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A fishmonger prepares to clean and butcher a pair of large fish in Malé. The tools used by fishmongers include: [2] Pliers to pull out pinbones; A fish scaler to remove scales; A filleting knife to cut away the flesh from the bones; Short strong knives for opening oysters and other shellfish; Protective gloves; A curved knife for gutting and ...
Cleaning stations are a strategy used by some cleaner fish where clients congregate and perform specific movements to attract the attention of the cleaner fish. Cleaning stations are usually associated with unique topological features, such as those seen in coral reefs [ 1 ] and allow a space where cleaners have no risk of predation from larger ...
The behaviour of this fish is very similar to that of the closely related bluestreak cleaner wrasse (Labroides dimidiatus), widely found in the rest of Indo-Pacific region. Both species operate cleaning stations where larger fish (clients) visit and cooperate in the removal by the cleaner fish of their ectoparasites, loose flakes of skin and mucus.
When a client approaches a cleaning station, they usually open their mouth wide or position their body in such a way as to signal that they wish to be cleaned. The cleaners then remove and eat parasites, dead skin etc. from their skin, even swimming into the mouth and gills of any fish being cleaned. This is a form of cleaning symbiosis.
Cleaning symbiosis is well-known among marine fish, where some small species of cleaner fish, notably wrasses but also species in other genera, are specialised to feed almost exclusively by cleaning larger fish and other marine animals. Other cleaning symbioses exist between birds and mammals, and in other groups. Cleaning behaviour was first ...
A fish scale is a small rigid plate that grows out of the skin of a fish. The skin of most jawed fishes is covered with these protective scales, which can also provide effective camouflage through the use of reflection and colouration, as well as possible hydrodynamic advantages.
Bluestreak cleaner wrasses clean to consume ectoparasites on client fish for food. The bigger fish recognise them as cleaner fish because they have a lateral stripe along the length of their bodies, [13] and by their movement patterns. Cleaner wrasses greet visitors in an effort to secure the food source and cleaning opportunity with the client.
A urokotori (うろこ取り, scale remover) is a utensil used in Japanese cuisine to remove the scales from the skin of fish before cooking. [ 1 ] [ 2 ] Although it is possible to remove the scales with a knife, this is more difficult and there is a higher risk of cutting the skin of the fish, especially with small fishes; knife-scaling also ...
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