Robot fish in London Aquarium

It took three years for scientists from Essex University to make a new version of robotic fish which is now on display in a tank in London Aquarium. The carp-like contraption with improved artificial intelligence swims with the aid of self-moving sensors and controls, bringing delight to visitors.

“This work has many real-world applications, including seabed exploration, detecting leaks in oil pipelines, mine countermeasures, and improving the performance of underwater vehicles,” project leader Huosheng Hu told the Associated Press. —http://news.nationalgeographc.com/news/2005/

Propelled by battery which lasts about 5 hours, the fish is 50 x 15 x 12 cm. and comes with an undulating body and shiny scales. Three of the mechanical fish, supposed to be the smartest and most lifelike, will live with real ones. A competition is set for children to give them their names.(Photo Credit: Adrian and Sarah x 2) =0=

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New frogfish species found in Indonesia

A newly discovered odd frogfish called “psychedelica” which according to a University of Washington biology professor is a member of the antennariid genus, Histiophryne is discovered in Indoensia.

The fish looks odd. Its pectoral fins on the underside appear like legs and its skin is covered by coral-like dendritic stripes which probably serve as a disguise in its biodiverse tropical habitat.

The colorful inhabitant of shallow waters is said to bounce like a rubber ball. It has a gelatinous fist-sized body covered with thick folds of skin that protect it from sharp-edged corals. It also has a flat face with eyes directed forward, like humans, and a huge, yawning mouth.—- Yahoo.News/ AP (02/28/09, McDowell, J)

Encountered in Ambon Island in Eastern Indonesia by scuba divers, the mustard-colored fish with cerulean blue eyes was reported by Ted Pietsch, in a paper which appeared in a recent publication of Copeia, the journal of the American Society of Ichthyologists and Herpetologists. A genetic study recognized this fish to be a new species. (Photo Credit: AP/ seaphotos.com/ David Hall)

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Buhi’s tabios—world’s smallest edible fish still suffers excessive predation

Despite protective ordinances to help tabios thrive, the smallest edible fish in the world (Mistithys luzonensis) is still threatened by extinction in Camarines Sur. Also known as sinarapan, the fish is still under strain in its natural habitat in Lake Buhi because of over-grazing and changes in its fresh-water home.

“Ronilo H. Leal, lake management officer of Buhi town local government unit (LGU), pointed out to the rampant use of motorized post nets in the 1980s which he said totally banished the sinarapan from Lake Buhi in the 1980s.

Going by the 10 percent fish-cage occupation required by the zoning provision of RA 8550, the proliferation of fish cages here have exceeded what the law requires, occupying some 20 percent of the 1,800-ha area of Lake Buhi (located 300 ft. above sea level), according to Leal. —-Bicol Mail (02/05/09, Escandor J. Jr; Davila, J. R.)

Aside from excessive hunting by local fishermen in Buhi, Camarines Sur, the construction of fish cages to raise commercial tilapia altered fish habitat, decreasing and crowding the small tabios. The edible goby which measures about 10 mm. and inhabits the 18-hectare lake in Bicol is a delicacy in the area. It also thrives in adjacent fresh water sanctuaries like Lake Bato, Manapao and Katugday.

Sinarapan almost disappeared in the 1980s and the local government resorted to setting free tabios fries on the lake to augment its population. Though the program had been so far partially successful, excessive fish harvest persisted. Natural predation by other fish species continued to pose problems against the fish survival.

Collective effort to save the fish is on going, but unless measures to protect sinarapan are implemented, extinction (though conservation urgency is low at this time,) is still possible. (Photo Credit: Nindy2008; Lake Buhi, PD x2) =0=

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When “tuyo” is fried in a high-rise apartment, the smell of gas leak and cadaveric decomposition becomes a legal problem

Gloria Lim and her husband Michael are in trouble. They are being sued for $75,000 by the nuns of the Missionary Sisters of the Sacred Heart congregation for violating a building rule that prohibits the cooking of “smelly food.” —Philippine News / Philstar (01/15/08, Pastor, C)

The NY Fire Department was called by building residents because of stench which emanated from the Lim’s 16th floor Manhattan apartment. The awful smell alarmed neighbors who thought there was a decaying body in the building. The firemen broke the door and found that the odor came from “tuyo”—- fried dried fish (herring or anchovy) which is a common breakfast food in the Philippines.

Cooking “ethnic” flood is a common problem particularly during winter months in high-rise buildings when doors and windows are generally shut tight. Any smell from a housing unit can be magnified and bother a lot of neighbors. Though others can tolerate smells of certain food, it is better such malodorous food must be avoided.

