Maldive fish Maldive fish Maldive fish (Dhivehi: ވަޅޯމަސް) is cured tuna fish traditionally produced in Maldives. It is a staple of the Maldivian cuisine, Sri Lankan cuisine, as well as the cuisine of the Southern Indian states and territories of Lakshadweep, Kerala and Tamil Nadu, and in the past it was one of the main exports from Maldives to Sri Lanka, where it is known as masikaruvadu umbalakaḍa . 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
Skipjack shad upon them. In fact, it is shown that fish species in the family Clupeidae including the skipjack shad comprise up to 45% of the diet of these avian species. The spawning season for skipjack shad is from early March to late April in the southern extent of its range. In the upper Mississippi river drainage spawning time is from early May to early July. Females produce about 100,000 to 300,000 eggs per year, presumably after 2 to 3 years of growth with an average size being Spawning is thought to occur in the depths of main channel over coarse sand-gravel