Yeah, I've always wondered the same thing. I avoid the brine shrimp partly because of this (and because they're low in nutritional value) but I will feed mysid shrimp. I'll let my mysid soak in RO/DI for a bit to thaw and try to draw some of the N/P out, rinse, then feed.

I don't think the mysid, for example, have high N/P in their bodies as they are farmed from a lake up North and are flashed frozen rather than processed in the way a prawn would be. I laways rinse them to remove the liquid they were frozen with.

It'd be great if a manufacturer could give some details on things like N/P.

Wow, things you learn from this forum. And innocent question can sure turn into something very enlightening!
Thanks for sharing that, Scubasteve!

I refreeze food all the time. I even refreeze hamburger. As long as it's cooked thourally before you eat...

I thought that was only to a point. "If raw meats have been mishandled (left in the "Danger Zone" too long), bacteria may grow and produce toxins which can cause foodborne illness. Those toxins that are heat resistant are not destroyed by cooking. Therefore, even though cooked, meat and poultry mishandled in the raw state may not be safe to eat even after proper preparation."

Well ya. I guess I shoulda explaned more. I'll unthaw hamburger, in the fridge, then change dinner plans and re freeze etc. Even made paddies and froze them.But ya if it's past its prime, then nothing can save it. Thing with bacteria, is it lived on the outside of meats. So a steak, or roast, the outside gets cooked first and most. Now Hamburger is all made up of outsides, all inside, everyside. So thats why Hamburger has to be cooked all the way.

Aww, thanks Big Guy! :redface: Well, that's why we're all here right? I love finding good, solid answers to questions, so I want to give good, solid answers when I can :mrgreen:. KNOWLEDGE IS POWER!:razz: