Mandarin Fish; Charm of Pasific Ocean

The head and body of the Green Mandarin, also known as the Striped Mandarinfish or Green Mandarinfish, are a mazelike combination of blue, orange, and green. Males may be distinguished from females by their more-elongated first dorsal spine. It is extremely popular with aquarists because of its unusual beauty.

The Mandarinfish or Mandarin dragonet (Synchiropus splendidus), is a small, brightly colored member of the dragonet family, which is popular in the saltwater aquarium trade. The mandarinfish is native to the Pacific, ranging approximately from the Ryukyu Islands south to Australia.


The Beauty Mandarin

Mandarinfish are reef dwellers, preferring sheltered lagoons and inshore reefs. While they are slow-moving and fairly common within their range, they are not easily seen due to their bottom-feeding habit and their small size (reaching only about 6 cm). They feed primarily on small crustaceans and other invertebrates.

There are 2 types of this species, namely Mandarin fish standards and Psychedelic Mandarin. The standard usually has a pattern and color better than the Psychedelic. Cost no more than $ 20 a, but the problem is the food is hard to find.

Front View

The Most Beautiful of Fishes In The World

Hi How are you fish lovers, hopefully getting healthy and getting fun. This time I will be sharing the beautiful fish in the entire world.
It was so fun to see them with all the beauty of belonging, her color, her face shape is so unique and beautiful.

Discus Fish

Koi Fish

Lion Fish

Moorish Fish

Mandarin Fish


For those of you curious about their beauty and uniqueness of photos please click the fish for more details.

Let's Know More Salmon Fish


Salmon (pron.: /ˈsæmən/) is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident,[citation needed] but this distinction does not strictly hold true. Salmon live along the coasts of both the North Atlantic (the migratory species Salmo salar) and Pacific Oceans (half a dozen species of the genus Oncorhynchus), and have also been introduced into the Great Lakes of North America. Salmon are intensively produced inaquaculture in many parts of the world.

Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water toreproduce. However, populations of several species are restricted to fresh water through their lives. Folklore has it that the fish return to the exact spot where they were born to spawn; tracking studies have shown this to be true, and this homing behavior has been shown to depend on olfactory memory.

Atlantic Salmon

The Life Cycle of Salmon is very interesting to be learned.
Salmon eggs are laid in freshwater streams typically at high latitudes. The eggs hatch into alevin or sac fry. The fry quickly develop into parr with camouflaging vertical stripes. The parr stay for six months to three years in their natal stream before becoming smolts, which are distinguished by their bright, silvery colour with scales that are easily rubbed off. Only 10% of all salmon eggs are estimated to survive to this stage. The smolt body chemistry changes, allowing them to live in saltwater. Smolts spend a portion of their out-migration time in brackish water, where their body chemistry becomes accustomed to osmoregulation in the ocean.

The salmon spend about one to five years (depending on the species) in the open ocean, where they gradually become sexually mature. The adult salmon then return primarily to their natal streams to spawn. In Alaska, crossing over to other streams allows salmon to populate new streams, such as those that emerge as a glacier retreats. The precise method salmon use to navigate has not been established, though their keen sense of smell is involved. Atlantic salmon spend between one and four years at sea. (When a fish returns after just one year's sea feeding, it is called a grilse in Canada, Britain and Ireland.)

Prior to spawning, depending on the species, salmon undergo changes. They may grow a hump, develop canine teeth, develop a kype (a pronounced curvature of the jaws in male salmon). All will change from the silvery blue of a fresh-run fish from the sea to a darker colour. Salmon can make amazing journeys, sometimes moving hundreds of miles upstream against strong currents and rapids to reproduce. Chinook and sockeye salmon from central Idaho, for example, travel over 900 miles (1,400 km) and climb nearly 7,000 feet (2,100 m) from the Pacific Ocean as they return to spawn. Condition tends to deteriorate the longer the fish remain in fresh water, and they then deteriorate further after they spawn, when they are known as kelts. In all species of Pacific salmon, the mature individuals die within a few days or weeks of spawning, a trait known as semelparity. Between 2 and 4% of Atlantic salmon kelts survive to spawn again, all females. However, even in those species of salmon that may survive to spawn more than once (iteroparity), postspawning mortality is quite high (perhaps as high as 40 to 50%.)

