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  2. The Rainbow Fish - Wikipedia

    en.wikipedia.org/wiki/The_Rainbow_Fish

    The Rainbow Fish is a children's picture book drawn and written by Swiss author and illustrator, Marcus Pfister, and translated into English by J. Alison James.The book is best known for the distinctive shiny foil scales of the Rainbow Fish.

  3. Rainbow Fish (TV series) - Wikipedia

    en.wikipedia.org/wiki/Rainbow_Fish_(TV_series)

    Rainbow Fish (also known simply as "Rainbow") (voiced by Rhys Huber) is a proud and feisty 9-year-old male fish with shiny scales, and the main character of the series. He lives with his parents, Sol and Aqua, and his 12-year-old sister, Ruby, in a cave near Shipwreck Park.

  4. A Fish Out of Water (book) - Wikipedia

    en.wikipedia.org/wiki/A_Fish_out_of_Water_(book)

    A Fish Out of Water is a 1961 American children's book written by Helen Palmer Geisel (credited as Helen Palmer) and illustrated by P. D. Eastman. The book is based on a short story by Palmer's husband Theodor Geisel ( Dr. Seuss ), "Gustav, the Goldfish", which was published with his own illustrations in Redbook magazine in June 1950.

  5. Category:Animated television series about fish - Wikipedia

    en.wikipedia.org/wiki/Category:Animated...

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  6. Cutout animation - Wikipedia

    en.wikipedia.org/wiki/Cutout_animation

    The Adventures of Prince Achmed (1926) by Lotte Reiniger is a silhouette animation using armatured cutouts with backgrounds that were variously painted or composed of blown sand and even soap. No. 12, also known as Heaven and Earth Magic by Harry Everett Smith, completed in 1962, utilizes cut-out illustrations culled from 19th century catalogs.

  7. Fillet (cut) - Wikipedia

    en.wikipedia.org/wiki/Fillet_(cut)

    Cuts of fish performed perpendicular to the spine are known as steaks or cutlets, and often include bone. The remaining bones with the attached flesh is called the "frame", and is often used to make fish stock. As opposed to whole fish or fish steaks, fillets do not contain the fish's backbone; they yield less flesh, but are easier to eat.

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