Fish - Animal Questions.org

Do Bass Bite At Night?

Not only do bass bite at night, they often bite more during the night. This is due to several reasons. First of all, it is cooler outside than during the day which tends to make the fish more comfortable. Second, the darkness of night gives them an advantage when hunting prey since they are able to use senses other than their sight and can also hide behind the darkness of rocks, plants, etc. and then ambush their prey with an attack. Bass also use sound as a method to locate their prey. They do this by honing in on it and then using their lateral line to “sonar” and locate the prey to hopefully make it its dinner.

Spinner baits, buzz baits and jitterbugs are great baits for fishermen to use during the nighttime as they create “sound” that the fish use to locate the bait. Black baits work best because the bass are able to locate black and/or dark colors easier against the backdrop of the sky and the moon. The fish search for shadows in the water and movement in the darkness of the night. Most fish that the bass prey upon that are silver appear to be black in the water at night, this is another reason they are more likely to bite at night as they think it’s a smaller fish that they can make into a meal.

It is common for bass to want to feed at night because the waters are quieter, calmer and lack the distant buzz of motor boats, or the splashing of enthusiastic swimmers in swimming areas in which the fish may be residing. At night these fish no longer have to deal with the hot heat of the sun beating down on them and they don’t have to be as cautious as they would during the day. The loud noisy day air is filled with a calm quiet and the faint buzzing of mosquitoes and splashing of smaller fish that seem tasty to the bass.

Do Sharks Have Tongues?

Although they are much different from the tongues that humans possess, it is true that sharks do have tongues. However a shark’s tongue is not called a “tongue”. Instead it is called basihyals. The basihyal is located on the floor of the shark’s mouth and is basically nothing more than a small, stout that has a vague tongue like piece of cartilage. In most sharks the basihyal is relatively immovable this in turn generally makes it useless. However in other species of sharks their basihyal is larger, more flattened, moveable, and often used to efficiently suck up prey.

Do Salmon Live In the Ocean?

There are two groups of salmon. One group is known as the Atlantic salmon. They live in the North Atlantic Ocean located between North America and Europe. It travels up rivers that meet the sea on these two continents. The second group of salmon consists of five species of the Pacific salmon and is known to live in the North Pacific Ocean. They can be found residing in the ocean and rivers of the western North America and Eastern Asia. Some salmon also live in lakes. In fact, many reside in Michigan’s Great Lakes.

Salmon are anadromous fish which means that they spend most of their lives in freshwater and part of their lives in the saltwater of the ocean. Salmon hatch in streams and rivers and then swim out into the ocean where they eat and grow. When they mature and are ready to reproduce they swim back to the river or stream where they were born to lay their eggs.

Are Cod Endangered?

Atlantic cod is considered a threatened species on the IUCN (International Union for Conservation of Nature) Red List of Threatened Species and it has also been declared endangered by the WWF (World Wildlife Foundation). Pacific cod, on the other hand, is not considered to be endangered at this time.

Over the past few decades, the demand for cod increased exponentially when it was beginning to be marketed as a low fat, heart healthy fish. It is commonly found in fish and chips. However, between this high demand and by result of bycatch, Atlantic cod was fished nearly to extinction in the 1990’s and is still threatened as a result. Cod liver oil has also grown quite popular in past years, as a supplement loaded with Vitamins A, E, B6 and B12 and omega-3 fatty acids, only adding to its threat as a species.

In addition to this, cod products from Ireland and the UK were examined and have been found to have been using mislabeled products in order to deceive consumers by marketing endangered Atlantic cod as sustainably sourced Pacific cod; just another way in which the market is affecting this vulnerable species.

Conservationists have recently called on consumers to boycott a number of species of fish, cod included, for the impact that over-fishing has made is threatening the existence of the species as wholes. Not only has the over-fishing of sea life affected species by limiting their numbers profoundly, but it also has been shown to throw off the entire balance of the aquatic food chain, for when a predatory animal such as the codfish is limited in number, its prey may increase to above-natural numbers.

The Atlantic codfish has sadly become just one example to show how unsustainable fishing is destroying ocean ecosystems. The WWF and IUCN, as well as other conservation organizations, continue to make efforts to control this threat.

Do Trout Have Teeth?

Most species of trout do have teeth, although depending on the species the teeth may be located in different places. For example, rainbow trout have a mouth that doesn’t go past the back of their eyes and teeth that are located along the roof of their mouth whereas other species of trout have teeth that are located along the base of their tongue (known as hyoid teeth).

When some trout are feeding they often engulf their prey. Sometimes they may follow their moving prey very slowly or their prey may be carried by the current in front of a trout which has happened to open its mouth. When this happens the trout’s gills flare up and the prey is sucked into the fish’s mouth. Here, the prey is then trapped by the tongue against the roof of the mouth as a means to “test” the food and it is then either swallowed or expelled. This process is done very quickly.

