Saturday November 18, 2017
Home Business Fishing, Reve...

Fishing, Revenue and Sea food: An all you need to know account about aquaculture production

Global production from fishing and aquaculture combined reached approximately 144 million tonnes in 2016

fishing on the coast. Wikipedia commons

Sept 05, 2016:“Fishery and aquaculture production provide direct employment and revenue to an estimated 43.5 million people.”

That’s how important fishery is to the layman! Fishery basically means the business of catching fish or industry of fishing. The fishery concerns itself with the habits, life histories and interrelationships of fish population.People probably began fishing in Africa, very early on in human history. Neanderthals were fishing by about 200,000 BC. Modern humans were gathering shellfish at Blombos Cave in South Africa by about 100,000 BC. Evidences of fishery were found in the Indus Valley and the adjoining areas of Sind, Punjab and Baluchistan. Fishing was super important for early people, and a lot of our early inventions happened around fish.

Follow NewsGram on Facebook

As far as the overall fishing is concerned, this sector alone accounts for about a third of the world’s supply of fish products.

All the coastal people get to eat various sea food recipes and their cuisine is very interesting!

India is a land of exotic fishes and seafood’s. A huge variety of fishes and other seafood products are available in the coastal waters of India, Which makes India as one of the leading seafood exporters and traders in world. As compare to the popular chicken dishes, seafood’s are very famous for its taste and short cooking time. Recipe of Indian Seafood are very delicious and easy to Cooked with special Indian spices and herbs. Kerala and Goa are the most famous spot for seafood. Fish is one of the most important ingredients of Goa and kerla cuisine. Every coastal state of India, include fishes in almost every cuisine.West Bengal fish curry is very popular and its taste with rice is delicious.Most popular Seafood in India are fish,crab and prawns. Crab Xacuti and Meen Curry are the the best Seafood of Goa and Kerala.

Follow NewsGram on Twitter

Prawn is a major dish in coastal areas of India.Indian fish dishes are gives a lovely tangy flavour. Crab is one of the most favourite seafood dishes all across India. Crab tandoori, Crab curry and crab soups are famous dishes of crabs in India. Lobster is also a very popular marriage party snack in India. Lobster is very famous seafood and can be boiled, steamed, grilled or baked.

Various products are made using fishes and fish processing is itself a very long prcedure.More than three-quarters of the world’s fish production is consumed by humans. Most of the remaining portion is fed to animals, particularly in the form of fishmeal.

Seafood. Image Source: Wikimedia common

Half of the fish is consumed fresh by humans while the other half undergoes some processing. When fish is processed, it is often frozen, but it can also be canned, cured, dried, salted, smoked, etc.Freezing is the main method of processing fish for food use, accounting for 50 percent of total processed fish for human consumption. Fish silage and fish protein hydrolysates obtained from fish viscera are finding applications in the pet feed and the fish feed industries. A number of anticancer molecules have been discovered following research on marine sponges, bryozoans and cnidarians.

Developing countries play a major role in the fishery industry. They account for more than three quarters of the world’s fishery production and for almost half of the world’s exports.   Species and fishery products of high value on world markets include shrimp, salmon, tuna,groundfish, squid and octopus, as well as fishmeal and fish oil. However, relatively low-value species traded in large quantities, such as tilapia from aquaculture, have also gained increasing importance on world markets.

These delightful treats from the sea are key to a healthy diet. Low in calories, sodium, and cholesterol, protein-packed seafood provides vitamins and minerals and may reduce the risk of heart disease and lower blood pressure.

– prepared by Manthra Koliyer of NewsGram. Twitter @Manthra_koliyer

Next Story

Desi Di: This Chennai Restaurant is a Pot-Breaking Joint that Experiments with Traditional Food

A daring experiment indeed in these days when the urge is for instant gratification

Country Chicken Dish served at Desi Di
Country Chicken Dish served at Desi Di. Wikimedia
  • Chef Aaron Coutinho taps hard around the pot till it develops cracks and removes the top quarter portion to reveal the country chicken inside
  • There is an old payphone instrument that was ubiquitous in the 1980s, a hand-wound gramophone, the front portion of a Tata truck, vintage tables and steel chairs
  • One of the wall paintings is that of an attractive Rajput princess wearing shades and holding a smartphone

Chennai, August 21, 2017: The newly-opened Desi Di Restaurant is certainly a pot-breaking joint while trying to be a path breaker. So, what’s a pot-breaker?

‘Country matka chicken’ is one of the dishes on the menu and it is served in style. An aluminium  tray holding rice bowls, a sealed mud pot, an onion plate, dal and other items are brought to the diner’s table.

Chef Aaron Coutinho taps hard around the pot till it develops cracks and removes the top quarter portion to reveal the country chicken inside. Curious diners start clicking pictures of the pot-breaking ritual with their smartphones.

At Rs 1,599, the dish is one of the costliest at Desi Di. And it tastes good, with the portion size enough for four. It’s a meal in itself.

