"Bombay duck The Bombay duck or bummalo (""Harpadon nehereus""), is a lizardfish. Adults may reach a maximum length of 40 cm, but the usual size is around 25 cm. The origin of the term ""Bombay duck"" is uncertain. One popular etymology relates to railways. When the rail links started on the Indian subcontinent, people from eastern Bengal were made aware of the great availability of the locally prized fish on India's western coasts and began importing them by the railways. Since the smell of the dried fish was overpowering, its transportation was later consigned to the mail train; the Bombay"
"Camaron rebosado Camaron rebosado is a deep-fried battered shrimp dish in Philippine cuisine. It is usually served with a sweet and sour sauce. It is a staple food in Philippine cuisine. The term ""camaron rebosado"" comes from Spanish ""camarón"" (""shrimp""); and ""rebosar"" (originally ""bubble over, overflow"", but meaning ""battered"" in Tagalog). Despite the Spanish name, the dish is Chinese Filipino, originally introduced by Chinese migrants to the Philippines. ""Camaron rebosado"" is prepared by removing the heads, and sometimes the tails as well, of the shrimp. It is then sliced lengthwise along the back and butterflied, with the vein removed. The"
"Mangalorean Bangude Masala Mangalorean Bangude Masala is a dish made of cooked mackerel fish served in households and eateries along the Karavalli coastline, in south-western India. This dish is popular in the coastal districts of Dakshin Kannada and Udupi. Mackerel is common along the Arabian Sea coastline, and is widely consumed in the states of Kerala, Karnataka, Goa and Maharashtra. Bangude (ಬಂಗುಡೆ), in Tulu, Konkani, Kannada and in the various dialects spoken along the Konkan/Karavalli coast, means mackerel. Preparing Mangalorean Bangude Masala involves stewing skinned and cleaned mackerel in a thick gravy. Even though the gravies for most seafood dishes"
"Diviseema is famous for royya pappu in Andhra. In Sri Lanka, dried shrimp is the main component of ""koonisso mallum"" also known as ""pol mallum"", a popular dish in the country. It is used in many African countries like Nigeria when preparing many dishes involving vegetables, typically cooked in oil with vegetables like spinach, pepper and tomato sauce. Dried shrimp is commonly found in markets all throughout Mexico and perhaps their best-known use is in the ""meatballs"" that accompany the traditional Christmas dish romeritos. The cuisine of Brazil's northeastern region makes extensive use of dried shrimp, which they call ""camarão"
"Pukala Pukālā (Nepalese language: पुकाला, ""fried meat"") is a traditional dish of boiled and fried variety meats of the water buffalo. The dish is a delicacy in the Newar cuisine of the Kathmandu Valley in Nepal and is enjoyed during wedding and festival feasts. It is served after the main course and before dessert. Food is an important element in Newar ritual and religious life, and specific food preparations are required for ceremonies and feasts. Pukālā is a mandatory item during festivals. Today the dish is also served as an appetizer or snack in restaurants. Pukālā is made by boiling"
"oil and curry leaves and the fish added with the curry paste and cooked till done. It is traditionally prepared in clay pots which enhances the taste of the curry. Tastes best with red rice. Mangalorean Bangude Masala Mangalorean Bangude Masala is a dish made of cooked mackerel fish served in households and eateries along the Karavalli coastline, in south-western India. This dish is popular in the coastal districts of Dakshin Kannada and Udupi. Mackerel is common along the Arabian Sea coastline, and is widely consumed in the states of Kerala, Karnataka, Goa and Maharashtra. Bangude (ಬಂಗುಡೆ), in Tulu, Konkani,"
"diatoms and small zooplankton including cladocerans and ostracods. As they mature, their intestines shorten, and their diet changes to primarily include macroplankton such as the larvae of shrimp and fish. Called ""Bangude"" in Tulu, the fish is deep fried or pan fried with Rava or made into a spicy curry called ""Bangude puli munchi"". Indian mackerel The Indian mackerel (""Rastrelliger kanagurta"") is a species of mackerel in the scombrid family (family Scombridae) of order Perciformes. It is commonly found in the Indian and West Pacific oceans, and their surrounding seas. It is an important food fish and is commonly used"
"case with small fish like ""Maurala"" (Opio cephalus). Karimeen fish fry is also popular in Kerala, India. Machh bhaja In West Bengal, Tripura, Orissa, Assam and Bangladesh, fried fish or Māchh bhājā is a common delicacy eaten as a snack or fritter to go with a meal. Riverine fish like ""bhetki"", ""topshey"", ""aarh"" and ""pābdā"" (Ompok pābdā), and anadromous fish such as hilsa are commonly fried in Bengali cuisine, Oriya cuisine and Assamese cuisine. The oil used to fry the fish may often be used as a dip. Fried fish roe (e.g. of hilsa) are also often eaten this way."