To engulf some prey would pose a deadly threat to these fish. For instance, the Freshwater crayfish is equipped with spikes and a spine that would catch in the throat of a trout and result in choking the fish. It is for this reason that the crayfish must be grasped and turned tail first toward the throat and then swallowed. This grasping feeding system is done by the trout using its small, sharp grasping teeth.

Are Trout Kosher?

It is true that trout is a fish that is typically considered to be kosher. The literal translation of the word kosher is ‘fit’. The tern Kosher is primarily used when referencing to food that has been prepared and eaten according to ‘kashrut’ or Jewish dietary laws. In order for something to be considered kosher the basic rules have to be applied:

Fish must have scales and fins and must come from a kosher species.
If a packaging that the fish is in has the kosher certification it doesn’t necessarily have to have the skin on it, although it does make verification easier.
Land animals must have split hooves and chew their cud.
Birds cannot be amongst the foods that are listed forbidden in the Torah and cannot be hunters/scavengers.
Animals are required to be killed in a specific manner and must be free of all disease
Any type of meat and/or poultry must be certified kosher.
Meat and dairy are not to be combined in any way. (poultry is considered meat as well in this case). Products that contain dairy byproducts cannot be combined with meat either.
Fish and/or meat cannot be served on the same dish or at the same time.
Some groups consider milk to be acceptable but some groups will still require a kosher certification for the milk.
Some groups do not eat certain vegetables because they consider them to be too unsanitary and hard to clean bugs and debris off of.
Any processed ingredient must have kosher certification
Some groups require that a jew be involved in the food preparation when cooking food.

The following trouts and whitefish are considered to be kosher: Atlantic salmon, Pacific salmon, coho salmon, silver salmon, sockeye salmon, blueback salmon, red salmon, Chinook, king salmon, spring salmon, pink salmon, humpback salmon, chum salmon, dog salmon, fall salmon, brown trout, rainbow trout (a.k.a. steelhead), cutthroat trout, golden trout, lake trout, brook trout, Chars, Arctic char, dolly varden, whitefish, ciscos, lake herring, chubs and graylings.

It is also highly recommended that individuals concerned with their trout being kosher to only purchase fish from a reliable kosher fish store, only fish with a skin still intact that can be properly identified. Especially since the FDA has even admitted that species substation is a series problem that commonly occurs.

Can Sharks Swim Backwards?

Although sharks are streamlined swimmers and ferocious predators in the water, they lack the ability to swim backwards and the ability to stop swimming suddenly. This is due to the fact that a shark’s pectoral fins cannot bend upwards like a fish can. This limits their swimming ability to a forward motion. Thus, if a shark needs to move backwards, it uses gravity to fall. In order for a shark to come to an abrupt stop they must swerve to the side in order to hit something as they cannot just simply stop themselves. For the shark swimming for them is more like flying.

Some sharks are fast swimmers that can swim anywhere up to 40 miles per hour. The great white shark swims by propelling itself through the water using its tail. Their fins are only used for balance. Other sharks such as the whale shark, move their bodies from side to side to propel themse lves through the water. If sharks do not keep swimming they will sink. The reasoning for this being that unlike other fish they are not equipped with a gas filled bladder to help keep them afloat. Their large, oily liver provides some buoyancy but even so, they are still heavier than the water and will sink unless they propel themselves through the water properly.

Are Salmon Eggs Edible?

Salmon eggs are safe to be eaten as long as you are not eating the type that has been processed into fish bait.

Fish eggs such as those from salmon however can be easily and safely processed into caviar and are safe to eat. For high quality products the egg sacs should be carefully removed from the fish at the place of catch, put into plastic bags and then packed into ice.

Caviar can be made from the eggs of a number of fish, salmon just being one of the few. It can also be made from the eggs of mullet, herring, sturgeon, steelhead, striped bass and shad. However, it should also be noted that the eggs of Cabazon are poisonous and should never be eaten.

When eating caviar a few rules one should follow to ensure that food-borne illness, etc. does not occur are as follows:

Always use fresh eggs that are less than 24 hours old. A heavy oily aroma is natural, however if any other odor of spoilage is present these eggs should be disposed of and not used for caviar.
Gently remove individual eggs from the sacs (skein) and place them into a bowl. You will most likely get about 1-1/2 cups of eggs from a ½ pound skein. As you pick out the eggs, remove and discard the pieces of membrane, blood and its of intestine and black skin.
For each 1 or 2 cups of cleaned eggs, add ½ cup of salt to 2 cups cold water in a large bowl and then stir until salt is dissolved.
Pour eggs into brine. Swirl the eggs and let them stand for 30 minutes to become firm and absorb the salt. Remove any membrane pieces that you find.
Pour caviar into a strainer and rinse in cold water then drain. Pick out any remaining membrane pieces.
Caviar should always be stored in a tightly covered container in the refrigerator and can be kept for several weeks or as long as the flavor remains pleasant.
Serve caviar chilled. Nest the serving bowl in a larger bowl of crushed ice. Some even prefer to serve with un-salted crackers or toast spread with sweet butter or sour cream.

