Ryba

Ryba is the Polish word for fish, referring to aquatic, gill-bearing vertebrates that live in water and are typically covered with scales; the term also denotes the meat of these animals when used as food. In biology, ryba covers a broad category including jawless fish, cartilaginous fish, and bony fish. The word derives from Proto-Slavic and has cognates in many Slavic languages (for example Russian ryba, Czech ryba).

Most fish are vertebrates living in freshwater or marine environments, ranging from small to large species. Common characteristics include gills, fins, and a body often covered with scales; they are ectothermic. Fish are grouped into major lineages: jawless fishes (Agnatha), cartilaginous fishes (Chondrichthyes, such as sharks and rays), and bony fishes (Osteichthyes), with the latter comprising the majority of living species. Bony fishes are further divided into ray-finned and lobe-finned types.

Humans rely on fish as a dietary staple and economic resource; fisheries and aquaculture together supply a significant share of animal protein worldwide. Cooking methods and culinary uses vary by species and culture, from raw or lightly cooked preparations to grilled, baked, or fried dishes.

Conservation concerns include overfishing, bycatch, pollution, and habitat change, which threaten wild populations and ecosystem health. Sustainable management, habitat protection, and pollution control are common policy goals in many regions.