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Sinhala Name Bludger. Carangoides gymnostethus: Vattiyaa (වට්ටියා) Yellowspotted trevally. Carangoides fulvoguttatus: Thumba parau (තුම්බ පරාවා) Blacktip trevally. Caranx heberi: Guru parau (ගුරු පරාවා) Giant trevally. Caranx ignobilis: Parau (පරාවා) Indian Scad. Decapterus russelli
While the species is not currently assigned a conservation status by the IUCN due to lack of data, overfishing is assumed to threaten the wild population. [1] The empurau, as the species is known in Malaysia, is reportedly the most expensive edible fish in the country [6] and has been known to fetch up to RM1800 per kilogram of the fish.
The low salinity and high osmotic pressure makes them so different. Few fish can be found in all three ecological systems. There are 95 species of freshwater fish occur in the country, where 53 of those are endemic. 41% of all known species of fish of Sri Lanka are found in freshwater. There are about 70% of endemism of those fish.
Sarawak (/ s ə ˈ r ɑː w ɒ k / sə-RAH-wok, Malay:) is a state [18] [19] of Malaysia.The largest among the 13 states, with an area almost equal to that of Peninsular Malaysia, Sarawak is located in East Malaysia in northwest Borneo, and is bordered by the Malaysian state of Sabah to the northeast, Kalimantan (the Indonesian portion of Borneo) to the south, and Brunei in the north.
Pages in category "Fish of Sri Lanka" The following 43 pages are in this category, out of 43 total. This list may not reflect recent changes. ...
Also it depends on where the places with such names are located: If they are in the North Central province or anywhere close to the sea in the East or in the West, they were probably Tamil settlements in the beginning and the population changed over to Sinhala in the course of time (like Puttalama); that might possibly be the case with ...
Umai is a popular traditional native dish of the Melanau people in Sarawak, Malaysia, which is usually eaten by fishermen. Umai is a dish of sliced raw fish with a mixture of onions, chillies, vinegar, salt and lime juice.
A recipe for fried Rohu fish is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. In this recipe, the fish is marinated in asafoetida and salt after being skinned. It is then dipped in turmeric mixed in water before being fried. [10]