The fish gustatory system provides the final sensory evaluation in the feeding process. Unlike other vertebrates, the gustatory system in fish may be divided into two distinct subsystems, oral and extraoral, both of them mediating behavioural responses to food items brought in contact with the fish. The abundance of taste buds is another peculiarity of the fish gustatory system. For many years, morphological and electrophysiological techniques dominated the studies of the fish gustatory system, and systematic investigations of fish taste preferences have only been performed during the last 10 years. In the present review, basic principles in the taste preferences of fish are formulated. Categories or types of taste substances are defined in accordance with their effects on fish feeding behaviour and further mediation by the oral or extraoral taste systems (incitants, suppressants, stimulants, deterrents, enhancers and indifferent substances). Information on taste preferences to different types of substances including classical taste substances, free amino acids, betaine, nucleotides, nucleosides, amines, sugars and other hydrocarbons, organic acids, alcohols and aldehydes, and their mixtures, is summarised. The threshold concentrations for taste substances are discussed, and the relationship between fish taste preferences with fish systematic position and fish ecology is evaluated. Fish taste preferences are highly species‐specific, and the differences among fish species are apparent when comparing the width and composition of spectra for both the stimulants and the deterrents. What is evident is that there is a strong similarity in the taste preferences between geographically isolated fish populations of the same species, and that taste preferences are similar in males and females, although at the individual level, it may vary dramatically among conspecifics. What is noteworthy is that taste responses are more stable and invariable for highly palatable substances than for substances with a low level of palatability. Taste preferences as a function of pH is analysed. There is a good correspondence between development of the gustatory system in fish ontogeny and its ability to discriminate taste properties of food items. There is also a correspondence between oral and extraoral taste preferences for a given species; however, there is no correlation between smell and taste preferences. Taste preferences in fish show low plasticity (in relation to the diet), appear to be determined genetically and seem to be patroclinous. Fish feeding motivation and various environmental factors like water temperature and pollutants such as heavy metals and low pH water may shift fish taste preferences. Comparisons between bioassay and electrophysiological data show that palatability is not synonymous with excitability in the gustatory system. The chemical nature of stimulants and deterrents in various hydrobionts is outlined. The significance of basic knowledge in fish taste preferences for aquaculture and fisheries is emp...

We revisit the evidence attributing sentience-pain-suffering to aquatic animals. The objective is to inform readers of the current state of affairs, to direct attention to where research is needed, and to identify “wicked” questions that are difficult to resolve unequivocally. By separating the ethical from the scientific debate, applying organized skepticism to the latter, and taking a pragmatic approach that does not depend on resolving the “wicked” questions, we hope to focus and strengthen research on aquatic animal welfare. A second but closely-related objective is to briefly summarize the research used to support the regulations governing the welfare of aquatic animals, particularly its limitations. If you interact with aquatic animals, these regulations already affect you. If the regulatory environment continues on its current trajectory (adding more aquatic animal taxa to those already regulated), activity in some sectors could be severely restricted, even banned. There are surely some lively debates and tough choices ahead. In the end, extending legal protection to aquatic animals is a societal choice, but that choice should not be ascribed to strong support from a body of research that does not yet exist, and may never exist, and the consequences of making that decision must be carefully weighed.

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Olfaction is one of the fundamental senses for spawning and feeding behaviour in sturgeons. The olfactory spectra of free amino acids affecting behaviour in sturgeon species of the family Acipenseridae are narrow and similar. The threshold concentrations for effective amino acids (glycine and L-alanine) are 1 pM. The taste spectra are highly species specific, especially for the oral taste modality. There is a good correlation between the responses of extra-oral and oral taste systems within the same species. The extra-oral taste system is more sensitive and has a wider effective spectrum than the oral system. The extra-oral taste system develops more rapidly than oral taste system during sturgeon ontogenesis.

