This New Shark Species Looks Like a Tiny Sperm Whale | Smart News | Smithsonian

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The 5.5-inch-long Mollisquama mississippiensis—one of only two pocket shark specimens known to science—also glows in the dark

Source: This New Shark Species Looks Like a Tiny Sperm Whale | Smart News | Smithsonian

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Newly Discovered Neon Fish Species Is Named After Greek Goddess of Love | Smart News | Smithsonian

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Researchers were so entranced by the pink and yellow fish that they failed to spot a sixgill shark swimming just above their heads

Source: Newly Discovered Neon Fish Species Is Named After Greek Goddess of Love | Smart News | Smithsonian

A Fish Has Passed The Benchmark Test Of Self-Awareness | IFLScience

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In a series of experimental observations conducted by Japanese researchers, bluestreak cleaner wrasse – a petite coral reef fish that mutualistically munch

Source: A Fish Has Passed The Benchmark Test Of Self-Awareness | IFLScience

Coyoty makes roasted blackened salmon and pearl onions.


This is one of the tastiest things I’ve cooked. Wild Alaskan sockeye salmon filet, frozen pearl onions, and truffle oil from Trader Joe’s, with Chef Prudhomme’s blackened redfish seasoning.

I laid the filet skin-down on a large foil sheet, drizzled it with truffle oil, covered it with the seasoning, covered it with onions, covered the onions with the seasoning, sealed the foil, and roasted it for 15 minutes at 500 degrees F.

From the first onion, it was heaven. The onions picked up the flavor of the salmon, and vice-versa, in a good way. It would have been great without the seasoning, but the seasoning made it greater. I think the truffle oil made it the greatest. The fish was moist, flaky, and perfectly cooked. I’m making it again tomorrow.