - its same price per kilo for same products just one is raw and one is cooked.

i am trying google but no luck on raw and cooked info
 
i would say raw, do they have it cooked for them in the wild, i think not, if most majior aquariums feed raw im shur they have science to back it, go to your local aquarium and ask what they feed there Aro and why , if they have them, most aquariums here have them on display.
 
most aquariums here in nz dont have the fish i own.
thts not limited the fish here is.
it takes me weeks of huntingon online auctions sites and sometimes you get lucky and get a red hook metynis...common overseas but here...not so.

there is litereally less than 8 RTG arowanas int he country.. thats how many was bought in since it was legalised here lol
handful of greens, some 1.5 reds..... even less in high grades in terms of xback and chili reds upards.
i think there is only 2 to 4 vip reds that are in the country lol
 
ven jardinii is very rare here.

its hard, most lfs dont hve the answers.
those who do have different opinions. some say hat aros should not eat shrimp from the ocean only from rivers.

but you are right, if raw is fed in most aquariums, there must be merit there
 
cooking, loss of nutrients In general, water‐soluble vitamins and minerals are lost into the cooking water, the amount depending on the surface area to volume ratio, i.e. greater losses take place from finely cut or minced foods. Fat‐soluble vitamins are little affected except at frying temperatures. Proteins suffer reduction of available lysine when they are heated in the presence of reducing substances, and further loss under extreme conditions of temperature. Dry heat, as in baking, results in some loss of vitamin B1, and available lysine. The most sensitive nutrient by far is vitamin C, with vitamin B1 next. Average losses from cereals are: boiling, 40% vitamins B1, B2, B6, niacin, biotin, and pantothenic acid; 50% total folate; baking, 5% niacin, 15% vitamin B2; 25% vitamins B1, B6, and pantothenic acid; 50% folate; with biotin being stable. In meat, losses are approximately 20% of all the vitamins for roasting, frying, and grilling and 20–60% for stewing and boiling.
 
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