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  2. Swim bladder disease - Wikipedia

    en.wikipedia.org/wiki/Swim_bladder_disease

    A fish with swim bladder disorder can float nose down tail up, or can float to the top or sink to the bottom of the aquarium. [2] Swim bladder disease is a very common illness within aquarium fish that results in the bladder not functioning properly causing the fish to swim upside down.

  3. Cleaning symbiosis - Wikipedia

    en.wikipedia.org/wiki/Cleaning_symbiosis

    Cleaning symbiosis is a relationship between a pair of animals of different species, involving the removal and subsequent ingestion of ectoparasites, diseased and injured tissue, and unwanted food items from the surface of the host organism (the client) by the cleaning organism (the cleaner). [5]

  4. USS Archerfish (SS-311) - Wikipedia

    en.wikipedia.org/wiki/USS_Archerfish_(SS-311)

    USS Archerfish (SS/AGSS-311) was a Balao-class submarine.She was the first ship of the United States Navy to be named for the archerfish. Archerfish is best known for sinking the Japanese aircraft carrier Shinano in November 1944, the largest warship ever sunk by a submarine.

  5. Loose lips sink ships - Wikipedia

    en.wikipedia.org/wiki/Loose_lips_sink_ships

    Loose lips sink ships is an American English idiom meaning "beware of unguarded talk". The phrase originated on propaganda posters during World War II, with the earliest version using the wording loose lips might sink ships. [3] The phrase was created by the War Advertising Council [4] and used on posters by the United States Office of War ...

  6. How to Make Crispy Fish Tacos - AOL

    www.aol.com/chef-husband-taught-crispy-fish...

    After 6 or 7 minutes, Luke gave the fish pan a good swirl to glaze the tops of the filets with oil before taking the pan off the heat. "You don’t want to overcook the fish so you only flip them ...

  7. Ikejime - Wikipedia

    en.wikipedia.org/wiki/Ikejime

    This method is considered to be the fastest and most humane method of killing fish. [4] Ikejime-killed fish is sought-after by restaurants as it also allows the fish to develop more umami when aged. [5] [6] It is very similar to the technique used on frogs in laboratories called spiking or pithing.

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