All about Mediterranean Anchovy

Called the "true anchovy" the small, narrow salt water, foraging fish of the Engraulidae family, the silvery skinned European anchovy has richly flavored soft, dark flesh.They are commonly 3 to 4 inch long with finely grained off white or grayish flesh, soft , smooth texture and rich, distinctive lightly oily flavour. Anchovies are silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic, as well as the Mediterranean, where the best are thought to come from. Fresh Anchovies are in season in April, May and June. These oily fish are actually a powerhouse of several important nutrients. These low calorie fish are used for flavoring purposes and also as the ingredient in food seasoning. They are an important part of salad dressings and pizza toppings.

How to choose and store :
A fresh anchovy should be silvery - not blue or dark.Look out for unbruised whole fish. which can be hard to find as they are fragile. Salted anchovies start to lose quality as soon as the tin is opened. It may be better to buy only as many anchovies as you need from your local fishmonger. Look for whole fresh anchovies in French, Spanish and Portuguese markets. Sardines and anchovies are often confused. Sardines have lower jaw protrudes, whereas the opposite is true for anchovies.Sardines are a type of oily fish and are typically larger than anchovies, with slightly thicker bones and a flaky texture. They are rich in flavor with a salty taste that resembles tuna.
Fresh anchovies are highly perishable and should be cooked within 1 day. Once filleted and lightly salted they may be kept 1 more day, always refrigerated

Oher Common Names :

Language	Local Names
Spanish	anchoa
Italian	Acciuge
Danish	Ansjos
Japanese	katakuchiiwashi
Portuguese	Biqueirão, enchova
French	Anchois
Greek	gavros
German	sardelle
Tunisia	Anshouwa
Turkish	hamsi
Russian	Khamsa

Cooking Methods :
Bake, Broil, Pan fry, grill or hot smoke. Anchovies are not good for soups or stews because their flesh is too soft and oily. They are used for making many sauces like fish sauce and Worcestershire sauce as well. Anchovies add a salty, nutty, umami-like quality to everything. Fresh anchovies are to be treated in the same way as sardines or herring, for the purpose of cooking

Health benefits :
Anchovies, being an oily fish, are rich in omega-3 fatty acids, well known for its ability to lower levels of cholesterol in the blood. They are also an excellent source of protein, calcium, iodine, and selenium, so despite their diminutive size they are brimming with health benefits.

• Improves digestive health
• Anti-inflammatory effects
• Weight Loss
• Eye Health
• Prevents Toxicity
• Bone Health
• Skin Health
• Tissue and Cell Repair
• Heart Health

Did you know :
Anchovies are a favourite food of sailors and navigators, in fact, a salted anchovy helps cure sea sickness and provides the necessary proteins to face the day with plenty of energy.

Anchovies and sardines generally aren't interchangeable. Most grocery store canned sardines are cooked and packed in oil as opposed to the anchovies, which have been cured in salt for a long time.

The Pacific anchovy has a long snout overhanging a large, sharklike mouth. Commercial fishers take large quantities of these anchovies for processing into fish meal and oil, though they are good for eating, but bit stronger and more oily than true anchovies. The Pacific ranges from British Columbia to Baja California.

Words of Caution :
Some recent studies have shown anchovies to be quite susceptible to parasites, so be sure to always purchase your anchovies from a trusted source, and preferably if you know where they are caught. The best way to prevent the parasites from negatively affecting your health is to freeze or cook your anchovies before eating them, rather than eating them straight out of the tin as many people choose to do.




References:

https://en.wikipedia.org/wiki/Anchovy

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The 3C's to safer fish

Most fish are a healthy food choice, but some have harmful chemicals in them. So what can happen if we eat a lot of fish with chemicals in them? Not everyone gets sick from eating these chemicals and they won’t make you sick right away. Some possible health problems if too much of these chemicals are eaten are:

• brain development can be harmed in fetuses and children,
  
• fertility can be harmed,
  
• harm to the immune system,
  
• cancer, and diabetes.
  

Lower the risk of harming your health from eating too many chemicals by following the 3Cs — Choose, Clean, Cook

2. Choose fish that have fewer chemicals in their body.
   
3. Clean away the fat, skin, and organs. PCBs and dioxins are mainly in the fat and organs. Mercury and PFOS are in the meat and can't be cleaned away.
   
1. Cut away the fatty area along the side
   
2. cut away the fat along the back
   
3. cut away the belly fat
   
4. Cook fish on a grill or broil it in the oven so fat can drip away. Don’t re-use oil used for frying fish.
   

Fish are good to eat, but it is especially important that people in these groups eat safe fish.

• children under the age of 15,
  
• people with serious health problems such as heart, thyroid, or immune system issues, and
  
• people planning on having children within several years.
  

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Worst fishes not safe to eat ?

We are supposed to eat fish twice a week. Most fish are safe and are good food choices for us as they are a lean, healthy source of protein and brain healthy omega-3 fats. But, we need to be cautious about eating some other types of fish too often which carry higher levels of mercury and PCBs. Some fish have also been so overfished that they are on the brink of collapse effecting the eco system. A number of major food retailers have established seafood sustainability policies to reassure customers that they are stocking sustainable seafood. These fish advisories should be taken seriously especially for vulnerable population such as pregnant women, young children, breastfeeding women and older people as these chemicals can harm our immune system, reproductive system, brain functions or increase our risk of cancer.

Whats the solution? Moderation is the key.

How does this high amoumt of chemical accumulatation happen?

Mercury which ends up in oceans, lakes and other water bodies due to industrial pollution and other sources become methylmercurcy which is harmful. The fish absorbs the methylmercury and accumulate in their bodies, which varies with different fishes based on their age and size. Mercury is not excreted and small fish pick small amount. These small fish are eaten by big fish and the mercurcy accumulates in these bigger fish which is eaten in turn by larger fish, the top predators and big fishes which are mostly caught and consumed by us. It doesn't produce any odor so can't be detected nor does it affect the taste. You can't remove the mercury from the fish so its better to avoid or consume in less portion.

Polychlorinated biphenyls (PCBs) are industrial chemicals that are banned since 1979. Fish are the major dietary sources of PCBs, especially fish caught in contaminated lakes or rivers. These industrial chemicals are accumulated in the fish fats and liver. PCB remnants are still found in air, water and soil, and traced all over the world especially in farmed fishes.

Finding safer seafood and eating safe:

• Eat smaller and younger fish compared to bigger, older fishes.
  
• Choose different distributors or grocery store. Don’t always eat fish from the same place.
  
• Eat fish from different rivers and lakes. Chemicals except for mercury, collect in the fish’s fat and liver so cut off all visible fat and avoid eating fatty fish.
  
• Remove skin or poke holes in the fish’s skin before cooking, to help drain off fats.
  
• Avoid consumption of head, skin, bones, guts and dark fatty areas.

Any wild-caught fish is preferable or better choice to farmed fish but is very hard to find.

Almost all fish have some mercury, but the largest fish, including tilefish, swordfish, king mackerel, large tuna and shark and certain fresh-water ones, such as pike and bass usually have the high mercury concentrations because they live longer than smaller fish and have more time to accumulate it.

Click here 👆👆👆 for list of 100 popular fishes with Images .

King Mackerel
King Mackerel especially ones caught in the Pacific Ocean are high in mercury. Young children and women who are pregnant or nursing should avoid them completely. King mackerel has one of the highest levels of mercury out of all of the popular saltwater fish. Although not as high in mercury as the king mackerel, the Spanish mackerel also tops the list.


Shark
These predatory fish are extremely high in mercury, which poses threats to humans. But ocean ecosystems suffer, too. Sometimes they are cut up and sold as sea scallops, If you see sea scallops that are a uniform size and shape, you may be looking at shark.

Swordfish
High in mercury, it’s recommended that women of child-bearing age and children steer clear of swordfish

Tilefish
Tilefish caught in the Gulf of Mexico usually have higher mercury levels. It's also sometimes called the rainbow tilefish or the clown of the sea due to its bright blue, green, yellow, and light red colors, though its brightness fades once it's out of the water. Sometimes called golden or white snapper

Bluefin Tuna, Albacore and Bigeye tuna
The bluefin, often referred to as Hon Maguro on sushi menus, Avoid eating it as WWF has put it on endangered species list as their population is depleted and overfished. They also have high level of mercurcy and PCBs. Recommends eating no more than 1 serving per month. Albacore or white tuna has mercury levels that are almost three times higher than the smaller skipjack and most canned white tuna is albacore. A better sushi choice would be katsuo which is skipjack tuna.

Tilapia
Tilapia is one of the most widely consumed fish as its quite cheap.Although wild tilapia are native to Africa, the fish has been introduced throughout the world and is now farmed. It contains very low levels of beneficial omega-3 fatty acids and very high levels of inflammatory omega-6 fatty acids. eating more farmed fish like tilapia is leading to high levels of inflammation in the body which can worsen symptoms of autoimmune disorders and may be linked to chronic conditions like heart disease, cancer and diabetes.

Imported Basa / Swai / Striped Catfish / bocourti / river cobbler/ Pacific dory or creamy dory / Vietnamese catfish or Panga

A cheaper alternative to popular white fish such as cod or haddock the fish called pangasius or swai fish were so contaminated that several environmental organisations concerned with marine ecosystems have raised concerns about basa. These farming method results in fish swimming in waste and sludge. They are also commonly treated with antibiotics, in addition to pesticides and disinfectants. Although cheap, just avoid it. Sometimes pangasius is described, legally, simply as "fish", as in "fish and chips" instead of Cod

Grouper
Grouper is a predatory fish, this means they relatively have higher mercury or other heavy metal content. And that goes for all species of Grouper. The grouper is a bottom eating fish with light, meat. it's not recommended for young children. Grouper is also the common target of seafood fraud mislabeled with cheaper fishes like Basa, whitefin weakfish or king mackerel

Chilean Seabass
Patagonia toothfish or the Chilean seabass aside from overfishing, its high mercury levels are also problematic. Harvesting the fish from Chile is also plagued by poor management and bycatch problems.

Orange Roughy
Generally known as “slimehead” or deep sea perch, due to slow reproduction and long life (sometimes lives 100 to 150 years or more ) its overfished and the long life means it has high level of mercury accumulated.

Salmon (Farmed)
Farmed salmons are raised in tightly packed spaces often rife with parasites and diseases and given antibiotics to combat these diseases, thus making it to the list of fish to avoid.

Atlantic Cod
Due to overfishing of Atlantic Cod in recent years there is food web collapse, and the species is currently considered vulnerable to extinction.

Weakfish
Weakfish also referred as sea trout is bad for the environment and you.

Atlantic Flatfish (Atlantic halibut, flounder and sole)
This fish grows slowly living as long as 50 years , so its susceptible to overfishing and high contamination levels, these flatfish species have secured their slot on the list of fish you should never eat.

Eel
It is slow to mature and has been overfished in many parts of the world, bringing some populations to collapse. Most consumers see it in sushi, but it is often high in PCBs and mercury, eels tend to readily absorb and store harmful chemicals .

Farmed Shrimp
Farmed shrimp accounts for about 90 percent of the shrimp we consume. Shrimp farm ponds are also treated with harmful chemicals and pesticides such as malachite green, which can have detrimental effects on health. Italian researchers discovered that a food additive used to prevent discoloration in shrimp could reduce sperm count in men and increase breast cancer risk in women.

Cobia
Cobia is a delicious saltwater fish that sadly can soak up a lot of mercury

Greater Amberjacks
These fishes although very delicious and buttery also have high mercury level. Consume less portion or in moderation.

Marlin
Due to overfishing and high mercury level, its a fish better off the menu.

Jack crevalle
Jack crevalle can actually be poisonous to eat due to the threat of ciguatera poisoning which harmless to fish, it is known to be really harmful to humans, so be careful.

Small fish are better
Avoid large fish
Fats should be removed
Eat broiled or grilled fish and allow fats to drain off

and Moderation is the key.

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What is the healthiest way to cook fish?

It's quite obvious since everyone is health conscious these days without much reference we can say the curried way of cooking fish is better than the fried ones. For those who want the real taste i.e deep fried fish, the key is moderation that too eating once in a while . A single serving of deep-fried fish has 350 - 500 calories. Fish cooks quite fast and to retain the nutrients , never overcook your fish. While preparing it the curried way just add it at last when the gravy is all done and switch it off sooner. When my tastebuds are craving, I never deep fry but flash fry the marinated fish pieces in just 1 tablespoon of oil in a pan. 

Did you know that out of all the unhealthy food choices out there, a meal of fried fish with onion rings at a fast-food seafood restaurant tops the list according to a survey. I thought the burger tops the list. I was wrong and why ?well due to the amount of trans fat in the fish meal.

What Is the healthiest way to cook fish? Is there a method to retain the nutritional value of the fish to the maximum??? Fish are a good source of omega-3 fatty acids, are high in protein and low in fat and linked with a reduced risk of heart attack and stroke.

The nutrition of the fish is decided or affected by -

• Type of fish
• Cooking time
• Type of cooking oils used
• Cooking method

 

Frying fish reduces the amount of omega-3 fatty acids while it increases the fat and calorie content. Pan-fry rather than deep-fry your fish. Always use a healthy oil like coconut oil, mustard oil, olive oil. Avoid oils like sunflower and canola. 

Baking your fish, you will lose less healthy omega-3 fats than frying. But ensure to use healthy oils. 

Grilled fish the direct high-heat cooks it quickly and locks in the flavor without removing much moisture but it can produce some harmful compounds. Avoid charring the flesh by adding a proper marinade and cook it quickly as fishes cook fast. Do not grill for too long. 

Microwaving fish can help prevent it from losing healthy omega-3 fatty acids but I never prefer it because it tastes the worst and I consider it unhealthy. I am not a fan of microwave cooking, sorry. 

The french way of Sous vide where it takes a long time to cook the fish sealed in a pouch and temperature controlled water bath retains the omega 3 fatty acids more than the baked fish 

Poaching and steaming where we add no oil to the fish won't change the fats in your fish.Kerala's Meen pollichathu, Parsi style steamed fish Patrani Macchi, the Bengali Bhetki Macher Paturi Recipe are some delicious mouth watering fish recipes prepared the healthier way. 

Lastly, Fish curry is also a healthy way of cooking the fish. But never over cook your fish. People keep cooking the fish for a long time, draining the nutrient value. As said earlier fish cooks quite quickly. Prepare your gravy completely and finally add the fish, let it cook for a few minutes( When it turns white or solid ) switch it off. The same for prawns and shrimps too, the more you cook, the more rubbery and tasteless texture you get. Also it's better to prepare the fish curry one or two hours before serving it, so that the spices get absorbed in the fish to satisfy your taste buds. Yum Yum, Yummy!!!

 

Always remember the golden rule when cooking fish - Don't overcook your fish ever

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Did you Know : The National fish of India is Indian Mackerel and why you should eat it

A fish thats oily, strong flavored , rich source of omega-3 fatty acids, has Selenium which is great for your cardiovascular health - Indian MACKEREL is one of the tastiest and cheapest fish that you can find plentiful. Indian Mackerel is recognized as the national fish of India. Also called Long jawed mackerel, Striped Mackerel. Indian mackerel is distributed along coastal waters of the Indian Ocean and West Pacific

Scientific name : Rastrelliger Kanagurta
Size : 25cm(common) 35cm(Max)

Mackerel spoils quickly unless properly refrigerated. Its best eaten when fresh, which tastes real good. An important fish that is consumed worldwide but can lead to food poisoning , if it gets spoilt. Mainly used fresh but they are available as frozen, canned, dried salted and made into fish sauces.

