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The barramundi (Lates calcarifer), Asian sea bass, or giant sea perch (also known as dangri, apahap [2] or siakap) is a species of catadromous fish in the family Latidae of the order Carangiformes. The species is widely distributed in the Indo-West Pacific , spanning the waters of the Middle East , South Asia , Southeast Asia , East Asia , and ...
In the Hanafi school, one of the four Sunni schools, only "fish" (as opposed to all "sea game") are permissible, including eel, croaker and hagfish.. Any other sea (or water) creatures which are not fish, therefore, are also makruh tahrimi (forbidden but not as the same level as haram) whether they breathe oxygen from water through gills (such as prawns, lobsters and crabs, which are ...
1. Tilapia. According to WebMD, there are some potential hazards that come with eating tilapia. China is a popular source of frozen tilapia in the states, and the U.S. government has found ...
The humpback grouper (Cromileptes altivelis), also known as the panther grouper, (in Australia) barramundi cod, (in the Philippines, in Tagalog) lapu-lapung senorita, (in the Philippines, in Bisayan) miro-miro, (in Japan) sarasa-hata, (in India) kalava, and many other local names, [4] is a species of marine ray-finned fish.
Eat this instead: The good news, if you love fish 'n' chips (which is nearly always made with cod), is that Pacific cod stocks are still strong and are one of Food and Water Watch's best fish picks.
For safer ways to enjoy fish, the CDC recommends consuming fish “cooked to a safe internal temperature of 145°F or until the flesh is opaque and separates easily with a fork.”
The "raw" seafoods listed above additionally can be cooked. The following have not been listed by the FDA safe for raw consumption, but are traditionally caught in Hawaii for consumption also: [14] Awa ʻaua: Hawaiian ladyfish; Hīnālea: wrasse; Kala ʻōpelu: sleek unicornfish; Laenihi: razorfish/ peacock wrasse (nabeta) Munu: doublebar ...
Scombroid food poisoning, also known as simply scombroid, is a foodborne illness that typically results from eating spoiled fish. [2] [4] Symptoms may include flushed skin, sweating, headache, itchiness, blurred vision, abdominal cramps and diarrhea. [2] [5] Onset of symptoms is typically 10 to 60 minutes after eating and can last for up to two ...