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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).
There is no precise English translation for kamaboko. Rough equivalents are fish paste, fish loaf, fish cake, and fish sausage. [1] Shizuo Tsuji , chef and author, recommends using the Japanese name in English, [1] similar to English usage of the word sushi. Kamaboko has been made in Japan since the 14th century and is now available nearly ...
A fish market in Sylhet. Bangladesh is a country with thousands of rivers and ponds, and is notable as a fish-loving nation, acquiring the name machh-e bhat-e Bangali (which means, "Bengali by fish and rice"). [1] [2] Ilish is the national fish of the country, and contributes 13% of country's total fish production. Fish are both caught from the ...
Kinilaw (pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ], literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. [1] It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. [2]
The tambaqui is the heaviest characin in the Americas (the lighter Salminus can grow longer) and the second heaviest scaled freshwater fish in South America (after the arapaima). [6] It can reach up to 1.1 m (3.6 ft) in total length and 44 kg (97 lb) in weight, [5] but a more typical size is 0.7 m (2.3 ft). [2]
Euthynnus affinis, the mackerel tuna, little tuna, eastern little tuna, wavyback skipjack tuna, kawakawa, or tongkol komo is a species of ray-finned bony fish in the family Scombridae, or mackerel family. It belongs to the tribe Thunnini, better known as the tunas. [4] This is an Indo-Pacific species which is found from the Red Sea to French ...
Katsuobushi is in wood-like blocks.. The fish is beheaded, gutted, and filleted, with the fatty belly, which does not lend well to being preserved, trimmed off.The fillets are then arranged in a basket and simmered just below boiling for an hour to an hour and a half, depending on their size.
The toli shad or Chinese herring (Tenualosa toli) is a fish of the family Clupeidae, a species of shad distributed in the western Indian Ocean and the Bay of Bengal to the Java Sea and the South China Sea. It may be found in Mauritius [2] and the Cambodian Mekong near the Vietnam border. [3]