"Fresh fish are usually fried or cooked in curry. At one time, 13 tonnes of Bombay duck were eaten in the UK each year. Following the discovery of a batch of imported seafood contaminated by ""Salmonella"" in 1996, the European Commission (EC) prohibited fish imports from India other than from approved freezing and canning factories. As Bombay duck is not produced in a factory, this had the unintended consequence of banning the import of Bombay duck. After a campaign to ""Save Bombay Duck"", the Indian High Commission approached the EC about the ban, and the EC adjusted its regulations so"
"lb) are more commonly seen. The silver pompano should not be mistaken for the Florida pompano (""Trachinotus carolinus""), which is a jackfish found off the coast of Florida in the Gulf of Mexico, and neither should be confused with true pompanos, which are of the family Bramidae. This fish is prized in the Indo-Asia-Pacific region for its taste. Its flesh is soft and buttery when cooked. It is called ""pamplet"" in Mumbai and ""vawall"" in parts of South India. It is called ""zubaidi"" in Arabic, which is derived from the word ""zubdah"", which means butter, due to its tender flesh."
"common local street foods like ""popiah"" spring rolls, ""Asam laksa"", ""chee cheong fan"" rice rolls and ""rojak"" salads, such as ""rujak cingur"" and ""rujak petis"". In Indonesia, major producer of ""petis"" are home industries in Sidoarjo, Pasuruan and Gresik area in East Java. ""Galmbo"" is a dried shrimp paste used in Goa, India, particularly in the spicy sauce balchao. In the Chittagong Hill Tracts, Bangladesh, shrimp paste is called ""sidol"" or ""nappi"" by the indigenous Jumma people. They use it to make vegetable food, such as bamboo shoots curry. This bamboo shoot curry is a traditional food of the indigenous"
"Machh bhaja In West Bengal, Tripura, Orissa, Assam and Bangladesh, fried fish or Māchh bhājā is a common delicacy eaten as a snack or fritter to go with a meal. Riverine fish like ""bhetki"", ""topshey"", ""aarh"" and ""pābdā"" (Ompok pābdā), and anadromous fish such as hilsa are commonly fried in Bengali cuisine, Oriya cuisine and Assamese cuisine. The oil used to fry the fish may often be used as a dip. Fried fish roe (e.g. of hilsa) are also often eaten this way. The fish is often deep fried such that fish bones become crispy and edible, as is the"
"dried, and then canned (this traditional process is labelled ""préparées à l'ancienne""), whereas in most other countries, processing consists of steam cooking after canning. The sardine is a favorite food of the Keralites and the people of Andhra Pradesh, Tamil Nadu, and coastal Karnataka. The fish is typically eaten fresh, and canned sardines are not popular. Fried sardines are a much sought-after delicacy. They are called ""chala"" (Malayalam: ചാള) or ""mathi"" (Malayalam: മത്തി) in Tamil Nadu and Kerala. In Andhra Pradesh, they are called ""kavallu"" amongst the fishing community. In West Bengal, they are called ""khoira"" (Bengali: খয়রা). People from"
"are eaten as a delicacy, usually cooked as part of a stir-fry or casserole. It is known as Kusia (কুচিয়া) in Assam. It is considered a delicacy and cooked with curry as part of Assamese cuisine. The marbled swamp eel, ""Synbranchus marmoratus"", has been recorded at up to in length, while the Bombay swamp eel, ""Monopterus indicus"", reaches no more than . Swamp eels are almost entirely finless; the pectoral and pelvic fins are absent, the dorsal and anal fins are vestigial, reduced to rayless ridges, and the caudal fin ranges from small to absent, depending on species. Almost all"
"is actually the Indian name for the technique of braising meat. It originated in the lavish Moghul cuisine wherein lamb or chicken was braised in velvety, spiced sauces, enriched with ground nuts, cream and butter. While kormas are rich, they are also mild, containing little or no cayenne or chillies. There are both vegetarian (navratan korma) and non-vegetarian (chicken, lamb, beef and fish korma) varieties of korma. Murgh Awadhi Korma is a classic from Lucknow. Pullao is made by cooking meat in ghee with warm aromatic spices and then layered with meat curry or marinade (depending on the type of"
