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Fishing is the way of life of most of coastal community. So, the marine fish fauna gives a greater commercial value to the country's economy, as well as well being of the coastal people. [2] Marine fish are strictly different from freshwater counterparts due to high salinity of sea water, which they live.
Common names of fish can refer to a single species; to an entire group of species, such as a genus or family; or to multiple unrelated species or groups. Ambiguous common names are accompanied by their possible meanings. Scientific names for individual species and higher taxa are included in parentheses.
This is a list of the fish species found in India and is based on FishBase. [1] Albuliformes. Albulidae (bonefishes)
Other common names include pearlspot cichlid, [1] banded pearlspot, and striped chromide. [4] In Kerala, it is known locally as karimeen. In Tamil Nadu, it is known locally as the pappan or pappa [5] In Goa, the fish is known as kalundar. [6] In Odisha, the local name is kundal. [7] In Sri Lanka this fish is known as Mal koraliya.
It is a very popular and sought-after food in the Bengal region, and is the national fish of Bangladesh [3] and state fish of the Indian state of West Bengal. [ 4 ] As of 2023, 97% of the world's total ilish supply originates in Bangladesh . [ 5 ]
A fish market in Sylhet. Bangladesh is a country with thousands of rivers and ponds, and is notable as a fish-loving nation, acquiring the name machh-e bhat-e Bangali (which means, "Bengali by fish and rice"). [1] [2] [3] Ilish is the national fish of the country, and contributes 13% of country's total fish production. Fish are both caught from ...
The channa barb is the only known member of the genus Eechathalakenda which is the Tamil nemse for this fish, with kenda being the word for "carp" in that lkanguage.The specific name, ophicephalus, means "snake head", an allusion not explained by B. Sundara Raj.
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]