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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]
Bullseye snakehead is a fast-growing fish species when compared to most of the others of the genus, and they are also suitable for intensive culture due to their air-breathing habit. They are being sold live and fetch high prices in the market, due to their excellent-tasting flesh and lack of fine bones.
The large and medium-sized Channa species are among the most common staple food fish in several Asian countries, and they are extensively cultured. [1] Apart from their importance as a food fish, snakeheads are consumed in some regions as a traditional medicine for wound healing and reducing postoperative pain and discomfort, [ 1 ] and ...
In Indonesia, snakehead fish, called ikan gabus, are served as the main parts of traditional dishes such as the Betawi people's pucung gabus, and considered to be a delicacy due to their rarity in the wild and in aquaculture, as they are harder to raise than other popular freshwater fish such as catfish and carp.
As Sum 41’s days together draw to a close, Deryck Whibley is leaving it all on stage. The frontman has a new memoir, Walking Disaster: My Life Through Heaven and Hell, detailing his extreme ...
While potatoes aren't necessarily considered a health food, there are some benefits when added to a balanced diet. "Potatoes contain essential nutrients like vitamin C, B6, and potassium, and they ...
It is an important food fish and one of the most cultivated in its native region, with an estimated 500 short tons (450 t) produced every year in China and Korea alone. [4] Due to this, the northern snakehead has been exported throughout the world and has managed to establish non-native populations in Central Asia and North America.
Fred Hardy, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster Étouffée and gumbo are two iconic dishes from Louisiana that showcase the rich culinary traditions of Creole cuisine .