Background: Freshwater fishes of the genus Esox are found throughout the Holarctic region. The northern pike (E. lucius) has a circumpolar distribution whereas the assumed sister species the Amur pike (E. reichertii) is only found in the Amur region. The genetic structure and post-glacial dispersal of these species are not well known. Here, we use sequence variation at two mitochondrial DNA regions (cytb and D-loop) to investigate the phylogeography, infer location of glacial refugia and investigate the time of divergence and potential demographic expansion of the various clades detected. Results: The two species did not share haplotypes implying long-term isolation with no gene flow, and divergence of the taxa were estimated at 4.55 Myr. The northern pike mtDNA haplotypes revealed three main lineages. One of the northern pike mtDNA lineages was found throughout the entire Holarctic region suggesting transcontinental dispersal from a single refugium. The three lineages exhibited a star phylogeny, indicating population expansion following isolation in separate glacial refugia. Estimated time of divergence of these lineages was 0.18 -0.26 Myr.Conclusions: The precise location of the glacial refugia is uncertain, but our data suggests an Asian origin. The expansion of the circumpolar lineage is estimated to be around the end of the second glacial, implying that the current distribution is due to a recent recolonization from an east-Asian refugium. All three northern pike mtDNA lineages occurred sympatrically in Europe, possibly due to secondary contact. Two of the lineages probably originated from different European refugia, one in the Danube-region and one in Western Europe, the latter seems to be the primary source for recolonization of northern Europe.

Formation and morphology of the olfactory organ of vertebrates has been intensely studied in some taxa for more than a century. As a functionally important and complex sensory organ, its ontogenetic development has often been a matter of debate on higher-level craniate evolution. However, sufficient knowledge of structure and development of the olfactory organ in the crucial taxa needed for a serious phylogenetic reasoning is generally not available. This study aims at this essential primary data source, the detailed structure, morphogenesis, and character definition of the olfactory organ in more basal clades of jawed vertebrates (Gnathostomata). Sturgeon fishes (Acipenseriformes) as recent basal actinopterygians are expected to provide insight into archaic characters and character combinations in bony fishes. Thus, the development of the olfactory placodes of the sterlet, Acipenser ruthenus, and the Siberian sturgeon, Acipenser baerii, was followed histologically, by semi-thin serial sections, and by scanning and transmission electron microscopy. Except for the timing, virtually no differences were observed between the two species. The olfactory placodes become two-layered early in embryonic development. Both the superficial epidermal and the subepidermal layer can easily be distinguished and their development followed by ultrastructural properties. There are three different types of receptor cells: ciliated, microvillous, and crypt cells. The development of the ciliated and the less abundant microvillous receptor cells from the subepidermal layer of the placode is demonstrated. The non-sensory cells of the differentiated olfactory epithelium, i.e. ciliated non-sensory cells and supporting cells, exclusively derive from the superficial epidermal layer. In this respect, acipenserids clearly demonstrate close resemblance to the morphogenetic process found in the tetrapod Xenopus (Anura). The only other adequately described mode found in the actinopterygian zebrafish ( Danio rerio), is considered a derived character. In this case, all cells of the differentiated olfactory epithelium derive from one placodal cell layer. The mode of formation of the nasal sac and its ventilatory openings found in the acipenserids examined here, represents a widespread and probably a plesiomorphic condition of osteognathostomes. In both species, differentiation of the basic cellular composition of the olfactory epithelium is far advanced at the time of onset of extrinsic feeding.

The adaptability of the taste system in fish has led to a large variety in taste bud morphology, abundance and distribution, as well as in taste physiology characteristics in closely related species with different modes of life and feeding ecology. However, the modifications evoked in the sense of taste, or gustation, particularly during ontogeny when fishes are subject to different environmental variables, remain poorly studied. This review paper focusses on current knowledge to show how plastic and resistant the taste system in fishes is to various external factors, linked to other sensory inputs and shifts in physiological state of individuals. Ambient water temperature is fundamental to many aspects of fish biology and taste preferences are stable to many substances, however, the taste‐cell turnover rate strongly depends on water temperature. Taste preferences are stable within water salinity, which gives rise to the possibility that the taste system in anadromous and catadromous fishes will only change minimally after their migration to a new environment. Food‐taste selectivity is linked to fish diet and to individual feeding experience as well as the motivation to feed evoked by attractive (water extracts of food) and repellent (alarm pheromone) odours. In contrast, starvation leads to loss of aversion to many deterrent substances, which explains the consumption by starving fishes of new objects, previously refused or just occasionally consumed. Food hardness can significantly modify the final feeding decision to swallow or to reject a grasped and highly palatable food item. Heavy metals, detergents, aromatic hydrocarbons and other water contaminants have the strongest and quickest negative effects on structure and function of taste system in fish and depress taste perception and ability of fishes to respond adequately to taste stimuli after short exposures. Owing to phenotypic plasticity, the taste system can proliferate and partially restore the ability of fishes to respond to food odour after a complete loss of olfaction. In general, the taste system, especially its functionality, is regarded as stable over the life of a fish despite any alteration in their environment and such resistance is vital for maintaining physiological homeostasis.