Benefits of Indian Mackerel & Why YOU should consume it regularly

• Low in mercury level (Less than 0.09 ppm)
  
• It enchances eyesight. It prevents the damage done to the eyes because of diabetes
  
• Its rich in Omega 3 (2626mg) and protein thus a lower risk of getting affected by depression
  
• Contains Selenium which is great for your cardiovascular health
  
• It lowers blood pressure and reduces Cholestrol
  
• Planning to lose weight, go for it.
• Lowers risk of diabetes as it also lowers visceral fat
• Rich in monounsaturated fatty acids and polyunsaturated fatty acids
• Low in saturated fats
• Prevents arthritis as it contains anti-inflammatory compounds
• Its one of the very few natural sources containing vitamin D
• It takes care of all your skin and hair care needs with sufficient amount of antioxidant properties, Omega 3 and Selenium.
• There are many minerals in Mackerel thus improving Bone Mineral Density

When it is Harmful

• It's a bony fish, with lots of tiny fine bones between the flesh. If you don't know how to eat such fishes , better avoid them.
• When you are allergic to seafood .
• Kidneys and liver disease patients should not eat the oily mackerel, it may aggravate.
• You are suffering with the gastrointestinal tract, then best to avoid salty and fried fish.
• When there is excess amounts of selenium in the body, avoid it

Click here 👆👆👆 for list of 100 popular fishes with Images .

Nutrient	Value
Mercury level	0.09 ppm (Low)
Omega 3	2646 mg
Omega 6	219 mg
Protein	18.6 mg
Vitamin D	643IU
Calcium	12 mg
Sodium	90mg
Calories	205
Cholestrol	75 mg
Vitamin B12	8.7 mg
Vitamin C	12 mg

Common Names for Indian Mackerel :

Malayalam: Ayala, Aila, Ayila

Tamil: Ayilai , Kumla , Kannankeluthi, kanangeluthi, Kana Kayuthai, kanaam, keluthi aila,Kumla, Augalai, Ailai, Kanangeluthi

Kannada: Bangde,Banguda, Telbangade

Telugu: Kannangadatha,kanagarthalu

Gujarathi: Bangada , Malbari bhangda

Hindi :Bangadi

Marathi:Bangada

Oriya: Kangurta , Karan kita, Marua

Bengali: Khap khopi , Lajjabatti sating

Others Indian Names: Bangda, Bangdo (konkani), Bangade,बांगडो, ಬಾಂಗ್ಡೊ

Arabic: Basha, garfa,bagha, Khadhra, Karuga

Tagalog: Alumahan (long jaw) Hasa Hasa (short Bodied), Kabalyas, Bulau

Srmai,surmaya, bangra(Pakistan)

Sinhalese : Ailai,Karung kuluttan, Kumbala, Maha kara bolla

Malay : Kembung borek, Mabong, Pelaling

Hokkein : Maa Boong

Cantonese Maa Bonk

Indonesia : Pelaling

Afrikaans :Langkaak-makriel, Indiese makriel

Burmese : Nga-atpon, Nga-gongree

French : Maquereau des Indes, Makro dou

Japanese : Gurukuma, Saba

Portuguese : Cavala, Cavala-do-Indico

Spanish : Caballa de la India

Thai : Pla lung, Pla thu mong

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What's the difference between a Prawn and a Shrimp?

An important difference between prawns and shrimps, is in the way the segments of the abdomen (tail) overlap. Shrimps have curled body compared to flat body of prawns. The Prawn is transparent with long legs and the Shrimp is the sandy colored. Prawn’s legs are longer than shrimp’s legs.

For basic difference look beneath the tail. The second segment of a shrimp overlaps both the first and the third segment, while the second segment of a prawn overlaps only the third segment. In penaeids (prawns) the sides of all segments overlap the segment behind, like roof tiles. In carideans (shrimps) the sides of the second segment overlap both the one before and the one after .

In prawns the first three of the five pairs of legs on the body have small pincers, while in shrimps only two pairs are claw-like. In some shrimps one or other of the first two pairs of legs is bigger than the other whereas in prawns all the legs are similar lengths.

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How to buy Fresh Fish -10 Tips to consider before selecting one

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Fishes come in all sizes, shapes and each variety has its distinct flavours.Fish is a versatile food that you can prepare in a wide variety of ways, be it baked, steamed, poached, grilled, deep or shallow frying. Fishes are most commonly consumed food across the world for its nutritional proteins, Omega 3 fats and iodine, Also, eating fish regularly reduces the risk of many diseases. A fresh fish however cooked definitely is a thing to relish.

So how to get the ' Just out of the Ocean' experience of tasting a fresh fish? We need to go fishing , lol. Well ALMOST fresh even though not directly from ocean to plate. Here are few thumb rules you have to follow the next time you visit a fish counter. Fish is highly perishable item and gets spoilt very fast , if not maintained at a proper temperature. Just follow these tips for a good buy.

Here's LIST OF INDIAN FISH NAMES WITH PHOTO 👈

📜  List of top 20 fishes we should avoid eating

📜  What is the healthy way to cook a fish ?

📜  Do you know the National Fish of India ?

EYE TEST
Eyes are windows to the sole. Look for CLEAR bright, glossy, bulged (convex) and dark eyes. Sunken, red, glazed or cloudy white eyes with gray dullness are a real no-no.

RED GILL DELIGHT
Probably the oldest trick to buy a fresh fish is to check the gills. Bright scarlet gills/bright pink or red on a fish means it’s freshly caught. The gills should feel clean and not sticky or slimy. A dull brick or dark brown color is an old fish. Sticky gills sometimes indicate use of formalin solution.

Beware 👎:

• A red dye is often applied to the gills to make appear fresh , so beware.
• If formalin is used the fish retain the red color of the gills. It could be a false symbol of freshness.
• Mostly expensive fishes are chemically laced to look fresh for weekends when the demand is quite high.

In most Asian fish markets, fishes are contaminated with highly toxic Formalin and Ammonia for better shelf life, as ice is expensive and has to be replaced frequently. These fishes smell and when cooked taste of chemicals but very hard to point out.

For formaldehyde contaminated fish look out for flies near the fishes, As the old saying goes, 'Always go to a fish shop with flies around, it tells the fish is not contaminated'. Ammonia is used to slow melting of ice and formalin is used to preserve the fish for long shelf life. Both chemicals are quite toxic for human intake.


FIRMNESS TEST
Fresh fish has a rigid body, a hard and firm form means freshness. If the fish is soft/mushy means fish is old. Finger tips shouldn't leave an impression when poked, it should bounce back to normal when pushed with a finger. Belly of a fresh fish is shiny, firm and undamaged. If its bursting out its an old one. 

Beware 👎:

• Old Fishes are sometimes frozen to make it firm and hard, to misled people.
• A rubbery flesh mostly suggest formalin preservation.
  

SNIFF TEST
A fresh fish will have clean, salty smell and not smell fishy. They should have no pungent smell. Rotten fish have foul nasty smell. A smell of chemicals suggests the presence of formaldehyde solution.

Beware 👎:

• While selling in heaps rotten fishes are often mixed with fresh ones.

TEXTURE AND SHINE
The skin should be metallic, shiny, moist and clean looking. No brown spots or patched, it shows the sign of decay. must have an appearance of a live fish. A dull looking fish with fallen scales means OLD. Fresh fish have most scales intact and adhere tightly to the skin, A fresh fish skin glistens with a rainbow sheen

FINS AND TAILS
Many fish traders take care to preserve only the meat of the fish using ice and formalin. Have a look at the fins and tails, which will reveal the freshness of the fish. If the fins have started to shrivel, dry, brittle or decay say no to the fish. Torn fins suggests the fish was mishandled

The above picture shows how the shine, eyes, firmness, colour of the body, tail and fins have gradually changed within a span of 10-15 days.


