Talk:Brine shrimp

OKay, I feel the formating on this page should be updated a bit, to make it a bit more eye friendly. However why is it still a stub? What else do you feel should be added? --PsiPro 19:51, 30 January 2007 (CST)

Feel free.

Yes, its no longer a stub.

--Quatermass 09:53, 31 January 2007 (CST)

Dead link
During several automated bot runs the following external link was found to be unavailable. Please check if the link is in fact down and fix or remove it in that case!


 * http://ukdiscus.co.uk/artemia.htm
 * In Brine shrimp on 2011-03-22 03:17:30, 404 Component not found
 * In Brine shrimp on 2011-03-23 01:09:47, 404 Component not found
 * In Brine shrimp on 2011-03-25 01:18:00, 404 Component not found
 * In Brine shrimp on 2011-05-02 05:19:47, 404 Component not found

--PsiPro bot 00:19, 2 May 2011 (CDT)

Cost effectiveness of FBS
I have decided to stop using FBS, wonderful as it is, since it is ridiculously expensive - a 4 oz package is about $6 these days. At $24/pound I expect Alaskan King Crab legs and I'll eat them myself.

Then I had an idea... and searched on Amazon for "miniature ice cube trays" (I really like the cubed FBS vs. the sheets) and discovered they do exist. Bought a pair for about $12, and the cube size is just right. At the supermarket I bought a little bit of salmon, a handful of bay scallops, a clam (ick!) and a few shrimp (I just had the helpful young man put them all in one container and charge me the highest price, about $7/pound, for it all). Chopped them up as fine as I could (this is the tricky part, all my fish except the pictus have smallish mouths), and spooged the resulting glop into the trays (keeping each item separate), added some water on top to reduce the "freeze drying" effect of my frostless freezer, put a layer of cling wrap over the top and froze.

Tonight will be the first try at using the result...

The only slight downside I see is these aren't "complete" foods in the sense that the bones and guts aren't included. But I doubt that will really matter.

Huw Powell 17:17, 17 December 2011 (CST)