Penghu fish specimen making course｜There are mackerels every year

Fish are highly suitable for specimen preparation, serving not only as a method for preserving biological morphology but also as crucial tools for scientific research and science popularization education. The fish specimen making courses in Penghu are designed specifically for beginners, offering hands-on instruction. They guide participants through every stage of specimen creation, from selecting, fixing, and processing fish to their final preservation, ensuring that even first-time attendees can successfully create their own fish specimens.

The transparent fish specimen making course in Penghu will guide students step-by-step through several key processes. First, the fish body undergoes fixation and decolorization to remove pigments. This is followed by bone staining, where the skeleton is colored for easier observation. Next, cartilage staining is performed to make the cartilage visible. Finally, a series of soft tissue digestion and clearing treatments are applied, rendering the fish body transparent and clearly revealing its skeletal structure.

A variety of materials and reagents are required for making fish specimens. Core materials include fresh fish, preservative solutions (such as formalin or alcohol), softening agents (like potassium hydroxide solution), stains (such as Alizarin Red S for bones and Alcian Blue for cartilage), and clearing agents (like glycerin). Professional guidance will be provided on the use of these reagents during the course to ensure safe and correct application.

The basic stages of the Penghu fish specimen making course include: first, the selection and preliminary processing of the fish to ensure it is fresh and intact. This is followed by fixation and decolorization steps to stabilize the fish's structure and remove pigments. Then, the skeleton and cartilage are stained to make the skeletal structure clearly visible. Finally, the soft tissues are digested and cleared to make the fish body transparent, followed by the final preservation and display of the specimen.

The principle behind creating transparent fish specimens primarily utilizes chemical reactions and optical refraction. Specific reagents (such as potassium hydroxide) digest soft tissues like muscles and skin, while clearing agents like glycerin replace the water within the tissues. Since glycerin's refractive index is similar to that of fish tissues, light passes through without significant scattering, resulting in a transparent appearance where only the stained skeleton remains for observation.

The purpose of making fish specimens goes far beyond merely preserving the external appearance of a fish. It emphasizes retaining the completeness of the organism's anatomy and morphology for scientific research, teaching, and display. Unlike simple preservation through embalming, specimen preparation involves professional techniques to stabilize internal structures, sometimes involving clearing or staining bones to reveal deeper biological information. This achieves a long-lasting, educational form of preservation.

The fish specimen making course in Penghu is highly suitable for absolute beginners with no prior experience. The course is designed with 'hands-on instruction' at its core, covering everything from basic fish knowledge, tool usage, and reagent safety to every detail of the creation process, with patient guidance from professional instructors. Participants do not need a background in biology or chemistry; by simply following the instructions, they can easily complete their first unique fish specimen.

When preserving finished fish specimens, it is crucial to avoid direct sunlight and high temperatures, which can cause discoloration or deterioration. Specimens should be stored in a dry, cool, and stable environment to prevent mold growth due to moisture. The preservative solution within the specimen jar should be checked regularly, and any cloudiness or reduction should be replenished or replaced promptly to ensure the specimen remains in good condition long-term.