Previously we have posted about the infamous ‘Empurau’ fish in mandarin, but up until now I still do not have the time to compile my research on the fish that we did. So to make things easy for those who do not read mandarin you may go to this link to an article which was published by The Star click here.
The ‘Empurau’ is freshwater fish which is native in Sarawak, and has its habitat in clean/clear fast moving streams. This fish has tender and rich textured flesh with special aroma which is mainly due to its special diet of ‘Buah Kabang’ or Engkabang(as in The Star). For the fish to be suitable for the table, it needs to be at least 3kg and above so that the flesh would have firm body. Anything below 3 kg would result in soft texture flesh which is due to the high fat content. The older and heavier it gets the flesh would firm up but the essential fats are still maintained.
The price of this is mainly due to its availability of quality catch that mainly comes from interior areas in Sarawak. The Empurau can be found wild in Bakun and also Kapit, but the later produces the best fish amongst the two. There are also entrepreneurs that are beginning to farm this fish on the Malaysian Peninsular in view of the price tag that it carries, but the quality of the flesh is yet to be determine. There are also cases where the so called ‘Empurau’ is being imported from our neighboring country, Indonesia.
So far places that offer ‘Empurau’ in Penang that we heard of are Ocean Green, Bali Hai and Pearl Palace. Our Friend, Wong has his home town in Sarawak, and thus have the resources to acquire wild ‘Empurau’ from the Kapit region which is said to be to have the best quality fish in Malaysia.