Author Archives: Mukul

Awaous guamensis

Binomial name: Awaous guamensis
Kingdom:Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Perciformes
Family: Gobiidae
Genus: Awaous
Species: A. guamensis

Common name(s): ‘O‘opu n?kea

Other names: Bai-la,
Bengali Name: Bala mach

Habitat: Awaous guamensis is a species of goby native to the Pacific islands from Mariana to Vanuatu, New Caledonia and Fiji where it can be found in fresh, brackish and marine waters. It is available from just above sea level to mid-elevation reaches of streams.It grows in India & Bangladesh

Description:
Males can reach a length of 24.5 cm (9.6 in) SL while females only reach 16.5 cm (6.5 in). Recent work based upon morphological and genetic differences has recognized Hawaiian populations of Awaous as being distinct from Awaous guamensis. Consequently, Hawaiian Awaous are now recognized as a distinct species Awaous stamineus.

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Food Value: Bengalis like this fish very much. It has very high protein. Red blood cells are absent in this fish. Bala mach curry is a palatable dish for Bengalis.

Resources:
https://en.wikipedia.org/wiki/Awaous_guamensis
http://hbs.bishopmuseum.org/waipio/Critter%20pages/awaous.html

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Basa (fish)

Binomial name: Pangasius bocourti
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Siluriformes
Family: Pangasiidae
Genus: Pangasius
Species: P. bocourti

Synonym(s): Pangasius altifrons

Other Names: “basa fish”, “swai”, or “bocourti”. In the UK all species of Pangasius may legally be described as “river cobbler”, “cobbler”, “basa”, “pangasius”, “panga”

Habitat : Basa fish is native toccCambodia; China (Yunnan); Lao People’s Democratic Republic; Thailand; Viet Nam, India, Bangla dash

Description:
The body of the basa fish is stout and heavy. The rounded head is broader than it is long, with the blunt snout having a white band on its muzzle. This species grows to a maximum length of 120 centimetres.

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Food Value:

Calories:
Basa fish fillets are low in calories, as a 100-gram fillet contains 90 calories. This amount comprises just 4.5 percent of the daily suggested calorie intake of 2,000. If  one is dieting, basa fillets can be a good choice, as it would take less than 10 minutes of jogging or less than 11 minutes of swimming to burn the calories in a 100-gram basa fillet.

Fat:
Basa fillets are moderately high in fat, considering the low calorie content. Each 100-gram fillet contains 4 grams of fat, so fat comprises 40 percent of the calories in the fillet. Only 1 gram of the fat comes from saturated fat, a type of fat that can increase your cholesterol levels. Dietary fat is high in calories but it is vital for optimal health, as it helps your body absorb vitamins and aids in proper growth and development.
Omega-3 Fatty Acids

 

Approximately 2.6 to 6.7 percent of the fat content of a serving of basa consists of omega-3 fatty acids. A high intake of these fatty acids — particularly DHA, or docosahexaenoic acid, and EPA, or eicosapentaenoic acid — are linked to a decreased risk of heart disease. To get enough, the American Heart Association recommends that  one should have at least two 3.5-oz. servings of fish like basa each week.

Protein:

Basa fillets are rich in protein, as a 100-gram fillet contains 14 grams. This amount is more than twice the protein in an egg, but a basa fillet contains 50 fewer calories than two eggs would provide.  Every one’s  body needs protein to maintain the integrity of  the existing cells and tissues and build new tissues.

Carbohydrates:

Basa fillets contain no carbohydrates, so  one can eat this fish on a low-carbohydrate diet. While low-carbohydrate diets can help  to lose weight,  one don’t need to restrict carbohydrates to diet successfully.

Choloesterol:

Basa fillets are relatively high in cholesterol, as a 100-gram fillet contains 50 mg of cholesterol. This amount comprises 25 percent of the daily suggested limit of 200 mg. Too much cholesterol can increase your risk of heart disease.

