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The barramundi (Lates calcarifer), Asian sea bass, or giant sea perch (also known as dangri, apahap [2] or siakap) is a species of catadromous fish in the family Latidae of the order Carangiformes. The species is widely distributed in the Indo-West Pacific , spanning the waters of the Middle East , South Asia , Southeast Asia , East Asia , and ...
Chawanmushi – (茶碗蒸し, Chawanmushi, literally "tea cup steam" or "steamed in a tea bowl"), an egg custard dish found in Japan. [10] Dumplings.
They are a freshwater fish that natively live in a tropical climate and prefer water with a 6.5–7.5 pH, a water hardness of 2.0–29 dGH, and a temperature range of 22–26 °C (72–79 °F). [7] They can tolerate hypoxic conditions thanks to their swim bladder which can be used as an air-breathing organ. [ 8 ]
Sambal ikan A Malay-style dish prepared from fish and spices and cooked until the fish loses its shape. Available in varieties, some are in the shape of dry fish floss known as serunding ikan, and some are moist such as sambal ikan bilis or sambal ikan tongkol (skipjack tuna). Sambal daging/serunding daging
Global aquaculture production of Roho labeo (Labeo rohita) in million tonnes from 1950 to 2022, as reported by the FAO [6]The rohu is an important aquacultured freshwater species in South Asia. [7]
The Asian arowana (Scleropages formosus) comprises several phenotypic varieties of freshwater fish distributed geographically across Southeast Asia. [3] While most consider the different varieties to belong to a single species, [4] [5] [6] [3] [7] work by Pouyaud et al. (2003) [8] differentiates these varieties into multiple species.
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. [6] [7]
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 ]