ID :
202699
Mon, 08/22/2011 - 10:29
Auther :
Shortlink :
https://oananews.org//node/202699
The shortlink copeid
PICKLED TILAPIA POPULAR APPETISER
By Bashariah Zainuddin
KUALA LUMPUR, Aug 22 (Bernama) -- The red tilapia is a mainstay of the Malaysian aquaculture industry and is bred in fresh water ponds for sale at markets.
But Ahyaulumuddin Abdul Hamid, 39, from Serting near Jempol in southern state of Negeri Sembilan, breeds them to be sold as pickled fish.
The roasted rice and salt coated delicacy is a popular appetiser for rural folk and has now even made its appearance at mega farmers' market and city supermarkets throughout the country.
"My pickled fish is different because I do not use the traditional types like catfish, perch, and others," he said when met by Bernama at his premises in Serting.
Ahyaulumuddin said he started the venture early this year and chose the red tilapia for its thick flesh, orderly bone structure and because it had no tiny bones, which made it easier to cook and eat.
He works as a teacher in Kuala Pilah and breeds about 20,000 red tilapia in five ponds at a disused mining area in Sungai Lui, assisted by his son and eight workers.
The specialty of the pickled fish is that it can be kept longer and does not spoil easily, he said.
"Fresh tilapia is sold for RM8 (US$2.69) per kilogramme but it can go for between RM20 (US$6.72) and RM25 (US$8.4) once it is pickled," he added.
He said he processed almost a tonne of the delicacy every month but demand had increased recently and he had to buy extra fish from other breeders.
KUALA LUMPUR, Aug 22 (Bernama) -- The red tilapia is a mainstay of the Malaysian aquaculture industry and is bred in fresh water ponds for sale at markets.
But Ahyaulumuddin Abdul Hamid, 39, from Serting near Jempol in southern state of Negeri Sembilan, breeds them to be sold as pickled fish.
The roasted rice and salt coated delicacy is a popular appetiser for rural folk and has now even made its appearance at mega farmers' market and city supermarkets throughout the country.
"My pickled fish is different because I do not use the traditional types like catfish, perch, and others," he said when met by Bernama at his premises in Serting.
Ahyaulumuddin said he started the venture early this year and chose the red tilapia for its thick flesh, orderly bone structure and because it had no tiny bones, which made it easier to cook and eat.
He works as a teacher in Kuala Pilah and breeds about 20,000 red tilapia in five ponds at a disused mining area in Sungai Lui, assisted by his son and eight workers.
The specialty of the pickled fish is that it can be kept longer and does not spoil easily, he said.
"Fresh tilapia is sold for RM8 (US$2.69) per kilogramme but it can go for between RM20 (US$6.72) and RM25 (US$8.4) once it is pickled," he added.
He said he processed almost a tonne of the delicacy every month but demand had increased recently and he had to buy extra fish from other breeders.
