Search results
Results From The WOW.Com Content Network
The bronze featherback (Notopterus notopterus) is a ray-finned fish in the family Notopteridae found in South and Southeast Asia. Although primarily found in fresh water, it has been known to enter brackish water. [2] At present, it is the only member of the genus Notopterus, [3] but as currently defined, it is likely a species complex. [1]
Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or paste. Alternatively it refers to cooked fish that has been physically broken down by pounding, grinding, pressing, mincing , blending , and/or sieving , until it reaches the consistency of paste. [ 1 ]
The clown featherback (Chitala ornata), also known as the clown knifefish and spotted knifefish, is a nocturnal species of tropical fish with a long, knife-like body. This knifefish is native to freshwater habitats in Cambodia, China, Hong Kong, Laos, Macau, Thailand, and Vietnam, [2] but it has also been introduced to regions outside its native range. [1]
Where present, the dorsal fin is small and narrow, giving rise to the common name of "featherback". The fish swims by holding its body rigid and rippling the anal fin to propel itself forward or backwards. [2] Notopterids have specialized swim bladders. The organ extends throughout the body and even into the fins in some cases.
Chitala is a genus of fish of the family Notopteridae. This genus contains six species, some of which are important in aquaculture and the aquarium industry. They are commonly known as the Asian knifefishes or featherbacks. They are native to freshwater in South East and Southeast Asia. [1]
Baba ghanoush – an eggplant (aubergine) based paste; Date paste – used as a pastry filling; Funge de bombo – a manioc paste used in northern Angola, and elsewhere in Africa; Guava paste; Hilbet – a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans, with garlic, ginger and spices [5]
Ngachin (Burmese: ငါးချဉ်; lit. ' sour fish '), also called pickled fish, is a traditional fermented fish product used in Burmese cuisine. Ngachin consists of raw freshwater fish, which is pressed with a mixture of cooked rice gruel and salt as it ferments, and is traditionally packed in taungzun leaves. [1]
It is sometimes known as the Indian featherback or Indian knifefish. [3] In the past, it frequently included several related Chitala species, but these are now regarded as separate species. [ 2 ] [ 4 ] The main species confused with this species is C. ornata (clown featherback or clown knifefish); a Southeast Asian species seen regularly in the ...