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The whale shark (Rhincodon typus) is a slow-moving, filter-feeding carpet shark and the largest known extant fish species. The largest confirmed individual had a length of 18.8 m (61.7 ft). [8] The whale shark holds many records for size in the animal kingdom, most notably being by far the most massive living non-cetacean animal.
Shark lifespans vary by species. Most live 20 to 30 years. The spiny dogfish has one of the longest lifespans at more than 100 years. [68] Whale sharks (Rhincodon typus) may also live over 100 years. [69]
Relatively sedentary species, such as wobbegongs can live on feedings occurring once or twice weekly. [7] More active species may require to be fed three or four times per week to maintain satisfactory health. [7] Sharks living in cooler water have slower metabolisms than sharks in warmer water housings and therefore require less food. [7]
Orcas off the coast of Mexico have devised a cunning strategy to hunt and kill whale sharks, and marine scientists have documented the behavior for the first time. ... (26 feet) long was present.
Whale sharks, which grow up to 18m long, are known to feed in the gulf, and there is anecdotal evidence that they are hunted by orcas, an apex predator.
They are found only in the shallow waters of the western Pacific. They are relatively small sharks, with the largest species reaching no more than 91 cm (2.99 ft) in adult length. [12] Rhincodontidae: Whale sharks: 1 1 The whale shark is the largest extant fish species, growing over 12 m (40 ft) long and weighing over 20 tonnes (45,000 lb). It ...
The killer whale pod in Mexico hunts and attacks much larger whale sharks by targeting them from below, a study finds ... Conversely, orcas can grow roughly 32 feet long and are apex predators.
Greenland shark meat produced and eaten in Iceland where, today, it is known as a delicacy called hákarl. To make the shark safe for human consumption, it is first fermented and then dried in a process that can take multiple months. The shark was traditionally fermented by burying the meat in gravel pits near the ocean for at least several weeks.