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The following is a list of types of seafood. Seafood is any form of sea life regarded as food by humans. It prominently includes shellfish, and roe. Shellfish include various species of molluscs, crustaceans, and echinoderms. In most parts of the world, fish are generally not considered
This is a partial list of edible molluscs. Molluscs are a large phylum of invertebrate animals, many of which have shells . Edible molluscs are harvested from saltwater, freshwater, and the land, and include numerous members of the classes Gastropoda (snails), Bivalvia (clams, scallops, oysters etc.), Cephalopoda (octopus and squid), and ...
Pages in category "Freshwater fish of Europe" The following 200 pages are in this category, out of approximately 216 total. This list may not reflect recent changes .
Parasites in fish are a natural occurrence and common. Though not a health concern in thoroughly cooked fish, parasites are a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. The popularity of such raw fish dishes makes it important for consumers to be aware of this risk. Raw fish should be ...
The Cuban gar (Atractosteus tristoechus), also known as the manjuarí, is a fish in the family Lepisosteidae. [4] It is a tropical, freshwater species, although it also inhabits brackish water. [5] It is found in rivers and lakes of western Cuba and the Isla de la Juventud. [5] The flesh of the fish is edible, but the eggs are poisonous for ...
Freshwater fish are fish species that spend some or all of their lives in bodies of fresh water such as rivers, lakes and inland wetlands, where the salinity is less than 1.05%. These environments differ from marine habitats in many ways, especially the difference in levels of osmolarity .
Common names of fish can refer to a single species; to an entire group of species, such as a genus or family; or to multiple unrelated species or groups.Ambiguous common names are accompanied by their possible meanings.
The wild Atlantic salmon fishery is commercially dead; after extensive habitat damage and overfishing, wild fish make up only 0.5% of the Atlantic salmon available in world fish markets. The rest are farmed, predominantly from aquaculture in Norway, Chile, Canada, the UK, Ireland, Faroe Islands, Russia and Tasmania in Australia.