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  1. #11
    Never shed johnnic's Avatar
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    Re: Thiaminase in Atherina boyeri

    I had to look this one up since I just bought a pack of these IQF smelt that was exported from Turkey.


    Joel
    Big-scale sand smelt (Atherina boyeri) No Thiaminase

    Smelt
    Pond smelt (Hypomesus olidus) No Thiaminase

  2. #12
    Never shed Elisabeth83's Avatar
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    Re: Thiaminase in Atherina boyeri

    Quote Originally Posted by Stefan-A View Post
    I suspect they do. The fish should also be heated to at least 80 C for 5 minutes, to destroy thiaminase

    These fish aren't technically smelt (as in belonging to Osmeridae).
    Oh! I had no idea you could cook the thiaminase out of fish! Does that work with any fish? I have some salmon filets labeled “Wild Caught” in my freezer but the location isn’t on there so I don’t fully trust it. But if I could cook the thiaminase out that would be great!

  3. #13
    T. radix Ranch guidofatherof5's Avatar
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    Re: Thiaminase in Atherina boyeri

    Is this the freshwater variety of smelt? If so, they are on the unsafe list for Thiaminase.
    Steve
    5 awesome kids!
    Emmy, Kale, Molly, Gabby, Hailee
    They are not just snakes. They're garter snakes.
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  4. #14
    Never shed johnnic's Avatar
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    Re: Thiaminase in Atherina boyeri

    It says it's found in brackish waters throughout Europe. Smelt and sliversides are generic words used to describe many, many different types of fish. Have to look up the individual species. So far my baby garters have no issues with them. I'm transitioning them over to cut pinks and add vitamins/minerals to their food plus some garden worms. I must say, out of the three types of food (fish, pinks, and worms), worms and their waste from worms are the most disgusting in terms of cleanliness
    Last edited by johnnic; 10-08-2020 at 12:49 PM. Reason: grammer

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