Latest news with #AsianSeaBass
The Hindu
16-07-2025
- Science
- The Hindu
Harvesting of cage cultured Asian Sea Bass begins at Sippikulam
The harvesting of cage-cultured Asian Sea Bass in the Integrated Multi-trophic Aquaculture (IMTA) system at Sippikulam began on Wednesday. The harvest was undertaken by the Kadaviraal group (name of the local fishermen group), organised by ICAR-Tuticorin Regional Station of Central Marine Fisheries Research Institute (ICAR-TRS of CMFRI). The project was funded by the National Bank of Agriculture and Rural Development (NABARD). The event commenced with the flagging off by the District Collector K. Elambahavath, following which the fish were harvested by the local fishermen. During the harvesting process, the grown ups were harvested in three batches, totalling a production of 420 kg, with average weight of each fish ranging between one to two kg. This partial harvesting approach was adopted to promote the faster growth of smaller fish and to generate income at regular intervals. At the event held after harvest, Thoothukudi Collector K. Elambahavath lauded the fishermen and exhorted them to continue with the IMTA farming. He emphasised that the IMTA model offers multiple income streams and ensures steady market supply. He also stressed the importance of sustainability in such activities for long term benefits. The Joint Director of Fisheries and Fishermen Welfare, Thoothukudi N. Chandra, highlighted the State government schemes aimed at socio economic development of fishermen. Ms. Chandra also elaborated on the advantages of the IMTA system, which supports the combined culture of seaweed, mussels, crab and fish. T. Bhuvanesh Ram, Assistant Collector (Training), L. Loveson Edward, Senior Scientist and Scientist-in-Charge ICAR-TRS of CMFRI, R.K. Suresh Ramalingam, DDM, NABARD Cluster, Thoothukudi, officials from forest and fisheries department and scientists from ICAR-TRS of CMFRI were present at the event.
The Star
06-05-2025
- Entertainment
- The Star
Flavour redefined: @Sandton Hotel's bold new menus designed to tempt
Staff Reporter | Published 5 hours ago Under the expert culinary guidance of Executive Chef Yoshan Naidu, @Sandton Hotel's restaurant has reimagined its menu, blending classic elegance with contemporary flair. The changes redefine dining by sourcing the finest, freshest ingredients and creatively transforming them into dishes that take tastebuds on a delicious journey, resulting in an experience that captivates both guests and local food lovers alike. The new menus deliver exceptional flavours and thoughtful presentation, showcasing the finest seasonal ingredients. Guests can expect a selection of expertly curated dishes designed to surprise and delight on a sophisticated evening out or a special occasion dinner. 'We wanted to create something that resonates with our guests, whether they're visiting @ Sandton Hotel for the first time or returning as regulars. Every dish tells a story – from the bold, fragrant notes of our Asian Sea Bass to the comforting richness of our Mushroom and Lamb Arancini. It's about bringing people together through food that excites and satisfies,' said Chef Yoshan Naidu. The refreshed menus feature an inspired selection of canapés, starters, mains, and desserts, each crafted with precision and passion. The Prawn Cocktail, reimagined with poached prawns in a silky thousand island sauce, is elevated by an avocado mousse and delicate lemon pearls. For those with a taste for the extraordinary, the Springbok Carpaccio offers a delightful contrast of pickled butternut, Cajun-dressed micro salad, and a tantalising tomato and chilli jam. Diners looking for a heartier indulgence will find their cravings met in the Green Pea and Goat's Cheese Risotto, an exquisite balance of pea-infused risotto, pickled tomatoes, and a fragrant mint gremolata. The main courses continue to impress, with standout dishes like the Seven-Spice Pork Belly, perfectly paired with a Teriyaki pulled pork croquette, cumin-scented pickled cabbage, and sesame vegetables. 'Food is an experience that extends beyond taste. With this menu, we're offering our guests a refined yet inviting dining atmosphere. Whether they're staying with us or simply looking for a remarkable evening out, we want them to savour every moment,' ,' added @ Sandton Hotel's F&B Manager, Ryan Myburgh. And because every memorable night out should end on a sweet note, the Citrus and Chocolate Tart provides the perfect combination of dark chocolate richness with the zesty brightness of orange and lemon curd. The new menus at @ Sandton Hotel's restaurant are now available, inviting guests to discover a fresh perspective on dining. With a commitment to quality and creativity, the restaurant offers an exceptional reason for locals and travellers alike to indulge in an extraordinary meal in the heart of Sandton.
