60 Final Fun Fish Facts for 2016


As impossible as it seems, we’ve now reached the final month of 2016. As soon as the new year is upon us, 2000, a year that once seemed so futuristic will be as far back in the past as 1983 was when we first celebrated the new millennium. That kind of makes us feel old, so we’re not going to talk any more about that. What we will be talking about is our final set of 60 fish facts and little known facts about seafood, in the final installment of our fish fun facts series for 2016.

This article will focus on facts about scallops, facts about tuna, facts about dolphins, facts about porpoises, facts about haddock, facts about trout, facts about starfish and some pot-luck seafood trivia. We’ll get rolling now with some information on scallops.

1. A three ounce serving of scallops will yield 95 calories on average.

2. A scallop has a large amount of eyes, all of which are blue.

3. Scallops cannot fully close their shells

4. You can guess the approximate age of a scallop by counting the rings on its shell.

5. Early Christians included scallop shells as decorations on baptismal founts as a symbol of rebirth.

6. Scallops are not sedentary. They can swim by way of clapping their shells open and shut, propelling themselves through the ocean.

7. The part of the scallop that we eat is the adductor muscle. This is the muscle responsible for movement of the scallop’s shell.

8. While humans have 23 pairs of chromosomes, some trout species can have more than 40.

9. Rainbow trout and Brown trout will not interbreed with each other under natural circumstances1.

10. Trout develop their scales one month after hatching.

11. Brown trout have been known to live for as long as 20 years.

12. Trout that spend more time in saltwater environments will have a more silvery appearance than their freshwater-dwelling counterparts.

13. Trout will seldom inhabit water that is warmer than 60 degrees.

14. Rainbow trout are consumed as a food source on every continent inhabited by humans.

15. Haddock is a fish that is very low in fat. A tasty haddock fillet will generally only contain 0.8 grams of fat.

16. Haddock is the most frequently used fish in traditional English fish and chips platters.

Delicious haddock fillets from Atlantic Seafood Market

17. Haddock are rich in protein, providing about 30 grams in one fillet.


18. Haddock are naturally native to the Atlantic Ocean but not the Pacific Ocean.

19. Haddock can be identified by a long black strip that runs horizontally down their flanks. This is called a St. Peter’s Mark.

20. A large female haddock can produce as many as 3 million eggs in one year.

21. Fillets cut from especially young haddock are referred to as scrod.

22. Starfish are not true fish; they are actually echinoderms.

23. If a starfish loses a limb, it can almost always grow it back.

24. There are well over 2,000 different varieties of starfish.

25. A starfish doesn’t have great vision, but it does possess an eye at the end of each of its arms.

26. Starfish do not have any blood within their bodies.

27. Some starfish can have up to 40 arms. These specimen are referred to as Sun Stars.

28. Some starfish can weigh as much as 11 lbs.

29. Dolphins are mammals and not fish. They give birth to live young and breathe air through lungs.

30. Most dolphins live in groups of members ranging from as few as 4 or 5 to as many as 1,000.

31. Dolphins have great variation in gestation period based on species. Their pregnancy periods can last from between 9 and 17 months2.

32. Most dolphins will only give birth to one calf at a time, though twins are not unheard of.

33. There are 36 different officially recognized species of dolphins.

34. Like whales, dolphins jump out of the water at times. This is called breaching and some dolphins can hurl themselves as high as 30 feet about the surface of the ocean.

35. An average dolphin in the wild lives for about 17 years, but when kept in captivity, they often live to be as much as 50 years old.

36. As is the case with dolphins, the porpoise is a mammal and not a fish.

37. A typical porpoise has a lifespan of about 8-10 years in the wild.

38. Porpoises, dolphins and whales all belong to the order Cetacea.

39. Porpoises are generally smaller than dolphins and have a more rounded body shape.

40. When a porpoise calf is first born, its mother must immediately help it to the surface to get its first breath of air.

41. It is believed that the first porpoises came into being around 15 million years ago.

42. A porpoise on average will have about 90 teeth.

43. Tuna are very closely related to mackerel.

44. Tuna are among the most heavily consumed fish species by humans worldwide.

45. Many tuna can grow to be quite large and eclipse 500 lbs in weight3.

46. Tuna are carnivores, feeding exclusively on other ocean creatures.

47. Unlike most fish, tuna are warm-blooded.

48. A tuna can swim across the entire Atlantic Ocean in just 30 days.

49. The average tuna in the wild will live for around 23 years.

50. The cholesterol contained in seafood has little effect on the blood cholesterol of humans who consume it.

51. Contrary to widespread belief, Mahi Mahi is not dolphin meat.

52. Some people cannot eat shellfish with milk for religious reasons, but it does not present any health risks.

53. Oysters have three hearts.

54. An oyster’s blood is without color.

55. Most forms of seafood are very low in saturated fat.

56. Oily fish containing high levels of Omega-3 fatty acids are good for both the health of your heart and that of your brain.

57. While goldfish may be one of the most well-known fish species in the world, the most commonly kept fish as a pet is the Beta fish.

58. The part of the shrimp that many people mistake for a large vein is actually an intestine.

59. The Mantis shrimp is one of the most colorful creatures in the world.

60. While Marge Simpson of The Simpsons claims to be allergic to all forms of seafood, there is one episode where she plans to eat lobster. This is prevented by Homer feeling sorry for the lobster and not being able to bring himself to boil it.


Works Cited

1. Author Unavailable 
Trout Facts
The Wild Trout Trust

2. Author Unavailable
Basic Facts About Dolphins

3. Author Unavailable
Tuna Facts

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