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
Stingrays belong to a group of fish called elasmobranchs.
Stingrays, with their wide, flat bodies, may not look like fish, but they are. They are related to sharks, and like their shark cousins, they do not have bones. Instead, their bodies are supported by cartilage - the same material that you feel inside the tip of your nose. Stingrays have broad fins that run the full length of their bodies, giving them a flat, roundish shape. To swim, some stingrays move their whole bodies in a wavy motion that propels them through the water. Other species flap their fins like bird wings and "fly" through the water.
The season of Stingray is whole year around. As for the taste of stingray is quite stingy and sharp in flavour. A heavy imonia like taste similar to shark meat.
What I mean by stingy is that when eating its juice (often gelatinous) that stays on your lips. As for the flesh it's soft and peels off the bone with a fork into long and almost worm like strands of meat.
The bones aren't really like other fish bones and are more cartilage than bone giving them a soft and flexible consistency.
If your getting ray fish and chips your either a bone eater or a scraper. Many people love chewing on these "bones", not me though, I like to scrape it off in one big piece, flip it over and eat like an open faced sandwich with the batter as the bread.
Pan seared ray or skate is my favorite. A golden crisp flesh really elevates the fish as without it it will just be a sloppy mushy but tasty mess. The crisp flesh not only adds flavour but also helps to get chunks onto your fork instead of a mush.
The Stingray can be steamed, boiled, grilled or dried; used with pepper, salt, and lime; fish sauce and tamarind , good for hot-pot and soup.