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The original flowerhorn hybrid stock are referred to as luohans (from the Chinese word for the Buddhist concept of arhat). The four main derived varieties are zhen zhu, golden monkey, kamfa, and the golden base group, [ 1 ] which includes faders and the golden trimac.
P. Painted maskray; Pale catshark; Pangasius humeralis; Paracheilinus alfiani; Parachela cyanea; Parachela hypophthalmus; Paracrossochilus vittatus; Paradise threadfin
The fish was first described as Cobitis macracanthus by Pieter Bleeker in 1852. In 1989, its scientific name was changed to Botia macracanthus. [4] In 2004, Dr. Maurice Kottelat divided the genus Botia, containing 47 different species, into seven separate genera, resulting in the clown loach being placed in a genus of its own, Chromobotia. [5]
Kari kepala ikan: Malay Curry dish, seafood A type of curry dish cooked using head of a red snapper, influenced by Indian and Peranakan cuisine. Kari rajungan East Java: Curry dish, seafood A type of curry dish cooked using portunidae. Kari udang: Sumatra: Curry dish, seafood A type of curry dish cooked using shrimp. Kuwah eungkôt yèe Aceh
The Hindi and Kumaoni name of mahāsir, mahāser, or mahāsaulā is used for a number of fishes of the group. Several sources of the common name mahseer have been suggested: It has been said to be derived from Sanskrit, while others claim it is derived from Indo-Persian, mahi- fish and sher- tiger or "tiger among fish" in Persian.
Amplang, also known as kerupuk kuku macan, is an Indonesian traditional savoury fish cracker snack commonly found in Indonesia [2] and Malaysia. [3] Amplang crackers are commonly made of ikan tenggiri or any type of Spanish mackerel, mixed with starch and other materials before being deep-fried.
Botiidae, the pointface loaches, is a family of cypriniform ray-finned fishes from South, Southeast, and East Asia.Until recently they were placed in the true loach family Cobitidae, until Maurice Kottelat revised the loaches and re-elevated this taxon to family rank in 2012. [2]
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 ]