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Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels. It's prized for its umami flavor and very expensive, selling for $160 a liter.
Fossilized lampreys from the Jurassic period have surprised a team of paleontologists by their size and well-preserved feeding structures, indicating the creepy fish were already predatory 160 million years ago.
Fish maw — the swim bladder of a fish — is one of the most expensive dried-seafood products in the world. A Chinese delicacy, it can fetch $450 to $1,000 per kilogram.
National Oceanic and Atmospheric Administration
University of Western Australia/ Caladan Oceanic