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
Keo fish or Goby fish is one of the Asian’ favourite fish. It also called by Chiring in Bangladeshi. Keo fish is a type of goby fish. This fish is one of the most farmed types of freshwater fish and is found mostly in Southern provinces.
In the lead-up to the end of year, when slightly cold weather comes, natural Keo fish season begins.
In local cannals and rivers, Keo fish is so abundant that the fish heads emerging from the water look like dense black spots on the surface of water.
Keo fish material is available year around. So, we always use live fish for our production.
Every year, we supply a considerable volume Frozen Keo fish / Goby fish into Asian communities at EU, North America, etc.
Keo fish do not have anterior dorsal fins, they don’t have little bones. The size is about two fingers and about 15 cm long when it is mature.
They are used in grilling, hotpot, curries, etc. Keo Fish should be eaten a few minutes after being put in the broth because this type of fish is small and long and therefore it is cooked very quickly.
The fish meat is delicious — being soft in texture, a bit garlicky meaty and having a unique aroma of a live fish.