Today I wish that our blog had smell-o-vision so that everyone could experience the lovely smell that fish dissection brings to the lab! All joking aside, this morning the students dissected a number of different fish species they had collected while on our research vessel, including flounder and hake and some sturgeon from the fish farm they visited yesterday. They first identified their fish and then studied its external anatomy to get an idea where it lives in the water column and what it might eat. At the end of the lab they opened up their fish to identify the organs and then opened the stomach to see what their fish had been eating. Hopefully there isn’t fish for lunch!
The smell for this afternoon’s activity should be much more pleasing as the students are heading to The Chocolate Museum in St. Stephen to learn how chocolates are made and enjoy all of the tasty Ganong chocolate samples. Wonder if they will bring any back for their wonderful instructors?
Which flounder is it??
Sturgeon
Mackerel gills...very cool!
Opening up one of the sturgeon.
His last meal was little shrimp.
Yummm! Ganong chocolates!
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