Gloria Lim, the pissed Filipina who has been in the US for 30 years must know better. She must be considerate to her neighbors who can’t take the peculiar smell of “tuyo.” The strong fishy odor which sticks to clothes is cumbersome to remove—entailing more laundry or visits to professional apparel cleaners. It is understandable that residents who haven’t experienced such an olfactory oddity from a peculiar food may panic believing that it’s from a gas leak that’s ready to explode or from a dead human body or animal decaying in the building. That’s precisely why buildings have rules to protect the common interest of residents. Cultural sensitivity and respect must be observed in communal living where people of different races stay together. (Photo Credit: Mando Rukot) =0=

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Thousands of bangus freed into the open sea: who’s responsible?

After at least 5 huge fish cages were slashed in Sual town in Pangasinan, Philippines setting free cultured fish into the sea, the prices of bangus dropped from P90-100 to P35. The criminal destruction of the cages each containing about 50,000-100,000 fish was reported by PCP Aqua Development Corp, the owner to the police.

The investigators at press-time don’t know who is responsible, but the incident raises questions on criminal liability. Selling “lost or stolen” property is a crime, but one wonders if the fish sold cheap in the market from the cages qualify as such. How can one identify the native fish caught legally in the open sea from the cultured ones set free from cages without resorting to DNA tests?

The law related to this issue needs rethinking. Are the fish owners protected from incidents like this? Pangasinan folks in the meantime enjoy catching and selling the fish to traders who take advantage of the temporary fish boom at a loss of fish-cage owners. =0=

Fish Dying on the Fence

As the flood waters recede after Hurricane Ike battered Orange, Texas, thousands of fish have been marooned on drying pools beside streets on September 15, 2008.

As if calling for help, some fish, in apocalyptic horror, were stuck on fences and died with their mouths and eyes open. This can be similar to the “cadaveric spasms” seen in humans prior to a stressful death.

Destruction in Texas is substantial. Help and rehabilitation are on-going for people who suffered the catastrophic effects of the wicked weather. As of this time, at least 20 are known to have died from the hurricane.(Photo Credits: AP/Eric Gay)

Grandma’s Yummy Favorites in the Bicol Kitchen

1. Ginota’an na Natong (Laing) is probably the most popular Bicolano food. It’s made of fresh or dried natong (dasheen bush leaves) bathed in gota (coconut milk.) It’s flavored with pork bits and spiced with superhot siling labuyo(chili,) garlic, ginger and shrimp.

In places like Iriga City, Ginota’an na Natong includes fresh libas leaves which give a tasty sourness to the dish. Ginota’an na Natong, also called Bicol Express, comes in many versions in different Bicol provinces. Green hot peppers, squash, young squash leaves and flowers, curacding (mushrooms,) balatong (string beans,) eggplants, lambo (bamboo shoots,) and langcawas tubers are ready natong susbstitutes.

2. Gulay na Lubi-lubi is a special treat from the tropical forest. The uncommon wild young lubi-lubi leaves are cooked in coconut milk with minched tinapa (smoked fish) and a cube of flavorful roasted dina’ilan (shrimp) from Camarines Norte. Similar gulay can be made from green papaya, jackfruit, marigoso, calunggay or young cassava leaves.

3. Because of environmental conservation, Kinunot, a dish made from sea turtle may recede in the background. That’s because pawikan, the endangered sea turtle is now a protected species like the tiny tabios (sinarapan) fish found in Buhi Lake. When cooked in coconut milk, chili, black pepper, salt and vinegar, sea turtle meat is as yummy as pating (shark) and pagi (stingray.)

4. Tabios, the diminutive endangered fish from Lake Buhi is wrapped in banana leaves, cooked over hot rice, and flavored with lemonsito (calamansi) juice. A yummy alternative is to cook it fried with cornstarch just like ukoy.

5 Sinanglay—tilapia, karpa or puyo (martiniko) fish garnished with chopped onions, ginger, tomatoes, and sour iba (kamias.) The fish is wrapped in fresh dasheen bush leaves and cooked low fire with thick gota (coconut milk) and a dash of hot peppers.

6. Baduya (Sinapot) is very popular with the children. Ripe native bananas dipped in cornstarch are fried. Versions like caling-quing (Bicol camote fries,) tinanok (boiled camote,) and banana/camote cue and linabonan na camote (boiled sweet potato) are excellent meriendas.

