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Fishes are a paraphyletic group and for this reason, the class Pisces seen in older reference works is no longer used in formal taxonomy.Traditional classification divides fish into three extant classes (Agnatha, Chondrichthyes, and Osteichthyes), and with extinct forms sometimes classified within those groups, sometimes as their own classes: [1]
Class Cephalaspidomorphi - lampreys; Superclass Gnathostomata Vertebrates with jaws Class Chondrichthyes (cartilagineous fish - sharks and rays) Class Osteichthyes (bony fish), which has two subclasses: Actinopterygii (ray-finned fish) Sarcopterygii (lobe-finned fish) Full details of higher order fish taxonomy can be found in the Chordata article.
This category contains subcategories corresponding to the taxonomy of fish as well as articles and subcategories relating to non-taxonomic fish groupings or subjects. Subcategories This category has the following 18 subcategories, out of 18 total.
There are three basic methods by which food is gathered into the mouths of fish: by suction feeding, by ram feeding, and by manipulation or biting. [79] Nearly all fish species use one of these styles, and most use two. [80] Early fish lineages had inflexible jaws limited to little more than opening and closing.
A fish (pl.: fish or fishes) is an aquatic, anamniotic, gill-bearing vertebrate animal with swimming fins and a hard skull, but lacking limbs with digits.Fish can be grouped into the more basal jawless fish and the more common jawed fish, the latter including all living cartilaginous and bony fish, as well as the extinct placoderms and acanthodians.
This is a list of fish families sorted alphabetically by scientific name. There are 525 families in the list.
Osteichthyes (/ ˌ ɒ s t iː ˈ ɪ k θ iː z / ost-ee-IK-theez), [2] also known as osteichthyans or commonly referred to as the bony fish, is a diverse superclass of vertebrate animals that have endoskeletons primarily composed of bone tissue.
Salmon is a common food fish classified as an oily fish [1] with a rich content of protein and omega-3 fatty acids. [2] Norway is a major producer of farmed and wild salmon, accounting for more than 50% of global salmon production.