Fishing Aqua Life

The northern red snapper (Lutjanus campechanus) is a species of marine ray-finned fish, a snapper belonging to the family Lutjanidae. It is native to the western Atlantic Ocean, the Caribbean Sea, and the Gulf of Mexico, where it inhabits environments associated with reefs. This species is commercially important and is also sought-after as a game fish.

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The northern red snapper's body is very similar in shape to other snappers, such as the mangrove snapper, mutton snapper, lane snapper, and dog snapper. All feature a sloped profile, medium-to-large scales, a spiny dorsal fin, and a laterally compressed body. Northern red snapper have short, sharp, needle-like teeth, but they lack the prominent upper canine teeth found on the mutton, dog, and mangrove snappers.

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Northern red snapper are a prized food fish, caught commercially, as well as recreationally. It is sometimes used in Vietnamese canh chua ("Sour soup"). Red snapper is the most commonly caught snapper in the continental US (almost 50% of the total catch), with similar species being more common elsewhere. They eat almost anything, but prefer small fish and crustaceans.

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Pattarai Karuvadu’, a unique process of making dry fish in Rameswaram:

‘Pattarai Karuvadu’ is made by treating the fish with salt and turmeric powder and keeping it buried in the sand for 10 days. The fish caught in hooks is used because the flesh will be in good condition. Salt is collected from salt pans to ensure that no iodine is added.

‘Pattarai Karuvadu’ is a contradiction in terms. ‘Karuvadu’, or dry fish, is normally made by drying the excess catch under the sun. But the making of ‘Pattarai Karuvadu’ follows the process of treating the fish with salt and turmeric powder and keeping it buried in the sand for 10 days.

fleshy fish species such as ‘Vanjiram’ (seer fish), ‘Parai’ (Trevally), ‘Soorai’ (tuna), ‘Thirukkai’ (stingray), ‘Koduva’ (sea bass), and ‘Sheela’ (barracuda) would make better ‘Pattarai Karuvadu’.

After removing the entrails of the fish, Dheena and his friend would treat it in turmeric and salt. They would first cover the fish in a jute bag. The bag will be wrapped in a layer of palm leaf mats. They will again cover it with a jute bag before burying it in the sand. “’Pattarai’ refers to the pit we dig to bury the fish.

Dehydration, salting, smoking, pickling, all these methods have been employed since time immemorial to preserve food of all sorts. Whether it's India’s classic mango achaar or Scandinavian pickled fish, there are instances all over the globe of using natural techniques to preserve and extend the shelf life of various food types.

In the coastal city of Rameshwaram in Tamil Nadu, where fishing is one of the primary occupations, locals have been following their own methods for preservation which align with the region’s climate and resources.

This process, also known as "paadam" (meaning preservation), involves treating fish with turmeric powder and burying them in mud. This method is particularly suitable for large, blood-rich fish species such as Kingfish, Vanjaram, Seer fish, Ribbon fish, Mackerel and Leather Skin Fish.

Dry Fish category includes different types of seafood/ fish dried in direct sunlight under extremely hyegenic conditions protected from birds, pests, rodents, etc.

Dry fish such as dried, salted, and smoked fish, marinated fish, canned seafood, minced fish flesh such as surimi

Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks on the foreshore. The drying racks are known as fish flakes. Cod is the most common fish used in stockfish production, though other whitefish, such as pollock, haddock, ling and tusk, are also used.

Bangladesh introduced me to her famous shutki bhortas, Burma gave me the unique Balachaung, Thailand taught me the versatile use of Fish Sauce and endless variations of dried fish.

Bangladeshi Loitya Shutki Bhorta

Thai Raw Mango and Green Papaya Salad

Burmese Balachaung

Korean Kimchi

Thai Magur Fish belongs to the group of Catfishes. It is a group of diverse ray-finned fish. They are named for their highly prominent barbels, which resemble a cat’s whiskers. They range in various sizes and shapes and display a number of behavioural patterns. Magur Fish belongs to the group of Catfishes. It is a group of diverse ray-finned fish. They are named for their highly prominent barbels, which resemble a cat’s whiskers. They range in various sizes and shapes and display a number of behavioural patterns.

Thai Magur is scientifically known as Clarias gariepinus and is a 3-5-foot-long air-breathing fish that can walk on dry land and thrive in mud due to their artificial respiratory system (ARS). Farming of the Thai Magur species has been prohibited since the year 2000 due to its invasive influence on local fish kinds.

It is omnivores in nature. It is mainly active at the night and mainly fed on fish eggs, insect larvae and plant material. It is mostly found in ponds, rivers and in mud. This fish is mostly found in derelict and swampy waters. Magur is rather hardy fish and can live out of water for quite some time and move short distances. This fish is of great demand due to high market value in India and Bangladesh. Meat of this fish contains high protein and iron content whereas fat content is very low. These fish species can be kept alive for long time in water container without giving any food because these fishes bear special accessory respiratory organ. It is fed on commercial feed or homemade feed which includes mustard oil cake (soaked for 24 hours before use) which is mixed with feed. It can be harvested after 6-8 months if proper care is taken. At rearing time the weight of Magur catfish is 120-140g.

* Desi Magur (Clarias batrachus) is a high-value catfish species that can be cultured in small, shallow ponds or cemented tanks. The ponds should have a slope of 1:2–1:3. 

* FeedingFingerlings can be fed two rations of fishmeal-based compound feed that's 30–32% fishmeal. You can also feed them homemade feed that includes mustard oil cake soaked for 24 hours. 

* HarvestingWith proper care, Magur catfish can be harvested after 6–8 months. 

* HealthDesi Magur is rich in vitamins and minerals, including vitamin B12, vitamin D, and omega-3 fatty acids. Omega-3 fatty acids Protection important for heart health, brain function, and reducing inflammation. 

* ProtectionDesi Magur are air breathers that often come to the water's surface to breathe, which can attract birds that may prey on them. To protect the fish from birds, you can cover the ponds with a net. 

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