What is a fish with only no spines in the main bones?

Dragonfish. There is a backbone in the middle of the body, there is no thorn in the flesh, it is a fish with fewer spines and more meat, and the fishy smell of the fish thorns is light, there is no peculiar smell when eating, and it is also rich in protein, calcium and magnesium.

Potassium, sodium.

It is a nutritious and high-quality marine economic fish.

Fish without bones areDrop fishIt is very similar in size to tadpoles, with a pink color all over its body. It has no bones and no swim bladders.

Breathe through your cheeks. Its body is gelatinous and less dense than water. But it can't be eaten because the substances in its body are harmful to the human body.

Drop fish, also known as sorrowful fish or soft cryptospinous sculptock.

The bobo fish, because of its mournful face, is known as "the saddest fish in the world". Drip fish live in Australia and Tasmania.

Along the coast, at a depth of up to 1,200 meters, the fish is rarely found by humans because it is difficult to reach its habitat.

Existential threats

Scientists warn that the dripfish is under threat of extinction due to deep-sea fishing operations. As a result of the increased fishing activity, the dripfish are caught along with other fish species. Although the meat itself is not suitable for consumption, it is due to the fact that it lives with more delicious marine life.

The depths of the ocean, such as crabs and lobsters, have also become victims.

Australia and New Zealand.

Deep-sea fishing vessels are one of the most active fleets in the world, so even for drip fish, the bottom of the sea is no longer an ideal habitat for them. Large areas of the deep sea are under threat from submarine trawling. Bottom trawling is the most destructive form of fishing.

There are also some deep-sea protected areas in the southern oceans, but this is only to protect corals, not dripfish. Oceans up to 200 metres deep are also subject to overfishing, and fishing operations have begun to leave those continental shelves.

Turn into a deep sea area at a depth of 2,000 meters.

Mackerel has only one main spine.

The scientific name of mackerel is "blue-spotted mackerel, the Bohai Sea and the Yellow Sea in China.

The East China Sea and the coastal waters of North Korea are the main distribution areas. Its body is smooth and delicate, spindle-shaped, generally long meters, up to 1 meter long, the back is blue-black, covered with blue spots, the abdomen is silvery-gray, accustomed to floating close to the surface of the water, and the tail and dorsal fins are usually exposed.

Mackerel sometimes leaps out of the water, and their scales are shining, which is very spectacular. With sharp teeth, quick movements, and fierce nature, mackerel's streamlined body allows it to swim at an incredibly fast pace, often chasing small fish in groups, of which fish is their favorite food.

Ecological habits

Offshore warm-temperate pelagic fish, mainly inhabiting shallow continental shelves.

area, sometimes appearing on rocky bank slopes or lagoon areas, or even estuarine waters. Ferocious and agile, it preys on small fish in groups.

It likes to inhabit the waters along the coast and at the confluence of coastal water and open seawater. Fierce in nature, strong swimmer, and likes to swarm. The phenomenon of vertical movement between day and night is obvious.

The weather is bright, the tide is slow, the morning or dusk or drizzle, and the fog often floats and jumps out of the water. The water temperature is low and often sinks into the middle and lower layers of the water.

The above content reference: Encyclopedia - Mackerel.

Drop fish

A fish without bones is a drip fish. It is very similar in size to tadpoles, with a pink color all over its body. It has no bones, no swim bladders, and breathes by the gills.

Its body is gelatinous and has a lower density than water. But it can't be eaten because the substances in its body are harmful to the human body.

The drop fish, also known as the sad fish or the soft hidden thorn sculpin fish, the bobo fish, because of its sad face, is known as the "most sad fish in the world". The drip fish lives on the coast of Australia and Tasmania at depths of up to 12 meters, and is rarely found by humans because it is difficult to reach its habitat.

Fish is a kind of aquatic product that many people love to eat, but although many friends in life love to eat fish, they think that fish bones are very troublesome, so some people will prefer some fish with only one main spine, so which fish only have one main spine?

