hi! so i just discovered this and this is honestly so cool i love science so much like omg. im personally a big fan of birds, im hoping to go into ornithology. have you ever had a result be of a bird before? also what is your favorite bird mine is either a pileated woodpecker, bluejay, or african grey parrot :) (youre also welcome to analyze this ask if youd like but you dont gotta :))

String identified: ! t c t a t t c cc c g. a a g a , g t g t tg. a a a t a ? a at at t a at c, a, aca g at :) ( a c t aa t a t t gtta :))

Closest match: Scomber scombrus genome assembly, chromosome: 16 Common name: Atlantic mackerel

An Artist's Catch: Watercolors by Frank Stick (1884-1966). Edited by David Stick. Published in 1981.

Internet Archive

1.) Atlantic mackerel (Scomber scombrus)

2.) Atlantic Spanish mackerel (Scomberomorus maculatus)

3.) Chub mackerel (Scomber japonicus)

4.) Cero mackerel (Scomberomorus regalis)

5.) Frigate tuna (Auxis thazard)

6.) King mackerel (Scomberomorus cavalla)

yeah

Daily fish fact #512

Atlantic mackerel!

They differ from other species in their genus due to their lack of swim bladder. They migrate in large shoals between coastal, shallow waters and deep, warmer waters with the seasons.

54 common fish of texas, part 17: blackfin tuna (Thunnus atlanticus), Atlantic Spanish mackerel (Scomberomorus maculatus)

D* Atlantic Acadia`s Wild Blue Wizard

🐱 Maine Coon

📸 Lucia Coppens [Atlantic Acadia]

🎨 Blue Mackerel Tabby with White

lorelei-super speed mercreature-2013

eating fish(yum) but the smell...

Samuel Kilbourne (American, 1836–1881)

"Spanish Mackerel" (1878)

"Northern Red Snapper"

"Atlantic Salmon" (1878)

"Arctic Grayling" (1880)

Miss Universe Brazil 2023 National Costume

This year, Maria Brechane, Miss Universe Brazil, dazzles with a unique tribute to the majestic Blue Arara, representing not only the beauty, but the cultural and natural richness of Brazil. The costume is a symphony of shades of blue, a visual poem that celebrates the preservation and stunning diversity of our country, incorporating elements of the Amazon; indigenous heritage; the contagious energy of cultural festivities such as carnivals and folk festivals; and the joy that characterizes our nation. By incarnating two versions of the Blue Mackerel, Maria highlights not only the fight for the survival of this species, but also the remarkable presence of the Canindé Mackerel, symbolizing the diversity that extends from the Atlantic Kill to the heart of the Amazon Rainforest. More than a representation of the Amazon, the Blue Mackerel becomes an ambassador for the entire nation. Mary, by dressing and carrying these magnificent birds, becomes a winged guardian, conveying the vital message of conservation and highlighting the dangers that threat these incredible creatures and the biodiversity they represent.

unable to capture a single farfalle from the pasta pot to bite test the same way a marlin's attempt at catching an individual prey fish is thwarted by the rapid synchronised movement of a school of atlantic mackerels

Erklär mir die Tiere. Written by Hans Peter Thiel. Illustration by Fritz Köhler. 1974.

TINNED FISH RATINGS!!!!!!!

- canned salmon: 8/10. Really cheap and I like the Atlantic salmon from Trader Joe’s. Makes the BEST sandwich with kewpie mayo and mustard added. Fishy taste but mild enough that you can really dress it up if you want. Texturally very moist and soft, I prefer it over tuna

- smoked trout: 7/10. Savory and smoky and well salted. This one is better as a topping over crackers with some good smoked cheese. I imagine it’ll be great on a bagel with cream cheese. These are pretty affordable and easy to find.

- sprats: 6/10. These are a type of sardine, just smaller. Mine are from world market and are imported from Germany I believe. They don’t hold their shape and flake into mush pretty easily, but I like their fishy taste. Another one to eat by themselves over crackers or bread

- mackerel: 5/10. They are pretty stinky. The first bite is pungent and kinda like farts but the aftertaste is meaty and pleasant, which was a strange experience. I’m on the fence with this one and I’ll try other tins before going back to mackerel

- sardines: 9/10. Mine are from Trader Joe’s because they’re cheap and I like TJ. You can’t go wrong with these. I like the bones and the skin. TJ doesn’t have the fanciest oil, but I find that the oil doesn’t matter so much as long as the fish is good.