To lay her roe, the female salmon uses her tail (caudal fin), to create a low-pressure zone, lifting gravel to be swept downstream, excavating a shallow depression, called a redd. The redd may sometimes contain 5,000 eggs covering 30 square feet (2.8 m2). The eggs usually range from orange to red. One or more males will approach the female in her redd, depositing his sperm, or milt, over the roe. The female then covers the eggs by disturbing the gravel at the upstream edge of the depression before moving on to make another redd. The female will make as many as seven redds before her supply of eggs is exhausted.

Each year, the fish experiences a period of rapid growth, often in summer, and one of slower growth, normally in winter. This results in ring formation around an earbone called the otolith, (annuli) analogous to the growth rings visible in a tree trunk. Freshwater growth shows as densely crowded rings, sea growth as widely spaced rings; spawning is marked by significant erosion as body mass is converted into eggs and milt.

Freshwater streams and estuaries provide important habitat for many salmon species. They feed on terrestrial and aquatic insects, amphipods, and other crustaceans while young, and primarily on other fish when older. Eggs are laid in deeper water with larger gravel, and need cool water and good water flow (to supply oxygen) to the developing embryos. Mortality of salmon in the early life stages is usually high due to natural predation and human-induced changes in habitat, such as siltation, high water temperatures, low oxygen concentration, loss of stream cover, and reductions in river flow.

Estuaries and their associated wetlands provide vital nursery areas for the salmon prior to their departure to the open ocean. Wetlands not only help buffer the estuary from silt and pollutants, but also provide important feeding and hiding areas.
Salmon not killed by other means show greatly accelerated deterioration (phenoptosis, or "programmed aging") at the end of their lives. Their bodies rapidly deteriorate right after they spawn as a result of the release of massive amounts of corticosteroids.

Life Cycle of Pacific Salmon



reference :
1. www.viva.co.id
2. www.wikipedia.org


Knowing The Highest Quality of Salmon Fish


Have you ever heard Salmon? Yeah today i'll share about one of the delicious fish in the world and i really like this. Salmon has a very distinctive flavor. Already quite delicious and savory flavor without having to be given. No wonder that the fish has a lot of fans in My Country Indonesia. Salmon are usually processed in sushi and sashimi menu.

Not only delicious, but also salmon rich in omega 3, protein and amino acids needed by the body. Vitamin A, D, B12, iodine, iron, selenium, and good fat content is also very high.

served fish: roast salmon fish over glass plate over wood, picture taken from www.123rf.com

Although often made ​​in Japanese cuisine, it turns out the most qualified salmon producing countries are not Japanese. So which country is so producing high quality Salmon? The answer is Norway.

Salmon from Norway in Indonesia, is the favourite salmon. From 2005 to 2015, the value of Norwegian salmon imports to Indonesia increased sharply from U.S. $ 400 to U.S. $ 1,400.
Most of the Norwegian salmon used by famous chefs at various hotels and restaurants for the basic ingredients of sushi and sashimi menu.

"Norwegian Salmon has high quality. This is because the salmon grows slowly and it takes two and a half years to develop into large size salmon," said Christian Chramer, Norwegian Seafood Council Regional Director South East Asia when found VIVAlife Master Class event organized by the Norwegian Seafood Council at Shangri-La Hotel, Jakarta.

In an event attended by the royal family of Norway, His Royal Highness Crown Prince Haakon and Crown Princess Mette-Marit, Norwegian chef Geir Skeie demonstrate some appropriate and simple way to process salmon. Including, Norwegian seafood is rich enough and qualified.

"Salmon is a kind of sea food and has a natural taste and freshness that can lift the taste of food. Therefore, no need to process them too complicated and difficult," said chef Skeie, who won the prestigious culinary competition Bocuse d'Or 2009 and European champion in Bocuse d'Or 2008.
So How About you, Let's to try Salmon Norway......

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