COLOR OF THE SLICES
Fishes fade in color once they are past their prime. When buying fillets look for neat, moist, trim , bright and firm fillets with white translucent appearance (for white fish). The fillets should have no cracks. There should be no browning around edges, Poor quality fish is soft, limp and tears on pressure, not holding tight to the fish muscles. Fish muscle is of two kinds, light muscle  and dark muscle. A sniff is important here, there should be no pungent smell. Prepacked fillet should contain minimum of water pooling

CRABS & LOBSTERS
Fresh crabs and lobsters should be lively and frisky. Should be heavy for their size. If the crab is sulking in a corner of the tank, its not worth putting in your basket.

PRAWNS AND SHRIMPS
Should be firm and have mild odour, The shell should not have black spots and should be translucent for most varieties with a greenish, bluish or pinkish tint. When cooked the meat should be firm and less smelly

SHELL FISH
Select shell fish (Clams, Mussels, Oyster)  which are tightly closed without any gaps/cracks. Once cooked if the shell fish doesn't open, better throw them away

SQUIDS
Squids have clear eyes and meat should be firm and untorn. A fresh squid has reddish brown spots but if it decays, its flesh turns yellow.

AROMA OF COOKED FISH
Its already late, but trust your senses. Fresh fish do not taste bad or bitter in deep colored portion. There should be no foul smell while cooking. A good fish when cooked has a rich aroma, if fried or grilled the inside flesh would be bright white.

A QUICK SUMMARY

Lastly fresh fish will come at higher price unless the whole market has a similar catch

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Different Types of Tuna - Know the difference

Albacore
Scientific Name : Thunnus alalunga


The Albacore has pectoral fins remarkably long for any Tuna. Most tuna sold in USA are albacore. Also commonly known as Longfin tunny, Longfin Albacore or CHICKEN OF THE SEA for its white meat. The common length of the Albacore is 100 cm

Common names around the world :

Arabic : Gubad, Jaydher, Shak, Toun abyadh, Thon, Tunna

Philippines : Tulingan, Iliwon, Kiyawon, Tun, Bulis, Karaw

France : Tonnu biancu, Germon

Denmark : Hvid tun,Langfinnet Tun

Italy : Aa-lunga, Alalonga

Spain : Albacora, Atun

Japan : Binnaga, Binchô

Malaysia :Aya, Kayu, Tonggol, Tuna albakor

China : Chang chi we, 长鳍金枪鱼, 長鰭鮪, 长鳍鲔, 長鰭金槍魚

Brazil: Atum, Bandolim, Carorocata, Albacora branca, Albacora cachorra, Albacora legítima

Vietnam : Cá ngir vây dài







Blackfin tuna
Scientific Name : Thunnus atlanticus


Blackfin tuna has a oval shaped body with black back. They have long pectoral fin. The second dorsal and anal fin are not elongated. The small finlets is distinctly dusky for a Blackfin tuna although they may have a yellow tinge. The common length of the Albacore is 72 cm. Also known as Deep-bodied tunny in the USA

Common names around the world :

Portugal : Atum-barbatana-negra

France : Bonite noire, Giromon, Ton noir

Denmark : Sortfinnet tun

Sweden : Svart tonfisk

Spain : Atún aleta negra

Japan : Mini maguro, Monte maguro, Taiseiyo maguro

Russia : Chernij tunets , тунец черноперый

China : 黑鰭金槍魚, 黑鳍金枪鱼

Brazil: Albacora-cachorro, Albacorinha, Binta, Atum-negro







Bluefin Tuna (Atlantic)
Scientific Name : Thunnus thynnus


Bluefin tuna the second dorsal fin is higher than the first and belly is silver white with colourless transverse line alternating with rows of colourless dots. The first dorsal fin is yellow or bluish, the anal fins are dusky yellow, edge with black

Common names around the world :

Portugal : Atum-yellowtail, Mochama

France : Thon rouge du nord, Thon rouge de l'Atlantique

Denmark : Almindelig Tun, Blåfinnet tunfisk, Atlantisk tun

Sweden : Makrillstörje, Röd tonfisk

Spain : Red tuna

Japan : Kuromaguro

Russia : Krasnyj tunets, Sinij tunets

China : Ca chan, Thu, 大西洋 蓝 鳍 金枪鱼, 金枪鱼, 鮪

Brazil: Albacore-blue, Albacore-maguru, Atum-blue

Arabic: Tunna, ,Toun ahmar , تونة حمراء أطلسيَّة

Germany: Atlantischer Thunfisch, Roter thun

Italy: Barilaro, Tonno rosso, Franzillottu

Greece: Tonnos, Makroftero tones







Bullet Tuna
Scientific Name : Auxis rochei


Bullet tuna is small and slender. It has a maximum length of 50cm. These tuna are blue black on the back with zig zag dark pattern on upper body and silver below. The fins are dark grey. Also known as Corseletted frigate mackerel, Kawakawa, Bullet mackerel, Blow goat and Mackerel tuna in some places

Common names around the world :

Philippines : Thuringan, Bodboran, Lubak-lubak, Pirit, Aloy, Vahuyo

France : Auxide, Bonitou, Thonine orientale

Malaysia : Governess, Aya peluru, Baculan, Kayu, Semambu, Tongkol

Portugal : Judeu

Spain : Oriental little tunny, Melva ,Melvera

Denmark: Fregatmakrel

Japan : Dainanpo, Kubarai, Magatsuwo,Manba

Norway : Help

China : 双 鳍 舵 鲣, 圆 花 鲣, 煙 仔 魚

Brazil: Atum, Beautiful, Pretty-puppy, Cavala

Arabic: Bonitou, Cavalla, Melva ,Stroum ,ﻱﺘﻴﺴﺗﺎﻣ

Germany: Fregattenmakrele, Pretty Unechter

Italy: Biso, Tombarello

Greece: Koponi-Kopanaki, Βαρελάκι

Indonesia: Aya selaseh, Bakulan

India: Urulan-choorai, Eli-choorai, Kutteli-choorai







Frigate Tuna
Scientific Name : Auxis thazard


It has a robust body, elongated and rounded. Color of black bluish turning to deep purple or almost black on the head. A pattern of 15 or more narrow oblique to horizontal dark wavy lines and has a white belly. Some common names are Leadenall, Fregat makreel, Bonito, Bullet mackerel

Common names around the world :

Philippines : Thuringan, Buroboto, Ehalason, Perit, Aloy

France : Melva, Pesciu cavallu, Bonit queue raide

Malaysia : Bonito, Aya kurik, Aya selasih, Bakulan

Denmark: Auxide

Spain : Melva

Japan : Hirasôda, Soda-gatsuo

Mexico: Barrilete negro

China : 圆舵鲣, 扁花鰹

Brazil: Judeu, Serra

Arabic: Deraiga, Tabban, Sadah

Germany: Fregattenmakrele, Unechter Bonito

Italy: Mpisu, Bisu, Culariau, Motolo, Sangusu, Tambarela

Greece: Kopani-Kopanaki,

Indonesia: Alalalum

India: Gedar, Ayila soora, Bugudi, Kutteli-churai





Longtail tuna
Scientific Name : Thunnus tonggol


The second dorsal fin is higher than thhe first dorsal fin and belly is silvery white with colourlesselongated oval spots arranged in horizontally oriented rows. The caudal fin is blackish with streaks of yellow green. The Lontail tuna is more slender and has shorter pectoral fins compared to the southern Bluefin tuna and Pacific Bluefin Tuna which are true 'Bluefins'. Some common names are northen bluefin tuna, Tonggol tun, Indian long tailed tuna, Australia tun

Common names around the world :

Australia: Bluefin tuna, Northen bluefin

Philippines : Tambakol, Bangkulis, Barilis, Panit, Biyad, Tulingan,Sobad

France : Thon mignon

Malaysia : Abu-Abu, Aya hitam, Bakulan, Kayu, Mambu botol, Semambu, Tongkol

Denmark: Tonggol-tun

Spain : Atun tongol

Japan : Koshinaga

China : 小黄鳍鲔, 青干金槍魚

Russia: Dlinnokhvostyj tunets

Arabic: Gebab, Sahwa

Portugal: Atun-tongol, Atum-do-índico

Italy: Tonno indiano

Sweden: Tonggol

Indonesia: Abu-Abu, Awu Awu

India: Karachoora,Kethal,Gethal, Khavalya-gedar





Little Tunny






Yellowfin tuna






Skipjack tuna






Bigeye tuna






Dogtooth tuna






Reference : https://www.fishbase.org/

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How to tell them apart Flatfishes - Halibut, Turbot, Flounder and sole

Halibut are the largest of the flatfish from the family of the right-eye flatfish ( to know which eye side - hold a Halibut , jaw pointing up ). Usually a chocolate to olive or slaty brown color. The underside is pure white but can be blotched, clouded or grey. Halibut are diamond shaped and grow significantly bigger. They have pointed slightly forked tail.

