Generally, a Fishery is an entity which is entitled to rearing and keeping fishes of different species. Since 21st November is celebrated as the World Fishery Day, the SciKnowTech comes before you to throw light upon some scoops and facts about the fishes worldwide.
- Starfish and Jellyfish are not actually ‘fishes’
Starfish is considered to be a part of a species which is known as ‘Star Species’.
Moreover, Jellyfish is composed of 95% water. They do not have a heart or brain or gills or bones. Since they lack a vertebral column, they cannot be included in vertebrates (thereby excluding them from the group of fishes).
2. There are probably fish scales in your lipstick.
Yes, some cosmetic products including lipsticks and nail polishes include an ingredient named ‘pearlescence’ which has fish scales in it to increase the shimmer effect.
3. Fishes can indeed drown in water.
Since they need oxygen to survive, just like us humans, a lack of oxygen can drown them.
4. “Fish Showers” are real.
Tornadoes sometimes carry fishes along with them and throw them on the land. These fishes seem to rain down from the sky. Such “Fish Showers” have been happening since centuries.
5. The fish which is found in the most abundance in the world is not Goldfish or Tuna or Salmon.
It is a fish you might have never heard the name of. The Bristlemouth or the Lightfish is considered as the most numerous fish in the world. The reason behind you rarely noticing it is that these creatures are very small, ingenious and are easily camouflaged with the water-bed.
6. A group of Fish is called a “School”.
7. Fish Farts: Herring Fishes swallow some air and release it from an opening near their anuses. They use this method to communicate with other fishes.
8. Seahorses are the only fish that can swim upright.
9. Fishes cannot chew. If they chew their food, they would suffocate and die.
10. The Puffer Fish contains a poison called the Tetradoxin.
This poison could lead to paralysis or even death.
However, the delicacy is so delicious that some Japanese are willing to risk their lives to eat it. The chefs need specific training and certificate courses to cook this dish.
– Sofiya Shahiwala