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Endemic fish of the Philippines (3 P) Pages in category "Fish of the Philippines" The following 86 pages are in this category, out of 86 total.
The dwarf pygmy goby or Philippine goby (Pandaca pygmaea), is one of the shortest and lightest freshwater fish in the world with a size of 9-11 mm; about the size of a grain of rice. The milkfish or bangus ( Chanos chanos ), can also be found in oceans and can be cultivated in freshwater of Hagonoy, Bulacan, and other provinces. [ 9 ]
Pages in category "Freshwater fish of the Philippines" The following 40 pages are in this category, out of 40 total. This list may not reflect recent changes. A.
The fish is a widely popular food fish in the Philippines, and tons are shipped to most of the major cities in the country. Local supermarkets and wet markets usually have a tray or pile dedicated solely to the species. [citation needed] The species is commonly referred to as tawilis in the local language of Tagalog.
The Philippines is an archipelagic country with a large coastal population. In many areas, communities rely heavily on fisheries for subsistence and livelihoods. Both capture fisheries and aquaculture occur inland and at sea, producing various fish, shellfish, other invertebrates, and seaweed.
The species has many common names. The Hawaiian name for the fish is awa, and in Tahitian it is ava. It is called bangús (Tagalog:) in the Philippines, where it is popularly known as the national fish, although the National Commission for Culture and the Arts has stated that this is not the case as it has no basis in Philippine law. [8]
In 1991 it was the most abundant fish in Laguna de Bay, the largest lake in the Philippines; by 2002 it was the third most abundant. Sedimentation and pollution contribute to the population drop in the lake. [4] The fish is being reared in captive breeding projects, in which it grows well on a diet of prawn food and tubifex worms. [3]
Daing, tuyô, buwad, or bilad (lit. ' sun-dried ' or ' sun-baked ') are dried fish from the Philippines. [1] Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried.