======Fish Dissection======


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**Materials: **{{$demo.materials_description}}\\
**Difficulty: **{{$demo.difficulty_description}}\\
**Safety: **{{$demo.safety_description}}\\
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**Categories:** {{$demo.categories}}
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**Alternative titles:** Bony Fish Dissection
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====Summary====                   
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====Procedure====  
  *Follow instructions provided in the links below.

====Links==== 
Fish Dissection Full Dissection - MontanaFWP: 
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Fish Dissection Episode 5 - MontanaFWP: 
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📄 Fish Dissection - Marine Waters: [[https://marinewaters.fish.wa.gov.au/resource/lesson-fish-dissection/]]\\

====Variations====
  * Compare anatomy of different fish species (e.g., whiting vs. mullet).
  * Contrast bony fish anatomy with cartilaginous fish such as sharks or rays.
  * Conduct a virtual fish dissection for preparation or review.



====Safety Precautions====
 * Gloves and lab coat required.
  * Use blunt-tipped scissors where possible to avoid accidents.
  * Keep fish on ice until dissection to reduce odor and make tissues firmer.
  * Dispose of fish waste in sealed bags, preferably frozen until collection day.
  * Disinfect tools, trays, and surfaces after the dissection.
  * Wash hands thoroughly after handling specimens.




====Questions to Consider====
  * What does the shape of the caudal fin suggest about how the fish swims? (Forked or lunate fins indicate fast, continuous swimming; rounded fins suggest maneuverability.)
  * What can mouth shape and teeth tell us about the fish’s diet? (Upturned mouths suggest surface feeding; downward mouths suggest bottom feeding.)
  * How does the swim bladder help conserve energy? (By adjusting gas levels, the fish controls buoyancy without constant swimming.)
  * What advantage do multiple layers of gill filaments provide? (They increase surface area for gas exchange.)
  * How does the intestine length relate to diet? (Carnivorous fish usually have shorter intestines; herbivores have longer, coiled intestines for digesting plant matter.)