“This is one of the four dishes that need to be ordered 24 hours ahead. The country chicken has to be marinated for several hours before it can be cooked,” Coutinho explained.

A daring experiment indeed in these days when the urge is for instant gratification.

Desi Di is conceptualized as a restaurant reminding people of a bygone era. Outside the restaurant door, is the wheel of a cart-turned-reception table with sharbat bottles and a “Welcum” board on it. The word welcome has been deliberately misspelled to remind one of what is normally seen outside some rural shops, said a staffer.

Also Read: Sanjha Chulha: This Famous Eatery from Kolkata Feeds the Underprivileged with their Food ATM

The interiors also offer some nostalgia. There is an old payphone instrument that was ubiquitous in the 1980s, a hand-wound gramophone, the front portion of a Tata truck, vintage tables and steel chairs.

One of the wall paintings is that of an attractive Rajput princess wearing shades and holding a smartphone.

Soon after taking a seat, mocktails – lemon barley shikanji and red hibiscus iced tea were offered. Served in a tall beaker with a long straw, the red hibiscus tea was refreshing. “The drink is made with dried leaves of hibiscus and flowers,” Coutinho said.The lemon barley shikanji had a mild jaljeera taste.

By this time, the starters – vada pao (open-faced steamed bun), arbi (colocasia) pakoda, tandoori phool gobhi (cauliflower) and mirch pakoda had arrived at the table.

The arbi pakoda was served in an aluminium tumbler while the mirch pakoda came in a tiffin box that children used to take to schools in the 1970s.

“I used to take my lunch to school in a box like that,” a middle-aged female guest at the next table was heard commenting.

The vada pao and arbi pakoda were divine. “Instead of finger chips made with potato we decided on arbi,” Coutinho said.

Non-vegetarians can bet on a country chicken Afghani kebab. Similarly, the spicy mushroom khakra ya papad was nice and crispy and did not get soggy.

“As for dips, we decided to go for locally available veggies like makkai (corn), radish, ridge gourd or pumpkin,” Coutinho explained. The restaurant’s radish chutney was good and could go with all the dishes.

Also Read: Adopting these Ancient Food Practices Will Help You to Live a Healthy Life

Desi Di offers various items for light and heavy meals. Seafood lovers can choose prawn balchao stuffed calamari on a bed of lapsi/broken wheat. When bitten, the prawn and squid give out a nice flavor.

Vegetarians can try out Gujarat’s stuffed panki with varied stuffings. It was time to go for kala-khatta soda to ease the tummy for other dishes.

Coutinho came to the table carrying a charcoal burnt unshaved coconut. On opening the coconut top, the smell of cooked prawn and mustard oil wafted out. The dish was good with rice, but a dash of additional chilli is needed for the southern palate.The spicy Goan fish curry with brown rice (or if you wish, basmati or ponni rice) was also good.

On the other hand, the vegetarian paneer khurchan accompanied with dal tadka went well with rice and roti. The masala millet kichadi with Gujarati Kadi was also good.

For dessert, the gulab jamun cheesecake, gajar ka halwa,  falooda, and kulfi were on offer.


What: Desi Di

Where: Integral Club, Pilkington Road, Ayanavaram, Chennai

Cost for two: Rs 800 plus taxes/Rs 1,599 if ordering the specialty, but remember, this is ideal for a group of four (IANS)


Next Story

Heard of Tandoori Momos? : Tibetan Refugees Contribute to Indian Cuisine

The Tandoori Momos have become so popular in the Indian cuisine thanks to the contributions of Tibetan Refugees

Tandoor Momos
Momos. Wikimedia
  • The momos are a delicious contribution to the Indian street food
  • Given an Indian touch, the Tandoori Momos have gained popularity very rapidly
  • Some even call this soft power strategy branding it as a threat to Indian culture

July 12, 2017: The Indian public loves Tandoori Momos but that is due to the  Tibetan Refugees, who sheltered in India and have successfully added the dish to the Indian cuisine.

It is not clear if momos are exclusive to Tibetan tradition considering the strong influence that China has exerted in the region. It is more likely a Chinese tradition if we look at the wider Dim-Sum categories.

Momos was a cheap dish, making it favourite among the peasants. Made of flour, meat, and local spices, the momos became a part of every common household.

The Dalai Lama’s entry to India in 1959 in search of a new home (in the form of Dharamshala) brought with it a few Tibetans. A sizeable number more penetrated in the 1960s. Not surprisingly, the Indian government that was accommodating refugees from other different states also welcomed the Tibetan people with housing.

ALSO READ: “Do not Stand and Drink Water” : Here is Why it is often said so!

Slowly, the diaspora came to the capital Delhi, providing them with an opportunity to set up road side stalls to sell their special artifacts and decors, particularly Janpath which is a busy street.

The diaspora was now in Delhi, continuously shifting towards east and northeast. They saw the Punjabi idea of food becoming the quickest way of recognition and interaction. Momos, as it seems, were easy to make roadside. Pork was added upon entering into Calcutta.

