I want to make my own preparation fish food, with beef heart, shrimp, etc. How do I keep it from just being "fines" after I run it through the blender? I think some of you mentioned using gelatine. Any suggestions on how to control the consistency? Frank Carriglitto AKA 08234 --------------- See http://www.aka.org/AKA/subkillietalk.html to unsubscribe