Salmon eggs that are processed into fish bait are NOT edible and must only always be used as fish bait! Depending on the stage of maturity, salmon eggs may be in “loose” or “tight” skeins when taken from the fish. Eggs in loose skeins have reached the stage where they can be readily separated from the membrane without any special treatment. They are great for being preserved as single salmon eggs. Eggs in tight skeins can be used in preparation for making cluster egg baits.

Fish bait can either be made from fresh or frozen salmon eggs. Fast freezing at -10 degrees to -30 degrees Fahrenheit is crucial for maintaining the original appearance, texture and odor of the eggs. To package them for freezing one can wrap them doubled up in plastic freezer wrap or even seal them in plastic bags which help to exclude any air. If salmon eggs are exposed to air during the frozen stage, dehydration and oxidation has been found to change their color, consistency, odor, and even makes them unfit to be used as bait. Thawing eggs at room temperature before processing them into bait is best.

To preserve eggs clusters many fisherman have been known to commonly use powdered borax to toughen them up and preserve their appearance. Doing so also helps prevent the growth of bacteria. These toughened clusters stay on the hook longer than fresh ones. Preparing eggs with borax is a simple process that takes very little time.

The first step one must take is to spread out a large sheet of paper and cover it with a thin layer or Borax powder. Then either cut the skeins of the eggs into bait sized pieces with a pair of scissors or use your hands to pull them apart along the natural connective tissue cleavage lines. Place the eggs clusters onto the borax covered paper and thoroughly dust them with additional borax powder. Afterwards let them stand in a cool, dry place for 12 to 36 hours. After the egg clusters have reached desired firmness, pack them in a wide-mouth jar that is equipped with airtight seals for storage. This cluster of eggs can be used as bait and refrigerated for a few weeks. It can also be frozen in jars for longer storage times.

Fishermen in all parts of the country have been known to also use single salmon eggs for bait. This process takes little time and effort and the only requirements are reasonably large salmon eggs and the proper care before preparing.

The first step in preserving single eggs is to separate them from their membranes by immersing them in water at a temperature of 115 to 120 degrees Fahrenheit and then manipulating the egg mass by hand. The membrane coagulates at this temperature making the eggs easier to separate without causing much damage.

Some materials need to prepare single salmon eggs include

Preservative bath: 1 part commercial (40 percent) formalin (available at most drug stores) to 20 parts water at about 90° F.
Dye (if red eggs are desired): 1/4 teaspoon of powdered Safranin-O (available at many drug stores) dissolved in 2 quarts of water.
Neutralizing-fixing bath: 8 tablespoons of sodium bisulfate (available from photo supply stores and some drug stores) dissolved in 1 gallon of water at 60°F.
Glycerin: add 6 drops 40 percent formalin per ounce of glycerin.
Fish-attracting flavors: flavors, such as anise, may be added to glycerin

One can then immerse single eggs in the preservative bath for 30 to 45 minutes. Processing times can vary depending upon the characteristics of the egg. Processing small batches until you obtain the correct treatment for the eggs is a good rule of thumb to follow during this process. Removing single eggs from the formalin solution while they are still soft but have no trace of liquid center when sliced in half is also best. The fixing and glycerin treatments will have an additional firming effect upon the eggs. It should be noted that eggs left in the bath for too long will become rubbery and undesirable for bait.

To dye your eggs you can dip them in the dye solution for a few minutes. It is thought that brighter colored eggs have a better chance of attracting fish. The degree of redness depends on the strength of the dye solution and the length of time they are immersed for. When the eggs reach the desired color range, rinse them with water.

The next step is to immerse the eggs in the neutralizing-fixing bath for 20 to 30 minutes. This is done to neutralize any further action of the formalin and also prevents undue hardening of the eggs from taking place later during storage.

Lastly, drained and place the eggs in a screw-cap jar for storage. Do not rinse the eggs or allow the surface of the eggs to dry before sealing them. Make sure that you pour enough glycerin mixture into the jar to moisten them but also taking care not to cause a noticeable accumulation at the bottom of the jar. Eggs treated this way can be kept for a few weeks in a warm room and may also be stored for over a year in a refrigerator.

Do Cod Have Scales?

Contrary to what many believe, codfish do have scales.

