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 bars. Spawning temperature range is between . Eggs are broadcast over the substrate. Skipjack shad young may reach total lengths of during their first year. The maximum length in adults is 20 inches, but they are most commonly found to be between . The oldest specimen of skipjack shad reported was four years old. High population rates and the fact that there it has little to no interest to fisheries tells us that humans do not have much influence on life history. Impoundments have changed their distribution slightly, but they have no trouble spawning as a result. Human impacts on