Turbot is a left-eyed flatfish and circular bodied, usually a sandy brown to grey colour. The underside is creamy-white. They are the tastiest and most expensive among flatfish

Flounder (Fluke) are shorter than halibuts and have a long body and wide dorsal fins which give them a diamond shape with rounded tails

Brill are a very large, broad bodied, left-eyed flatfish.

Plaice is a name given to four different species of right-eye Flounder and the easiest way to identify them are the signature orange spots. Commonly known as Rough Dab in Europe . Plaice have a bony ridge on their heads, Flounder don’t

Sole has a long body and small head.

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Kerala Fish name in Malayalam - English - Local names and common fish names with pictures - dictionary of 100 top fishes of kerala

Most searched queries where about Hamour, Basa fish, Barramundi and Trouts.

📜  List of top 20 fishes we should avoid eating

📜  Cook the fish - the healthy way

📜  How to select a fresh fish ?

📜  Do you know the National Fish of India ?

What is hamour fish in malayalam ???
One of the tastiest fish for its super tasty soft meat with less bones, Hamour is know as Kalava (കലവ) in Kerala. They are also called as grouper, Reef cod. One of the most popular fish along with Sheri/ Spangled Emperor (വിളമീൻ) im UAE and other gulf regions

What is Basa fish called in Malayalam??
Popularly known in kerala as Assam Vala (അസാം വാള), Muzhu Meen, Indian vaala, Koori Valah, Malaysian Vaala or Vietnamese Vaala. In UK its know as Vietnamese river cobbler, Pangasius. In North America and Australia its also known as Swai, Bocourti. Its Known as Cream Dory or Shark catfish in UAE , Saudi and Qatar

What is Trout fish in Malayalam???
Trout is a freshwater game fish and mostly found only in coldwaters. In kerala Trout farms are found in Munnar range. Trouts are mostly referred as trouts in these regions. The periyar trout or the Indian hill trout is known as BrahmanaKendai. Rainbow trout is referred as Baiser, Lord fish in Canada, Steelhead, Rainbow in United Kingdom and Australia, Forelle in Germany

European Sea bass is popular as Branzino, Branzini or Mediterranean seabass in the USA and is different from Chilean Seabass.Barramundi also known as Asian Seabass is most popular in Australia, Thai and Bengali Cuisine. Its known as Chemali Narimeen, Kaalanji in kerala.


Which fish is Sultan Ibrahim ? what is the fish name in malayalam ???
Threadfin bream (Navara or Kilimeen) is called Sultan Ibrahim in Arabic countries. Mostly the Red Mullet/ Barboni fish and the goatfish is also referred by this name. Named Sultan Ibrahim after a prominent Sufi saint Ibrahim bin Adham. This tiny fish which retrieves the needle from the river for the saint was named after him.

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Refer the table below for complete fish name list - Seafish and Freshwater fishes of Kerala

What is the English name of the fish ? What are the fishes of Kerala ? What is the state fish of kerala? Here goes the list... What is the name of the fish in Malayalam ? What is it called? What is the malayalam name? What is the tasiest fish in kerala 
Fish names in English to Malayalam.
മലയാളത്തിലും - ഇംഗ്ലീഷിലും മീനുകളുടെ പേരുകൾ

