Giant gourami eggs, in a captive environment, sometimes becoming aggressive towards the female. The eggs hatch in 24 hours. They must be kept in a dark aquarium. Partly in consequence of its size, the giant gourami is a significant food fish, and in its native regions it has been harvested as a customary food source. In Asian cuisine, gourami is highly valued as food due to its thick flesh, pleasant texture as well as its tasty flavour. Unlike carp and milkfish, gouramis do not have fine bones within their flesh, which render them easy to consume, thus elevate its economic value. In
Dwarf gourami brine shrimp and finely ground flakes. Freeze-dried tablets may also be fed to older fry. Breeders have created different colour variations, principally varying proportions of red and blue colouring. The "powder blue" variant is almost entirely bright blue. The reddest variety ("flame red") can be confused with the red variety of honey gouramis ("Trichogaster chuna"). One of the most common color morphs is the "turquoise / neon blue", featuring stripes of dark red and bright blue. Dwarf gourami The dwarf gourami ("Trichogaster lalius") is a species of gourami native to South Asia. The dwarf gourami is native to Pakistan, India