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-class submarine from the s that preceded the "Skipjack"s. Unlike the "Skate"s, this new design was maximized for underwater speed by fully streamlining the hull like a blimp. This required a single screw aft of the rudders and stern planes. Adoption of a single screw was a matter of considerable debate and analysis within the Navy, as two shafts offered redundancy and improved maneuverability. The so-called "body-of-revolution hull" reduced her surface sea-keeping, but was essential for underwater performance. Also like "Albacore", the "Skipjack"s used HY-80 high-strength steel, with a yield strength of , although this was not initially used to increase the