Like with the consumption of bottom feeders, some people avoid the consumption of fish without scales due to their religious beliefs. For example, some Jews follow biblical dietary cods that require that all fish that are eaten have fins and scales. Finless fish without scales are not considered “kosher” or acceptable for consumption by their religion.

There are certainly more kosher fish out there than there are non-kosher fish, or fish without scales but among these are anglers, blowfish, catfish, eels, marlin, and swordfish. The consumption of codfish is therefore considered kosher by Jewish dietary standards.

Can Salmon Be Eaten Raw?

Nearly every fish or other type of critter that can be found in the sea is edible. However not every type is edible raw. Raw fish has been popular in the West for some time and sushi and sashimi have been a part of Japanese cuisine for centuries. Just a few of the classic raw fish that you may find in a sushi bar include: tuna, salmon, clams, scallops, abalone, yellowtail, halibut, flounder, squid, gizzard shad, mackerel, sea bass, porgies and snapper.

Salmon is a favorite choice for many who choose to eat raw fish. However, unless that salmon has been frozen first it would be wise to pass on eating it. This is because a tiny tapeworm larva has often been known to lurk in the raw salmon flesh. It resides in this flesh waiting for someone to eat it o that it can take up residence in the digestive tract. Diphyllobothrium latum, carried by freshwater fish such as the anadromous wild salmon is the largest known human tapeworm in existence today.

After the larva is ingested by a fish eating mammal it hooks onto the small intestine where it then grows to maturity, feeding off of its host for nutrients, especially those as vitamin B12. Cooking the fish or freezing it at -31 degrees Fahrenheit or colder for 15 hours is the only way to kill the larvae and reduce the risk of ingesting it. Marinating it will not kill the larvae. Freezing fish at slightly higher temperatures for longer periods of time could also kill the larvae but is usually not practiced because it tends to diminish the quality of the fish.

There have been many instances of Diphyllobothrium latum infections. In the fall of 1980 there were 36 known cases on the East Coast attributed to raw salmon and in 1984 there were 17 more people in the village of King Salmon, Alaska who acquired tapeworms from consuming the fish. There have also been many cases throughout history where restaurants have been sued due to claims of customers getting tapeworms after consuming undercooked meals consisting of salmon. In Chicago, a man sued a local restaurant for $100,000 after acquiring a tapeworm that was nine feet long after eating an undercooked salmon salad in 2006. These worms have been known to grow anywhere up to 20 feet long.

It is highly recommended that all seafood individuals decide to eat raw be previously frozen. It is better to be safe than sorry. Although fresh raw fish may taste better in some people’s opinions, it is more susceptible to parasites and due to this fact is a matter that should never be taken lightly in any case.

Another parasite that is commonly found in raw salmon is known as the seal worm. These worms often infest the flesh of salmon, mackerel, Pacific rockfish, jacksmelt, halibut and flounders. Unlike other parasitic creatures found in the fish, they are easily visible to the naked eye and can be easily removed if you catch them. These worms are little, brown and curl up like a spring. They can be missed if not looked for carefully. Some fish owners in New England have been known to put their fish fillets inside of a light box first to detect the worms. This is one reason cod is often never seen at many sushi bars.

The good news is that unlike tapeworms neither the cod nor the seal worm will kill you. If you happen to eat one, they will typically pass right through you without you ever knowing that it was consumed in the first place. However, sometimes they will successfully attach themselves to the stomach, causing nausea and abdominal pain. They will die soon enough, but sometimes not without first causing a lot of unpleasant pain within its host.

When consuming raw fish it is often a good idea to consider the fact that this fish has most likely not been treated well from the second that it came over the rail of the boat. Therefore it is not going to be a good fish to consume raw either.

Sushi-grade fish are often caught quickly, bled upon capture, gutted soon after and then iced thoroughly. A piece of fish can be good to eat cooked but taste really nasty when eaten raw. Cooking kills a lot of bacteria that begin to accumulate in raw fish after it has died.

If you are good at catching fish and prefer to eat them raw it is best to eat species that are edible raw. A few other tips you can follow to reduce your chances of being infected with a parasite are as follows:

Bleed the fish by slicing through the gills or cutting a slice near the tail all the way to the backbone.
Gut the fish on the boat. Most parasites that are often found in fish, once lived in the animals guts and then migrated to the flesh after it died. Fast gutting prevents this in most cases.
Bring ice onto the boat even in cold weather. Buy many pounds of it and buy more than one bag. Chill your fish on the ice after following these steps. It will be worth it in the end and your digestive tract will thank you later when it is not crawling with worms.

The best way to not become ill from eating salmon is to cook it rather than eating it raw. If you do eat it raw always make sure that it has been frozen first.