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Swordfish are ectothermic animals. Along with some species of sharks , they have special organs next to their eyes called heater cells which function to heat their eyes and brains. [ 13 ] Their eyes are heated to temperatures measured between 10 and 15 °C (18 and 27 °F) above the surrounding water temperature; this heating greatly improves ...
In Japan, where it is known as tachiuo (" 太刀 (tachi)": sword, "魚 (uo)":fish), they are fished for food and eaten grilled or raw, as sashimi. They are also called "sword-fish" in Portugal and Brazil (peixe-espada), where they are eaten grilled or fried. Its flesh is firm yet tender when cooked, with a moderate level of "fishiness" to the ...
The Chinese paddlefish (Psephurus gladius; simplified Chinese: 白鲟; traditional Chinese: 白鱘; pinyin: báixún: literal translation: "white sturgeon"), also known as the Chinese swordfish, is an extinct species of fish that was formerly native to the Yangtze and Yellow River basins in China.
If this is a problem with dolphins it is an even greater problem with billfish such as swordfish, which swim and accelerate faster than dolphins. In 2009, Taiwanese researchers from the National Chung Hsing University introduced new concepts of "kidnapped airfoils and circulating horsepower" to explain the swimming capabilities of swordfish ...
Using the weight calculation formula, the swordfish measured 138 inches overall — 98 from the lower jaw to the fork of the tail — and had a girth of 64 inches. "It was a fat fish, too.
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In a bowl, cover the capers with warm water. Let stand for 20 minutes; drain. In a skillet, heat the olive oil. Add the garlic and jalapeños and cook over moderate heat until the garlic is golden, about 3 minutes.
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