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Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers, and lakes, and less commonly found living in brackish water. Historically, they have been of major importance in artisanal fishing in Africa, and they are of increasing importance in aquaculture and aquaponics.
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Prawn – ( চিংড়ি )
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Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.[1]
The term prawn[2] is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp that are present in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way shrimp and prawn are used has changed, and these days, the terms are almost interchangeable.
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Most of the fat in chicken skin is the healthy, unsaturated kind, beneficial to your heart. … Chicken meat, as well as the skin, has more omega-6s than other meats, which can increase inflammation in your body. Bottom line: Chicken with the skin on is okay to eat once in a while.
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