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Gyotaku. Gyotaku (魚拓, from gyo "fish" + taku "stone impression") is the traditional Japanese method of printing fish, a practice which dates back to the mid-1800s. This form of nature printing, where ink is applied to a fish which is then pressed onto paper, was used by fishermen to record their catches, but has also become an art form of ...
Ikejime (活け締め) or ikijime (活き締め) is a method of killing fish that maintains the quality of its meat. [1] The technique originated in Japan, but is now in widespread use. It involves the insertion of a spike quickly and directly into the hindbrain, usually located slightly behind and above the eye, thereby causing immediate brain ...
Hypostomus plecostomus, also known as the suckermouth catfish or common pleco, is a tropical freshwater fish belonging to the armored catfish family (Loricariidae), named for the longitudinal rows of armor -like scutes that cover the upper parts of the head and body (the lower surface of head and abdomen is naked soft skin).
Ameiurus is a genus of catfishes in the family Ictaluridae.It contains the three common types of bullhead catfish found in waters of the United States, the black bullhead (Ameiurus melas), the brown bullhead (Ameiurus nebulosus), and the yellow bullhead (Ameiurus natalis), as well as other species, such as the white catfish (Ameiurus catus or Ictalurus catus), which are not typically called ...
Linoleum block print on paper 30.3 cm x 22.7 cm Ann Arbor University of Michigan Museum of Art [21] Romanian Blouse: Blouse romaine: 1938 Charcoal Canberra: NGA: Drawing of a Woman: Dessin d'une femme: 1944 Pen and ink on paper 55 × 34 cm Bogotá: Botero Museum: Portrait of Paul Matise: 1946 Charcoal Canberra: NGA [a] The Knife Thrower: Le ...
Hōchō, Japanese kitchen knives in Tokyo. A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese ...
Ikizukuri (生き作り), also known as ikezukuri (活け造り), (roughly translated as "prepared alive" [1]) is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used. [2] The practice is controversial owing to ...
The northern wolffish is a robust, elongate fish with a large head, sharp snout and small eyes. The teeth are distinctive and prominent with large canine-like teeth to the front of the jaws and molar-like teeth at the back of the jaws. It does not have any pelvic fins. The overall colour of the body is greyish to dark brown with a pale purplish ...