Skip to main content

Fish Varieties


Salmon கிழங்கான் -- Kilangaan

Red Snapper சங்கரா -- Sankara

Seer / King fish வஞ்சரம் -- Vanjaram

Little Tunny சூறை -- Soorai

Tilapia காளான் -- Kalaan

Yellow Tuna கீரை -- Keerai

Sardines மத்தி மீன் -- Matthi

Seabass கொதுவை மீன் - Kodhuvai

Malabar Trevally பாறை -- Parai

Saw / Gur கோலா மீன் -- Kola

Squid ஊசி கனவா -- Uchi Kanava

Shrimp / Prawn எறால் -- Eraal

Anchovies நெத்திலி -- Nettili

Crab நண்டு -- Nandu

Cod பண்ணா -- Panna

Cat fish கெளுத்தி -- Khelutthi

Cuttle கனவை -- Kanavai

sword திருக்கை -- Thirukkai

Eel விலாங்கு -- Vilangu

Ribbon fish வாலை -- Valai

Halibut பொத்த மீன்

Barracuda ஷீலா

Pomfret வவ்வால்

Mackerel காணன் கெளுத்தி


Comments

Post a Comment

Popular posts from this blog

Fish Pickles Overview

Fish pickle is made by marinating fish in venegar or brine, and also by fermenting it anaerobically.  The pH of fish pickle is usually 4.6 or lower to reduce microbial activity.  Fish pickles are spicy and pungent, and are also made with vegetables like lime, ginger, garlic, and gooseberry. Some tips for making fish pickle: Oily fish like mackerel and herring are best for pickling because their texture changes in a delightful way when cured.   To make fish pickle, you can use ingredients like turmeric, red chili powder, coriander seeds, jeera, cloves, poppy seeds, cinnamon stick, cardamom, star anise, lemon, oil, ginger garlic paste, mustard seeds, and curry leaves.   Store fish pickle in an airtight container in the refrigerator for longer shelf life.   Use a dry, clean spoon to scoop the pickle from the bottle, and tighten the lid immediately after.   You can eat fish pickle with hot rice, chapati, or paratha.  
Post a Comment
Read more

Drying is the oldest known preservation method for fish

  Drying is the oldest known, widely used and least expensive food preservation method.  During drying, water from a subject gets removed which reduces microbial activity, and thus  prevents spoilage.  The reduced water content not only influence the microbial activity but also retards the chemical as well as the enzymatic processes happening in the food system.  Dried products are stable products that can be stored at ambient temperatures.  Hence the distribution  costs are also minimum while transportation and storage.
Post a Comment
Read more