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According to a systematic list of the Romanian vertebrate fauna, there are 732 species of vertebrates living in Romania. When grouped into classes, the largest number of these species are birds, with 382 species, followed by fish with 184. 110 of these species are mammals, 31 are reptiles, 20 are amphibians, while only four belong to the Cyclostomata class of jawless fish.
The Romanian barbel (Barbus petenyi) is a species of ray-finned fish in the genus Barbus. It occurs in the lower Danube basin of Bulgaria and Romania, as well as in several rivers of Bulgaria flowing into the Black Sea, such as Kamchiya. [2] The species is named after János Salamon Petényi. Males can reach 25 cm in length.
This fish was described in 1957 by Romanian student scientists M. Dumitrescu, P. Bănărescu, and N. Stoica. Local names include asprete, poprete, and sforete. Endemic to a very restricted area in southern Romania, it was found in the upper reach of the Argeş River and in two of its tributaries: Râul Doamnei and Vâlsan. Due to hydrotechnical ...
Turbot is highly prized as a food fish for its delicate flavour, and is also known as brat, breet, britt, or butt. It is a valuable commercial species, acquired through aquaculture and trawling. Turbot are farmed in Bulgaria, Canada, France, Spain, Portugal, Romania, Turkey, Chile, Norway, and China. [10]
This list is of the heaviest European freshwater fish caught using the traditional angling method of rod and line. The criteria for inclusion on this list is that the species, weight, date and venue have been published by a recognized publisher with a genuine photograph and a link to that publication is referenced here.
The roach, or rutilus roach (Rutilus rutilus), also known as the common roach, is a fresh- and brackish-water fish of the family Cyprinidae, native to most of Europe and western Asia. Fish called roach can be any species of the genera Rutilus, Leucos and Hesperoleucus, depending on locality. The plural of the term is also roach. [3]
Bonito is a popular food fish in the Mediterranean; its flesh is similar to tuna and mackerel, and its size is intermediate between the two. [6] Bonito under 1 kg (2.2 lb) or so (called palamut ~ паламуд in Bulgarian) are often grilled as steaks. Larger bonito (torik in Turkish) are cut into steaks and preserved as lakerda. [6]
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