Silvery body with a darker back. Long, pointed fins, especially the deeply forked tail, and a body without large visible scales.
Raised in specialized hatcheries or captured in the wild.
Mainly in brackish water ponds, coastal lagoons, and marine cages.
Highly valued for its white, tender flesh, being a staple food in many Asian cultures.
By-products: Processed into fish paste, breaded products, or dried fish.
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