Talk:Blubber
From Wikipedia, the free encyclopedia
 |
This article is part of WikiProject Cetaceans, an attempt at creating a standardized, informative, comprehensive and easy-to-use cetaceans resource. If you would like to participate, you can choose to edit this article, or visit the project page for more information. | |
| Start | This article has been rated as start-Class on the assessment scale. | |
| Mid | This article has been rated as mid-importance within WikiProject Cetaceans. | |
|
Cetaceans To do:
|
||
Maybe a picture of actual blubber would be more appropriate? Cazort 22:47, 30 July 2006 (UTC)
[edit] Blubber in fish?
Is blubber seen in fish?
I ate lots of Seawolf (fish) recently. Those were filets slices cut from that "Stonebiter", with the skin around the slice. Under the skin is on closer inspection a 1-2 mm thick layer of what from appearance and function (thermal insulation) should be fat.
HOWEVER, said fat did not melt on frying, it got rather slimy and glibbery and is really not amusing to eat. Could this be blubber? If not, what is it?
[edit] What biochemical differences?
Along the lines of the above question, what 'are' the biochemical differences between blubber and other types of adipose tissue?--66.245.62.25 07:55, 5 January 2007 (UTC)
