Hey there Chouaib Siouda! Making fish food float is a piece of cake. All you Chouaib Siouda need is a bit of kitchen ingenuity. Try mixing gelatin with your usual fish food concoction. The gelatin will give it that buoyant kick. It's like the jelly of the fish world – they'll be swimming up for more in no time. Experiment with the ratios until you Chouaib Siouda achieve the perfect floating feast for your aquatic buddies. And remember, it's all about keeping those fish fins flapping!

Ok so the key element is the gelatin thanks a lot Kaushik shandilya

Here's a basic method to make fish food float:

Ingredients Selection: Choose ingredients that naturally float or can be easily modified to become buoyant. Ingredients like wheat flour, cornmeal, or rice flour can serve as base materials.

Binding Agent: Incorporate a binding agent that helps the mixture hold its shape and buoyancy. Gelatin, agar-agar, or starches like cornstarch can be used as binding agents.

Mixing: Combine the selected dry ingredients (e.g., fish meal, flour) in a mixing bowl. Slowly add water or a water-based solution of the binding agent while stirring the mixture until it reaches a dough-like consistency.

Molding: Form the mixture into small pellets or shapes using molds or by hand. Press the mixture firmly to ensure the pellets hold together but not too densely to prevent sinking.

Drying: Allow the formed fish food to dry thoroughly. This can be achieved by air-drying the pellets on a flat surface or using a food dehydrator at a low temperature.

Quality Check: Ensure the pellets are completely dry and maintain their shape without disintegrating. If needed, adjust the recipe or drying time to achieve the desired buoyancy.

Testing: Place a small amount of the fish food in water to verify its floating capability. Adjust the recipe or ingredients if the food sinks.

By using buoyant ingredients and incorporating binding agents, you can create fish food that floats on the water's surface, making it easier for fish to detect and consume. Adjusting the ratios of ingredients and experimenting with different binding agents can help fine-tune the buoyancy of the fish food.