March 14, 2014

Bleeding the fish

Bleeding is an action of removing blood from a fish. Why bleeding? By bleeding and subsequently removing the blood  and gut before cooking or preserving a fish, the fish will be more presentable and taste better. That is why the fish in the seafood restaurant that was cooked immediately after killing it taste better than fish that we bought in the market that is  sold without bleeding and gutting. There will be no blood pool in the muscle (blue black) which occur normally on wild caught fish that was left to die  flip floping  on boat deck or in the ice box.

How to bleed a fish. A straight forward method is to cut or slit the fish throat near the gill and let the fish die in a bit of ice water. Once the fish stop moving, gut and put the fish on ice. This is true for most marine fish. for fresh water fishes, the same applied except maybe for some cat fish like patin and large knife fish (belida). For patin, its take sometime to stop moving and even after guttin , blood still come out from the two holes in the stomach cavity. What I have done is to clean up the patin's cavity including the black thing near the bone in the stomach cavity which is actually its kidney. Then I will place a crumble up piece of tissue paper or newspaper in the stomach cavity to absorb the blood that is still coming out. Thus my believe that the only fish that taste better after freezing is patin. As for belida, it should be gutted and bleed by cutting the tail and hanging the fish to let the blood out from the cut in the tail. White belida of over two kilo will have white meat at best to make fish ball. the stomach area should be coo/steam separately. Fish below 2 kg will have pinkish meat and produce 2nd grade fish ball. The meat of the star belida (belida bintang) is a little bit fishy and consider a 2 nd grade fish ball. Some people will add on the lesser knife fish (selat) meat or haruan meat to increase the volume of the meat.



Salam,  In suitable water condition, oysters will grow well and tasty very creamy and sweet ( an in uummph).
I grow them in boxes in the estuary in Kedah where within 5-6 months it will grow about 1-2 inches. Here are some sample of these oysters. They are about 5-6 inches and it needs to be clean up of those parasite that can hinder its growth such as baby oysters, barnacles and sponges and that is hard work.

These oysters are ready for sale. Please call me at 0192710431  if you need them.


siput sudu

salam , dua minggu lepas saya telah mendapat benih kupang atau siput sudu untuk di ternak. Benih ini datang dengan tali sepanjang 4 kaki. siput ini saya ambil dan bawa mengunakan gundi (guni) dan banyak yang tercabut dari tali. Benih yang tercabut telah di masukkan kedalam bakul dan di gantung didalam sangkar terapung. Ani adalah kerana banyak juga siput ini yang terapung dan jika tiada pukat akan di bawa air. Apabila siput yang terapung ini terbuka ia akan jatuh kedalam air dan terkumpul dalam pukat, Siput ini mengambil masa selama 5-7 hari untuk berkumpul semula dan membentuk koloni siput.

 Benih kupang yang di ternak di Sg Petani.


March 6, 2014

Mengenal tiram Malaysia.

Salam, terdapat dua jenis tiram yang selalunya di makan di Malaysia. Jenis pertama ialah tiram bakau dan yang kedua jenis tiram batu. Tiram bakau berbentuk lepir dan bulat sementara tiram batu lebih berbentuk memanjang dan mempunyai mangkuk yang jelas bagi kulit cengkerang bawah. Tanda yang amat jelas ialah tiram batu mempunyai tanda hitam pada bahagian dalam kulit cengkerang di mana otot tiram menempek kepada cengkerang.

Dari segi rasa mentah, tiram bakau mempunyai rasa kelat/pahit sedikit selepas makan sementara tiram batu tidak mempunyai rasa tersebut sebaliknya mempunyai rasa sedikit lemak. Tiram bakau enak dimasak dengan telur sebagai telur dadar yang di gulung dan dimakan sos. Saya makan makanan ini di The Wharf, San Francisco pada tahun 1981, sedap. Isi tiram bakau boleh di beli pada harga antara RM50-60 sekilo.

