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Marine fish can produce high numbers of eggs which are often released into the open water column. The eggs have an average diameter of 1 millimetre (0.039 in). The eggs are generally surrounded by the extraembryonic membranes but do not develop a shell, hard or soft, around these membranes. Some fish have thick, leathery coats, especially if ...
The eggs have an average diameter of 1 millimetre (0.039 in). The eggs are generally surrounded by the extraembryonic membranes but do not develop a shell, hard or soft, around these membranes. Some fish have thick, leathery coats, especially if they must withstand physical force or desiccation. These type of eggs can also be very small and ...
A pregnant Southern platyfish. Pregnancy has been traditionally defined as the period of time eggs are incubated in the body after the egg-sperm union. [1] Although the term often refers to placental mammals, it has also been used in the titles of many international, peer-reviewed, scientific articles on fish.
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 cannot (such as over a grill on skewers).
When necessary, the color is also mentioned: white or pink, as appropriate. Israeli "white ikra" is commonly made of carp or herring eggs, while "red ikra" is made of flathead mullet eggs or, in rarer cases, salmon eggs. The term "caviar" is separate, and denotes only sturgeon eggs.
Every food product goes through a long life cycle before ending up on grocery store shelves. Livestock products start at the farms that grow alfalfa, hay, and other types of feed.
Females of the species can produce more eggs than any other known vertebrate, [6] up to 300 million at a time. [46] Sunfish eggs are released into the water and externally fertilized by sperm. [33] Newly hatched sunfish larvae are only 2.5 mm (3 ⁄ 32 in) long and weigh less than one gram.
The anatomy of fish is often shaped by the physical characteristics of water, the medium in which fish live. Water is much denser than fish, holds a relatively small amount of dissolved oxygen, and absorbs more light than air does. The body of a fish is divided into a head, trunk and tail, although the divisions between the three are not always ...