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The tambaqui is the heaviest characin in the Americas (the lighter Salminus can grow longer) and the second heaviest scaled freshwater fish in South America (after the arapaima). [6] It can reach up to 1.1 m (3.6 ft) in total length and 44 kg (97 lb) in weight, [5] but a more typical size is 0.7 m (2.3 ft). [2]
Ginataang isda is a more generalized name meaning "fish in coconut milk". It is more common, however, to name the dish based on the type of fish used. The typical fish used in ginataang isda include: ginataang tilapia (), [2] ginataang tambakol (yellowfin tuna), [3] ginataang galunggong (blackfin scad), [4] and ginataang tulingan (skipjack tuna).
The skipjack tuna (Katsuwonus pelamis) is a perciform fish in the tuna family, Scombridae, and is the only member of the genus Katsuwonus. It is also known as katsuo, arctic bonito, mushmouth, oceanic bonito, striped tuna or victor fish. It grows up to 1 m (3 ft) in length. It is a cosmopolitan pelagic fish found in tropical and warm-temperate ...
Fishes are a paraphyletic group and for this reason, the class Pisces seen in older reference works is no longer used in formal taxonomy.Traditional classification divides fish into three extant classes (Agnatha, Chondrichthyes, and Osteichthyes), and with extinct forms sometimes classified within those groups, sometimes as their own classes: [1]
Euthynnus affinis, the mackerel tuna, little tuna, eastern little tuna, wavyback skipjack tuna, kawakawa, [4] or tongkol komo is a species of ray-finned bony fish in the family Scombridae, or mackerel family. It belongs to the tribe Thunnini, better known as the tunas. [5] This is an Indo-Pacific species which is found from the Red Sea to ...
Bermudian experts developed techniques to take all these fish on light tackle, and for many years the International Game Fish Association records for yellowfin tuna were dominated by entries from Bermuda in the lighter line classes, with fish in the 200-pound (91 kg) and larger class from Hawaii taking most of the heavier line-class records.
Kinilaw (pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ], literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. [1] It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. [2]
The Indian mackerel is found in warm shallow waters along the coasts of the Indian and Western Pacific oceans. Its range extends from the Red Sea and East Africa in the west to Indonesia in the east, and from China and the Ryukyu Islands in the north to Australia, Melanesia and Samoa in the south. [3]