7. Sina’sa , common in Rinconada towns like Baao, Nabua, Iriga, Bato, and Buhi is made from charcoal-roasted freshwater fish like puyo (martiniko,) talusog (snakehead) or tilapia. It is garnished with finely chopped tomatoes, ginger, fresh onions, red peppers and a dash of vinegar.

8. Bokayo—young coconut meat, cooked brown with sankaka, sweet caramel prepared from sugar cane.

9. Paksiw na Casili—fresh-water eel (burirawan) cooked in vinegar, ginger, onions, pepper leaves, and black pepper. Paksiw can also be prepared from fish like mirapina, tuna, carpa or tilapia. Frying the eel and fish are good cooking options.

10. Tinuktok na Hito—a soup dish of chopped hito fish and young coconut made into fish balls with garlic, ginger, onions and red peppers; fresh camote tops or breadfruit slices (ogob or og-og.) are added.

11. Piga nin Carpa—carp ovaries and eggs sautéed with ginger, onions, garlic and marigoso (bitter melon.)

12. Adobong Orig—cubed pork meat cooked slowly on its lard with rock salt to taste and black pepper.

13. Tinolang Manok—hot soup of native chicken with lemon grass, fresh green papaya, sayote, calunggay (moringa) and pepper leaves.

14. Ogama—small boiled crabs dipped on salted vinegar, sili ng labuyo (tiny red peppers,) garlic, and onions.

15. Pinuyos—sticky rice with coconut milk and a dash of salt wrapped in banana leaves also called Binugtong. Ibos, a similar version is glutinous rice wrapped in young coconut leaves.

16. Sinabawan na Carabao—hot soup made from young tender carabao or beef meat with taro roots, pechay leaves, cabbage, and red pepper.

17. Lechon—roasted pig of Bicol is usually flavored with rock salt and tamarind leaves. It is served with a brown sarsa (sauce) made of roasted pork liver.

18. Balaw—baby shrimp fries, wrapped in banana leaves, flavored with generous lemonsito (calamansi) juice and cooked over rice.

19. Pancit Bato—noodle dish flavored with chorizo, slices of fish cake, pork or chicken meat, and wrapped in banana leaves.

20. Miswa—hair-thin white noodle soup with hibi (dried baby shrimps) and sliced green patola.

21. Sinugbang Talong—charcoal-cooked barbecued eggplant with a dash of lemonsito (calamansi) juice and salt. Talong can go with fresh garden tomatoes, dina’ilan with lemon.

22. Balaw—shrimp fries sautéed in oil, pork meat, green peppers, and lemon juice. Balaw goes well with blanched camote tops, kangkong, or upo (white squash.)

23. Linubak—boiled green bananas, taro or camoteng cahoy (cassava roots) pounded with grated young coconut, milk, and sugar.

24. Su’so—fresh water spiral black snails or river clams boiled with coconut milk, bamboo or pako (fern shoots,) onions, garlic and ginger.

25. Dila-Dila is sold by itinerant vendors on the street together with suman. It’s made of grounded glutinous rice, deep fried and topped with glazed sugar cane caramel (sankaka.)

Bicol cuisine is mainly dominated by the use of coconut and its derivative products. Scrumptiously hot with fresh siling labuyo and black peppercorns, the native Bicolano food is a fusion of Asian-Polynesian influences as demonstrated by the use of exotic lemon grass and tropical edible plants like dasheen bush, libas, lubi-lubi, kangkong, and calunggay which grow abundantly in the region. =0=

Dr. Fish Does Unusual Pedicure In A Foot Spa

Business-minded people don’t seem to run out of ideas. In the case of John Ho who runs a hair and nails spa someplace in Washington D.C., having a small carp-like fish called garra rufa (aka Dr. Fish) to do pedicure for his customers seem a good business proposition.

“This is a good treatment for everyone who likes to have nice feet,” Ho said. AP/photo (07/21/08, Barakat, M.)

Before a standard foot care and grooming service, Ho’s patrons are allowed a deep in a water tank where the gentle fish, numbering about a hundred, carefully nibble away dirt and debris from the skin surface. The fish acts like a natural razor, removing the exfoliating scaly skin while the foot thaws in mildly warm water.

For $35 and $50 per 15 and 30-minute service respectively, the ticklish fish pedicure is like the traditional stone rub (perhaps, the latter being more efficient,) which rids the foot of its shedding stratum corneum, the cornified outer skin layer. Whether the fish pedicure is sanitary and safe or devoid of any public health risks remains to be seen. =0=