Shad ok for Cichlids?

[Deco]

I go fishing sometimes and have a lot of leftover shad. Anyone know if I can use them for african cichlid food? :hehe:

[ElijahTurtle]

I would be concerned about parasites, but other than that, I would see why it would be a problem. There is always that risk with live foods though.

[Deco]

I was thinking about blending it into a paste and then freezing it into small pieces. :confuzeld:

[ElijahTurtle]

That might work just fine. I think I would use a chopper instead of a blender though. If you blend it, it might just turn into a cloud of particles too small for the fish to consume.

[Deco]

Cool I will try it on my least expensive fish first. :hehe: roflmao

[biggin]

1. Blending and freezing will not help against parasites.
2. What kind of Africans? Most do not need the protein.
3. I would not risk it

[Deco]

ok thanks Blake. I guess better to be safe than sorry.

[budwick weiser]

ya i was thinking the same thing that blake was. most africans don't eat meat.

[khrister]

Those killed my Arowana before...I would not risk it...

[doughboy]

1. Blending and freezing will not help against parasites.


Why do you say that freezing won't help?

A quick Google search shows that the FDA says that freezing at -4°F for 7 days should sufficiently kill parasites. Is it because most freezers can't get that cold?

[biggin]

Yes, that is part of the reason why the FDA also recommends you cook your meet to certain temps.

I will ask Christine on it for sure but I am 99.9% sure that your everyday freezer will not kill them. She actually did lab test for this kinda thing with the food you eat everyday...

Heat and bleach are the 2 things we have that will do it most of the time.

Why do you say that freezing won't help?

A quick Google search shows that the FDA says that freezing at -4°F for 7 days should sufficiently kill parasites. Is it because most freezers can't get that cold?

I just found this:

Does freezing kill all pathogens and parasites?

No. A common misunderstanding is that freezing makes food sterile (ie, it kills all microbes including bacteria, yeasts and moulds) – this is NOT the case. The best way to kill pathogens and parasites in food is to cook food thoroughly.
Although pathogens don’t multiply in the freezer, certain species can survive the freezing process by going into ‘hibernation’ or forming resistant cells (eg, spores2 (http://www.nzfsa.govt.nz/consumers/food-safety-topics/foodborne-illnesses/freezing-thawing/fact-sheet-frozen-foods4_6.htm#P13_1867)) and up to 70% may ‘come back to life’ again as the food begins to thaw.3 (http://www.nzfsa.govt.nz/consumers/food-safety-topics/foodborne-illnesses/freezing-thawing/fact-sheet-frozen-foods4_6.htm#P14_2123) Salmonella have been known to survive for 7 years at –23°C in ice cream and Campylobacter can survive freezing if the initial contamination levels are high. Also, freezing does not affect toxins left by certain bacteria (eg, staphylococcal enterotoxin and botulinum toxins).


http://www.nzfsa.govt.nz/consumers/food-safety-topics/foodborne-illnesses/freezing-thawing/fact-sheet-frozen-foods4_6.htm