Physical Features and Anatomy of Rohu and Squid Fishes

Physical Features of Rohu Fish

Rohu fish is a kind of fish which belongs to the carp family Cyprinidae. It is largely found in streams and freshwater ponds in and around South Asia and South-East Asia. This fish is of omnivorous type and it is very delicious. This fish is largely liked by the people of Bangladesh, and in Northern India. The Brahmin community of Bihar and Uttar Pradesh consider this Rohu fish as their sacred food and they eat this fish on all auspicious functions. The Rohu fish is called in different names in different languages. This fish is reared in Kerala and it is a non oily white fish.

Physical Features of Squid Fish

Squids are cephalopods, a large phylum of invertebrates, of the order Teuthida. There are about 300 species of squids. Squid has a different head, two-sided regularity, a lawyer, and arms similar to other cephalopods. Squid has eight arms organized in pairs and two, typically longer, tentacles similar to cuttlefish. Though the Squids are very good swimmers , they can even fly for a short distance above the water.

A Dish Prepared From Rohu Fish

Rohu is an important water civilized freshwater species in South Asia. When civilized it does not breed in lentic atmosphere and as a result induced eggs becomes essential. The dish Potoler Dolma prepared from the stuffed Rohu is considered to be a delicious food. Rohu is well-liked by the people of Northern India and Pakistan and it is a part of special food in Lahore cooking when it is prepared with butter and spices. The people of Iraq admired this food to a great extent.

A Dish Prepared From Squid Fish

Numerous species of squid are famous as food in China, Greek, Japan, Turkey, Portugal and other countries. Most of the natives of English speaking countries in the world admired this as a food to a great extent. To prepare squid for food the body of the squid is cut into flat pieces or sliced in circular form .Almost all the parts of the squid are eatable except the beak and the Gladius. Since Squid is rich in zinc, manganese, copper, selenium, vitamin B12, and riboflavin it is recommended for inclusion in daily food.

Anatomy of Rohu Fish

The scientific name of the Rohu is Labeo Rohita and it forms a major part of the Indian commercial fishing industry. This typical fish can attain a maximum length of 200 cm and a weight of 45 kilos. There are blue or black scales on the back side of the fish and lightly and silvery scales on the stomach. This fish has a sole dorsal fin besides two pectoral and anal fins, a forked caudal fin. The mouth of this fish is small and the fish has no scales on the head.

Anatomy of Squid Fish

The main body mass of the squid is attached in the mantle. The mantle has a swimming fin along every side. These fins, which are different in other marine organisms, are not the major cause of movement in most species. The skin of the squid is concealed with chromatophores . This chromatophores eases the squid to alter the color according to the atmosphere and conceal itself. The bottom portion of the body is lighter than the topside to hide itself from the prey and the predator. More information about rohu by siamcanadian

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Make some most appealing finger fish recipes with Basa and Rohu

Rohu and Basa are mostly fresh water fishes are among the most demanded in the market for its tasty and simple preparation techniques. While these fishes are widely popular and available around the supermarkets in frozen forms, these are used in restaurants and at homes. The most appealing fish recipes vary over region to region. But one dish that is commonly popular around the world is the finger fish recipes.

The sizes of these two fishes with the amount of flesh and the less of spines, makes these as best choices for finger fish recipe. All you need is to collect some of the spices and herbs to spice up your dish with distinctive flavors for a super delicacy. Preparation of finger fish recipe is quite easy and consumes less time as well. But, one thing that matters most is the right use of ingredients and right temperature frying to keep these fingers crispy, brownie and flavored throughout.

All you now need is to procure your desired Basa or Rohu from the market. While in many places you can get fresh live fish from the market (if it is a local production), you can also purchase frozen fish, too. Whatever might be the form, you have to clean these fishes properly prior to your preparation. In Rohu you will find scales where as in Basa there is no scale and you can make both the fish preparations with skin or without skin option. While, for the former you have to rip off scales of the body and you can cut them and clean them, the later you can use as per your choice of cutting and cleaning removing the whiskers, fins and the tail portion.

For making finger fish, you have to cut the fishes into finger-like stripes and marinate them with spices so that all the ingredients are mixed up well and marinated with the fish flesh and can offer you unique taste and flavor. If you are using the bone-less variety that is widely popular in the market, you can expect a much better texture and taste in the absence of bones.

Once you marinate the fish with essential ingredients, you can make a paste of flour and some spices like power of coriander, cloves, cinnamon, red chili and pepper. This dough is an ideal when it is properly grated with exact combination of water which will help up the mixture over the finger fishes and do not leave the surface of the fish while deep frying. You can now deep the fish fingers into the dough.

On a deep frying pan heat enough oil so that your finger fishes can be well dip in hot oil. Now put those marinated and dough covered finger fish one by one and fry them deep till they become brown in color. You can now soak excess oil by tissue paper and serve these finger fish on a plate with green sauce and dressings of round cut onion and green coriander leaves. Serve them while they are hot and you will enjoy a perfect taste of your most adored fish finger with a Bon Appétit!

