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Sea hares have an extremely good sense of smell. They can follow even the faintest scent using their rhinophores, which are extremely sensitive chemoreceptors. Their color corresponds with the color of the seaweed they eat: red sea hares have been feeding on red seaweed. This camouflages them from predators. When disturbed, a sea hare can ...
Aplysiidae is the only family in the superfamily Aplysioidea, within the clade Anaspidea. [1] These animals are commonly called sea hares because, unlike most sea slugs, they are often quite large, and when they are underwater, their rounded body shape and the long rhinophores on their heads mean that their overall shape resembles that of a sitting rabbit or hare.
You can use grilled, baked or even canned fish as a filling. Snack on fish : Sliced salmon with cream cheese on whole-grain crackers or tuna-stuffed cucumber boats provide a tasty and nutritious ...
Food sources also determine the color of the sea hare, which explains why A. vaccaria appears black or dark brown while A. californica appears red. [6] To discourage predation by fish, brown algae produce the toxin acetoxycrenulide. [6] During digestion, A. vaccaria extracts this compound and allows it to accumulate in its tissue. Because ...
1. Tilapia. According to WebMD, there are some potential hazards that come with eating tilapia. China is a popular source of frozen tilapia in the states, and the U.S. government has found ...
From light and mild tilapia and cod to flavorful salmon and tuna, there are many species of fish out there, each with its own flavor and nutrient profiles. Grilled, roasted, or sautéed, fish can ...
The largest species of sea hare, the California black sea hare, Aplysia vaccaria can reach a length of 75 centimetres (30 in) and a weight of 14 kilograms (31 lb). [11] Most sea hares have several defenses; in addition to being naturally toxic, they can eject a foul ink or secrete a viscous slime to deter predators.
"If you can safely eat the fish raw, that is a great way to retain all of the natural nutrients in their bioavailable form," she advises. "If this is not possible, then cooking at a very low ...