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 torpedo room and AMS for ballast tanks. The design was improved on the "Thresher"s, the one-off , and subsequent attack submarines by relocating the torpedo room into the operations compartment via angled midships torpedo tubes to make room for a large sonar sphere in the bow. The "George Washington" class, the first SSBNs, were derived from the "Skipjack"s, with rebuilt from the incomplete first . The hull of "Scorpion" was laid down twice, as the original hull was redesigned to become the "George Washington". Also, the material for building was diverted into building , which delayed "Scamp"s progress. The bow