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The head is then stewed and served garnished with garlic sprouts and sesame oil. The broth in this dish has a milky white colour. [10] Fish head curry: Malaysia This dish had its origins in Singapore, when a chef wanted his South Indian-style food to cater to a wider clientele, notably Chinese customers who considered fish head a specialty.
They have been recorded up to 38 cm (15 in) in length. Ocean surgeons have a total of 9 spines on their dorsal fins and between 23 and 26 soft rays. Their anal fins have only 3 spines and between 21 and 23 rays. Their caudal fins are roughly emarginate, and the surgeonfish's body and head are both deep and compressed. [7] [8]
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This exotically marked fish is one of the most expensive to buy as a prized specimen – up to $3,000 – though they are fairly hardy and adapt well to aquarium life. Can be aggressive to other ...
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Chimaeras differ from other cartilagenous fish, having lost both the spiracle and the fifth gill slit. The remaining slits are covered by an operculum, developed from the septum of the gill arch in front of the first gill. [6] The shared trait of breathing via gills in bony fish and cartilaginous fish is a famous example of symplesiomorphy.
A newfound fossil of a jawless fish is the oldest known vertebrate cranium preserved in 3D. The 455 million-year-old find could illuminate how vertebrate heads evolved.
The fish is bled while alive, before the head is cut off. It is then cleaned, filleted and salted. Fishers and connoisseurs alike place a high importance in the fact that the fish is line-caught, because if caught in a net, the fish may be dead before caught, which may result in bruising of the fillets.
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