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Eulachon. The eulachon (/ ˈjuːləkɒn / (Thaleichthys pacificus), also spelled oolichan / ˈuːlɪkɑːn /, ooligan / ˈuːlɪɡən /, hooligan / ˈhuːlɪɡən /), or the candlefish, is a small anadromous species of smelt that spawns in some of the major river systems along the Pacific coast of North America from northern California to Alaska.
Grunion are two fish species of the genus Leuresthes: the California grunion, L. tenuis, and the Gulf grunion, L. sardinas.They are sardine-sized teleost fishes of the New World silverside family Atherinopsidae, found only off the coast of California, USA, and Baja California, Mexico, where the species are found on both the Pacific Ocean and Gulf of California coasts.
The spawning fish select sandy or pebbly shallows and deposit their eggs primarily between sundown and midnight. Females release eggs in batches of about 30,000 eggs, though very large fish deposit an estimated as many as 156,000 eggs. Total annual egg production is 200,000–600,000 eggs per female, with larger fish producing more.
Spawn (biology) The spawn (eggs) of a clownfish. The black spots are the developing eyes. Spawn is the eggs and sperm released or deposited into water by aquatic animals. As a verb, to spawn refers to the process of freely releasing eggs and sperm into a body of water (fresh or marine); the physical act is known as spawning.
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The cabezon is a scaleless fish with a broad bony support extending from the eye across the cheek just under the skin. It has 11 spines on the dorsal fin. The cabezon also has a stout spine before the eye, an anal fin of soft rays, and a fleshy flap on the middle of the snout. A pair of longer flaps are just behind the eyes.
Adult fish also prey on fish eggs and larvae. For example, haddock were observed satiating themselves with herring eggs back in 1922. [14] Another study found cod in a herring spawning area with 20,000 herring eggs in their stomachs, and concluded that they could prey on half of the total egg production. [17] Fish also cannibalise their own eggs.
Caviar (also known as caviare, originally from the Russia is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or spread. [1] Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea [2] (beluga, ossetra and sevruga caviars).
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