Many fish feed on the algae found in their natural habitats and aquariums. However, not all algae are good for fish. Some species of wild algae may harbour diseases and parasites, while others may be toxic.

Spirulina is the common name those species of algae that are of high nutritional value to fish, and are thus used as an ingredient in specially-formulated fish foods.

What are spirulina?

The spirulina is a simple, one-celled algae that thrives in warm, freshwater bodies like ponds and lakes. The name “spirulina” is derived from the Latin word for “helix” or “spiral”, which reflects its swirl-like physical structure.

Its blue-green colouring is due to the presence of chlorophyll (green) and phycocyanin (blue) pigments in its cells.

What’s so good about spirulina?

Spirulina contain valuable nutritional qualities that enhance fishes’ physical appearance, aid their development and help them survive longer:

• They have an amazing ability to photosynthesise high-quality nutrients more efficiently than many other forms of plant life, and are a rich source of amino acids, minerals, pigmentations, trace elements and enzymes.
• They are also a rich source of A and B vitamins, especially B12 (usually found in animal tissues).
• Blue-green algae like Spirulina have a special protein called phycocyanin that’s not found in other species of algae and terrestrial plants. Some scientists have linked phycocyanin to improved kidney and liver functioning.
• They have soft cell walls, making them more easily assimilated by fish.
• Their cell walls are rich in muco-proteins, which enhance the natural mucus layer of the fishes’ skin, making them look more vibrant and giving them better protection against skin infections.
• Spirulina and other micro-algae contain essential fatty acids that are essential for the proper development and functioning of the fishes’ internal organs.
• The colorations in fish result from the pigments called carotenoids, which are derived from the food they eat. The amount of carotenoids in spirulina is many times that found in carrots.
• Spirulina retain their nutritional value even when subjected to high temperatures during processing and shelf storage, unlike many plant foods that deteriorate rapidly at high temperatures.