Cinabar
- #1
I see a lot of DIY fish food recipes around, but I’m interested in the science behind it. I’m no scientist, just a hobbyist trying to make food for my fishies. I will edit/add to this post continuously as I find more information. The goal is to develop recipes for herbivore, omnivore, and carnivore fishes. Maybe we’ll make a shrimp recipe too. Feel free to chime in!
Sept. 30, 2020
Currently reading through United Nations Aquaculture Development Manual
Components of feed
- Moisture
- Lipids/Fats
- Proteins + Amino Acids
- Carbohydrates
- Minerals
- Vitamins
- Other (preservatives, binders, etc)
Moisture: The moisture level (amount of water present) determines the preservation method as well as possible ingredients. Dry foods such as pellets or flakes will require different binders than wet gel-based foods.
- Binders are substances that hold they food togther add stability, preventing it from breaking apart in water. In dry food, the binder is usually various vegetable starches and/or gums. In wet foods, gelation or agar is used.
Lipids/Fats: This category includes fats, lipids, oils, and waxes from both animal and plant sources. Terms are interchangeable for simplicity. Recipes must contain at least some oils. Fats are the most concentrated source of engery and is very easily digested by fish. The best source of fats for freshwater fish is marine-based. Supplental lipids are usually not needed, as most animal-based ingredients contain some form of fat already.
Proteins/Amino Acids: A protein heavy diet is nesesscary for fish to grow and reproduce. However, it is crucial that the diet also contains an adequate amount of amino acids. If there is not enough, proteins will be broken down into amino acids to supplement.
Carbohydrates: Inculdes starches, sugars, cellulose and gums. Basically plant matter. Some fish are better at digesting this material than others. Carnivorous fish are nearly unable to use carbohydrates, but most fishes can convert simple sugars into energy relatively efficiently. Herbivorous fish and some bottomfeeders can use complex carbohydrates.
Minerals: If using fresh, whole ingredients, mineral deficiency is not a concern. The two main sources of minerals are animal products and microbial organsism such as algae and zooplankton.
Vitamins:

Source: Characteristics of the Major Vitamins Important to Fish and Shrimp
Sept. 30, 2020
Currently reading through United Nations Aquaculture Development Manual
Components of feed
- Moisture
- Lipids/Fats
- Proteins + Amino Acids
- Carbohydrates
- Minerals
- Vitamins
- Other (preservatives, binders, etc)
Moisture: The moisture level (amount of water present) determines the preservation method as well as possible ingredients. Dry foods such as pellets or flakes will require different binders than wet gel-based foods.
- Binders are substances that hold they food togther add stability, preventing it from breaking apart in water. In dry food, the binder is usually various vegetable starches and/or gums. In wet foods, gelation or agar is used.
Lipids/Fats: This category includes fats, lipids, oils, and waxes from both animal and plant sources. Terms are interchangeable for simplicity. Recipes must contain at least some oils. Fats are the most concentrated source of engery and is very easily digested by fish. The best source of fats for freshwater fish is marine-based. Supplental lipids are usually not needed, as most animal-based ingredients contain some form of fat already.
Proteins/Amino Acids: A protein heavy diet is nesesscary for fish to grow and reproduce. However, it is crucial that the diet also contains an adequate amount of amino acids. If there is not enough, proteins will be broken down into amino acids to supplement.
Carbohydrates: Inculdes starches, sugars, cellulose and gums. Basically plant matter. Some fish are better at digesting this material than others. Carnivorous fish are nearly unable to use carbohydrates, but most fishes can convert simple sugars into energy relatively efficiently. Herbivorous fish and some bottomfeeders can use complex carbohydrates.
Minerals: If using fresh, whole ingredients, mineral deficiency is not a concern. The two main sources of minerals are animal products and microbial organsism such as algae and zooplankton.
Vitamins:

Source: Characteristics of the Major Vitamins Important to Fish and Shrimp