BEEF HEART & SPINACH FISH FOOD - AGAR AGAR TECHNIQUE

[@bubblerings]

One of the best secrets on fish food.. I hope it spreads!!! Cheers!! 🎈🐡🍻

[@Alex_Correa]

Wow! you've must have lots of Altums!!! Great vid!

[@lalaf9985]

That's awesome ! And I love that its homemade

[@shorelineaquatics5210]

You're welcome. It is tricky it needs to be done exactly like the video. Best of luck

[@sandeepprajapati1769]

Amezing lot of detailing

[@mostafasamadi2345]

Very good👌👌👌👌👌👌🙏🙏🙏

[@sambitbanerjee7843]

In India Alaska cod or Pollack is not available so what fish may I use??

[@shorelineaquatics5210]

Use fish from saltwater. Freshwater fish meat may contain pathogens and or parasites that are transferable

[@Shernan83]

Cool!

[@bubblerings]

(Thank you for this!) Why do you make the Agar slurry, instead of just dropping in the flakes? Edit: Does that stuff stick to regular pans? Or you use non-stick something??

[@shorelineaquatics5210]

Is the common technique in cooking to dissolve starch in water that way it's not lumpy and it's constant throughout the food. It will not stick to the pan as.long as the pan is smooth. Thanks!

[@santoshkadav9174]

Great👍 brother

[@JosephKarthic]

I can't get it to final nice consistency, i whisked well but it formed lump like shape, shd we reduce the heat at that point?

[@shorelineaquatics5210]

It happens fast. The idea is to mix into the slurry very quickly and then take it out right away. Don't let it cook

[@shorelineaquatics5210]

After that it needs to be panned right away Perhaps it is cooling for you too fast and seizing up

[@JosephKarthic]

​@@shorelineaquatics5210 Actually the lumps formed immediately once i added the mix in the agar agar boiling water when i started to whisk it, I actually added a little too much water and I had set the flame too high and it reacted immediately...I quickly removed some water and then added some more agar powder and it finally came like yours but some lumps here and there...I think we can turn off the stove once the agar slurry is whisked properly in the boiling water and then later add the mix and whisk again faster to stop further cooking of the mix...I will try that next time and see....Thanks for this awesome method, Yours is the only video in youtube explaining this..👍

[@litto2810]

Your fish eats better than me.

[@nathanaelsmith3553]

Love the music

[@darmawanhabibi6189]

You don't concern about the missing nutrients value due to the heat?

[@ianpaulpingul5186]

Can I order

[@JosephKarthic]

can we feed this to discus?

[@anandh9508]

How many days can it be stored without damage? Plz reply

[@shorelineaquatics5210]

That probably depends a lot of factors. Of course a processing plant that flash freezes food and stores them at a very cold temperature the food will last longer without degradation in quality. I imagine in the home the food is good for months. It's better to thaw food is slowly in the refrigerator as it prevents ice crystals from forming and drying out your food.

[@budymulya9206]

Hai bro ... what kind of fish that the meat is white ? Thanks

[@shorelineaquatics5210]

I use Alaska Pollack. I've also started using salmon

[@bhaveshkasare4885]

What is the ager

[@shorelineaquatics5210]

Agar (/ˈeɪɡɑːr/ or /ˈɑːɡər/) or agar-agar is a jelly-like substance, obtained from red algae. Agar is a mixture of two components: the linear polysaccharide agarose, and a heterogeneous mixture of smaller molecules called agaropectin.

[@shorelineaquatics5210]

You can typically find this at an Asian grocery store.

[@markhaunert5029]

Excellent information. One of the few recipes I seen without garlic. Do you think that garlic being good is kinda a urban legend. Thanks for sharing. New sub. 👍👍👍

[@santanuchowdhury1876]

In my experience discus take to food prepared with garlic more readily than food not containing garlic.

[@markhaunert5029]

@@santanuchowdhury1876 thanks for your opinion. Do you feel its strictly a smell or flavor or do you think there is possibly some health benefits as well.

[@santanuchowdhury1876]

@@markhaunert5029 smell is surely a reason. Also garlic has antimicrobial properties.

[@markhaunert5029]

@@santanuchowdhury1876 i have been told that before, makes sense. I know that liquid GARLIC GAURD is fairly popular. Thanks so much.

[@shorelineaquatics5210]

I've noticed when I put a lot of garlic in the food to fish don't like it.

[@TheGroomers]

You lost me at cooking the food.

[@Spacenow869]

Too much work.

[@MELODYMUNRO]

One little hour of work for several months supply of food and $$$ saved ... well worth the effort.