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Acanthodii or acanthodians is an extinct class of gnathostomes (jawed fishes). They are currently considered to represent a paraphyletic grade of various fish lineages basal to extant Chondrichthyes, which includes living sharks, rays, and chimaeras.
Xenacanthida (or Xenacanthiformes) is an order or superorder of extinct shark-like chondrichthyans (cartilaginous fish) known from the Carboniferous to Triassic. They were native to freshwater, marginal marine and shallow marine habitats. [1] Some xenacanths may have grown to lengths of 5 m (16 ft). [2]
It is certain that Stethacanthus was a carnivore, and considering its small size probably fed on small fish, brachiopods, and crinoid ossicles like other sharks of its time. [17] Additionally, as the spine-brush complex is rather a large structure, it seems likely that, in combination with the forward-facing denticles on the structure, it would ...
Sharks could be facing extinction over the next couple of decades. Human interference is largely to blame for the species interference. Overfishing of sharks has increased as the global demand has ...
This causes a misconception in about half of the country not being aware that cação is meat from sharks, or mistakenly thinking it is a specific species of shark [9] Shark meat is popular due to its low price and boneless nature. It is one of the most common choices of fish for the local dish Moqueca, [10] a traditional fish stew.
The entire body of a shark is a very efficient eating machine. Each organ has been fine-tuned for hunting and acquiring food. Skip to main content. 24/7 Help. For premium support please call: 800 ...
Stethacanthidae is an extinct family of prehistoric sharks. [1] It is estimated to have existed approximately between 380 and 300 million years ago. Members of this family are noted for their peculiar dorsal fin.
Hákarl (an abbreviation of kæstur hákarl [ˈcʰaistʏr ˈhauːˌkʰa(r)tl̥]), referred to as fermented shark in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. [1]