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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Red Snapper fillet with wine sauce

A perfect dish of grilled Red snapper fillets with classic white wine sauce. The combination of wine and fish makes this dish simple and delicious.

Ingredients:

Snapper (fillet)200 gm
Salt – To taste
Pepper – To taste
Shallots diced thinly – 2
Fresh thyme - 1 tbsp
Lime Juice – 1 lemon
butter - 25 g
white Wine – 300 ml
fresh double cream - 250ml
Dijon mustard - 1 tbsp (preferable)
BeetRoot – 100gm (optional)
Cabbage – 100gml
Oil (preferably olive)

Preparation:

1. Marinate the fillet with salt, pepper, oil and little lemon juice
   
2. Keep aside for few minutes
   
3. Grill the fillet till golden brown for 5-7 mins
   
4. Melt butter in a heavy base pan
   
5. Gently fry the diced shallots and thyme until its soft but not colored
6. Add wine and bring to boil rapidly until liquid is reduced by half
7. Add cream and mustard and warm thoroughly
8. Squeeze some lemon juice and freshly ground black pepper
9. Pour the sauce in a jar
   
10. Place the grilled fish fillet and garnish with beetroot and cabbage
11. Pour over some sauce
    
12. Serve hot

Note : You can try different combination of herbs to make the classic sauce interesting.

Try experimenting. How about Red wine and chocolate sauce :)

Gulfnews

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Mutton Boti Kabab

Ingredients:

• 500 gm boneless mutton (cut into 1 1/4 inch )
• 1/2 cup thick drained yogurt
• 2tsp garlic paste
• 1 tbsp lemon juice or vinegar
• 1 tbsp raw papaya paste with skin (ground)
• deghi chilli powder to taste
• 2 tbsp oil

For Masala grind

• 6 cloves
• 8 black pepper corn
• 1 small piece cinnamon
• 2 tbsp cashewnut paste

Preparation:

Wash and dry the meat pieces with a kitchen towel. marinate with lemon juice, garlic, ginger paste, papaya paste, salt, red chilli powder and masala powder and oil.Rub the mutton well with the masala 2-3 times and leave for 8-10 hours.

Pre-heat the barbecue or grill. Put the mutton pieces on a skewer, cook on charcoal fire or keep the skewer on a greased wire mesh of the barbecue.

Turn them 2-3 times and smear with oil 2-3 times. Serve with onion, chilli salad and mint chutney

Source:WomensEra

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Chicken Biryani - Malaysian Style

Ingredients:

For Curry:
60 ml oil
100 gms chopped onion
30gms chopped garlic
1 kg chicken ,cut into piece
100gms Malaysian curry powder


Ingredients for Malaysian Curry Powder:
2 tablespoons coriander seeds
1 tablespoon cumin seed
3/4 tablespoon fennel seed
1/2 tablespoon chili powder, to taste
1/2 teaspoon turmeric powder
1/4 teaspoon clove
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon pepper

For the rice:
2 Keiffer Lime
6 lime leaves
1 strip pandan leaf
2 lemon grass blades
500 gms basmati rice, soaked for 15 mins

Preparation:

For the chicken:

heat oil in a pan with a thick base
Saute onion till golden brown
Add garlic and saute for 3 more minutes
Add chicken and continue cooking for 10 mins
Add malay curry powder and stir till just cooked



For Rice:

In a separate pan, boil sufficient water to cook the rice
Add the ingredients and let it cook till rice is parboiled.
Stain the rice

To assemble,layer rice and chicken in a pot, ensuring that rice is at the top

Seal the pot with a lid and cook on low heat for 25 to 30 minutes

After opening the pan, fork it gently and mix it.

Serve hot

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Benefits of Miracle Olive and Other Oil - Elixir of life

Poets have sung and doctors have raved about it. Chefs cannot do without it. In Indian cooking we haven't used it. It fights cancer and prevent heart diseases, increase the life expectancy. An amazing natural ingredient that contains numerous benefits for the skin. The ingredient is known as the miracle OLIVE OIL to the world.Make olive oil part of your daily cooking to bring wellness to your family's health.

• Olive Pomace Oil can be used for Indian cuisine and frying.
• 100% pure Olive oil for Italian and western cuisine. Its good for Body massage.
• Extra Virgin Olive are used for Salad dressing and dips

Olive oil possesses several natural ingredients like Vitamin E, Vitamin K, Phenols, Squalene, Vitamin A which make it an ideal ingredient to apply to the skin.vitamin K to be effective in reducing the dark under eye circles.Vitamin E has been proven to possess the ability to penetrate skin layers reducing skin aging. Good in healing process.Phenols repair damage to cell membranes caused by exposure like pollution.Vitamin A helps the skin stay soft, smooth and firm, increasing the elasticity, and having numerous anti-aging benefits.

WHAT OILS YOU SHOULD USE:

Baking: Use a variety of polyunsaturated and monounsaturated oils and margarines made from canola, olive, sunflower, soyabean and peanut.

Spreading on bread:

Use a polyunsaturated or monounsaturated margarine spread.

Deep-frying: Cardiologist don't recommend it

Salad dressing: Use Olive,sunflower, canola, peanut, sesame or grapeseed oils

Shallow/pan/Stir-frying: A variety of oils listed above are suitable. Rice barn oil is called as Indian Olive oil. its a healthy oil with no transfat

Try to avoid or minimize using oil high in saturated or trans fats including Palm oil, tallow, lard, coconut oil, butter, ghee, vanaspati. For a good health stick to grill and baking or steamed food rather than deep fried foods.

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Seer Fish Soup

Seer fish is a delicacy in south India. Its called Naimeen / നെയ്മീൻ in malayalam and Vanjaram in Tamil Nadu. Also refered as Spanish Mackerels/King Mackerels and are very good source of Omega 3 fatty acids which help keep arteries open and allow blood to flow smoothly. Also omega3 has anti inflammatory effects which helps sinus, osteoporosis, arthritis and other conditions.

Choose fatty fish with dark flesh or muscle. The depth of their colour represent the oil amount present. Lean fish are pale and their liver contains the fat unlike the muscle where fat is present in fatty fish. Salmon, tuna, mackerel, seer, back pomfret, hilsa, katla are some fatty fish.Shell fishes are very rich in omega despite cholestrol content.Select fresh fishes instead of canned ones and choose low fat cooking method instead of deep frying. Grilling, steamin,poaching and baking are preferable methods.Having fish directly benefits more, instead of supplements for fish oil.

So lets prepare a healthy seer fish soup after knowing all the benefits of omega 3

Ingredients

• 100g Seer fish
• Tomato 2 small
• Green Chilli 2 medium sized
• Curry leaves a sprig
• Coconut oil 2 tsp
• Fennel 10g/ 1/4 tsp
• Pepper corns 10-15
• Garlic crushed 2-3 medium pods
• coriander leaves 15g
• Ginger crushed 10g
• lemon 2
• Fish Bones 50g
• Shallot 4-5 or 30g onion

Method

Make fish stock with the fish bones, crushed ginger and fennel,pepper corns and strain it.
Cut fish into very very small cubes
Heat oil in sauce pan and add crushed garlic, onion, green chillies, tomatoes and curry leaves and and saute it.
After 5 minutes add the fish cubes
Add the fish stock to this
Let it boil for about 15 minutes.
(if you prefer you can grind this in the mixer )
Season with coriander leaves, salt and pepper .
Add lemon juice to this
Serve it hot

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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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