This fish has been used as food in Southeast Asia since ancient times, and remains an important food item in such countries as Indonesia, Laos, Myanmar (Burma), and Thailand. It is preserved and prepared in different ways. In
Burmese cuisine, the flesh of the bronze featherback, locally known as
ngaphe, is used in
ngachin, a pressed fish pickle, and is used to make
fish paste. In
Thai cuisine, a variety of
nam phrik with minced roasted
pla salat is eaten along with raw vegetables. It is popular in
Khorat - Nakhon Ratchasima. Although much smaller in size, it is similar in appearance to the
Chitala ornata, another important fish in
Thai cuisine. ==See also==