Fishkeeping » Snello (snail Jell-O)

Snello (snail Jell-O) is an easy-to-prepare food designed to supplement vital nutrients to most varieties of aquarium snails. While there are many a recipe for this already online, each one calls for possibly niche ingredients and techniques unavailable to the common fishkeeper. Hopefully, this guide will help you understand the core concept of snello and how to customise it to suit your snails’ needs.

Choosing your ingredients

Making snello is a study in trial-and-error in discovering what your snails like and dislike. Much of this process will be a repetitive mix-and-match till you come to just the right combination of ingredients.

Vegetables

The vegetables will be the core sources of nutrients for the snails. Make sure to choose veggies that are clearly nontoxic, no-added-sodium and packed in nutrients. Some common examples of vegetables that can be blanched and used in snello are, in no particular order:

Use 60 parts-by-weight vegetables.

Protein

Adding a protein source is rather simple, as you can use almost anything safe for your average tropical fish, provided you grind it up. Do not use fish food with added copper mineral. Shrimp are especially recommended for their iodine content. Use 4 parts-by-weight protein.

Calcium

No matter how much Brassica you include in your snello, you’ll still need to add more calcium. Thankfully, there are a few good options readily available to help aid your snail’s shell growth.

Use 5 parts-by-weight calcium, or half that if you already provide calcium with something such as a cuttlebone.

Iodine

Iodine is necessary for utilising calcium to build and repair the snail’s shell. However, most any options available must be custom-ordered and are not readily available.

Half the amounts above if you already introduce iodine into your tank via other means.

Binder

A couple different binders are available to the common consumer, and each have their own benefits and caveats.

Water

By all means do NOT use plain tap water. Run the water through a filter to remove any chlorine, heavy metals, &c. before using. Use 25 parts-by-weight water.

Preparation

Blend cold water and binder together till very evenly dispersed. Add other ingredients one at a time, blending till smooth. Add more water or binder if necessary to maintain a tight, spreadable texture akin to cake batter. Heat the mixture till boiling and then spread onto a baking sheet. Let sit till cool to the touch, cut into cubes and place separate onto paper towels to absorb excess moisture. Place in an airtight container and freeze for up to six months.