Claire Corlett

Fish Food, Fish Tanks, and More

Aquarium Shrimp Versus Food – Paprika ⭐⭐⭐⭐⭐

Hello guys and welcome to Mark’s Shrimp
Tanks. If you are new to the channel and want to
learn more about shrimps, hit that ‘subscribe’ button down here and bell notification over
here so you don’t miss anything, ok. Today’s going to be Shrimp versus Paprika,
ok. This is going to be the master chef edition
of Shrimp vs… and every time I say something guys I want you to say “yes, chef”, ok. That’s a reference to master chef, any of
you guys ever watch that show then you know what the edge I am talking about. So here we go: this is a Paprika, this is
a California red-bell Paprika, I do believe. Other name for it is red-bell pepper, I think. There’s really two ways I’m going to do this;
today I want to see what way the Shrimps prefer to eat it- do they like it slightly cooked
or they’d really like it raw? Now I know I prefer to eat this raw because
it tastes super sweet. It’s also a good idea, when you have paprika,
it’s also a good idea if you know the age, basically, because a fresh Paprika will taste
sweet, an older one will taste kind of bittery. I hope I don’t blotter my words too much
today bla ba ba ba ba. So let’s get right into this, I think. We’re going to cut this in little segments
like so it’s going to be really really thin segments, I think, because Shrimps don’t eat
much, alright. So here we go: here we have our one slice
and we’re going to separate this into a kind of couple of different bits. So let me chop this up a little bit, you have
to say “yes, Marco” there by the way, “yes Marco” “yes chef”. And what we’re going to do is… shouldn’t
be I’m pushing off, I’ve watched my sous chef cut this things- my wife is like a Master
Chef addict- so I’m going to use half of this, we’re going to put it in boiling water
for a minute just to soften it up a little bit more. We’re going to see what one they actually
prefer, okay. So let’s put some of this into here, some
boiling water this water has just boiled, “yes chef” and we’re just going to let
it sit in there for roughly a minute, just to kind of cook it a little bit, okay. And the rest of it we’re going to put in a
few selected tanks, selective tanks and most of the tanks; I’ve fed my shrimps yesterday
so not all of the tanks are going to eat something. Guys, what’s also very important when you
do this is no matter what fruit you use you must thoroughly wash the skin, like this,
get your fingers in to wash it really good, run under the tap, wash it wash it because
if this has ever been sprayed with pesticides which it probably has, 70% of the pesticides
basically stick up on the skin, okay, so you want to get as much of that off as possible
before it goes anywhere near your shrimp tank, okay. Just let me angle you up a little bit here
and we’re going to go and we’re going to put a little bit in each tank. I’ll be putting some in the bottom tank
because they have quite a big cherry tank down here. Now I have to change this from just plants
to cherry shrimp and my snails because my snails were basically overtaking that little
tablet they used to be in. Let’s get it into some of the tanks up here
as well, I just want to see the reaction to it. I’m not going to put any in my pin tours just
because they didn’t eat so well yesterday and it’s not a good idea guys if you noticed
your tanks, basically, if they’re not eating don’t keep putting more food in, okay. I’ll just put a little bit in here, my King
Kong tank. What’s good to notice as well is this sinks
well and I’m going to eat a bit as well because I love this stuff. So good, just tastes so good, so sweet hmm. Let’s get some in here and this is the tank
that we’re going to be watching to see if they like it raw or if they like it kind of
semi-cooked, okay. One more bit, where shall I go? Let’s put them more shrimp cud, there you
go. So this other one over here, probably, will
be done in office, so we’re going to use this little stainless steel strainer, give it a
run under the cold water just for a minute, just to stop the cooking, “yes Chef, Yes
Marco”. Alright and then we’re going to go over a
few selected tanks again and I know some of these tanks so that one big Paprika there
will be enough for them. I know one bit will be enough for these guys
as well, right, so I’m not going to put in too many tanks but I think they want here
because I don’t want to pull the tank, okay. So the kick start is going to go on the far
left and the two big tanks. I put two bits in here just because there’s
so many shrimp. I’ll put a little bit in this is a cherry
tank, this is going to be my selectively bred cherry tank, if you’d ever noticed I have
more than one. Put some in here. Two bits left, there is Tiger shrimp in here;
a little blue one and there’s a little golden shrimp, so they can munch on this piece. And back into the coal-tank. Okay, so what’s going to happen now guys,
as always, you will see what happens over the course of 10 minutes through it be over
a music video or something like that. So then one memento for you guys… “Yes Marco”. [Music Starts]
Paprika is national spice in Hungary with a 200 year history
The most common pepper to make Paprika is the sweet red pepper
In Hungary there are 6 classes of Paprika Paprika are the pods of Capsicum ammonia,
sweet red pepper Paprika has a higher content of vitamin C
than citrus Paprika comes from central Mexico
Paprika is used to make goulash My wife is Hungarian and I eat tons of this
stuff 😀 [Music]
Welcome back guys. Let’s have a little look and see what the
results were after 10 minutes. Let’s see what happened… hmm, well, that
was a little bit unexpected, we actually see that they’re leaving the paprika. I came through a minute or two ago and most
of them were on it so I think that’s the kind of reaction where you put anything in the
tank it will all jump on it in the beginning. Let’s have a look at the Penta Tank… interesting,
nothing on this one either. Look at this gorgeous shrimp; let me see if
I can fix that by [holding the card over to], there you go. This one is doing really really good, they’re
marking them but I’m not really going to be able to show you more than anything closer. Let’s check the top tank where the King kongs
are, let’s see did they eat it? Oh, well that’s not so promising, either. Let’s have a look at some of the other tanks,
just starting about once… there’s a lot too shrimps in this one so this is not to
be unexpected for here. It’s not looking very good so far for Paprika. Yeah, this was the half-cooked portion over
here, this is the cooked part over here; you can’t see it, unfortunately. Let’s go to the top because this is over and
often the most ravenous tank up here… interesting, nothing really happening either. Look at the size of this female one, this
one here. Let’s see, we’re just trying to get to come
off a little bit to see if it gives you a better picture. Because with the Bull Front tank is often
very hard for me to focus, it is just they don’t focus no more, come on there you go. There’s sea pods in here. So, conclusion time is I would say it is not
a huge hit with the shrimp but I would still use it because any fresh fruit that you can
put into the shrimp tank that is safe will be very very beneficial for them because fresh
fruit contains a lot of fresh vitamins which is really important for shrimps. It’s important for us as well. So what do you think guys, yes or no? I would still keep on using this, let me know
what you guys think in the comments section below. Also guys, would you use this in your tanks,
that’s an example. What else would you like to see on Shrimp
vs…? Thank you guys for watching, I’ll catch you
on the next one. Happy Shrimp keeping, guys. Love you…

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