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
Kathryn (skipjack) middle, and a flat transom stern. Like all present-day skipjacks she has a stern-mounted push plate to allow operation with a pushboat. She is fore-and-aft-planked, unlike most skipjacks, which are cross-planked. Her flush deck follows the standard skipjack plan, with a main hatch abaft the mast, followed by dredging gear, a smaller hatch, a doghouse over a very low cabin, the steering gear and a set of davits for the pushboat. The cabin is finished with varnished tongue-and-groove paneling, and has a bunk on each side under the deck. Steering gear is hydraulic. The "Kathryn" carries the standard skipjack rig