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The mackerel scad (Decapterus macarellus), or speedo, is a species of fish of the family, Carangidae. While it can be considered gamefish, it is usually used as bait. [2] It is popular for consumption in Hawaiʻi, the Philippines and the U.A.E. In Hawaiʻi, mackerel scad are called ʻopelu. [3] In the Philippines they are called galunggong. [4]
The fish species which are commonly used for making tinapa could either be galunggong (scads) or bangus (milkfish). [1] [2] The term tinapa means "prepared by smoking". The root word tapa in Philippine languages originally meant fish or meat preserved by smoking. In the Spanish Philippines, it came to refer to meats (modern tapa) preserved by ...
Ginataang isda is a more generalized name meaning "fish in coconut milk". It is more common, however, to name the dish based on the type of fish used. The typical fish used in ginataang isda include: ginataang tilapia (), [2] ginataang tambakol (yellowfin tuna), [3] ginataang galunggong (blackfin scad), [4] and ginataang tulingan (skipjack tuna).
It was subsequently transferred to genus Pao, which derives from the local name of pufferfishes in Thai and Lao languages, pla pao and pa pao, respectively, with pla and pa meaning "fish", and pao meaning "purse". [65] Pieza pi Evenhuis, 2002 - family Mythicomyiidae. A small fly found in Bahamas, Turks and Caicos and Mexico.
This article lists fish commonly kept in aquariums and ponds. [1] Anguilliformes. Muraenidae. Echidna (fish) Echidna nebulosa ... List of aquarium fish by scientific ...
The upper body of the fish is silvery blue above grading to a silvery white below with a diffuse black spot. The membranes of the first, spinous dorsal fin are black, giving the species its common name. All other fins are pale to hyaline with the exception of the caudal fin which is a dusky yellow with darker edges. [5]
Scomberomorus is a genus of ray-finned bony fish in the mackerel family, Scombridae. More specifically, it is a member of the tribe Scomberomorini , commonly known as the Spanish mackerels . Species
Patís or fish sauce is a byproduct of the fermentation process. It is a clear, yellowish liquid that floats above the fermented mixture, and has a sharp salty or cheese-like flavor. [ 3 ] Sauces similar to patís include nước mắm in Vietnam, nam pha (ນ້ຳປາ) in Laos, hom ha in China, nam pla in Thailand, shottsuru in Japan and ...