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.
Bengali cuisine
More than forty types of mostly freshwater fish are common, including carp varieties like "rui" (rohu), "koi" (climbing perch), "tilapia" (Oreochromis niloticus), "bhetki" (Barramundi),"Catla" (Catla catla), the wriggling catfish family—"tangra", "magur","sole" (Solea solea), "shingi"—"pabda" (the pink-bellied Indian butter fish), "katla", "ilish" (ilish), "pomflet" (Bramidae), as well as "shuţki" (small or large dried sea fish). "Chingri" (prawn) is particularly popular and comes in varieties—"kucho" (tiny shrimp), "bagda" (tiger prawns) or "galda" (Scampi).