Hi Roger - cutting into cubes when slightly soft (even fully frozen) and re freezing is what many people do to get control over portion size, some use a big knife, others a pizza wheel - if you have slightly too much, pop it in a mug or similar - cling film over the top and in fridge for next feed - I have found the food is good to go for 48 hours from the fridge.
See - here https://www.youtube.com/watch?v=TGGfwXLdIZY
The other way when fully frozen is to score a line with a Stanley knife and snap - bit like cutting glass.
I wanted some Discus food so tried their frozen food , at the time seemed a lot of money, BUT what great value bigger than any other ones and the Discus seem to love it , and was sent so fast , Next...
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Recenzije proizvoda
Datum kupovine: 20/12/2017
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JM
J A Morris
Provjerio Feefo
8 years ago
Što J A Morris misli o društvu Devotedly Discus Ltd:
We have specialised in German Stendker Discus since 1993, and on occasions have various English bred Discus. We also keep all the hard to find accessories and foods that will enhance your chances of keeping Discus healthy and trouble free.
Neovisno prikupljamo povratne informacije u ime brendova koji surađuju s nama. Pristup našoj platformi imaju samo provjereni kupci, pa tako možete biti sigurni da čitate recenzije stvarnih korisnika.
Samo korisnici s dokazom o kupnji mogu ostaviti recenziju na stranici Feefo. To osiguravamo obraćajući se kupcima odmah nakon obavljene transakcije.
Provjeravamo da recenzije ostavljaju stvarni korisnici povezujući ih s kupnjom ili transakcijom. Korisnike pozivamo da ostave recenziju samo nakon kupnje proizvoda brendova.
Provjeravamo da recenzije ostavljaju stvarni korisnici povezujući ih s kupnjom ili transakcijom. Korisnike pozivamo da ostave recenziju samo nakon kupnje proizvoda brendova.
We have specialised in German Stendker Discus since 1993, and on occasions have various English bred Discus. We also keep all the hard to find accessories and foods that will enhance your chances of keeping Discus healthy and trouble free.
