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Edible molluscs are used to prepare many different dishes, such as Oysters Rockefeller (pictured). This is a partial list of edible molluscs.Molluscs are a large phylum of invertebrate animals, many of which have shells.
Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as ikan mas or gold fish). [ 1 ] Distinctively Batak elements of the dish are the use of torch ginger fruit ( asam cikala ), and andaliman (similar to Sichuan pepper ). [ 1 ]
Pekasam fish fermentation technique is widely distributed in Malay Archipelago; more precisely in Sumatra, Malay Peninsula, and Borneo.. Pekasam or Bekasam is widely distributed in Indonesia, especially in Gayo highlands in Aceh, [4] Riau, [5] South Sumatra, [6] Kapuas Hulu in West Kalimantan, [7] Banjarmasin in South Kalimantan, and Cirebon in West Java.
Barbonymus balleroides is a species of ray-finned fish in the genus Barbonymus from south-east Asia. [1] it is a widely eaten food fish and makes up the majority of the fish biomass in most of its range.
Since the arapaima needs to surface to breathe air, traditional arapaima fishermen harpoon them and then club them to death. An individual fish can yield as much as 70 kg (150 lb) of meat. The arapaima was introduced for fishing in Thailand and Malaysia. Fishing in Thailand can be done in several lakes, where specimens over 150 kg (330 lb) are ...
Capture (blue) and aquaculture (green) production of Channa micropeltes in thousand tonnes from 1950 to 2022, as reported by the FAO [2]. Channa micropeltes, giant snakehead, giant mudfish or toman harimau, is among the largest species in the family Channidae, capable of growing to 1.3 m (4.3 ft) in length and a weight of 20 kg (44 lb). [3]
Known as ikan terubok in Malaysia, T. toli is highly prized among Malaysians for its meat and eggs. Overfishing has depleted the population alarmingly in Southeast Asia . [ 5 ] Research center and fish farming are carried out by local farmers in many parts of Malaysia for conservation and commercial purposes.
Asam pedas (Jawi: اسم ڤدس ; Minangkabau: asam padeh; "sour and spicy") is a Maritime Southeast Asian sour and spicy fish stew dish. [5] Asam pedas is believed to come from Minangkabau cuisine of West Sumatra, Indonesia and has spread throughout to the islands of Sumatra, Borneo and the Malay Peninsula.