Table 2.
Cooking time for three individual sets (n = 3) of each fish using different cooking methods.
| Fish Name | Cooking Time (min) for Different Cooking Methods | ||
|---|---|---|---|
| Boiling (100 °C) | Frying (110–150 °C) | Grilling (230–250 °C) | |
| Striped snakehead | 8–10 | 8–10 | 40–45 |
| Walking catfish | 8–9 | 5–7 | 40–45 * |
| Nile tilapia | 5–7 | 7–8 | 30–45 |
| Red Nile tilapia | 7–8 | 7–8 | 30–45 |
| Common silver barb | 240 | 6–8 | 40 |
| Giant sea perch | 3–6 | 8–10 | 45–55 |
| Grey mullet | 5–6 | 7–8 | 35–45 |
| Black-banded trevally | 7–8 | 7–8 | 30–40 |
| Short-bodied mackerel | 4–5 | 5–7 | 6–10 * |
* Edible portion includes skin.