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After the appearance of jawed fish (placoderms, acanthodians, sharks, etc.) about 420 million years ago, most ostracoderm species underwent a decline, and the last ostracoderms became extinct at the end of the Devonian period. More recent research indicates that fish with jaws had far less to do with the extinction of the ostracoderms than ...
The arapaima, pirarucu, or paiche is any large species of bonytongue in the genus Arapaima native to the Amazon and Essequibo basins of South America. Arapaima is the type genus of the subfamily Arapaiminae within the family Osteoglossidae. [1] [2] [3] They are among the world's largest freshwater fish, reaching as much as 3 m (9.8 ft) in ...
The northern puffer, Sphoeroides maculatus, is a species in the family Tetraodontidae, or pufferfishes, found along the Atlantic coast of North America. [2] Unlike many other pufferfish species, the flesh of the northern puffer is not poisonous, although its viscera can contain poison, [1] [2] and high concentrations of toxins have been observed in the skin of Floridian populations.
The northern pike gets its common name from its resemblance to the pole-weapon known as the pike (from the Middle English for 'pointed'). Various other unofficial trivial names are common pike, Lakes pike, great northern pike, great northern, northern (in the U.S. Upper Midwest and in the Canadian provinces of Alberta, Manitoba and Saskatchewan), jackfish, jack, slough shark, snake, slimer ...
The use of this particular animal's skin is 'unprecedented,' according to one professor involved with the research.
The ability to breathe through their skin is associated with increased capillary density in their skin. [12] This mode of breathing, similar to that employed by amphibians, is known as cutaneous respiration. [6] Another important adaptation that aids breathing while out of water is their enlarged gill chambers, where they retain a bubble of air.
Anglers who are processing their fish at one of these stations are required to leave at least a 2-inch by 2-inch piece of fish skin on filets to help law enforcement officials know the species of ...
Stew — Vegetables and fugu can be simmered as Fugu-chiri, also called tetchiri, in which case the fish's very light taste is hard to distinguish from the vegetables and the broth. Salad — If the spikes in the skin are pulled out, the skin can be eaten as part of a salad called yubiki.