By the 1980s when its popularity peaked, other cultures like Bengalis, Nepalis, and Khasis entered the momo-making business.

It soon became like the present situation today. Momo sellers could be spotten in every Delhi market. Outside colleges, offices, bus stands, everywhere.

Once again, momo business started growing again, even entering the region of Jammu and Kashmir.

It so happened recently that a BJP legislator, Ramesh Arora, organized a protest against momos even going till the extent of branding the food “more dangerous than alcohol or psychotopic drugs” as the teenagers are getting hooked on to it.

ALSO READ: Food Lovers: Indulge in Gluttony this Dim Sum Festival in Maharashtra

According to report, Mr. Arora and co. actually feel that the momos are a threat to the Indian culture and cuisine, and that the dish is a soft power strategy of China (unaware of the fact that dumplings is more closely associated with India than China).

The protests were carried out with slogans and signs such as “Momo- the silent killer”. Going one step further, in the only air time that he is expected to get in his lifetime, Arora tried warning the nation that Chinese cuisine causes cancer of the intestine!

Demonstrations and protests, as it seems, can emerge out of nothing and for absolutely nothing. This cruelty to momos was watched by thousands who took it as a part of the daily media coverage, only with hilarity.

– prepared By Saksham Narula of NewsGram. Twitter: @Saksham2394


Next Story

Sana-di-ge: This Fine Dining eatery lets Delhiite gets a taste of West Coast Cuisine

Western Cuisine (representative image), Pixabay

– by Karishma Kalita

New Delhi, May 24, 2017: Delhi is a melting pot of people from across the country but only in recent years have its residents become more experimental when it comes to food.

Today there are eateries that serve food from all the four corners of India and Sana-di-ge is joining the race to serve authentic and exquisite food from the West Coast.

Located in the upscale Malcha Marg market in the city’s diplomatic encalve, this fine dining eatery opened a year ago. It has two other outlets, in Bengaluru and Mangalore. It has 130 seats sprawled across two floors and an al fresco seating. The gold, brown and off-white interiors give it a very elegant yet traditional feel.

NewsGram brings to you latest new stories in India.

The term Sana-di-ge in Tulu (one of five major Dravidian languages) refers to a brass lamp lit on auspicious occasions across the coastal belt of Karnataka. The restaurant has one such lamp at the entrance decorated with flowers.

Sana-di-ge boasts of serving fresh seafood flown in from Mangalore daily. Their spice blends and cocktail syrups are all made in-house.

Go to NewsGram and check out news related to political current issues.

The restaurant had already set a fixed menu for me complete with soup, appetisers, main course and dessert.

However, to start this coastal sojourn, they served their complementary rice papad with six different chutneys of which the tomato and coconut stood out. The brass plates also had a banana leaf on it for a more authentic feel.

The drumstick soup could be given a miss: It tastes like something in between a dal and sambar.

There were six appetisers — anjal (king fish) tawa fry, chicken ghee roast, prawn butter pepper garlic, mamsa (mutton) pepper fry, mushroon pepper fry and babycorn butter pepper garlic.

NewsGram brings to you latest new stories in India.

The king fish, marinated with spices, was fried to perfection. Soft on the inside and crisp on the outside. It looked very spicy but the chilli content was quite low. When ordering this, make sure you share it since the portion is too big for one person.

The prawns were a little heavy for an appetiser but delicious nonetheless. Creamy and buttery, they felt fresh. In the vegetarian version of this dish, babycorn replaces the prawn. The chicken ghee roast was a little high on spice while the mutton was succulent and juicy.

Just a little word of advice, the appetisers here are all big portioned; so choose wisely before a main course.

Like the appetisers, there were six main course items: kori (chicken) kundapuri, Goan fish curry, Manglorean mutton curry, chemmeen ulariyathu (prawns in malabar-style curry), gola kadi and vegetable stew; accompanied by neer dosa and uttapam.

Out of the six, the three dishes that really stood out were the kori kundapuri, Goan fish curry and the vegetable stew.

The first is a speciality from the coastal town of Kundapur in Karnataka. It is a rich curry of coconut and homemade spices with succulent pieces of chicken. It goes perfectly with uttapam or rice. Mildly spiced and very flavourful, the Goan fish curry transports you to the beaches of Goa, and the vegetable stew, which is an amalgamation of milk and vegetable, is comfort food at its best.

But the best surprise came in the form of a green coconut. When I opened the lid there was a bowl of eleneer payasam which is dessert made of coconut cream and tender coconut pulp. The perfect way to end this coastal foodie trail.

Sana-di-ge also serves alcohol. I tasted four of their in-house special cocktails: coconut and pineapple margarita, raspberry and lemon spritzer, watermelon bramble and passionera.


Where: 22/48, Commercial Centre, Malcha Marg, Chanakyapuri, New Delhi

Timings: 12 noon. to 11.30 p.m.

Price for two: Rs 2,500 (approx, with alcohol)