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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.
An ancient basin for fish preservation in Tyritake, Crimea A fish-drying rack in Norway. Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption.
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.
Prehistoric fish classes (1 C, 9 P) Pages in category "Fish classes" The following 5 pages are in this category, out of 5 total. ... Cladistic classification of ...
This is a list of fish families sorted alphabetically by scientific name. There are 525 families in the list.
Chondrichthyes (/ k ɒ n ˈ d r ɪ k θ i iː z /; from Ancient Greek χόνδρος (khóndros) 'cartilage' and ἰχθύς (ikhthús) 'fish') is a class of jawed fish that contains the cartilaginous fish or chondrichthyans, which all have skeletons primarily composed of cartilage.
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer. Although the term refers specifically to fish, in practice it is extended to cover any aquatic organisms harvested for commercial purposes, whether ...