Nope, not that kind of fresh. Here’s the recipe:
Take 1 dead fish.
Whitespotted greenling (Hexagrammos stelleri). © Adam Summers.
Bonnethead shark (Sphyrna tiburo). © Adam Summers
Spiny Lumpsucker. © Adam Summers
Butterfly Ray (Gymnura crebripunctata). © Adam Summers
Scalyhead Sculpin (Artedius harringtoni). © Adam Summers
Little Skate (Leucoraja erinacea). © Adam Summers
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.
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.