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
Ribbon Fish, Hairtail or Japanese name: Tachiuo is so popular fish in Vietnam. They live in all Vietnam seas but mostly in central provinces where White Hartail is one the most specialties. The fishery volume each year is considerable, Vietnam usually exports Frozen Hairtail fish and Dried one to Japan, South Korea and HongKong where Hairtail usually appears in the menu of high end Restaurants.
In Japan, Tachiuo is often eaten raw – Sashimi style, in South Korea, Galchi Jorim is a famous Korean Steamed Hairtail with special sauce and vegetables, while Dry Fried Hairtail is an excellent food in Hong kong restaurants.
The hairtail is caught by the school and quickly put on ice so it stays fresh for market. In the era when ice was not readily available, fishermen would salt it slightly to help keep it from spoiling.
The hairtail is one of the most popular fish on the Chinese table. Sectioned, it is deep-fried and shallow sauteed, braised or red cooked. EU market refers Hairtail chunk for Asian community meal too.
The hairtail is appreciated, and also for its high fat content, sweetness of its flesh. It is a fish that is easy to cook. It is a nutritious fish that is easily available and affordable.
The most common way is to shallow-fry it to a crisp, so that the thin edges can be crunched up while the flesh inside remains sweet and tender.
The fried Hairtail can be processed one more step, by braising in a savoury brown sauce that varies in different regions. Sometimes, Welsh onions or scallions are added and the fish and herbs become a topping for noodles.
The fish is often red-cooked until tender, with plenty of thinly sliced brown onions and shredded ginger. It can also be cooked with tangy tomatoes.