Aega antarctica fish. It has strong muscles in its oesophagus and large salivary glands and rapidly fills its dilatable hind gut with blood. It then drops off the fish and spends several months on the seabed digesting the blood. In a research study, specimens of "Aega antarctica" were kept in a marine aquarium at the University of Oldenburg, Germany, where they were maintained at a temperature of . It was found that they would feed on a number of species of fish native to the North Sea and in this research they were fed on live European plaice ("Pleuronectes platessa"). One fish
Cooking on the Wild Side Fish Commission with the intention of showcasing the natural beauty of Arkansas and the many sporting and nature activities available in the wild, each segment concludes with Speer sharing a recipe or two, using her castiron cookery." "Arkansas Outdoors" production stopped in early 2011, although "Cooking on the Wild Side" continued. "Cooking on the Wild Side" became its own series in 2006 as "Cooking on the Wildside: A Farmer's Market Tour with Phyllis" in part "as an answer to the requests the station received for Phyllis Speer's recipes," according to AETN. It evolved into its modern format in 2012 and