Sodium:

Basa fillets are relatively low in sodium, with 50 mg per fillet. The daily recommended intake of sodium is 2,300 mg, so a 100-gram basa fillet contains just 2 percent of this amount.

Resources:
https://en.wikipedia.org/wiki/Basa_(fish)
http://www.iucnredlist.org/details/180848/0
https://www.livestrong.com/article/495946-nutrition-in-a-basa-fillet/#

Megarasbora elanga

Binomial name: Megarasbora elanga
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Cypriniformes
Family: Cyprinidae
Genus: Megarasbora
Günther, 1868
Species: M. elanga

Other names: Bangala barb,Bengala eland

Habitat : The fish is found commonly in rivers and freshwater lakes in and around South Asia: India, Bangladesh and Myanmar

Description:
It reaches a maximum length of 21 centimetres (8.3 in). It is a valued food fish and is a species of commercial importance and the population is believed to be declining due to overfishing and habitat destruction.

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Resources:
https://en.wikipedia.org/wiki/Megarasbora_elanga

Vimba Vimba Fish


Binomial Name: Vimba Vimba
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Cypriniformes
Family: Cyprinidae
Subfamily: Leuciscinae
Genus: Vimba
Species: V. vimba

Other Names: vimba bream, vimba,zanthe, or zarte

Habitat:
Vimba vimba is distributed in fresh waters and in brackish estuaries of rivers draining to the Caspian Sea, Black Sea and Baltic Sea, and in the North Sea basin in the Elbe and Ems drainages. There are records from Armenia, Austria, Azerbaijan, Belarus, Bulgaria, Czech Republic, Estonia, Finland, France, Georgia, Germany, Hungary, Iran, Latvia, Lithuania, Moldova, the Netherlands, Poland, Romania, Russia, Serbia and Montenegro, Slovakia, Sweden, Switzerland, Turkey, and Ukraine.

The vimba bream is a semi-anadromous fish, which migrates from brackish water to rivers for spawning. Permanently fresh-water populations exist as well. In the Baltic Sea the species is distributed up to 62°-63° N in Sweden and Finland.

Description:

The vimba bream was at one time classified as a bream as it also has a long anal fin, but has now been placed in a different genus. Its body is not as deep as that of the bream. It also resembles the asp but its mouth is small and behind the snout whereas the asp has a large mouth with the lower jaw protruding. This species grows to about 25 to 45 centimetres (9.8 to 17.7 in) with a weight of up to 2 kilograms (4.4 lb). The scales are small and there are about sixty of them along the lateral line. This fish is a deep bluish-green on the dorsal surface and silvery along the flanks. The eyes are yellow and the pectoral and pelvic fins have reddish-yellow bases. The colouring becomes more vivid in the breeding season and males may have the operculum, base of the fins and the belly turn orange.

Vimba breams move in small shoals along the sea coast, feeding on invertebrates which they pick from the seabed, and the eggs of other fish. They leave the sea in May or June, swimming upriver to spawn in fast-moving tributaries with stony or gravelly bases and little vegetation. The males prepares several areas of riverbed on which the females deposit batches of eggs. In Lithuania, there is a festival each year along the shore of the Neman River to celebrate the arrival of the fish.

Useful properties and composition vimba vim:
Meat vimba contains much protein, which in its nutritional value can be compared with meat protein, and even more – vimba protein does not contain harmful saturated fat consists of essential amino acids, which are essential for full functioning of the human organism. These amino acids include lysine, methionine, taurine, and tryptophan. Taurine – the most useful amino acid that the air is needed for people suffering from atherosclerosis, edema, hypertension and other problems with the cardiovascular system. Therefore Sirt is extremely useful for people with the above problems. In addition, the protein found in fish, is easily digestible and easily digestible. Vimba smoked

Like the other inhabitants of the water depth, vimba contains some vitamins, macro- and microelements, which are dominated by fluorine. As is known, it is necessary for the body to tissue strength bone and tooth enamel, as well as the health of brain cells and the blood. Fluoride prevents the development of dental caries, rickets and osteoporosis. Many contained in vimba chromium, which promotes the absorption of carbohydrates, improves myocardial metabolism and regulates blood glucose and molybdenum helps to prevent anemia.

