Are anchovies born salty?
485382
no. anchovies are born very moist and flimsy. the salt is added two days after birth when they are harvested.
563301
Yes. Ugly suckers, indeed, but tasty if prepared right. While the follow info mentions chinese food, other asian countries and some native north americans (on the coast, natch) also eat them. \n\n"Sea Cucumber - The sea cucumber is a gelatinous creature that is indeed shaped like a cucumber. Like tofu, it is flavorless, but has the ability to soak up the flavors of the foods and seasonings it is cooked with.  In Chinese cooking it is used in soups, stir-fries, and certain braised dishes.\n\nOther names for the sea cucumber include beche de me, sea rat and sea slug (the latter is somewhat confusing sinc ethe real sea slug is another animal entirely). The Chinese name for the sea cucumber translates roughly into "sea ginseng" - it's unclear whether this is in recognition of the sea cucumber's reputed aphrodisiacal qualities, or because it is considered to be quite healthful. (It has been used to treat everything from high blood pressure in humans to joint pain in pot-bellied pigs.) It may also have something to do with its slippery feel, as the texture of food weights more heavily in Chinese cuisine than is generally the case in western cooking. \n\nFreshly caught sea cucumber requires an extensive amount of preparation before making the transition from the ocean floor to your dinner plate. The complicated procedure takes place over several days and involves slitting open the belly and removing the guts, as well as washing and boiling the animal several times. Fresh sea cucumber that has already been cleaned and soaked is sometimes available in Asian markets, usually in the cold foods section or in containers of water. Many Asian stores also carry dried sea cucumber, which looks and feels almost exactly like a piece of cement, albeit not as heavy. It also must be soaked for several hours before cooking."
673606
Ya, I don't see any link between salt consumption and the evolutionary development of intelligence.  All mammals (humans and primates included) have dietary sources of sodium.  None of us could survive without it.  Besides, I'm pretty sure that fish consumption was not a source of sodium for the earliest humans.  In terms of human history, the art of 'salting' fish to preserve it was a rather recent development.\n\nAlthough neurons rely on sodium and other ions to propagate action potentials, these ions are not a source of energy.  Neurons rely primarily on glucose for energy, and in the absence of glucose, they will metabolize ketone bodies for energy.\n\nIt seems more likely that our intelligence probably began to evolve with basic 'analytical' skills, such as tool making and other simple feats of engineering.  It's possible that the development of 'fishing' methods contributed to our intelligence, as this would have required early humans to develop specialized tools and techniques.
784891
Excellent question!\n\nAnimals that are able to control salt concentrations in their bodies are called osmoregulators. Animals that cannot control internal salt concentrations are called osmoconformer.\n\nAn osmoregulator, they controls the amount of salt in its body. The fluids in its body contain salts, but are only about one-third as salty as the ocean around them. It is a constant battle for them to make sure their bodies do not get too salty. To do this, they drink a lot of sea water, keeping the water and getting rid of the salt through special cells in their GILLS.
435231
Clown fish, anemone fish
1122063
halophilic is salt-loving. so it thrives in a salty environment.\nnon-halophilic would be the opposite (:
819564
ingredients are  pinche of salt and warm water. u add salt to the warm water and stir .
166400
The over simplified answer: all the yolk is concentrated at the bottom pole (I forget if this is called 'south' or 'negative' or whatever). This isn't the only difference, but its the first obvious one during development.
964010
A salt is an ionic compound that is composed of a metal and non-metal. \nThere are many different kinds of salts. Table salt, the kind you put on food is Sodium Chloride (NaCl) and it can be found in concentrations in the Earth known as "salt domes" or derived from sea salt or halite formations.\n\nSea salt, another kind of salt commonly used in cooking, has varying compositions depending on where it is harvested but generally contains more chloride than sodium and has trace amounts of sulfites, calcium, and other metals. These metals are not in pure form, but combined chemically with non-metals.\n\nSalts can be the byproduct of a chemical reaction as is often the case when an acid and base are mixed. The base and acid neutralize to form, among other things, a salt in an aqueous solution. Many salts are poisonous to humans. \n\nFor more information go here: http://en.wikipedia.org/wiki/Salt
74937
there is salt in the water
609639
seafood is salty... salt dehydrates you, therefore you get thirsty
916554
From the Mayo Clinic:\n"Nutritionally speaking, kosher salt and sea salt are no different than table salt. The difference between these types of salt primarily concerns their taste and texture. Salt can be harvested from seawater through evaporation (sea salt), or it can be mined from inland deposits (rock salt). Either can be fully refined, and the end result is pure sodium chloride. Variations in the refining process result in different forms of salt."\nhttp://www.mayoclinic.com/health/sea-salt/AN01142\n\nFrom HealthyEatingClub.com:\n"Essentially there is no difference between the two. Sea salt and ordinary salt are basically identical in that they both contain sodium and chloride. The slight difference lies in the impurities. Sea salt is made from sea water and contains trace amounts of other substances found in sea water such as magnesium, iodine and zinc."\nhttp://www.healthyeatingclub.com/bookstore/foodqa/ch2/2-32.htm\n\nFrom National Health Review:\n" Sea salt is not more healthful than regular salt. Salt is sodium chloride, no matter from what its derivation. Sea salt is essentially sodium chloride, and refined salt, obtained from the sea, has little nutritional advantage."\n"http://www.findarticles.com/p/articles/mi_m0876/is_n56/ai_9164628"\n\nFrom a health forum search engine:\nhttp://dnoneoftheabove.com/?cx=002486926153363561559%3Ayblv8b6jj6c&q=%22sea+salt%22+iodine+OR+ordinary+OR+regular+OR+table&sa=Search&cof=FORID%3A9\n.
374138
Need to be more specific in your question.  There are many different types of salts, each with their own densities.
570230
fresh no\n\ncanned yes if salt is added.
726282
That depends on if you are a fish or a mammal. But mostly, you have to deal with the salt, either by excreting excess, tolerating high amounts and secreting or by maintaining the same concentration of salt inside your body as outside. Moving through the water also presents problems, such as streamlining and propulsion.\nIn marine mammals, their kidneys and urine are adapted to secrete high amounts of salts without loosing excess water, their body shape is made to move through the water easily and there is a seperation of the mouth and nasal cavity so they can eat underwater.
579660
Salty and bitter, and kinda thick.\n\nDont do it if you dont want to.
793687
could be a chemical reaction to processed salt (iodine...etc)...try switching to sea salt.