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The ribs attach to the spine and there are no limbs or limb girdles. The main external features of the fish, the fins, are composed of either bony or soft spines called rays which, with the exception of the caudal fins, have no direct connection with the spine. They are supported by the muscles which compose the main part of the trunk. [2]
In jawed fish, there are often two sets of ribs attached to the vertebral column. One set, the dorsal ribs , are found in the dividing septum between the upper and lower parts of the main muscle segments, projecting roughly sideways from the vertebral column.
Chondrichthyes (/ k ɒ n ˈ d r ɪ k θ i iː z /; from Ancient Greek χόνδρος (khóndros) 'cartilage' and ἰχθύς (ikhthús) 'fish') is a class of jawed fish that contains the cartilaginous fish or chondrichthyans, which all have skeletons primarily composed of cartilage.
Osteichthyes (bone-fish) or bony fishes are a taxonomic group of fish that have bone, as opposed to cartilaginous skeletons. The vast majority of fish are osteichthyans, which is an extremely diverse and abundant group consisting of 45 orders, with over 435 families and 28,000 species. [21] It is the largest class of vertebrates in existence today.
Osteichthyes (/ ˌ ɒ s t iː ˈ ɪ k θ iː z / ost-ee-IK-theez; from Ancient Greek ὀστέον (ostéon) 'bone' and ἰχθύς (ikhthús) 'fish'), [2] also known as osteichthyans or commonly referred to as the bony fish, is a diverse clade of vertebrate animals that have endoskeletons primarily composed of bone tissue.
During the fish-tetrapod evolution the pelvic girdle became a weight bearing structure when the ilium, meso-ventral contact of the sides of the girdle, an ilium, and a sacral rib developed. The femur and humerus became longer and the radius/ulna and tibia/fibula became more equal in length.
The skeleton, which forms the support structure inside the fish, is either made of cartilage, in cartilaginous fish, or bone in bony fish. The main skeletal element is the vertebral column, composed of articulating vertebrae which are lightweight yet strong. The ribs attach to the spine and there are no limbs or limb girdles.
Fish are consumed fresh, or may be preserved by traditional methods, which include combinations of drying, smoking, and salting, or fermentation. [110] Modern methods of preservation include freezing, freeze-drying, and heat processing (as in canning). Frozen fish products include breaded or battered fillets, fish fingers and fishcakes. Fish ...