Reef Cuisine? Discontinued?

theyangman

Distinguished Member
Joined
May 22, 2013
Location
London, Ontario
Is Nexusnight / Adam (I think that's who makes it) still making this stuff?

You can't introduce this magical meth for fish and then yank out the carpet from under us!!! I am running dangerously low, and need more! I have less than half a package left....
 

unibob

Distinguished Member
Website Affiliate
Joined
Mar 15, 2012
Location
St Thomas
I have been sending Adam messages, but no reply yet.

I will look into getting the recipe to continue making if he has no plans to.


Sent from my iPhone using Tapatalk
 

sunnykita

Super Active Member
Joined
Oct 5, 2012
Location
Woodstock, Ontario
Hi guys, I had contact with Adam last weekend, he's really busy with the new job, we didn't talk Reef Quisine but Sealife Central is also considering making and distributing the product.
 

sunnykita

Super Active Member
Joined
Oct 5, 2012
Location
Woodstock, Ontario
I have been sending Adam messages, but no reply yet.

I will look into getting the recipe to continue making if he has no plans to.


Sent from my iPhone using Tapatalk
Hi Jerry
Do you have his new phone number/text ? It took me a while to reach him, I now have the new number pm me if you don't have it.
 

curiousphil

Super Active Member
Joined
Apr 15, 2013
Location
London, Ontario
This food is a variation on what is commonly called "pappone." If anyone is interested in trying to make it themselves, just search for pappone recipe and you will find many to try. This is the basic recipe that all of the others stem from:

Pappone Recipe - Italian Coral Food (Updated 1/14/2007)

Materials:
5 Oysters
5 Mussels
5 Clams
5 Shrimp (NOT cocktail shrimp, the big scampi type w/o the head and the shell)
1 Tablespoon of Sugar (not corn syrup, etc.)
200 mL of RO/DI water
10 g of Red Algae (Palmaria palmata; Bisck uses Julian Sprung's brand)
and/or 10 g of Spirulina, 10 g of Nori (spirulina is what Bisck prefers)

Methods: Make SURE that all ingredients are the freshest possible and DO NOT use frozen foods (unless it is impossible for you). Make sure everything "live" is rinsed and cleaned before putting it into the blender. Put all the ingredients into the blender and blend for 5 min, wait 2 min for it to cool, 5 more min blending, 2 min of waiting again, then finally another 5 min of blending (the pausing is so that the solution doesn't get too hot and "cook" from the heat of the blender/blades). Pour into cube forms (approx 10 mL each). Then freeze it all - you want to minimize how long everything is at room temperature.

Procedure: One hour prior to turning off your lights, you have the option of adding Amino acids to the tank*. (For example, 11pm Halides off, add AAs, 12am, actinics off, then add pappone). Take off the cup of your skimmer, but leave the skimmer running (so you don't have a massive drop in O2 levels overnight). After the lights are off, start with only a ¼ of a cube per WEEK for every 400 L of tank water (approx 100 gallons). Be sure to measure NO3 and PO4 the next morning so that these parameters don't spike after feeding. You can reduce the amount fed if you are having nutrient problems. Also don't forget to put the skimmer cup back on the next morning before the lights go back on.

*If everything is going well. It is good to wait and see how the tank is doing for awhile before trying this. The whole point here is that you don't want to change anything too fast, because nothing good happens quickly in this hobby. (Another method to grind up amino acid pills in the next batch of food; however Bisck found that it sometimes causes diatom outbreaks in his tank).
 

theyangman

Distinguished Member
Joined
May 22, 2013
Location
London, Ontario
I'll be making my own version of reef cuisine in the next few days. I am just sourcing one or two more dry goods and it should be off to superstore for some fresh seafood. I'll report back my findings.
 

curiousphil

Super Active Member
Joined
Apr 15, 2013
Location
London, Ontario
In addition to vitamins I believe he also added mysis and cyclops. I'm not sure how he would have added those, however, as those things typically would come frozen. And you wouldn't want to thaw them only to freeze them again, that's a seafood no-no.
 

theyangman

Distinguished Member
Joined
May 22, 2013
Location
London, Ontario
Cyclopeeze is unavailable and will not be included in this initial mix. As for mysis, I will also be excluding that, as it can be fed separetly if so desired. We all pretty much have it.

My blend will try and fill in all the other gaps.

Unless Adam was using some other sort of cyclopeeze, I never saw the tradidtional red dots in my mixes with his food.
 
Top