Thiaminase in Atherina boyeri

Do any of you guys know if the sand smelt Atherina boyeri contain the enzyme thiaminase? Or smelt in general?

I feed my Thamnophis this species of fish but I can't find out if this fish is safe.

As a precaution I heat the fish in the oven at 50-80 degrees for 5 minutes.

Thanks

I'm not sure, but I think it is safe. Anybody else?

Quote:

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Originally Posted by hitsurfer

Do any of you guys know if the sand smelt Atherina boyeri contain the enzyme thiaminase? Or smelt in general?

I feed my Thamnophis this species of fish but I can't find out if this fish is safe.

As a precaution I heat the fish in the oven at 50-80 degrees for 5 minutes.

Thanks

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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).

Thanks for reply.

I will - as a precaution - continue to heat the fish before offering them.

Don't you have silversides at your local pet store? some have them live but most stores have them frozen. I'd use those. I do use those.

What about blue gill are they safe?

Unsafe and Safe fish list:

http://www.thamnophis.com/forum/show...Safe+fish+list

thiaminase smiaminase!

LoL. Yeah, I know. I fed my garters gold fish (with a varied diet of wild food) and they lived exceptionally long lives and produced 150 offspring that lived, very few that didn't.

Bluegill are supposed to be safe but we all know about the spines and bones so I would only feed them the clean meat if it were me.

Sorry for the intrusion. The boyeri Atherina, latterino as known in my part, I usually use congelato.
I try to use freshwater fish or at least brackish because here in
Italy have always misjudged marine fish.
Someone confirm or deny this?