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[12] [13] [10] Species that have a durophagous diet have also evolved skull morphologies to crush the hard-shelled prey that is a part of their diet. [14] [15] Durophagous species skulls consistently have more fused skulls and shorter jaw lengths. This morphology leads to the skulls being less kinetic than their piscivorous counterparts.
Fish vision shows adaptation to their visual environment, for example deep sea fishes have eyes suited to the dark environment. Fish and other aquatic animals live in a different light environment than terrestrial species. Water absorbs light so that with increasing depth the amount of light available decreases quickly.
Secondary aquatic adaptations tend to develop in early speciation as the animal ventures into water in order to find available food. As successive generations spend more time in the water, natural selection causes the acquisition of more adaptations. Animals of later generations may spend most their life in the water, coming ashore for mating.
The billfish are a group (Xiphioidea) of saltwater predatory fish characterised by prominent pointed bills (), and by their large size; some are longer than 4 m (13 ft).). Extant billfish include sailfish and marlin, which make up the family Istiophoridae; and swordfish, sole member of the family Xiph
Such fish are sold as "pumpkin swordfish", and command a premium over their whitish counterparts. [citation needed] Swordfish is a particularly popular fish for cooking. Since swordfish are large, meat is usually sold as steaks, which are often grilled. Swordfish meat is relatively firm, and can be cooked in ways more fragile types of fish ...
Transfer the fish to a plate. Season the anchovy sauce with salt and pepper. Add the penne to the sauce and simmer over low heat for 1 minute, stirring. Spoon the pasta and sauce into bowls and top with the flaked swordfish. Garnish with the basil and parsley and serve.
Preheat a convection oven to 350 degrees. Put the chopped garlic together with the extra-virgin olive oil and a sprinkle of salt in a nonstick oven-safe skillet.
Jaws allow fish to eat a wide variety of food, including plants and other organisms. Fish ingest food through the mouth and break it down in the esophagus. In the stomach, food is further digested and, in many fish, processed in finger-shaped pouches called pyloric caeca, which secrete digestive enzymes and absorb nutrients.