1. Fish.

In Sichuan, I like to cook the fish in hot pot very much, and the fish is also called the skinned cow, etc., the nutritional value is very rich, there is only one main spine, and the rest is fresh and tender fish, and the taste is delicate.

2.Hairtail.

Hairtail is one of the four major seafood in China, is a more common marine fish on the market, many people think that the hairtail has a piercing mouth, but the hairtail has only one main spine, both sides are fat fish, usually braised or fried.

3. Mackerel. Mackerel is a raw material for fish aquatic cooking, for the upper and middle layer of medium-sized seafood economic fish, China is mainly distributed in the South China Sea and the East China Sea, often clustered for long-distance migration, ferocious, tender and smooth meat, rich in nutrients, such as protein, vitamins, calcium, iodine and unsaturated fatty acids.

4. Mandarin fish. Mandarin fish has no fine spines, one main spines are the main ones, the meat of mandarin fish is delicate, delicious, and the nutritional value is high, it is one of the high-quality freshwater fish. "The egret flies in front of the Xisai Mountain, and the peach blossom flowing water is fat for mandarin fish", and every spring is the fattest season for mandarin fish.

5. Yellow bone fish.

Yellow bone fish is a common freshwater fish, also known as Huang Lading, Huang Guzi, Huang Shagu, Huang Jiao Ding, Thorn Yellow Stock, Ang Thorn Fish, Ang Gong, etc., only one big fish bone, no other excess fish bones, and the meat is tender and sweet. This fish has no scales, is smooth all over, and contains more vitamin E than carp, crucian carp and silver carp.

6. Horse noodle fish.

The market can buy chilled horse noodle fish, it is ** caught on the boat, and then it is deheaded, skinned, and gutted, commonly known as "three go". There is only one main spine, and the rest is fresh and tender fish, which tastes delicate and smooth, and is more delicious than crucian carp meat and more nutritious than hairtail meat, and is most suitable for pan-frying, cooking porridge or stewing soup.

Generally speaking, marine fish do not have intermuscular spines except for herrings (herrings, etc.), such as the following:

1. Longli fish.

Among the flounder, the flounder is a sole, and it is also named "cow's tongue" because of its flat body shape like a tongue, and the meat is delicate and white, and the fishy smell is light. The fish can be cooked in a variety of ways, either steamed or braised whole, or peeled and processed into fillets.

2. Silver pomfret.

Also known as mirror fish, flat fish, the body side is flattened, approximately diamond-shaped. The fish has few bones, small internal organs, and no scales on the body surface, so it is easy to cook, and is often steamed or braised.

3. Mackerel. The scientific name is mackerel, the body is long and flattened, spindle-shaped, the meat is firm and delicate, and the taste is delicious. There are two common types, namely "mackerel" and "bird's mackerel", the former is smaller in size and suitable for braised and stewed; The latter is larger, with fewer spines and finer flesh, making it suitable for fish balls or dumpling fillings.

4. Whitebait. Also known as silver needlefish, it is very small, silvery white and transparent, almost scaleless on the body surface, delicate meat, almost no spines, and does not need to remove the head and internal organs. The fish is very easy to cook and soft, and it is recommended to use steamed egg custard, egg cakes, stewed soup, and stir-fried vegetables.

5. Sardines.

The slender small silver sea fish has tender flesh, but it is not easy to preserve. It can be cooked in a variety of ways, such as braised or stewed, or pan-fried.

Fish without bones are called boneless fish, but there are no boneless fish anymore. According to historical records, there were boneless fish during the Devonian period, and later boneless fish have evolved into bonefish. So far, no new boneless fish have been found.

Abalone, octopus, octopus, etc., although they do not have bones, they do not belong to fish, abalone are crustaceans, and octopus, octopus, etc. belong to mollusks.

The bones of fish are divided into cartilage and hard bones according to their nature, cartilaginous fish maintain cartilage throughout their lives, and the soft matter is also called calcified cartilage because it contains calcareous sediment.

The bony fish is divided into softened hard bone and periosteum, and the hard bone formed by ossification on the basis of cartilage is softened hard bone; Hard bones formed by direct ossification of the dermis and connective tissue are called membranous bones.