Its teeth are designed not so much to grab or slice fish but to prevent them from escaping once the coelacanth has sucked them into its gaping maw. Beneath the chin lie large, bony plates.

To check if your whole fish is ready, Falsini recommends pulling on the spine on the back of the fish. If the spine comes off, the fish is ready. Then just remove the flesh with a spoon and finish ...

Thalassery: A young man’s right hand had to be amputated following a severe infection caused by a fish bite while cleaning a ...

A tiny, scaleless, freshwater fish, the highly endangered unarmored threespine stickleback is a fierce protector of its nest, which it defends by dashing forward with gaping mouth and “hackles” raised ...

A swift, fierce fish with spiny fins whose spiny mouth can pierce the current when it swims at full speed. Its capabilities have earned it the nicknames "The Cutter" and "Hard-To-Get." ...

PREPARATION: Put in a pot 3 liters of water, the fish spine, together with the bones and the head. Add one onion, two whole garlic, pieces of kion and salt. Let it boil about 15 minutes.