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A piscivore (/ ˈ p ɪ s ɪ v ɔːr /) is a carnivorous animal that primarily eats fish. The name piscivore is derived from Latin piscis 'fish' and vorō 'to devour'. Piscivore is equivalent to the Greek-derived word ichthyophage , both of which mean "fish eater".
Along with the species of the Hypostomus cochliodon group (formerly the genus Cochliodon), it has been argued that Panaque are the only fish that can eat and digest wood. [5] Possible adaptations to consuming wood include spoon-shaped, scraper-like teeth and highly angled jaws to chisel wood. [ 5 ]
Algivore: eating algae (both macroalgae and microalgae) Phytoplanktonivore: eating phytoplankton; Omnivore: the eating of both plants, animals, fungi, bacteria etc. The term means "all-eater". By amount of meat in diet Hypercarnivore: more than 70% meat; Mesocarnivore: 30–70% meat; Hypocarnivore: less than 30% meat; Fungivore: the eating of ...
Pemmican has traditionally been made using whatever meat was available at the time: large game meat such as bison, deer, elk, or moose, but also fish such as salmon, and smaller game such as duck; [10] [11] while contemporary pemmican may also include beef. The meat is dried and chopped, before being mixed with rendered animal fat .
Seal meat is an important source of food for residents of small coastal communities. [19] Meat is sold to the Asian pet food market; in 2004, only Taiwan and South Korea purchased seal meat from Canada. [20] The seal blubber is used to make seal oil, which is marketed as a fish oil supplement.
2. Pizza Napoletana e Romana. Besides pasta, pizza has to be the second most popular Italian food. But the pizza in Italy is very different from American pizza.
A freshwater aquatic food web. The blue arrows show a complete food chain (algae → daphnia → gizzard shad → largemouth bass → great blue heron). A food web is the natural interconnection of food chains and a graphical representation of what-eats-what in an ecological community.
Iguana meat has historically been important in the culinary traditions of Mexico and Central America; particularly in the states of Jalisco, Michoacán and Colima. In Fray Sahagún 's history of colonial Mexico , he mentions the iguana as a traditional food throughout Western Mexico and describes it as good to eat when properly prepared.