White-tailed eagle more vulnerable than many. Besides vulnerability, habitat and prey behaviour, fish body size may be a driver in the piscivorian dietary preferences. Studies have indicated that fish less than are taken infrequently, since they have a lower yield, fish of up to are taken secondarily and fish between are preferred since they have the highest nutritional benefit. Fish taken can exceed but since they can start to considerably exceed the weight of the eagle itself, they may be prove too difficult to overpower. One large Atlantic halibut ("Hippoglossus hippoglossus") was found with the disembodied feet of a white-tailed eagle still
Cured fish Cured fish Cured fish refers to fish which has been cured by subjecting it to fermentation, pickling, smoking, or some combination of these before it is eaten. These food preservation processes can include adding salt, nitrates, nitrite or sugar, can involve smoking and flavoring the fish, and may include cooking it. The earliest form of curing fish was dehydration. Other methods, such as smoking fish or salt-curing also go back for thousands of years. The term "cure" is derived from the Latin "curare", meaning "to take care of". It was first recorded in reference to fish in 1743. According to