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
Aquaculture production has grown enormously in recent years and Vannamei shrimp is one of the most important cultured species worldwide, especially in Asia, due to Vannamei shrimp’s high economic value and export.
Vannamei shrimp exhibits a fast growth rate and its culture period is significantly shorter than that of Tiger prawn, making Vannamei shrimp an attractive alternative to Tiger prawn production in several countries.
Growing techniques of Vannamei shrimp can be sub-divided into 4 main categories: extensive, semi-intensive, intensive and super-intensive, which represent low, medium, high and extremely high stocking densities respectively.
Due to rapid expansion and increasing awareness of the negative impacts of Vannamei shrimp farming practices on the environment and its own production, many Vannamei shrimp producing countries are making sincere efforts to comply with the concept of responsible aquaculture. The formulation and adoption of BMPs is gaining prevalence to enhance biosecurity, increase cost efficiency, reduce chemical residues and increase traceability. Organic certification for Vannamei shrimp farming is being seriously considered. HACCP and ISO standards, already used in processing/feed plants, are being adopted in farms and hatcheries.
The trend now of Vannamei shrimp is for the processing of value-added products, fewer people eating out and the desire for ready-to-cook and ready-to-eat products for home dining.
Vannamei shrimp have a firm texture and Vannamei shrimp’s flavor is slightly sweeter than the Black Tiger and they don’t tend to turn a bright red when cooked (more slightly pink). Always be careful to avoid over-cooking as Vannamei shrimp will toughen and lose their sweet flavor.
The succulent Vannamei shrimps are peeled and individually coated with a tasty sauce. Traditional recipe is with a spicy tomato sauce or a creamy cheese sauce with fine gerbs. It can be served with rice or bread.
Vannamei shrimp headless shell-on and butterfly keep their succulent flavour after preparation. This specification can be marinated delicately with garlic and parsley.
Additionally, Vannamei shrimp can be added to Tom Yum or to seafood pasta dish.