Archive for the 'Fish(ing)' Category Page 2 of 7

World’s biggest fish finger


And it’s not even Friday. Link.

Pescadoras de los viernes

NSL kicks “Fish on Fridays” up a notch with a gallery of over 200 anglers.  Most pics clickable for larger size.

Continue reading ‘Pescadoras de los viernes’

Pesce di venerdì

Mosaic from Pompeii.   We’ll be in Sorrento in late April if any of our kind Italian readers wants to offer us a ride to Capri for the day.

Fish on Friday


Luxury Toilet Built Into Aquarium

This underwater restroom built into the side of an aquarium is located at a cafe in Akashi, Japan.

via The Presurfer

Diving with great white sharks

Nice footage, not too crazy about the music.

But they’re so delicious

From NPR’s Bryant Park Project

WARNING: A gross video primer on the humane way to cook a lobster. Hint: Kill it first.

Scientists have gone back and forth over whether crustaceans feel pain — and what it really boils down to (sorry) is whether your conscience should pang you when you throw a live lobster into a pot for dinner.

The latest scientific study says that yes, it likely does hurt when a lobster hits that boiling water. They’re not just scrabbling around under the lid because it’s dark in there.


Bonus: A gadget that kills the lobster for you, our segment on lobsters’ feelings, and a piece on the long and happy lives of lobsters.

Mermaid/uke crankbait


Mermaid/uke #3.  Too cool.  Link.

More Fish on Friday


Fishin’ Friday


From a FARK photoshop contest.

Dolphins Save Surfer from Becoming Shark’s Bait

Surfer Todd Endris needed a miracle. The shark — a monster great white that came out of nowhere — had hit him three times, peeling the skin off his back and mauling his right leg to the bone.

That’s when a pod of bottlenose dolphins intervened, forming a protective ring around Endris, allowing him to get to shore, where quick first aid provided by a friend saved his life.

“Truly a miracle,” Endris said.

Video: LiveLeak
Source: Today

via Spluch


Sharkwater   [77% rating on Rotten Tomatoes] is a 2007 Canadian documentary film directed, written, and starring Rob Stewart. The film itself is a documentary on sharks; how they live, how they are portrayed by the media, and how they are treated today. The film focuses on debunking stereotypes associated with sharks, and alerting the public on the decline of the shark population due to the increased popularity of shark fin soup.

Now playing in the US.

Bonus link:  24 minute “Making of Sharkwater” behind the scenes video.

Iraqi fisherman nets shark 160 miles from sea


A two-meter shark has been caught in a river in southern Iraq more than 200 km (160 miles) from the sea.

Karim Hasan Thamir said he was fishing with his sons last week when they spotted a large fish thrashing about in his net. “I recognized the fish as a shark because I have seen one on a television program,” he told Reuters.

The shark was pulled from the mouth of an irrigation canal that joins the Euphrates River. The Euphrates joins the Tigris River further east to form the Shatt al-Arab waterway which flows south past Basra into the Gulf.

Dr. Mohamed Ajah, assistant dean of the college of science at Thi Qar University in Nassiriya, said barriers in river estuaries usually prevented sharks swimming upstream.

“In this case, I think this animal was there for a long time but no one had managed to see it,” he said.

Locals blamed the U.S. military for the shark’s presence.

Tahseen Ali, a teacher, said there was a “75 percent chance” Americans had put the shark in the water.


Gallery of underwater life

Truly enormous images for whaterver you like.


Continue reading ‘Gallery of underwater life’

Ikezukuri (sashimi eaten alive)


I have a friend who spoke Japanese and travelled there frequently on business in the ’90s.  He told me that a fun thing for the Japanese to do was to try and ‘freak out the gaijin‘ by taking them to a special sushi restaurant where the specialty was ikezukuri, or sashimi served so fresh it was still quivering.    He smiled and downed the dish with as much cool as he could muster.

I also understand that when the Japanese were first introduced to cheese (just rotted milk, really) they were revolted.  No word on prairie oysters.

UPDATE: Bilgemunky sent us a link that is even more over-the-top: eating live octopus.