For the sake of getting all of it together into one place for future parties - here ya go! The following is the fish food party recipe and items needed for approximately 15 people. At $25.00 per person – this makes about 3.5 cups of food each Note – that price is based on getting the ingredients at cost through an LFS and buying the seafood through Costco. You will want to have the party somewhere with plenty of room, access to water, won’t mind a mess and won’t mind the fishy smell. LFS and garages are ideal Depending on how organized - you can expect the actual party to run from 2 to 3 hours total from start to finsh. Ingredients: 16oz Kent Zoe 1oz Garlic extreme (concentrated one) 4oz freeze dried copepods 4oz freeze dried rotifers 2oz dried daphnia 32oz Supreme or PE Mysis 24oz brine shrimp 16oz Spirulina powder 500ml Selco 750g Cyclop-eeze brick 15 Nori sheets (or so) 6 bags frozen uncooked shrimp 3 bags frozen scallops 3 bags frozen misc. whitefish (Tilapia, Cod etc..) 2-3 large stalks Broccoli 1 2 lb bag baby carrots 2 boxes of 1 quart freezer bags Items needed: 3 - ½c measuring cups 3 - Spatulas 12 - cutting boards 12 - knives (for chopping, paring knives and such are not ideal) 6 - 1 gallon containers (ice cream pails, bowls etc.) 3 - 6 foot tables 12 - chairs 1 - 20 gallon tub – for mixing the final product (a 5 gallon pail will work as well but not ideal) 1 - Meat Grinder for chopping vegetables (can also use a food processor or chop by hand but not ideal) 2 - Strainers (for rinsing food items in RO/DI) 1 - Roll paper towels 1 - Box Nitrile or Latex gloves 1 - Paper shredder (for shredding the Nori 5-10 gallons RO/DI for rinsing Important - make sure to defrost all items (via refrigerator) beforehand, or you will have some very unhappy people with cold paws and will also spend extra time trying to mix up frozen ingredients You want to chop the ingredients to about 1/8” – or there about. Just remember that you want it small enough so that fish can eat the pieces whole. You will end up with some slightly larger than that (hopefully not a lot if the choppers are chopping fine enough), but not to worry – most tanks have snails; hermit crabs etc. that will gladly take care of those as well. Do NOT use a processor for the seafood – it will turn it into sludge/slurry Set up 2 tables with 6 cutting board/knife stations each for chopping and add 3 - 1 gallon containers to each. 1 for garbage, 1 for raw seafood and 1 for chopped seafood. 1 table set up with 20 gallon tub or 5 gallon pail and meat grinder or food processor and shredder. As well as all the dry ingredients Rinse out seafood in RO/DI and divide evenly amongst the chopping tables Rinse/strain Mysis with RO/DI (line strainer with paper towel if strainer is not fine enough Main table mixes all the ingredients into the main tub (note, a paint stirrer and drill work great for this – make sure if you go this route that the paint stirrer is brand new). Main table also:Runs vegetables through meat grinder/processor (remember, small enough that fish can eat the piece but be careful not to turn it into a slurry Runs Nori through shredder Periodically grabs the chopped food pails and empties them into the main tub Continually cleans up as needed and helps out where ever needed These people are also responsible for bagging up the final product Chopping tables chop up all seafood – that’s about it Once all ingredients are chopped and final product is thoroughly mixed up – the main table will have 3 people filling each bag with ½ cup food. (Make sure it’s an even/level ½ cup per bag). Also it is best is to have 2 additional people flipping the top 3rd of the bags open/out so the food can be added to each bag by the bag fillers without making a mess all over the outside of the bags. While the food is being bagged – everyone else helps clean up the knives, cutting boards, tables and pails. Once bagging is complete – count out bags and divide evenly amongst participants. I have found that there usually a few extra bags after the division is complete. I have always given them to the LFS that is hosting in thanks for allowing us to make a mess of their shop. For in bag storage – open bag and smooth out food to make bag lay flat while getting out as much air as possible before resealing. Pile flat on top of each other into freezer. Cut out sections into chunks as needed for feeding. Some members like to place food into small ice cube trays and freeze them that way. You can also use egg crate to freeze into cubes. Lay wax paper out – lay egg crate on top – smooth food into the egg crate and lay wax paper over top. Members also vacuum seal the frozen food to extend its freezer life. As long as the food is stored correctly to avoid freezer burn – it can last a year no problem. Some members add additional ingredients to supplement their food before freezing it. Such as extra Mysis, brine or Nutra Ova etc. I heavily feed my 40 gallon tank and 3-4 cups easily last me a year.