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
Pygmy gourami Pygmy gourami The pygmy gourami ("Trichopsis pumila"), also known as the sparkling gourami, is a freshwater species of gourami native to Southeast Asia. Pygmy gouramis can reach a length of SL. In color, they sparkle with red, green, and blue hues, and can produce an audible croaking noise using a specialised pectoral mechanism. In the right light, its eyes appear bright blue, and its arrowhead-shaped body and caudal fins reflect a rainbow of colors as it swims. Sexing is difficult, but males have red spots above the "body line" or the stripe through their body, and females spots are duller.