Anago, Silvery conger
Barramundi , Asian Seabass , Giant Perch , Koral
Basa Swai Pangasius
Bigeye Scad - Meaji H
Black Tilapia / Telapia
Common Climbing Perch – KOI
Flathead fish / Bartail Flathead fish / Megochi
Gangetic Mystus / Kabashi Tengra
Goat fish / Paradise threadfin / Taposhi
Gourami, Gourami fish, Snakeskin gourami
Grey bamboo shark
Grey eel catfish
Grey Mullet Fish – Bata
Hairtail - Ribbon Fish – Tachiuo
Hilsa shad - Hilsa – Ilish
Keo Fish / Chiring
King Mackerel & Wahoo – Sawara
King Snapper – Himedai
Leather jacket , Kawahagi
Pike Conger - Conger Eel - Hamo Anago
Rabbitfish - Spinefoot – Ishigakidai
Red big eyes
Red Goby - Sea Goby
Red Pomfret / Red Pacu / Red bellied Pacu
Red Snapper - Tropical Snapper - Yoko-Fuedai
Red tailed Tinfoil barb, Rani Puti
Redtail Fusilier – Takasago
Sand Goby / Baila
Sardine – Mamakari
Sheatfish / Ompok pabda / Modhu pabda
Short body mackerel
Silver barb / Java barb / Rajiputi / Puti
Snakehead fish - Mud fish – Showl
Spiny Eel / Lesser Spiny Eel / Star Baim / Tara Baim
Spotted Scat, Spadefish
Threadfin Bream - Itoyoridai
Tongue Sole Fish – Hirame
Tuna whole round & Slice - cheap species
Yellow Catfish / Yellow Magur
Yellow stripe Snapper / Yellow-tail Fusilier
Yellow stripe trevally - Hosohira-Aji
Anchovies are a family (Engraulidae) of small, common salt-water forage fish. Wild caught fish with big volume all year round.
Anchovy can live in sea water and some species live in river. (Kaski) Anchovies are equally rich in both flavor and nutrients. These fish may be tiny, but they pack a major punch, providing tons of protein, heart-healthy fats, and important vitamins and minerals in each serving.
In English-speaking countries, alici are sometimes called "white anchovies", and are often served in a weak vinegar marinade, a preservation method associated with the coastal town of Collioure in southwest France. The white fillets (a little like marinated herrings) are sold in heavy salt, or the more popular garlic or tomato oil and vinegar marinade packs.
In Southeast Asian countries, anchovies are usually sold dried, but are also popularly used in fermented condiments like the Philippine bagoong and Malaysian budu. Anchovies are commonly used to make fish stock or are deep fried.
In Vietnam, anchovy is the main ingredient in the fish sauce - nước mắm. In Thai cuisine, dried anchovies are called pla katak haeng. They are used in a variety of dishes and especially popular deep-fried as a snack. Similarly to Vietnamese fish sauce, Thai fish sauce (nam pla) is also often made from anchovies. In other parts of Asia, such as Korea and Japan, sun-dried anchovies are used to produce a rich soup similar to setipinna taty. These anchovy stocks are usually used as a base for noodle soups or traditional Korean soups. There are many other variations on how anchovy is used, especially in Korea.
Fresh and dried anchovies are a popular part of the cuisine in Kerala and other south Indian states, where they are referred to as netholi/chooda and provide a cheap source of protein in the diet. Fresh anchovies are eaten fried or as in a spicy curry.