Tuna & Rohu – Two distinctly separate yet appealing fish for the fish lovers

Fish is an amazing source of protein and minerals in normal daily diet. Fish protein is easily digestible and this is the reason why even doctors prescribe fish as a daily diet for even the very aged persons. Fish has got some of the essential nutrients and some of the rarest essential oils and this is the reason why popularity of fish is on rise as a non-vegetarian food supplement.

Tropical climate offers very effective breeding place for aqua-marine fishes. Especially fishes like Tuna are favored among the people for its nutritional value and taste. Being among the most popular seafood in the world, tuna is in demand for most seafood lovers around the world.

There are many species of Tuna are found all around the globe. As in summers they normally feed on the surface water fishes and stay in the warm water its quite easier to catch tuna during summers. In other fairly cold seasons, tuna dives deep into the sea and makes catch an impossible thing. But during the reproductive season of tuna during summer, people, who catch tuna, can have their catch of the year, and can preserve these species through different preservation techniques. Canned Tuna are widely available through departmental stores round the year.

Another fish which is tropical in nature and are preferred around the world is Rohu. This is a fish which is normally available throughout Indian subcontinent region and are popular for its taste as well as nutrition. Rohu are cultured these days in fish tanks and ponds. This is a fresh water fish which is widely popular as a non-vegetarian food supplement.

Rohu are widely popular in various South-East Asian regions. This fish is very famous for its taste and can be preserved for many days with appropriate techniques and proper procedure. Also this fish is naturally dried and preserved in many regions of the world. This fish has attained attention of the world wide non-vegetarian food lovers and has attained popularity as salmon and tuna. This increasing popularity of this fish is being well dominated in the international arena and frozen Rohu is now available at many corners of the world.

With the developed preservation techniques, fishes of various varieties are now can be well preserved for regular availability. Frozen fish are attaining enormous attraction among the people are have helped in making available seasonal fishes round the year. Also such frozen fish are being transported to different parts of the world. Canned Tuna is one of the most popular fishes which are widely being caught and are used for seafood lovers. With rising demand for such fishes, there is a huge potential market for such fish exists on the global platform.

Comparison Between Asian Shrimp and White Shrimp

Shrimps are found world-wide and the best part is they can survive regardless of the kind of water like fresh or sea water. Other animals rely on Shrimp as a significant source of food like fishes or whales. Shrimps are similar to prawns, Shrimp and prawns are widely used for human consumption. They swim accurately towards backward. Asian shrimp changes its color from red, light brown, pink, yellow, green.

Asian shrimp are high on nutrition, but the White Shrimp are small in their nutrient density. In Southeast Asia many various dishes are served with shrimp like curry, pickle, salad, soup. White shrimps are highly built up in calcium, iodine, protein with sea food. These are non existence in Islamic cuisine. Shrimps have a capacity to tolerate toxins in polluted areas. People have found around 300 species of shrimp all over the world. Every kind of species has its own characteristics with its color, flavor. Shrimps are found seasonally from May to October. Method to buy shrimps, Fresh shrimp is very dedicated! Hence, it has to be eaten within 24 hours of buying duration. Its smell is similar to sea water fish.

Method of cooking shrimp: it can be cooked in various ways like boiling grilled, chopped, fried, and baked. The way you cook the shrimp in a rapid way it lasts with sweet, dedicated flavors. A flavor can get damaged by overcooking; it should be cooked in a quicker way for keeping its lasting flavors and easy method to cook as in 3 minutes. They are good, only when they’re pink. In all over the world shrimp is one of the most popular kinds of a sea food. Asian and White Shrimp recipes are quite easy to cook by using many ingredients. It is one of the most popular even in the United States, hence, it is naturally renewable and sustainable resource. The life span of shrimp is nearly up to 13 months or less, since its reproductive system is rapid enough, many of the people like to eat them. It is conception ally made of omega-3 containing fatty acid; it lessens the heart disease as medical studies approached.

Asian shrimp will multiply hatches thousands of eggs once in a day. Young shrimps are migrated directly into coastal areas to make them grow up. When the temperature of water is too high, they built up rapidly. To produce their young ones formally they transfer towards the sea to an ocean. They mutually need to shed their old shells to grow new ones for better to fit. As they are naturally lower in fat, carbohydrates and calories, it is the right selection for a low-carbohydrate diet and healthy lifestyle. People who have high amounts of worse HCL must proceed to these. A nutritionist conveys that shrimp is a good choice for individuals and families because it is less in calories and fat. Most Often, dried shrimp is used for flavoring and soup. Asian White shrimp can be prepared within the duration of 15 minutes, but some dishes are prepared in 10 minutes so the entire family eats the meal cook delicious food. Make a big deal to cook the dish no matter for a longing duration.