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The fresh water fishes of the Indian region. Narendra Publishing House, New Delhi. Pp 551. Day F. 1878. The fishes of India: being a natural history of the fishes known to inhabit the seas and fresh waters of India, Burma and Ceylon. Text and Atlas in 4 Parts. London, pp xx + 778+195. Daniels R. 2002. Fresh water fishes of Peninsular India.
Matsya Nyaya (Sanskrit: मात्स्यन्याय; IAST: mātsyanyāya) is an ancient Indian philosophy which refers to the principle of the Law of Fish.It ...
Tor remadevii, the orange-finned mahseer, also known as the hump-backed mahseer, is a Critically Endangered species of freshwater fish endemic to the Western Ghats of India. [2]
The Fishes of India; being a natural history of the fishes known to inhabit the seas and fresh waters of India, Burma, and Ceylon. Volume 1; Day, Francis (1878). The Fishes of India; being a natural history of the fishes known to inhabit the seas and fresh waters of India, Burma, and Ceylon. Volume 2; Day, Francis (1888).
There is a further description of how to prepare the fish for cooking and eating. Many of the most detailed descriptions of mahseer begin to appear during the British colonisation of India, in particular, during the British Raj of 1857 to 1947. Many of those stationed in India enjoyed angling for mahseer, which they compared to the thrill of ...
Anarchias allardicei (native), Allardice's moray; Anarchias cantonensis (native), Canton Island moray; Echidna delicatula (native), mottled moray; Echidna leucotaenia (native), whiteface moray
An estimation of value of marine fish landings in India, during 2011–2017 indicated an increase of fish landings at landing centre level from ₹24,369 crores in 2011 to ₹52,431 crores in 2017, with an annual increase of 14.5%, while at retail centre level, increased from ₹38,147 crores to ₹78,404 crores with an annual increase of 15.08%.
A recipe for fried Rohu fish is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. In this recipe, the fish is marinated in asafoetida and salt after being skinned. It is then dipped in turmeric mixed in water before being fried. [10]