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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]
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 ( wahoo ) or any type of Spanish mackerel , mixed with starch and other materials before being deep-fried.
Mackerel scad are fairly important both to fisheries and to sportfishing. [2] They are a somewhat popular fish for human consumption, normally eaten split and fried, but are more often used as bait, since large gamefish such as the blue-spotted grouper , giant trevally , and the onespot snapper are all known to feed on them.
Pekasam fish fermentation technique is widely distributed in Malay Archipelago; more precisely in Sumatra, Malay Peninsula, and Borneo.. Pekasam or Bekasam is widely distributed in Indonesia, especially in Gayo highlands in Aceh, [4] Riau, [5] South Sumatra, [6] Kapuas Hulu in West Kalimantan, [7] Banjarmasin in South Kalimantan, and Cirebon in West Java.
Ikan bakar is an Indonesian and Malay dish, prepared with charcoal-grilled fish or other forms of seafood. Ikan bakar literally means "grilled fish" in Indonesian and Malay.Ikan bakar differs from other grilled fish dishes in that it often contains flavorings like bumbu, kecap manis, sambal, and is covered in a banana leaf and cooked on a charcoal fire.
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]
Koi breeding flourished in the Nijūmuragō area for two reasons: 1) the custom of raising koi in fallow fields for emergency food during the winter, and 2) the existence of many inden (隠田), or hidden rice fields in the mountains, unknown to the lord, which allowed the farmers to avoid taxes and become relatively wealthy. Breeding of koi ...
The maximum published total length is 23 cm (9.1 in), although 21 cm (8.3 in) is more typical. [2] They have a white background color, [10] with two wide black vertical bands on the body with a yellow patch on the posterior end of the body and a yellow saddle on the snout. [13] [10] The caudal fin is black with a white margin. [10]