From vitamins vimba present only vitamin PP, or niacin. Vitamin PP is actively involved in carbohydrate and protein metabolism, and normalizes the activity of the nervous system, contributes to the work of the brain, reducing the level of bad cholesterol in the blood.

Known Hazards: Due to the relatively high calorie vimba it is not recommended to use for people who are overweight. Also abuse of the meat vimba liver and pancreas is not advisible.

Resources:
https://en.wikipedia.org/wiki/Vimba_vimba
http://noillen.bitballoon.com/food1/fish-vimba-compositi3721

Vhetki Fish. (Barramundi)

Binomial Name: Lates calcarifer
Kingdom: Animalia

Phylum: Chordata
Class: Actinopterygii
Order: Perciformes
Family: Latidae
Genus: Lates
Species: L. calcarifer

Other Names:Asian sea bass
Bengali Name : Vhetki Fish

Habitat:
The barramundi (Lates calcarifer) or Asian sea bass, is a species of catadromous fish in family Latidae of order Perciformes. The species is widely distributed in the Indo-West Pacific region from Southeast Asia to Papua New Guinea and Northern Australia. Known in Thai language as pla kapong, it is very popular in Thai cuisine.

Description:
This species has an elongated body form with a large, slightly oblique mouth and an upper jaw extending behind the eye. The lower edge of the preoperculum is serrated with a strong spine at its angle; the operculum has a small spine and a serrated flap above the origin of the lateral line. Its scales are ctenoid. In cross section, the fish is compressed and the dorsal head profile clearly concave. The single dorsal and ventral fins have spines and soft rays; the paired pectoral and pelvic fins have soft rays only; and the caudal fin has soft rays and is truncate and rounded. Barramundi are salt and freshwater sportfish, targeted by many. They have large, silver scales, which may become darker or lighter, depending on their environments. Their bodies can reach up to 1.8 m (5.9 ft) long, though evidence of them being caught at this size is scarce. The maximum weight is about 60 kg (130 lb). The average length is about 0.6–1.2 m (2.0–3.9 ft). Its genome size is about 700 Mb, which was sequenced and published in Animal Genetics (2015, in press) by James Cook University.

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Barramundi are demersal, inhabiting coastal waters, estuaries, lagoons, and rivers; they are found in clear to turbid water, usually within a temperature range of 26?30 °C. This species does not undertake extensive migrations within or between river systems, which has presumably influenced establishment of genetically distinct stocks in Northern Australia.

Life cycle:
The barramundi feeds on crustaceans, molluscs, and smaller fish (including its own species); juveniles feed on zooplankton. The barramundi is euryhaline, but stenothermal. It inhabits rivers and descends to estuaries and tidal flats to spawn. In areas remote from fresh water, purely marine populations may become established.

At the start of the monsoon, males migrate downriver to meet females, which lay very large numbers of eggs (several millions each). The adults do not guard the eggs or the fry, which require brackish water to develop.

The species is sequentially hermaphroditic, with most individuals maturing as males and becoming female after at least one spawning season; most of the larger specimens are therefore female. Fish held in captivity sometimes demonstrate features atypical of fish in the wild: they change sex at a smaller size, exhibit a higher proportion of protandry and some males do not undergo sexual inversion:

Uses:
As Food: Barramundi have a mild flavour and a white, flaky flesh, with varying amount of body fat.

In Australia, such is the demand for the fish that a substantial amount of barramundi consumed there is actually imported. This has placed economic pressure on Australian producers, both fishers and farmers, whose costs are greater due to remoteness of many of the farming and fishing sites, as well as stringent environmental and food safety standards placed on them by government. While country of origin labelling has given consumers greater certainty over the origins of their barramundi at the retail level, no requirement exists for the food service and restaurant trades to label the origins of their barramundi.