Common Name	Local Names	മലയാളം
MARINE FISHES / SEA FISHES / കടൽ മീൻ
Anchovy	Netholli, Kozhuva	കൊഴുവ/ നെത്തോലി
Barracuda	Sheelavu	ശീലാവ്‌
Barramundi, SeaPerch, Seabass / Bekti/ Asian Seabass	Kaalanji, Chemali narimeen	കാളാഞ്ചി
Blacktip sea catfish	Etta	ഏട്ട
Butterfish (spotted scat)	Nachara	നച്ചര
Clams	Kakka	കക്ക
Crab	Njandu	ഞണ്ട്
Cuttlefish	Kallan Kanava	കല്ലൻ കണവ
Cobia, Bitter Black Lemonfish, Black King fish	Motha	മോത, മോദ
Dolphinfish	Mahi Mahi , Pulli Motha, Cycle Chain	പുള്ളിമോത, മാഹിമാഹി
Emperor Fish	Vilmeen, Kurali	വിളമീൻ, ചക്രവർത്തിമത്സ്യം, ഏരി
Long Face emperor bream	Velameen	വെളമീൻ
Finletted mackerel	Vangada	വങ്കട
Finned bulleye	Unnimary, Chenvara, Bullsai	ഉണ്ണിമേരി, ചുവന്നവരയൻ
Fourfinger Threadfin, Rawas, White Salmon	Kora, Thamuthi, Vazhmeen	കോര, നാരുമത്സ്യം
Greater amberjack	Punnarameen, Ponnarameen, Butter fish	പൊന്നാരമീൻ
Grouper	Kalava, Hamour Pullikalava/spotted Hamour/പുള്ളി കലവ Chen-kalava/Red hamour/ചെകലവ Vermilion Coral cod/ചെന്കലവ	ഹമൂർ(കലവ )
Halibut	Aayirampalli	ആയിരം പല്ലി
Horse Mackere;	Vangada	വങ്കട
Jew fish, Croaker	Kora	കോര
Japanese threadfin bream / pink perch	Killimeen, Navara, Puthiyappla kora	കിളിമീന്‍, പുതിയാപ്ലകോര, നവര, ചെങ്കലവ,ചെമല മീൻ, പുയ്യാപ്ല, മഞ്ഞക്കോര, ചെമ്പല്ലി കോര
Leather Jacket	Udupoori	ക്ലാത്തി, ഉടുപ്പൂരി
Lobster	Kadal Konchu, Para konchu, Adippan, Raal	ലോബ്സ്റ്റർ, വലിയ ചെമ്മീന്
Lizard Fish	Arana meen, Uluvachi, Veepili	അരണമിൻ, കടിമീൻ
Leatherskin Fish / Queen fish	Leather, koda meen, Palameen,	പലമീൻ, കോട മീൻ,
Mussel	Kallumakkaya	കല്ലുമേ കായ
Mackerel	Ayala	അയല
Mackerel Tuna, Kawa Kawa, Pacific bonito, Bluefin Tuna	Choora, Neimeen choora	ചൂര
Moon Fish	Ambattan Para, avoli kurichi , Paa mullan, disc mullan, CD meen, Aana chavatti, Aavoli mullan, Blade meen, Razor meen, Paa kurichil, Machan kurichil, Pappada mullan,Pamullan, CD Karal, kathi para, osthapara, Kannadi mullan	ആന ചവിട്ടി മീൻ, ഏറ്റ് കത്തി മുള്ളൻ. കത്തി പാര മീൻ, സി.ഡി കാരൽ, ആവോലി മുള്ളൻ
Striped bonito	Vari Choora	വാരി ചൂര
Skipjack Tuna, Albacore Tuna,	Neimeen Choora, Varayan Choora, Neymeen choora, Kudukka in Allepy, Sutha, Kethal in calicut	െയ്‌മീന്‍ ചൂര , നെയ്യ്മീൻ ചൂര, കേതള്‍, സൂത, കുടുക്ക
Tuna Frigate	Elli Choora, Urulan choora	എല്ലി ചൂര / അയല ചൂര
Yellow Fin Tuna	Kera Choora, Poovan choora	കേര ചൂര. പൂവൻ ചൂര
Malabar thryssa	Manang	മണങ്ങ്‌
Moonfish	Ambattan Para, avoli kurichi , Paa mullan, CD karal, Machan kurichil, kathi para	അമ്പട്ടൻ പാര, സി ഡി കാരൽ
Milk Fish	Poomeen	പൂമീൻ
Needlefish	pallankoli	പല്ലൻകോലി,
Oyster	Muringa virachi	മിരിയുഗ
Octopus	Neerali, Kinavalli	നീരാളി
porgy / Breams	Porgy	പ്രാച്ചി
Prawns /Shrimps	Konj, Chemmen, Karikkadi, Kara, Poovalan	കൊഞ്ച്, ചെമ്മീൻ
Pomfret	Avoli, Machan	ആവോലി
Ponyfish / silver belly	Mullan Para, Karal	കാരൽ,മുള്ളൻപാര, പരവ കാരൽ
Parrot Fish	tatha Meen	തത്തമീൻ
Ray	Therandi	തെരണ്ടി, തിരച്ചി
Rainbow Runner, Spanish Jack	Kadal Poomeen, Olivia, Amoor	കടൽ പൂമീൻ, ഒലവിയ, അമൂർ
Ribbon fish, Belt fish, Hairtail	Pampaada, Vaala. Thalayan	വാള , തളയൻ, പാമ്പാട
Squid	Kanava, Koontal	കണവ, കൂന്തൽ
Snubnose Pompano	Peeyada, Talipaara	താലിപാര
Sardine	Mathi, Chaala	മത്തി, ചാള
Black Seabream/ goldsilk sea bream/ Picnic sea bream	karutha yeri	കറുത്ത എരി
Sailfish, Billfish	Olameen, Thala, Ola meen, Tala	ഓലമീൻ, തള, ഓലപുടവൻ, പായമിൻ
Seer fish	Neimeen, Aikoora	നെയ്‌മീന്‍/ അയ്‌ക്കൂറ
White snapper, white seaperch (sometimes referred as Emperor fish)	Velameen, korukkai	വിളമീൻ
Red snapper	Chempalli, Silk meen	ചെമ്പല്ലി, സിൽക്ക് ചെമ്പല്ലി
Snappers	Chembali / Velameen	ചെമ്പല്ലി
Sharp Tooth Snapper/ Sharp tooth jobfish, white snapper, white jobfish, goldband snapper or threadfin snapper	chemeen-fish, Che meen	വെളമീൻ , സെമീൻ , ഛേ മീൻ,. ചേ മീൻ, mostly found in ആലപ്പുഴ
Black Spot Snapper	Murumeen	മുറുമീന്‍
Silver-Biddy	Pranjil, Purachi, Uduvan	പുരച്ചി
Silver whiting, Lady Fish, Sillago	Velli Poozhan	വെള്ളി പുഴാൻ
Silver Moony	Aakoli	ആക്കോലി
Surgeon Fish	Palla	പല്ല
Sword Fish	kadal Kuthira	കടൽ കുതിര
Shrak	Shrav,Pal sravu, Churaku	സ്രാവ്​, ചൊരക്ക്‌
Tongue-sole, Sole Fish	Manthal, Kanank, Nangu	നങ്ക്, കനങ്ക്‌ / മാന്തല്‍
Indian Scad	Kozhiyala	കോഴിയാള
Bigeye Scad	Aiyalakanni, Kannan Ayala	കണ്ണൻകൊഴിയാള
Finny scad, Torpedo scad	Vangada	വങ്കട
Shrimp scad	Ayala para, Manja vallan Vangada	അയല പരവ, മഞ്ഞവാലൻ വങ്കട
Bluefin trevally	Vatta	വറ്റ
Malabar trevally	Velapara	വേളാപാര
Yellow strip Trevally/	Manja para	മഞ്ഞപാര
Giant Trevally	Vatta, Bheeman Para	വറ്റ, ഭീമൻ പാര
Bluefin Trevally	Kalan Vatta	കല്ലൻ വറ്റ, നിലച്ചിറക്കൻ പാര
Great trevally, Bigeye trevally	Kanan Vatta	കണ്ണൻ വറ്റ, പെരുംകണ്ണൻ പാര
White Fish / False Trevally	Parava, Adavu	പരവ
White sardine	Velluri	വെളൂരി
Wahoo	Aiykoora, Oriya	അയക്കൂറ, ഒറിയ മിൻ
Click here 👆👆👆 for list of 100 popular fishes with Images .
FRESHWATER FISHES / RIVER FISHES / കായൽ മീൻ
Pearl spot, Green chromide	Karimeen (State fish of Kerals, One of the most tastiest fish in Kerala )	കരിമീൻ
Attentive carplet	Backwater Vayambu	വയന്വ്
Basa	Assam Valah	അസാം വാള
Boal	Attu Vaal	ആറ്റുവാള
Freshwater Pomfret	Roop chand, Red belly, nutter	റെഡ് ബില്ലി, കായൽ ആവോലി, നട്ടർ
Freshwater moray eel	Malanjil, Paampumeen	പാമ്പുമീൻ, മലഞ്ഞിൽ, ബ്ലാഞ്ഞിൽ
Giant Danio	Paral	പരല്‍
Garfish	Kollan, Kolan, Chundan Murrel	കോലന്‍, /ചുണ്ടൻ മുരൽ
Indian mottled eel	Malannil	മലഞ്ഞില്‍
Karnataka Barbe	Pachila vetti	പച്ചിലവെട്ടി
Mullet	Kanambu/ Thirutha	കണമ്പ്‌, തിരുത
Mystus	Koori, Vaari	കൂരി , വാരി
Olive Barb	kuruva	കുറുവ
Orange chromide	palalatti	പളളത്തി
Rohu	Rohu	റോഹു
Snake head	Varaal, Vatton	വരാൽ, വട്ടന്‍
Stinging Catfish	Kaari	കാരി
Tiger Panchax	manattukanni	മാനത്തുകണ്ണി
Tilapia	Thilopia	തിലാപിയ
Walking Catfish	Mushi	മുശി

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Fishes of Tamilnadu - Fish Names in Tamil - English

What are the fishes of Tamilnadu ? Are you Confused? What is the name of the fish in Tamil ? What is the English name of the fish ? Whats the state fish of Tamilnadu? Here goes the list...Refer the table below for Fish name in Tamil. What is it called? What is the Tamil name?

📜  List of top 20 fishes we should avoid eating

📜  What is the healthy way to cook a fish ?

📜  How to select a fresh fish ?

📜  Do you know the National Fish of India ?

