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Daing, tuyô, buwad, or bilad (lit. ' sun-dried ' or 'sun-baked') are dried fish from the Philippines. [1] Fish prepared as daing are usually split open (though they may be left whole), gutted, salted liberally, and then sun and air-dried. There are also "boneless" versions which fillets the fish before the drying process. [2]
Basa (Pangasius bocourti) is a species of catfish in the family Pangasiidae. Basa are native to the Mekong and Chao Phraya basins in Mainland Southeast Asia. [2] These fish are important as a food source, and also on the international market. They are often labelled in North America and Australia as "basa fish", "swai", [3] or "bocourti". [4]
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
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]
Preheat the oven to 400°F. Place a fish fillet, skin side down, in the center of a piece of parchment paper. Season with a pinch each of salt and pepper. Place 1 fennel slice, 2 lemon slices, 3 ...
Fillet of iridescent shark. A fish fillet, from the French word filet (pronounced [filɛ]) meaning a thread or strip, [1] is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed.
In the Philippines, groupers are generally known as lapu-lapu in Luzon, while in the Visayas and Mindanao they are known as pugapo. [9] [10] Its Indonesian name is kerapu. In the Middle East, the fish is known as 'hammour', and is widely eaten, especially in the Persian Gulf region. [11] [12] In Latin America, the fish is known as 'mero'.
Pseudopangasius Bleeker, 1862. Neopangasius Popta, 1904. Sinopangasius Chang & Wu, 1965. Pangasius is a genus of medium-large to very large shark catfishes native to fresh water in South and Southeast Asia. The term "pangasius" is sometimes used to specifically refer to the commercially important basa fish, P. bocourti.
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