Tenualosa Toil fish or Ikan Terubuk
Tenualosa Toli
fish, or more commonly known as Ikan Terubuk, is the most famous fish and
synonymous with Sarawak especially Kuching. It is almost the Kuching must-buy item
at Satok Market especially for those from west Malaysia.
Tenualosa
Toli fish is a delicious oily fish but has lots of little bones. It's a popular
fish with firm tender texture and a rich sweet flavor. Being either freshwater
or seawater fish, imported or local, but the local freshwater fish is more tasty
and fetch higher price. Due to highly local and postal demand, a large amount
of the fish is imported from India, Myanmar and Vietnam.
Locally known as the “River Terubok”, Cinese
Herring or Toli Shad is classified as premium fish; the fishing season is from
early February till December. The male fish is as high as RM35 per kilo but the
female is around RM16 per kilo.
Used to be easily available but now only
found in the river estuaries and adjacent coastal area such as Sebayau, Batang
Lassa, Batang Lupar, Batang Sadong.
The best well-known
quality Tenualosa Toli fish is from the rivers of Sebuyau. Interestingly, the
fish has two genders, male and female. It’s male during its first year, but
transformed into female and lay eggs thereafter the second year.
Being the best species
from Sarawak Rivers, the characteristics are its mouth is longer but the head
is smaller, the body is wider but short and the scales are silvery bluish in
color.
In Sabayau village, a population over 10,000
but two-third is fisherman living beside river, from June to October, they move
further up the Sebayau River to catch “Ikan Terubuk Hulu” which fetches higher
price and higher demand.
The popular Salted
Terubuk sold at the Satok Market, is mostly made from the Tenualosa Toli fish from
the sea, considered as the lower grade species.
Travelers carry Tenualosa
Toli fish packed in cardboard boxes with raffia handles is a common scene at Kucing
airport.
Tenualosa Toli fish eggs
Tenualosa Toli fish eggs
3 of us had 2 deep fried ikan terubok with onion sambal fillings in Penang. Very delicious! We ate the scales as well.
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