Tunny-fish : 無料・フリー素材/写真
Tunny-fish / Rum Bucolic Ape
| ライセンス | クリエイティブ・コモンズ 表示-改変禁止 2.1 |
|---|---|
| 説明 | On the pier in Santa Maria in Cape Verde, fishermen sporadically disgorge their catch and draw quite a crowd of tourists. There is no fancy facilities; these tuna were gutted and beheaded right there and then on the boards of the pier. When all washed and clean, they were slung over a shoulder and marched off into town. The hole in their flanks, I believe, is how the fishermen get them into the boat - with a sharp long hookQuite where they went from the pier, I dunno. Not sold to our hotel as far as I can gather.Tuna are a marvellous fish. A marvel of nature, built for speed and can swim up to 45mph. They are only 1 of 2 warm blooded fish, managing this by a counter-current heat exchange system which allows their muscles to work more efficiently. They also have dark flesh due to high concentrations of myoglobin, an oxygen-binding molecule, further improving efficiency. Their blood has one of the highest concentrations of haemoglobin of all fish.Their body stays rigid whilst the tail swishes to and fro, the huge muscle bulk transferred by two long tendons.They consequently are efficient predators; they grow fast and can grow very large. The atlantic blue fin (which I think this one is - short pectoral fins, apparently) can grow up to 6 foot and 900kg. Clearly these are relative tiddlers.I do love a tuna steak. But I've had it grossly overcooked so many times that I fear to order it. The current Dr Mrs M has a lifelong aversion to tuna which the offspring have adopted. So I rarely buy fresh tuna steak.And, given their now endangered status of most species, I should probably stop eating them at all. Certainly not the bluefin or albacore. Tinned single-portion cheap tunny for me. |
| 撮影日 | 2017-02-12 14:52:09 |
| 撮影者 | Rum Bucolic Ape |
| タグ | |
| 撮影地 | |
| カメラ | NIKON D7000 , NIKON CORPORATION |
| 露出 | 0.001 sec (1/800) |
| 開放F値 | f/9.0 |
| 焦点距離 | 85 mm |