"Buffalo meat Buffalo meat is the meat of the water buffalo, a large bovid, raised for its milk and meat in many countries including India, Nepal, Pakistan, Bangladesh, Philippines, Bulgaria, Italy, Russia, Czech Republic, Slovakia and Egypt. Buffalo meat is known by various names in different countries. In some places it is known as buffen, or buff in India and Nepal; in some countries it is known as carabeef, from the Spanish term and breed name ""carabao"". Meat taken from a buffalo younger than 20 months is known as padwa in India, pado in Nepal and bansgosh in Pakistan. Buffalo"
"sometimes rujak. In Burmese cuisine, dried shrimp is called bazun-chauk and is used widely in cooking, such as salads, soups and condiments. It is primarily used along the coast and coastal ethnic minorities' cuisines. Toasted whole dry shrimps are used in a wide variety of Burmese salads such as laphet (fermented tea leaves), tomato and kaffir lime salads. Shredded dried prawns are used to prepare condiments such as ngapi kyaw and balachaung kyaw. Dried shrimp is also used as stock for Burmese thin soups. Known as ""kung haeng"" () in Thai cuisine, dried shrimp is used extensively with chilies and"
"Vindaloo Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it may not necessarily be the spiciest dish available. A ""vindaloo"", a standard element of Goan cuisine derived from the Portuguese ""carne de vinha d'alhos"" (literally ""meat in garlic wine marinade""), is a dish of meat (usually pork) marinated in wine and garlic. The basic structure of the Portuguese dish"
"scrambled eggs and peas. The dish has a significant amount of protein and nutrients, and a moderate amount of carbohydrates. Revuelto Gramajo Revuelto Gramajo (English: Scrambled Gramajo) is a common hash dish in Argentine cuisine consisting of fried julienne potatoes, eggs, cheese and vegetables. It is common in Buenos Aires, and has been described as one of the city's ""quintessential"" dishes. French fries are sometimes used as an ingredient in the dish. Revuelto Gramajo is named after Colonel Artemio Gramajo (June 1838 – 1914), a former government administrator of Buenos Aires. The dish was created by a chef with the"
"Indian mackerel The Indian mackerel (""Rastrelliger kanagurta"") is a species of mackerel in the scombrid family (family Scombridae) of order Perciformes. It is commonly found in the Indian and West Pacific oceans, and their surrounding seas. It is an important food fish and is commonly used in South and South-East Asian cuisine. It is known by various names, such as 'Kembung' in Indonesia, ""Bangdi"" (બાંગડી) in Gujarati, ""Bangda""(बांगडा) in Marathi, ""Aiyla""(അയല, ഐല) in Malayalam and 'Bangude' (ಬಂಗುಡೆ) in Tulu, Konkani and Kannada. The Indian mackerel is found in warm shallow waters along the coasts of the Indian and Western Pacific"
"Shrimp Creole Shrimp creole is a dish of Louisiana Creole origin (French, and Spanish Heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the Holy trinity of onion, celery and bell pepper, spiced with hot pepper sauce and/or cayenne-based seasoning, and served over steamed or boiled white rice. The shrimp may be cooked in the mixture or cooked separately and added at the end. Other ""creole"" dishes may be made by substituting some other meat or seafood for the shrimp, or omitting the meat entirely. Creole-type dishes combine the qualities of a gumbo and a jambalaya."
"Mumbo sauce Mumbo sauce or mambo sauce is a condiment developed in Chicago, IL but later popularized in takeout restaurants in Washington, DC and surrounding metro area. The red-orange sauce is similar to a barbecue sauce or plum sauce but sweet and tangy, and is put on fried chicken wings, french fries, fried jumbo shrimp, and fried rice. Its origin and ingredients are subject to great dispute. The trademark MUMBO name was first used by Argia B. Collins, Sr., for use in connection with a barbecue sauce he developed for his Chicago restaurant. Since at least as early as 1950,"
"countries on 'meatless' Fridays and during Lent. In Middle English dried and salted cod was called ""haberdine"". Dried cod and the dishes made from it are known by many names around the world, many of them derived from the root ""bacal-"", itself of unknown origin. Explorer John Cabot reported that it was the name used by the inhabitants of Newfoundland. Some of these are: ""bacalhau (salgado)"" (Portuguese), ""bacalao salado"" (Spanish), ""bakailao"" (Basque), ""bacallà salat i assecat"" or ""bacallà salat"" (Catalan), μπακαλιάρος, ""bakaliáros"" (Greek), ""Kabeljau"" (German), ""cabillaud"" (French), ""baccalà"" (Italian), ""bakalar"" (Croatian), ""bakkeljauw"" (Dutch), ""makayabu"" (Central and East Africa), ""kapakala"" (Finnish)."