Click here 👆👆👆 for list of 100 popular fishes with Images .
I

COMMON NAMES	LOCAL NAMES	தமிழ
Indian Spiny Loach	Ayira meen ( It might be announced as a State fish of Tamilnadu, A delicacy in Madurai. A tamil nadu favourite , Rich in minerals and taste differs according to the soil )	அயிரை மீன்
Anchovy / White bait
Indian Anchovy	Nethili
Golden anchovy / Gold spotted grenadier anchovy	Thogai meen
Malabar anchovy	Poruva
Dussumier’s anchovy	Semporuva
Moustached anchovy	Poruva/ Nedum poruva/ Kola
Commerson’s anchovy	Nethali
Devis’ anchovy / Shorthand anchovy	Nethili
Barracuda
Pick-handle barracuda / Banded barracuday	Seela/ Kara ooli / Thiriyan
Great barracuda	Seela/ ooli/ Thiriyan
Barramundi / Sea perch / Seabass
Giant sea perch/ Barramundi/ Sea bass / Sea Pike	Koduva/ Painee meen
Waigen Sea Perch	Chenganni
Crescent tiger Perch	Keeli
Commerson’s glassy perchlet	Selanthan
Jarbua terapon/ Crescent tiger perch	Keechan/ Kovakeechan/ Keeli
Small-scaled terapon	Pootankeeli/ Keechan
Indo Pacific terapon	Menna
Bulleye
Moon-tail bulleye/ Dusky-finned bulleye	Kakkasi
Glasseye/ Blood-coloured bulleye	Kakkasi
Crab
Mud crab	Pachai nandu/ Kazhi nandu
Blue swimming crab	Olakkal nandu/ Pulli nandu
Three-spotted swimming crab	Mukkannu nanadu/ Olakkal nandu
Christ shell crab	Siluvai nandu
Cobia
Black kingfish/ Cobia	Kadavara/ Kadal viral
Dolphinfish
Dolphinfish/ Mahi Mahi	Parla, Avilis, Kal Vanna
Clams/ mussel/ Oyster
Green mussel	Pachai aali/ Chippi/ Kallukka, Kallumakkaya
Brown mussel	Aali/ Chippi/ Kallukka
Yellow clam	Matti, Sippi, Mattikal
Blood clam	Vari matti/ Ratha matti
Black clam	Matti
Edible oyster	Vella aali / Kavaddi
Pearl oyster	Muthuchippi
Carps
Catla/ Thick lips	Katla/Thoppa meen/ Japan kendai/ Koora kendai/ Yamaneri kendai/Karavai
Mrigal	Mrigala/ Gudu kendai
Grass carp	Pullu kendai
Common carp	Carp
Rohu	Rogu/ Kannadi kendai
Carnatic carp	Palli kendai/ Sallkendai/ Sihelle/ Saal kendai/ Shellee/Pauvri-kendai
Climbing perch	Sennal/ Panaiyerikendai
Cichlids
Green chromide/ Pearlspot	Sethakendai/ Palincha/ Karassar / Karimeen
Orange chromide/ Spotted etroplus	Sellakasu/ Paradi/ Challai/ Boorakas
Tilapia	Tilapia/ Jilabi meen/ Jabeli Kendai
Catfish
Giant sea catfish	Keluthi/ Mondai keliru/ Mandal keliru/ Venkeliru
Blacktip sea cat- fish/ Dussumier’s cat fish	Mondai keliru
White catfish Blackfin sea catfish	Vellai-keliru/ Keluthi
Spotted catfish/ Sea catfish/ Sea barbel	Keliru/Keluthi
Soldier catfish	Ponkeluthi
Giant river catfish/ Short-nosed catfish	Pona-keluthi/ Nedunthalai kelutti/ Naddu-keluthi
Shark catfish	Walagh/ Vazhai/ Valaiathi-valai
Stinging catfish	Thaylee/ Thailimeen
Croakers / Drums/ Jewfish
Spotted croaker/ Sin croaker	Varikathalai
Karut croaker	Pullikathalai
Greyfin croaker	Karun kathali
Kathala croaker	Kathalai
Tiger- toothed croaker	Kathalai/ Panna
Blackspotted croaker/ Spotted croaker	Kathalai/ Vellikathalai/ Kooral
Emperor bream/Pigface bream / Threadfin bream
Spangled emperor/ Starry emperor bream	Vilaimeen / Vellaimeen/ Koranguvela
Ornate emperor	Vilaimeen
Japanese threadfin bream / Pink Perch	Changarah/ Kandal meen/ Navara/ Rani /Shankara (not Red snapper)
Delagoa threadfin bream	Changarah/ Kandal
Two spot Monacle bream	Pompton
Goldlined seabream , Tarwhine, silver seabream (Rhabdosargus sarba) Also referred as white snapper	Vella mattawa, Vela meen, korukkai
Silver Bream is common name for the following species - Rhabdosargus sarba (goldlined seabream), Bidyanus bidyanus (silver perch), Bidyanus welchi (Welch's grunter), Blicca bjoerkna (white bream), Acanthopagrus australis (surf bream), Acanthopagrus berda (goldsilk seabream), Acanthopagrus butcheri (southern black bream), Pseudocaranx dentex (white trevally, Nemadactylus macropterus (tarakihi)
Eel
Indian conger eel	Vlangu
Indian pike conger	Kotah/ Kulivi pambu/ Vlangu
Shortfin eel/ Freshwater eel	Vellanagoo/ Serum pambu/ Vlangu
Flathead
Indian Flatheadh	Nilanthatti
Flying fish
Two-winged flying fish	Paravai kola/ Para kola/ Kola
Spot-fin flying fish	Paravai kola/ Para kola/ Kola
Freshwater fishes
Pabda	Chotah wahla, Silai Valai
Hilsa / Indian Shad	Pulasa, Ullam, Ilish, உள்ள மீன் / Ulla Meen
Basa / Pangas/ Vietnamese catfish	Keluthi meen, aeri vanjaram, Aie, Coola, Pangas, Broiler meen, Banka jella(andhra)
Knifefish / Chital/ Feather back/ Razor fish	Sotai Vallai, Ambattan vallai
Reba Carp	Poorali, Aringal, Aranjan podi, Coala kendai
Red Pomfret/ River pomfret/ Red Belly	Yeri vawaal, Aeri vaval, Roopchand,
Bata / Bata labeo	Kindameen, Kolarinja Kendai	கென்‍டை மீன்
Catla, Rohu, Carps, barb, Pearlspot, Tilapia, catfish, Hilsa, Snakeheads, halfbeaks are some freshwater fishes
Flat fishes
Long tongue sole	Kotaralu/ Nakkumeen/ Manangu
Malabar tongue sole	Nakkumeen/ Manangu
Indian spiny turbot/ Indian halibut	Erumai nakku, Potha
Oval Floundert	Nakku meen
Fullbeak ( Garfish ) / Halfbeak
Garfish	Pachai Mural, Kola
Hound needlefish/ Forktail garfish	Kozhya mural/ Pahmum kola/ Mural
Flat needle fish/ Barred long-tom	Mural
Barred half-beak	Usi kola/ Murali
Grouper/ Reef Cod
Giant grouper	Kalavai
Thorny cheek grouper/ Six-barred reef cod	Kalava
Malabar grouper/ Malabar reef cod	Kalava
Banded-cheek reef cod	Kollu kalava
Greasy reef cod	Thala kalava
Goat fish
Indian goat fish	Sen navarai/ Kal navarai
Gold band goat fish	Navarai
Yellow goat fish/ Sulphur goat fish/ Sunrise goat fish	Sen navarai/ Kal navarai
Yellowstriped goatfish	Navarai
Grunters and Sweetlips
Silver grunt	Korukkai, Seraiah
Saddle grunt	Korukkai, Seraiah
Lined silver grunt	Kaakka meen
Sometimes grnters are referred as White snappers locally
Silver banded sweetlips	Mathanam
Lobster
Green spiny lobster/ Rock lobster	Thala eral/ Singi eral
Mud spiny lobster/ Rock lobster	Thala eral/ Singi eral
Flathead locust lobster/ Mud lobster	Matta singi eral/ Kal eral/ Madakku eral
Whip lobster/ Deepsea lobster	Singi eral
Filefish
Leatherjacket	Klathi
Lizard fish
Greater lizard fish	Thumbili
Indian lizard fish	Thumbili
Moonfish
Moon fish	Amattikatti/ Ambattan para/ Kannadi karak
Moony fish/ Silver bat fish	Parrandan/ Moolen
Mackerel
