Fish and chicken training treats

These mixed-protein training treats are formulated as functional food for active dogs, combining the palatability of chicken with the nutrient density and slow-release profile of fish, sorghum, buckwheat and chia. They offer a firm, cohesive texture ideal for slicing, training sessions and fieldwork, while avoiding empty calories and refined starches.

While not a “complete” food, these treats are nutrient-dense and functional, not an empty complementary food. In addition to flavour, variety and functional support, they also contain calories and should therefore be counted as a component of a rotation diet.

Palatability is central: chicken and fish provide strong natural aroma, nutritional yeast enhances acceptance, and salmon oil rounds out the profile without resorting to artificial flavourings or unnecessary fats.

Energy

These treats support slow, steady energy release, ideal for sustained focus during training or long working days.

Fish provides high-quality protein and omega-3 fatty acids, both of which take significant time and energy to metabolise, slowing overall digestion and supporting a steadier release of energy. Sorghum, buckwheat and spelt contribute complex carbohydrates with a lower glycaemic impact than refined flours, helping maintain metabolic stability. Chia mucilage increases viscosity in the digestive tract and slows glucose absorption, complementing the proteins from chicken and fish. Eggs provide fats and amino acids that naturally extend gastric emptying time and support metabolic steadiness. The combined effect is a controlled and sustained energy curve, supporting stamina and concentration.

Ingredients

215 g sorghum flour
50 g buckwheat flour
50 g spelt flour
20 g nutritional yeast
300 g chicken thigh fillet
310 g fish mix
2 large eggs, out-of-shell weight 120 g
75 g chia seed mucilage
1 tablespoon salmon oil

 

Combine dry ingredients. Blitz chicken meat and fish mix, add to dry ingredients with eggs, chia seed mucilage and salmon oil; mix thoroughly.

Spoon into silicone sausage moulds and cover with lids.
Bake at 175°C for 35 minutes on the middle shelf.

If possible, leave the moulds in the oven with lids on as it cools. Residual heat and steam help the treats set evenly, reducing cracking and improving cohesion. If this is not possible, extend cooking slightly.

Functional ingredients

  • Fish mix (salmon and white fish): provides a highly digestible protein base with natural omega-3s. In this recipe it works with the chicken to broaden the amino acid profile and with the complex carbohydrates to slow digestion and support a steadier energy curve. The natural fish oils combine with salmon oil, eggs and chia mucilage to help bind the mix and create a dense, sliceable texture.
  • Chicken thigh fillet: adds a second, strongly palatable protein that supports aroma and acceptance, which is useful when treats are used repeatedly in training. The moderate fat content from thigh meat helps emulsify with the fish oils and egg yolk, supporting fat-soluble nutrient uptake and contributing to a moist but not greasy crumb.
  • Sorghum, buckwheat and spelt flours: together these flours provide a complex-carbohydrate base with a lower glycaemic impact than refined white flour. Sorghum brings fibre and phenolic compounds that help slow starch digestion; buckwheat contributes body and a closer crumb; spelt adds just enough elasticity to stop the treats from crumbling. In combination with the high protein content and chia mucilage, they produce a firm, cohesive sausage that can be cut into small, durable training pieces while still supporting slow-release energy.
  • Chia seed mucilage: forms a gel with the liquid phase, trapping starches and fats and slowing their passage through the digestive tract. This physical effect directly supports a flatter glucose curve and works with the flours to stabilise energy release. Structurally, chia mucilage is one of the main binders, helping the treats hold their shape during baking and slicing.
  • Eggs: reinforce the amino acid balance of the fish and chicken and improve overall protein utilisation. The albumen sets during baking and locks the structure in place, while the yolk emulsifies fats from fish and salmon oil. This combination supports both texture (clean slicing, no crumbling) and absorption of fat-soluble nutrients.
  • Nutritional yeast: acts primarily as a palatability enhancer, which is important when treats are used at high frequency on working days. At the same time it contributes B vitamins that sit well with a high-protein, slow-release formula, supporting energy metabolism without altering the moisture balance.
  • Salmon oil: works with the natural fish oils to lift aroma and acceptance and to round out the omega-3 contribution in relation to chicken’s omega-6. Functionally, it softens the crumb slightly and helps prevent dryness, while still allowing the chia, eggs and flours to set a firm, non-greasy texture.

*****

Happy tasting!

Important Considerations:

  • Always consult your veterinarian before making any significant dietary changes, particularly where there are pre-existing health conditions or dietary restrictions.
  • If you are feeding commercial food, check the label for ingredients before giving more. Excessive intake of any foods can have adverse effects.
  • Ensure (where possible) that you use high-quality, organic products specifically formulated for pets (or better still, human grade ingredients) to avoid any potential adverse effects.
  • Introduce new foods gradually to avoid adverse effects such as gastrointestinal upset or diarrhoea.
  • I provide nutritional information purely as a helpful guide. Nutritional information on ingredients is obtained from the US Department of Agriculture’s FoodData Central site (https://fdc.nal.usda.gov/index.html) and any nutritional information provided in recipes is based on an online calculator: calories and other information will vary based on brands, ingredients and other factors.
  • Check nutrient levels and recommendations for your dog’s weight, age and activity. For example this nutritional guideline produced by FEDIAF.
  • I am not a professional canine nutritionist but supporting research is cited.
  • The recipes shared were created by me and tested in my kitchen – and tasted and approved by our doggy friends!