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These small fish maintain so-called "cleaning stations" where other fish, known as hosts, will congregate and perform specific movements to attract the attention of the cleaner fish. [26] Cleaning behaviours have been observed in a number of other fish groups, including an interesting case between two cichlids of the same genus, Etroplus ...
The fish releases the spores after spawning. In the Henneguya case, the spores enter a second host, an invertebrate, in the spawning stream. When juvenile salmon migrate to the Pacific Ocean, the second host releases a stage infective to salmon. The parasite is then carried in the salmon until the next spawning cycle.
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.
There is the Banggai cardinal fish, found only in Indonesia, which keeps its eggs and newly hatched babies in its mouth for two weeks. Then, there are gruesome parasites, his latest obsession.
Scombroid food poisoning, also known as simply scombroid, is a foodborne illness that typically results from eating spoiled fish. [2] [4] Symptoms may include flushed skin, sweating, headache, itchiness, blurred vision, abdominal cramps and diarrhea.
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish.Shellfish include various species of molluscs (e.g., bivalve molluscs such as clams, oysters, and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins).
The oceans are running out of fish. To slow down that problem, environmentalists pushed for fish farming, or aquaculture. This was supposed to be the solution, but it ended up being a problem on ...
Mackerel is an important food fish that is consumed worldwide. [3] As an oily fish, it is a rich source of omega-3 fatty acids. [4] The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured. [5]