Search results
Results from the WOW.Com Content Network
Congresox talabonoides, the Indian pike conger, common eel, conger-pike eel, daggertooth pike-conger or Indian putyekanipa, [2] is an eel in the family Muraenesocidae (pike congers). [3] It was described by Pieter Bleeker in 1853. [ 4 ]
Curry. Ilish (Hilsha fish) or prawn, coconut, mustard, steamed. Traditional Bengali Dish. Kabiraji: A popular non-vegetarian Indian dish in eastern India prepared using chicken and fish: Kharoli: Pickle made from mustard; an Assamese specialty: Khorisa: Pickle made from bamboo shoot; an Assamese specialty: Koldil Chicken
The common pike conger grows up to 2 m (6 ft 7 in) in length and 7.1 kg (16 lb) in weight. [2] A nocturnal predator, the common pike conger lives in estuaries and near the shore to a depth of 100 m (330 ft). [2] [3] A strong and muscular fish, the common pike conger is a delicacy in South East Asia and features in various dishes. [4]
Eel kabayaki on rice Eel kabayaki shop. Ukiyoe by Katsukawa Shuntei, 1804–1810. Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, [1] where the fish is split down the back [2] (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based marinade before being cooked on a grill or griddle.
Conger (/ ˈ k ɒ ŋ ɡ ər / KONG-gər) is a genus of marine congrid eels. [2] It includes some of the largest types of eels, ranging up to 2 m (6 ft) or more in length, [3] in the case of the European conger.
Caldillo de congrio: A fish stew with conger eel and vegetables, commonly found throughout the country. Picante de conejo, cow stomach or chicken: Spicy dish of vegetables fried and stewed with meat of rabbit, chicken, or cow stomach. Hand crushed potatoes are added at the end. Plateada con quinoa: Literally “silver-plated”.
Daggertooth pike conger is a major commercial species, with annual catches reaching about 350,000 tonnes in recent years. The spot reporting the largest landings was Taiwan. [ 5 ] It is eaten in Japanese cuisine , where it is known as hamo ( ハモ , 鱧). [ 7 ]
A dish common in Rajasthani and Gujarati cuisine, made by boiling wheat flour pieces in a pigeon pea stew. Dahi puri: An Indian snack which is especially popular in the state of Maharashtra, it is a form of chaat from the city of Mumbai. [9] It is served with mini-puri shells , which are more popularly recognized from the dish pani puri.