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Pages in category "Fish of Vietnam" The following 196 pages are in this category, out of 196 total. This list may not reflect recent changes. A. Acantopsis dialuzona;
The rich diversity of Vietnam's wildlife includes 11,400 species of vascular plants, 1030 species of moss, 310 species of mammals, 296 reptile species, 162 amphibian species, 700 freshwater species of fish and 2000 species of marine fish. [3] There are about 889 species of birds [4] and over 850 species of land mollusks. [5]
The Mekong giant catfish (Pangasianodon gigas; Thai: ปลาบึก, RTGS: pla buek, pronounced [plāː bɯ̀k]; Khmer: ត្រីរាជ /trəy riec/; Vietnamese: cá tra dầu), is a large, threatened species of catfish (order Siluriformes) in the shark catfish family (Pangasiidae), native to the Mekong basin in Southeast Asia and adjacent China.
In recent years, raising giant barb has become common in Vietnam due to its high economic value. Two breeding centers in southern Vietnam offer about 1 million breeder giant barbs to farmers per year. When kept in floating cages in rivers, the fish grow fast and gain 7 kg to 9 kg per year.
The Siamese fighting fish (Betta splendens), commonly known as the betta, [2] is a freshwater fish native to Southeast Asia, namely Cambodia, Laos, Myanmar, Malaysia, Indonesia, Thailand, and Vietnam.
The fish is an important protein source for people in Thailand. [18] It is cultured throughout Vietnam. [20] In Indonesia, Cambodia, China, Laos, Myanmar, Thailand, Vietnam, and other Asian countries, swamp eels are farmed in polyculture rice fields and sold as a food product with the rice crop. [citation needed]
They are common in the Mekong and Chao Phraya basin of, Thailand mainly, Southern Vietnam, Laos, and lastly Cambodia. [2] They have also been introduced in the Philippines, Malaysia, Indonesia, Singapore, Papua New Guinea, Sri Lanka, and New Caledonia. [5] Snakeskin gourami are found in rice paddies, shallow ponds, and swamps.
In Vietnam, anchovy is the main ingredient in the fish sauce – nước mắm – the unofficial national sauce of Vietnam. [11] In Thai cuisine, dried anchovies are called pla katak haeng. They are used in a variety of dishes and especially popular deep-fried as a snack.