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Moedjair or Mujair (1890–1957) is a Javanese inventor who in 1939 was the first to culture the fish species Tilapia zillii, at the mouth of the Serang River, in the northern reaches of Java Island. [citation needed] Moedjair (1890-1957) Moedjair was born Iwan Dalauk in 1890 in Blitar, East Java; he died there in 1957.
The local name for the fish is Ikan Mujair. Fish death. On the morning of 19 June 2011, greenish-white spots emerged on the surface of the lake.
Tilapia (/ t ɪ ˈ l ɑː p i ə / tih-LAH-pee-ə) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically most important species placed in the Coptodonini and Oreochromini. [2]
The Mozambique tilapia (Oreochromis mossambicus) is an oreochromine cichlid fish native to southeastern Africa. Dull colored, the Mozambique tilapia often lives up to a decade in its native habitats.
In West Java, ikan mas (Cyprinus carpio) is the most popular fish to be cooked as pepes. [3] In Palembang, patin (Pangasius sutchi) and lais (Kryptopterus cryptopterus) are the most common fish to be used, while in West Sumatra, people use bilih fish (Mystacoleucus padangensis). However, fish is not the only ingredient to be made for pepes.
The dottybacks are a family, Pseudochromidae, of fishes which were formerly classified in the order Perciformes, but this has been revised and the family is regarded as of uncertain affinities, or incertae sedis within the Ovalentaria, a clade within the Percomorpha.
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.
Ikan goreng is a hot dish consisting of deep fried fish or other forms of seafood. Ikan goreng literally means "fried fish" in Indonesian and Malay languages. Ikan goreng is very popular in Indonesia. Usually, the fish is marinated with mixture of spice pastes. Some recipes use kecap manis (sweet soy sauce) to coat the fish after being fried. [2]