Nope, not that kind of fresh. Here’s the recipe:

Take 1 dead fish.
Soak in 10% buffered formalin and rinse.
Place specimen in solution of Alcian Blue. This stains the cartilage.
Transfer to a solution of Trypsin to dissolve the flesh.
Bleach with hydrogen peroxide.
Dip into Alizarin Red-S. This stains calcified material (e.g., bones!).
Place in glycerin and take photograph.

Whitespotted greenling (Hexagrammos stelleri). © Adam SummersWhitespotted greenling (Hexagrammos stelleri). © Adam Summers. Bonnethead shark (Sphyrna tiburo) Bonnethead shark (Sphyrna tiburo). © Adam Summers Spiny Lumpsucker by Adam Summers Spiny Lumpsucker. © Adam Summers Butterfly Ray (Gymnura crebripunctata) Butterfly Ray (Gymnura crebripunctata). © Adam Summers Scalyhead Sculpin (Artedius harringtoni) Scalyhead Sculpin (Artedius harringtoni). © Adam Summers Little Skate (Leucoraja erinacea) Little Skate (Leucoraja erinacea). © Adam Summers

The clearing and staining technique is used by Professor Adam Summers of Washington University to create some crazy fresh fish photos. His work will be on exhibit at the Seattle Aquarium this March.

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