Search results
Results From The WOW.Com Content Network
Matsya Nyaya (Sanskrit: मात्स्यन्याय; IAST: mātsyanyāya) is an ancient Indian philosophy which refers to the principle of the Law of Fish.It ...
Bascanichthys deraniyagalai (native), Indian longtailed sand-eel, Indian longtailed sand-eel; Bascanichthys longipinnis (native) Caecula pterygera (native), finny snake-eel, Finny snake eel; Callechelys catostoma (native), black-striped snake eel; Lamnostoma orientalis (native), Oriental worm-eel, Oriental sand-eel
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).
The body of the Indian mackerel is moderately deep, and the head is longer than the body depth. The maxilla are partly concealed, covered by the lacrimal bone, but extend till around the hind margin of the eye. [5] These fish have thin dark longitudinal bands on the upper part of the body, which may be golden on fresh specimens.
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
Parambassis ranga, commonly known as the Indian glassy fish, Indian glassy perch, or Indian X-ray fish, is a species of freshwater ray-finned fish in the Asiatic glassfish family Ambassidae. It is native to an area of South Asia from Pakistan to Vietnam , Malaysia and Bangladesh .
Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury. Four of the most commonly eaten fish that are low in mercury are canned light tuna, salmon, pollock, and catfish. Another commonly eaten fish, albacore ("white tuna") has more mercury than canned light tuna. So, when choosing your two ...
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]