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male mouthbrooding jawfish — such as the mottled (seen in the fourth photo with spikes on the side of its head from a fireworm attack), the yellowhead, the banded, and the cardinalfish seen here —  use their mouths to protect their eggs until the fry hatch. 

mouthbrooding fish are able to produce smaller numbers of offspring with a higher chance of survival than species that offer no broodcare. the males, however, are not able to eat during this period of incubation (which can last anywhere from one to three weeks), but will open their mouths, spitting the eggs out and then sucking them back in to keep them clean and aerated. 

photos by (click pic) nicolas terryshigeru harazaki, steven kovacs, keri wilk, michael patrick oneilll and marcello di francesco 

Elbon The Table, Seoul, Korea

If you want to eat at one of Seoul’s most popular restaurants, all you need to do is look for the giant balloon bear scaling the building…

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A trendy shopping location in the heart of this sprawling city, Elbon is a pop-culture inspired “mini-mall” that sells all sorts of high-priced, Murakami-esque goods and clothing. Elbon The Table is the Korean-fusion restaurant inhabiting the entire second floor of the complex…

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This guy greets you at the elevator up to the eatery…

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While this bear welcomes you to the restaurant…

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The open kitchen here is run by renowed Korean Chef Hyun Choi, who blends his love and respect of classic Korean cooking and ingredients with his French and Italian leanings. Here’s a look…

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Freshly baked bread using Korean grains…

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Homemade butter, posted more for the cool plate design…

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Our first course…

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Gochujang ice cream, made from a Korean chile pepper…

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Served over a foie gras mousse…

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Shrimp dumplings with green pea cream veloute wrapped in blankets of soy sauce jelly…

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Saffron linguine with lobster…

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Squid ink risotto with hanchi…

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A palate cleaner of sorbet made from makkeoli, the cloudy Korean rice wine…

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Steamed flatfish with clams and capers in a champagne sauce…

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Korean strip loin with grilled vegetables…

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Served with five kinds of salt…

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I forget where in Korea the beef was from, but they said it was their equivalent of Kobe beef…

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For dessert we started with a clementine mousse wrapped in chocolate served with blood orange sherbet and hazelnuts…

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And were then treated to a second sort of chocolate cake which I apologize for not having the details of…

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It was an interesting change of pace to have a fancy meal like this in Seoul for once, and one I would not mind experiencing again!

ELBON THE TABLE

530-5 Sinsa-dong

Gangnam-gu, Seoul

South Korea

+82-2-547-4100

http://www.elbonthetable.com

"Lyretail Panchax" (Aphyosemion australe)

Also known as the Cape Lopez lyretail, the lyretail panchax is a species of Nothobranchiid killifish which is endemic to Cape Lopez and its surrounding areas in Gabon. Aphyosemion australe possesses a wide range of color morphs, with individuals ranging from gold to brown colors. 

Classification

Animalia-Chordata-Actinopterygii-Cyprinodontiformes-Nothobranchiidae-Aphyosemion-A. australe

Image: Alexander Prokoshev

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The Science of Sushi
Featuring Dr. Ole Mouritsen and Morihiro Onodera
April 23, 2014

To kick off our 2014 public lecture series, Dr. Ole Mouritsen joined Chef Morihiro Onodera to satisfy our craving for sushi-related science. The duo explained everything from sushi’s early history to the starchy science of sushi rice. Check out some of the shorter highlights from the lecture…

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