Discussion in 'Fish Food' started by Scuba Ken, Jul 16, 2012.
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Sounds amazing, good call.
With Shellfish, STPP (trisodium phosphate) is used to retain moisture (basically, tip the scales a little bit) and as a preservative. Glad to see hobbyists aware of it, kudos
Using a food processor and doing each ingredient separate is a great way to obtain various grades Simply do a few pulses, it doesn't take much.
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