"by dehydration. Meat has held a historically significant role. For centuries, much of the European diet depended on dried cod—known as salt cod, bacalhau (with salt), or stockfish (without). It formed the main protein source for the slaves on the West Indian plantations, and was a major economic force within the triangular trade. Dried fish most commonly cod or haddock, known as Harðfiskur, is a delicacy in Iceland, while dried reindeer meat is a traditional Sami food. Dried meats include prosciutto (Parma ham), bresaola, biltong and beef jerky. Dried fruits have been consumed historically due to their high sugar content"
"to seasonal availability) in Malnad region. It goes by the name ""kanile"" or ""'kalale"" in the local language. The shoots are usually sliced and soaked in water for two to three days, after which the water is drained and replenished each day to extricate and remove toxins. It is also used as a pickle. It is consumed as a delicacy by all communities in the region. In the Diyun region of Arunachal Pradesh, the Chakma people call them ""bashchuri"". The fermented version is called ""medukkeye"", and is often served fried with pork. The bamboo shoots can also be fermented and"
"variety meats like small intestines, liver, kidney, tripe, pancreas and spleen. The meat is then sliced into 1-inch pieces and pan fried. Pukala Pukālā (Nepalese language: पुकाला, ""fried meat"") is a traditional dish of boiled and fried variety meats of the water buffalo. The dish is a delicacy in the Newar cuisine of the Kathmandu Valley in Nepal and is enjoyed during wedding and festival feasts. It is served after the main course and before dessert. Food is an important element in Newar ritual and religious life, and specific food preparations are required for ceremonies and feasts. Pukālā is a"
"""Cozza"" ""(Mytilus galloprovincialis)"" and the ""Tellina"" ""(Donax trunculus)"". Though ""Dattero di mare"" ""(Lithophaga lithophaga)"" was once eaten, overfishing drove it to the verge of extinction (it takes 15 to 35 years to reach adult size and could only be harvested by smashing the calcarean rocks that form its habitat) and the Italian government has declared it an endangered species since 1998 and its harvest and sale are forbidden. Clams are eaten more in the coastal regions of India, especially in the Konkan, Kerala, Bengal and Karnataka regions. In Kerala clams are used to make curries and fried with coconut. In"
"Gumbo Gumbo () is a stew popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and what Louisianians call the ""Holy Trinity"" of vegetables, namely celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). The dish derived its name from Louisiana French, which may have derived the name from a source such as the Choctaw word for filé (""kombo""). Gumbo can be made with or without okra or"
"with other species of fish are cleaned, sliced and then packed flat and heavily salted with coarse salt. After a few days in this state, the fish are then hung up to air dry. The dried fish forms part of the community's staple diet as well as useful trading commodity. Much in the same way as the Portuguese use dried cod to make bacalao, in these communities the dried fish is soaked in changes of fresh water until the fish is soft. This fish is then added to soups, stews and casseroles using indigenous and locally grown vegetables and often"
"difficult to prepare, this unique Kapampangan dish can only be enjoyed during ""fiestas"" in Pampanga. It should be compared to the ""Nasi Briyani"" dish of Malaysia. Kapampangan dishes that remain a challenge to other cultures include ""balo balo or burung bulig"" (mudfish fermented in rice) of Candaba, ""betute tugak"" (stuffed frogs) of Mexico and Magalang, ""adobung kamaru"" (mole crickets sautéed in vinegar and garlic), ""calderetang barag"" (spicy monitor lizard stew), ""kubang asu"" (sweet and spicy dog stew) of Macabebe and ""tidtad itik"" (duck stewed in blood) of Masantol. Kapampangan cuisine Kapampangan cuisine () differed noticeably from that of other groups"
"Callaloo Callaloo (sometimes callalloo, calalloo, calaloo or kallaloo) is a popular Caribbean dish originating in West Africa served in different variants across the Caribbean. The main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names, including ""callaloo but not Spinach or ""bhaaji""), taro(known by many local names, including ""dasheeen bush"" ""callaloo bush"" ""callaloo"" or ""bush"") or ""Xanthosoma"". known by many names, including ""coco"" & ""tannia"". Because the leaf vegetable used in some regions may be locally called ""callaloo"" or ""callaloo bush"" ""Dasheen Leaves"", some confusion can arise among the vegetables and with the dish itself. In"
"shoots are used in curries of roasted fish, called ""Poda Macha"". In Nagaland (India), bamboo shoots are both cooked and eaten as a fresh food item or fermented for a variety of culinary uses. Fermented bamboo shoot is commonly known as ""bas tenga"". Cooking pork with a generous portion of fermented bamboo shoot is very popular in Naga cuisine. In Manipur (India), they are known as ""u-soi"". They are also fermented and preserved after which they are known as ""soibum"". They are used in a wide variety of dishes – among which are ""iromba, ooti"" and ""kangshu etc. In Tripura"
"Bumpnose trevally The bumpnose trevally (""Carangoides hedlandensis""), also known as the bumpnose kingfish or onion kingfish, is a species of relatively small inshore marine fish classified in the jack family Carangidae. The bumpnose trevally is fairly common in the tropical and subtropical waters of the Indo-west Pacific region, ranging from South Africa in the west to Japan and Samoa in the east. It is a small species by carangid standards, reaching a maximum known length of 32 cm, and can be distinguished from the similarly shaped ""Carangoides armatus"" by a distinct 'bump' on the snout, which gives the fish its"