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Capture (blue) and aquaculture (green) production of Channa micropeltes in thousand tonnes from 1950 to 2022, as reported by the FAO [2]. Channa micropeltes, giant snakehead, giant mudfish or toman harimau, is among the largest species in the family Channidae, capable of growing to 1.3 m (4.3 ft) in length and a weight of 20 kg (44 lb). [3]
In Indonesia, snakehead fish, called ikan gabus, are served as the main parts of traditional dishes such as the Betawi people's pucung gabus, and considered to be a delicacy due to their rarity in the wild and in aquaculture, as they are harder to raise than other popular freshwater fish such as catfish and carp.
Channa marulioides, commonly known as the emperor snakehead, is a species of fish in the family Channide. It is native to parts of Indonesia , Thailand and Malaysia . [ 2 ] [ 3 ] It reaches a maximum length of 65 cm (26 in).
Pindang lampung: Lampung style fish pindang from Lampung province, Sumatra, Indonesia. Fish that usually made into pindang lampung are patin (pangasius), gabus (snakehead), baung , and bawal . Spices used are red chili pepper, lemongrass, galangal, daun salam (Indonesian bay leaf), citrus leaf, turmeric, shallot and garlic. [35]
The taxonomy of the genus Channa is incomplete, and a comprehensive revision of the family has not been performed. A phylogenetic study in 2010 has indicated the likelihood of the existence of undescribed species of channids in Southeast Asia, [4] and a more comprehensive phylogenetic study in 2017 indicated that several undescribed species exist in Asia (as well as an undescribed Parachanna ...
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
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Banjar Laksa (Laksa Banjar) is a laksa variant from Indonesian city of Banjarmasin that has snakehead (ikan haruan) as one of its ingredients. Similar to Palembang Lakso, instead of rice noodle or vermicelli, Banjar Laksa uses steamed noodle-like balls, made from rice flour paste, served in a thick yellowish soup made from coconut milk, ground ...