Maldive fish
The abundant sea harvest of the Indian Ocean around the Atolls of the Maldives and, Lakshadweep in India yields many pelagic fishes, like skipjack, yellowfin tuna, little tunny (known locally as laṭṭi) and frigate mackerel. All these fishes have been traditionally processed on the Maldive Islands as a main source of food as well as income for Maldivians.
Assamese cuisine
The next most important ingredient is fish, harvested from the many rivers, ponds and lakes in the region. The extremely wet climate and the large numbers of water bodies has ensured that large varieties of fresh water fish are available in abundance in the valley. It is a staple item in the Assamese palate. There is no traditional ethnic community in Assam that does not eat fish. Most traditional rural households have their own ponds for pisciculture. Some of the most popular big fishes are the "Borali" (freshwater dhark), "rou", and "cital" (big), "khoria" (medium) (Chitala chitala), "maagur", Xingi, "borali", "bhokua" or "bahu", "Xaal", "Xol", etc. The small varieties of fish available and eaten in Assam like "puthi", "Ari" (long-whiskered catfish), "Goroi" (green snake head/ spotted snake head ), "Koi" or "Kawoi" (climbing perch "Anabas testudineus"), "Kholihona" (Indian paradise fish "Ctenops nobilis") "borolia", "mua", "ceniputhi", "tengera", "lachin", "bhangun", "pabho", etc. The discerning gourmet can tell which region of Assam is known for which variety of fish.