Actually...plenty! That's why I always add vitamin powder to the mix (including B1), and why the goldfish and rosy reds make up only a limited percentage of the protein portion of the recipe. The 4 pike fillets I am adding to the mix outweigh all 250 goldfish, and pike are apparently thiaminase-free.
I'm half-wishing that I had never heard of thiaminase. I always fed a diet that was as varied as possible, and never experienced any problems back in the days of blissful ignorance. Once thiaminase appeared on everybody's radar, it quickly got to the point where it was scary to feed your fish...well, pretty much anything!
I know the stuff exists, and that it is a source of potential problems. I'm simply trying not to go overboard on the thiaminase terror-train. It's in some foods, as are many other deleterious substances. Feeding a varied diet should prevent an overabundance of any of these bad things, in the same way that it should prevent a deficit in important vitamins and nutrients.
Blenders are for wimps. Not savage enough. Leave 'em whole in the jello with floating pieces of veggies. Then you can see the eyes as they disappear...FACE THE TRUTH.
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Yeah, I tried that...but a gel-food that contains great big chunks of anything like whole fish, also contains way too much gelatin. I don't want my gel foods to be the equivalent of that most disgusting of human food concoctions known as "head-cheese", i.e. I don't want to create a great quivering glob of gelatin with food chunks embedded in it, regardless of how cool it is to "see the eyes".
Processing all the ingredients down to a fine texture ensures that every piece of the gel-food, regardless of how small one may cut it up, contains a bit of everything; an eyeball in every mouthful!
Plus, it makes the stuff an actual block of food, with just enough gelatin incorporated to get it to hold together. This takes a surprisingly small amount of gelatin, especially if you mix it up using the water from thawed frozen fish foods, which adds more nutrients that would otherwise be going to waste. Great texture, sublime aroma, excellent "mouth-feel", with hints of citrus, smoke and papaya and a crisp clean finish with no aftertaste.
Kidding aside, the goldfish are humanely dispatched before being pureed. That charming little guy illustrated above has the right idea; clubs are very efficient.
Okay, kidding really aside: you should be pointing that finger at all those sadistic idiots posting videos of their piranhas eating live mice and frogs, or all the "snapping turtle vs. electric eel" types who love to watch violence in the comfort of their living rooms. I have no problem killing critters...but it is
always done in a quick humane manner, not for gory entertainment.