In the US, barramundi is growing in popularity. Monterey Bay Aquarium has deemed US and Vietnam-raised barramundi as “Best Choice” under the Seafood Watch sustainability program.

Barramundi are a favorite food of the region’s apex predator, saltwater crocodiles, which have been known to take them from unwary fishermen.

Nile perch—a similar fish found in the Afrotropic ecozone, or sub-Saharan Africa—is often mislabeled as barramundi.

Bengali cuisine:
Locally caught bhetki (barramundi) is a popular fish among Bengali people, mainly dished in festivities like marriages and other important social events, cooked as Bhetki macher paturi, bhetki macher kalia or coated with suji (semolina) and pan fried. It is very popular among people who are usually sceptical to eat fish because of their tiny pin bones. Bhetki fillets have no pin bones in them. In Bengali cuisine therefore the fry of “Bhetki” fillets is popular, commonly known as “Fish Fry” which is considered to be of good quality if it is made of this fish.

Neutricinal value:

Low in Fat:
A 6-ounce fillet of fresh barramundi contains 140 calories, and 13 percent of this amount — approximately 18 calories, or 2 grams — comes from fat. For a woman on a 2,000-calorie diet, a serving of barramundi would supply only 2 to 3.5 percent of her recommended daily limit of fat. Barramundi contains no saturated fat, although it does have 70 milligrams of cholesterol, which is 23 percent of the total a healthy adult should have each day. Columbia Health assures that, despite the cholesterol content, the health benefits of fish like barramundi still make it a good choice in a balanced diet.

Rich in Omega-3 Fatty Acids:
A serving of some commercially farmed barramundi contains about 1 gram of omega-3 fatty acids, nearly as much as the 1.5 grams of omega-3 fatty acids found in every serving of fatty fish like salmon, mackerel or herring. There isn’t a recommended daily allowance of omega-3 fatty acids, but eating two servings of fish such as barramundi per week will supply most adults with enough, says the University of Massachusetts Medical School. A diet high in omega-3 fatty acids may help lower your cholesterol and decrease your risk of heart disease, cancer and neurological disorders.

Excellent Protein Choice:
The Centers for Disease Control and Prevention says that the average adult woman needs 46 grams of protein per day, while a man should have about 56 grams. Barramundi supplies 35 grams of protein in a 6-ounce fillet – that’s 76 percent of a woman’s protein RDA and 62 percent of a man’s daily protein requirement. You may have a better chance of avoiding chronic diseases such as diabetes, cancer and heart disease if you get more of your protein from plant-based sources, poultry or seafood, rather than red or processed meats.

Variety of Vitamins and Minerals:
Like all fish, barramundi is a source of a number of essential vitamins and minerals that support your immune, cardiovascular and nervous systems, including selenium, zinc, magnesium, vitamin A and calcium. Each 6-ounce fillet of barramundi contains 40 milligrams of calcium, or 4 percent of the 1,000-milligram daily recommended intake for adults. Barramundi also provides approximately 4 percent of an adult’s required intake of vitamin A.

Health Benefits of Barramundi:
Let’s take a closer look at the health benefits of barramundi.

Low Mercury Levels:
Barramundi is one fish that eats plankton for surviving, unlike other fish that gobble up smaller fish. This makes the palmer a healthier food option for all the fish lovers as the mercury levels in this fish are very low. Moreover, you can relish this fish without any guilt of contributing to its extinction, merely because it relies on the freshwater organism plankton for its sustainability.

Prevents Cancer:
There is a very high level of omega-3 fatty acids in barramundi, which are often considered good, as the body needs a certain amount of HDL or good cholesterol for normal functioning. Omega-3 fatty acids have also been directly linked to lower risk of cancer, making barramundi a very valuable catch indeed.

Resources:
https://en.wikipedia.org/wiki/Barramundi
https://www.livestrong.com/article/495946-nutrition-in-a-basa-fillet/

7 Incredible Benefits of Barramundi