Indian mackerel	Ailai/ Augalai/ Kanangeluthi/ Kumla
Short bodied mackerel	Ailai/ Kanangeluthi/ Kumla
Faughn’s mackerel	Ailai / Augalai
Bigeye mackerel	Mullyan
Mullet
Grey mullet / Flathead mullet	Madavai/ Kasmeen
Red mullet	Civappu madavai (Mullus surmuletus) found in Mediterranean Sea, Black Sea mainly. [ (Mullus barbatus)species if goatfish is referred as Red mullet locally called Nagarai ]
Bluespot mullet	Manalai/ Sarya/Madavai/ Madavakendai
Gold-spot mullet	Madavai/ Avelameen
Milk fish (White Mullet)	Pal meen/ Pal kendai
Mojarras / Silver biddy
Bigeye mojarra	Udagam/Velludan/ Oodan/ Poonanthartha
Whipfin silver biddy/ Whipfin mojarra	Udagam/Velludan/ Oodan/ Poonanthartha
Pomfret
White pomfret/ Silver pomfret	Vellai vaval
Black pomfret	Karuppu vawaal
Chinese silver pomfret	chinese vaval
Freshwater pomfret	Yeri vawaal, Roopchand
Prawns/ Shrimp
Giant tiger prawn	Karuvandu eral
Indian white shrimp	Vellai eral/ Naaran
Green tiger prawn/ Flower shrimp	Vari eral
Banana shrimp	Vella eral
Flower-tail shrimp/ Pink shrimp	Chemmakkara eral/ Poovalan
King prawn/ Jinga prawn	Kazhanthan/ Kal eral/ Chaya valucha eral
Brown shrimp/ Speckled shrimp	Valucha eral
Kiddi shrimp/ Marine shrimp	Karikadi/ Vandu eral
Deepsea mud shrimp	Rani karikadi/ Kall eral
Jawala/ Paste shrimp	Chenna kunni
Giant river prawn/ Scampi	Aathu eral/ Scampi
Parrot fish and Rabbit fish
Parrot fish	Killimeen, Kizhi meen, Pachai Elimeen
White spotted Rabbit fish / Spinefoot	Ora meen
Streaked Spinefoot	Ora meen
Queenfish / Leatherskin
Leatherskin	Katta, Theera
Talang Queenfish / Gaint queenfish	Tol Parai
Rays
Shovel nose ray/ Guitar fish/ White spotted nose ray	Palunga/ Padangan/ Katchu-uluvai/ Paal uluvai
Bleeker’s whipray/ White tail sting ray	Saman thirukkai/ Savukku thirukkai
Ribbon fish
Savalani hairtail	Chavalai/ Savalai/ Valai
Largehead hairtail	Chavalai/ Savalai/ Valai
Surgeon Fish and Unicorn Fish
Surgeon fish	Orandai
Unicorn fish	Thol kilathi
Snakeheads/ Murrels
Giant snakehead	Aviri/ Puveral/ Iru viral
Spotted snakehead	Korava / Viral meen
Striped snakehead	Vraal/ Karuppu veral
Asiatic snakehead/ Bengal snakehead	Parakoravai/ Maniam-korovai/ Pothi meen
Seer fish
Narrow-barred Spanish mackerel	Vanchiram, Nettaiyan seela
Streaked Spanish mackerel	Naimeen, Mavuladi, Nona seela
Indo-pacific king mackerel	Naimeen, Vanjiram, Kattayancheela, Cheela
Wahoo	Kola Vanjaram/ Savaran
Sardines and Shads
Indian oil sardine	Peichalai/ Kavalai/ Neethu kavalai
Gold stripe sardinella	Chalai/ Nonalai/ Kavalai
White sardinella	Choodai/ Thatta kavalai / Velli Kasu
Fringescale sardine/ Lesser sardine	Choodai/ Nedum kavalai
Deepbody sardinella	Usi kavalai
Rainbow sardine	Motha kendai/ Poondivirinjan/ Thondan
Hilsa shad/ Indian shad	Ullam/ Sevva
Elongate ilisha/ Slender ilisha	Poovali
Bloch’s gizzard shad	Muddukandai/ Koimeen
Squirrel Fish
Red Squirrel fish	Chemmen
Black tipped Squirrel fish	Puna kanni
Snapper / Fusilier / Jobfish
Malabar red snapper	Seppili/ Noolani
Mangrove red snapper	Seppili/ Vekkattai/ Thokkal/ Pullikarayan/ Noolani
Bigeye snapper	Seppili/ Noolani
John’s snapper	Karuvalai/ Parithi velameen
Humpback red snapper	Seppili
Bluelined snapper / Blubberlip snapper	Cuttu-pirium/ Karuvalai
Sharptooth jobfish	Lomia
Redbelly yellowtail fusilier	Vaipara, Kal Kilichi
Ruby Snapper, Snapper, Jobfish, Queen Snapper, Red Snapper, Ruby-colored Snapper Fish, Deepwater Red Snapper, Deepwater Snappers, Squirrelfish Snapper are various spieces similar to snappers. Red snapper are referred as Sankara meen locally sometimes but Sankara meen is Japanese threadfin bream
Silverbellies/ Ponyfish
Common ponyfish	Karai/ Karapodi /Kalikaral/ Kaaral/ Soorokoonam-kare
Orangefin ponyfish	Karal/ Theevetti karal
Splendid ponyfish	Karal/ Kulli-karai
Dussumier’s ponyfish	Veri-karai/ Karal
Tooth pony / white fish	Sudumbu karal/ Kuthippu karal
Sail fish/ Marlin/ Swordfish
Indo-Pacific sail fish	Mayilmeen/ Thalapaththu
Black marlin	Kopparaikulla/ Kopparan
Blue marlin	Kopparaikuzha
Swordfish	Kadu koppara/ kola
Trevally/ Jack and Scad
Bigeye trevally/ Dusky trevally	Usi parai/ Parai / Ratha Paarai (Blood red flesh)
Malabar trevally / Malabar jack/ Malabar kingfish	Thol Parai, Thenga parai
Giant trevally/ Yellowfin trevally	Vaththava parai/ Manchal killu parai
Blue trevally	Tenga paraai
Cleftbelly trevally	Kunni-parah
Blackbanded trevally/ Black banded Kingfish	Keerai parai / Mosala parai
Black Tailed trevally	Karunkanni parai
Diamond Trevally/ Indian threadfin	Kannadi Parai
False trevally/ White fish	Kuthippu, Sudumbu, Parava
Allied Kingfish / Greater Amberjack	Mamiya Parai, Ponnarameen
Rainbow runner / Hawaiian Salmon/ Spanish Jack/ Rainbow yellowtail	Poongulazhi, Kadal Poomeen, Kulkul
Shrimp scad	Kilisai/ Komaraparai
Yellowtail scad	Parai
Indian scad/ Russell’s scad/ Naked breast trevally	Paarai/ Kilichai
Torpedo scad/ Hardtail scad/ Horse mackerel	Kilisai/ Parai/ Semaparai/ Komaraparai/ Pulli parai/ Thenga parai/ Vengadai parai
Small spotted Dart	Thol Parai
Snubnose Pompano	Thol Parai / Kutili
Sunfish
Gaint sunfish	Moonjuru meen/ Mullu peythai
Shark
Black tip shark/ Grey shark	Kundan-sorrah
Black tip reef shark/ Black shark	Katta-sorrah/ Perunthalai-sorrah/ Karamudi-sorrah
Smooth hammer- head shark	Komban-sorrah
Tiger shark	Puli sorrah/ Valluvan sorrah
Spadenose shark	Pillai sorrah
Milk shark/ Grey dog shark	Pal sorah
Squid, Cuttlefish , Octopus
Indian squid	Oosi-kanavai
Cuttlefish	Kadaman / Muttai/ Ottu-kanavai/ Vari-kanavai
Octopus	Pei kanava, Koonthal kanavai
Tuna
Bullet tuna	Elichoorai
Oriental bonito	Seela choorai
Big-eye tuna	Kila valai/ Choorai/ Soorai
Skipjack tuna	Choorai
Yellowfin tuna	Kila valai/ Choorai/ Kerai
Longtail tuna	Kara surai/ Kila valai
Frigate tuna	Elichoorai
Kawakawa	Choorai
Threadfin
Indian threadfin	Kala
Four-finger threadfin/ Indian salmon	Kaala, Kala
Trigger fish
Red-tooth trigger fish	Clathy/ Karuppu clathy
Starry trigger fish	Clathy
Whitings / Sillago
Ladyfish/ Silver whiting	Kelangan
Wolf herring
Dorab wolf-herring	Mullu valai/ Valai
Whitefin wolf herring	Karu valai/ Mullu valai

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