- octopus: 10/10. If you don’t have a taste for octopus already it might be weird, but I really love octopus. The tins I get are Portuguese and you get nice, fat tentacles in oil. They have a firmness with a slight chew and a mild but tasty seafood flavor. They pair very well with bright, briny flavors so I like to make an avocado salad with lemon and fresh parsley to go on top the octopus with good bread.

Daily fish fact #725

Atlantic Spanish mackerel!

Its first dorsal fin can be tucked into a groove on its back to lessen the amount of drag it causes in the water as it swims. As the Atlantic Spanish mackerel enjoys warm water of over 20 degrees Celsius (68F), the species makes annual migrations with the seasons in notably large schools.

What is a recipe or dish you enjoy? I would love to try to make some Basque food! Maybe something simple, like something that everyone eats often? Maybe your favorite Basque home-cooked meal? Thanks! ♡

Kaixo!

Thanks for your message! ^_^

Some easy dishes that come to mind are Atlantic horse mackerel or gilt-head bream in Bilbaina sauce.

Suuper easy: sprinkle some olive oil and salt on a baking sheet and put a layer of peeled and sliced potatos. Sprinkle again olive oil and salt over them. Put your fish open in half (like a book) with the spine, and also sprinkle oil and salt. Bake it for around 20 mins at ~190ºC. Meanwhile, slice a big clove of garlic and a cayenne and in a frying plan, let the garlic become golden in a generous amount of olive oil. Take it from the fire and add some chopped parsil and a splash of apple vinegar. Mix well. Take the fish out and pour the mix of garlic, cayenne, oil, vinegar and parsil over. Ready to go!

Another easy one would be cod with piperrada. For the piperrada you'll need some red and green bell pepers cut in batons. Fry them in a pan with a bit of olive oil, and when they're tender but not done yet, add a finely chopped onion and salt. Then add a shredded tomato to them and put your cod piece with the skin down. Let it cook 5 minutes, and put the skin up for another 5 minutes. Done! Healthy and tasty!

Lastly, a very cheap but filling dish: potatoes in green sauce.

Peel and slice your potatoes about 1cm thick and let them boil in salted water. Let them cook completely and save for later out of the water.

Meanwhile, in a pot put a bit of olive oil and fry some chopped onion and, once it's tender, some peas. Add then a bit of flour and let it cook until it becomes golden; then add fish broth, some finely chopped parsil, and salt to taste. Time to make your cooked potatoes swim in it! Let it simmer 5-10mins and you're good to go. You can serve them with a hard-boiled egg or crack an egg per person directly on the stew around 3 minutes before the dish is ready so it can be cooked.

Atlantic Cod (Gadus morhua)

Family: Cod Family (Gadidae)

IUCN Conservation Status: Vulnerable

Native to the northern Atlantic Ocean, Atlantic Cods live in large shoals that may contain more than 10 million individuals, with larger, stronger individuals swimming ahead of their smaller travelling companions to determine the direction the shoal swims in and “scout” for predators such as Greenland Sharks and Orcas. Growing to be 68-130cm (27-51 inches) in length, adult Atlantic Cod are safe from all but the largest predators (particularly while in shoals) and may live for over 20 years. The diets of individuals of this species vary considerably depending on their size and maturity: large individuals (such as those that act as scouts) feed on moderately sized fish such as Atlantic Haddocks, Common Soles, Atlantic Mackerel and (on rare occasions) juveniles of their own species, while smaller individuals feed on smaller fish and marine invertebrates such as squids, bivalves, starfishes and sea cucumbers - regardless of size, food is mainly found using the single goatee-like barbel (a sensory organ that detects chemicals released into the water by prey) which protrudes from the front of the lower jaw. Many populations of Atlantic Cod are migratory and return to specific spawning grounds to reproduce each year; after arriving at a spawning ground, numerous males will circle around mature females while producing drum-like booming noises and fighting off smaller rivals in an attempt to impress the female, and upon successful courtship a female will produce clusters of several million tiny gelatinous eggs which will be fertilized externally by a male of her choice before being carried away to coastal environments by the tide. Most of these eggs will be eaten or otherwise die before they are able to hatch, but those that survive will hatch into tiny plankton-eating larvae which slowly grow into coast-dwelling juveniles before reaching maturity at around 2-4 years of age and travelling further from the coastline in search of a shoal to join. Atlantic Cods are regularly caught and eaten by humans, and while this has led to extremely concerning declines in the species’ population there is a potential for increased legal protection of wild Atlantic Cod (particularly those found at their spawning sites) and a higher reliance on farmed individuals for food (thus reducing the impact on wild populations) to give this species a chance to recover.

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Animal Advent Calendar - Day 19

Image Source: https://www.inaturalist.org/taxa/63740-Gadus-morhua