Water is an essential common chemical substance, vital for the survival of many life
forms on earth covering almost 71% of the earth's surface & a considerable percentage of
nutrients in the human diet come from these water bodies, in various forms, i.e. fish,
plants, etc. Among these nutrient supplements, fish, is the most common form of food
harvested from the water bodies. Be it from fresh water or ocean, fish is a delicacy
In Sri Lanka fish is major source of protein. Therefore it is very important to identify
the palatable fish, be it freshwater or seawater. In the book 'Mathsya Sampatha' by
Mr. Sarathchandra Jayawardhana, has also provided his services as an external lecturer at
the Sri Lanka's only University of Oceanography.
In this book the author describes the aspects related to fishery, harvesting,
consumption & management. He also describe, in detail about identifying the palatable
fish & preparing them. On the last few pages, there are colourful pages of pictures
depicting various fish in Sri Lanka, which would be very supportive in identifying fish,
correctly. There are also few pages dedicated to methods of curing fish, in order to
preserve, such as preparing Maldive fish, canning, salting, etc.