Swordfish of the Sea

Joshua Chang

Introduction

A female swordfish can carry 1 million to 29 million eggs inside themselves! These fascinating, under-water creatures reside in amazing communities, have an unique structure, and gain a compelling reproduction. The above-mentioned are different from any others!

Closing

Just seeing one of these creatures will make you appreciate their beauty, life cycle/reproduction, and habitat. These special swordfish, hopefully, will stop getting hunted so largely. As you can see, I hope these amazing, under-sea dwellers will live and roam the oceans for a long time!

Swordfish Quiz

This is a little quiz all about swordfish. You can find the answers in the text. Try and see what grade you get!

Go Fish

I decided on some fish for the aquarium. I bought 8 goldfish for a total of $10 and 2 Blue Tangs for $70. Also, I bought rocks and plants for a decorative look. In all of everything, I spent $169.88, since I bought so much fish. For the fish, I need 16 gallons of water as the minimum to support my fish. I found very interesting the build-up of the tank. It was pretty cool, to learn all about taking care. I think it was a very fun and excellent experience.

Diorama

Here is my swordfish diorama.
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Chef's Corner

It was named after Russian ballet dancer Anna Pavlova.

A hotel chef from Wellington, New Zealand created the dish in 1926 when Anna was visiting.

It' served frequently at holiday and celebratory meals.

The nationality of its creator has been a source of argument between Australia and New Zealand for many years.

This dish is mostly eaten in summer.

Meringue based dessert.

Important part of the national cuisine of both countries.

Usually topped with whipped cream and fruit.

To make: 1 hour

Formal research indicates New Zealand as the source.

Chef's Corner-Pavlova Ingredients/Directions

Ingredients


4 egg whites

1 cup caster sugar

1 ½ cups cream, whipped

3 strawberries

2 kiwi fruits


Prep time:20 minutes

Cook time:40 minutes



Directions

  1. Preheat oven to slow 150 C degrees.

  2. Line a baking tray with baking paper.

  3. Draw a 20 cm circle on the paper.

  4. Beat the egg whites in a large dry bowl until soft peaks form.

  5. Gradually add the sugar, beating well after each addition.

  6. Continue beating until the mixture is thick and glossy and the sugar has completely dissolved.

  7. Spread meringue mixture onto tray inside the marked circle.

  8. Shape meringue by running a palette or flat-bladed knife up and down the edge of the meringue, making furrows around the side.

  9. This will strengthen the sides, stopping them from collapsing.

  10. Bake for 40 minutes.

  11. Turn the oven off and allow the meringue to cool completely in the oven.

  12. Whip the cream.

  13. Halve the strawberries and peel and slice the kiwi fruit.

  14. Decorate pavlova with cream and fruit

  15. Enjoy!



Below is an image of a strawberry and kiwi pavlova.

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Extras

This is just an extra video that tells you some facts about swordfish, as well.
Skin & Bones - Animal Life: Swordfish