Tiram batu atau tiram susu sedap di makan mentah dengan lime atau lemon. Rasa tiram batu yang segar lebih sedap dari tiram batu beku yang di impot kerana tiram segar masa ada rasa laut (kemasin-masinan) selain dari rasa manis yang membuat kita nak makan lagi. Tiram batu segar yang di simpan baik boleh hidup 3-4 hari selepas keluar dari laut dan dijual mengikut sais A (lebih dari 4.5 inci ) dan B (lebih dari 3.5 inci) pada harga antara RM3-6 sebutir.

Tiram sais A.

Tiram di buffet di restoran ( gambar dari internet)


March 5, 2014

More on osyters


Oysters that were cleaned up and graded was brought to the river raft and hang to the 3X2 inches wooden staff place across the raft at 5 staff per 10X 10 ft raft. The osyters box were tight up low and high in the water thus to maximise the space. On each wooden stack 10 boxes can be tied and some will also be tied to the walk way. The raft for oysters and green oysters must have maximum number of float or plastic tong to with stand the weight of the oysters.


February 28, 2014



 A new batch of rock osyters and green oysters (kupang) spat and juveniles arrived for sorting and cleaning these morning. In preparation, new racks using 2X3 inches hard wood was place on the river raft to hang the oysters basket. Spent a couple of days preparing the baskets. The price of the basket have rise from Rm 2.70 to Rm 3.5 per unit. The oily rope that have uv protection is now rm14 per kg. One roll of 4 mm rope can be use on 100 basket and one role of 6 mm rope about 92 basket as the anchor of about 1.5 depa (about 2 meter). This will allow us the leeway to adjust the rope accordingly to adjust to water salinity during the raining season.
This is very necessary adjustment for green oysters that react very badly to reduce salinity i.e. they will either die or release themselves from the grow out rope if the salinity is less than 10 ppt longer than 24 hours. As of for rock oysters they can tolerate reduce salinity up to 4-5 days. At the same time high salinity of more than 30ppt over long run such as in Langkawi or tanjung dawai will attract a lot of hang on such as teritip that will compete for food with the oysters that lead to slow growth and in some instants death. ( reported by some friends in langkawi).

Everybody chip in the works.

 The anchor rope must be large (at least 6 mm in diameter ) to avoid pain in the palm during tying to the anchoring rack.

The spat came in gunny sacks and transported during the night to avoid the heat and dry wind.

The rock oysters that needs cleaning up from barnacles, and baby rock oysters ( to avoid food competition).

Rock oyster or tiram susu always have this marking where the muscle of the oyster attached itself to the shell. This oyster is best to be eaten alive with a wee bit of lime or lemon.

The green oysters are about 2 inches in size.

The oyster will be ridden off the barnacles and baby oysters. The oysters will grow faster this way as there will be less competition for food.

School kid who are on their week end holiday is being use to help in the works. They get pocket money for their  works.

As a reminder., all these osyters are for sale. For people living in outside  Sg petani. only the rock osyters are for sale it will be fresh up to 4 day out of  the water.


February 22, 2014

Cleaning of oyster

Salam. One of the routine work involve in rearing of rock oysters is grading, cleaning and separating the spats from the adult oysters. It help the oyster to grow better and hopefully faster by eliminating the cramp living space in the rack. During the cleaning process, we will remove all the unwanted debris including sponges, see weeds, fan clam, small crabs, and organic debris such as mangrove seeds and leaves. Its a tedious works. We also clean up the lips of the oysters.

Our working tools including hammer, short knife and/or "pahat" and a good pair of soft gloves else you might have multiple lacerations on you paws. These rock oyster have very shape outer lips but very nice and tasty meat which will be enhanced with a tat of lime or lemon juice. The raw oysters that you eat in the hotels are mostly imported frozen and does not have that "sea" taste ie the slight salty taste that give these live oysters addictive.

Anyway,I am selling these oysters "B" grade at RM2.50 per piece including transportation with a minimum order quantity of 100 pieces. Plese SMS 0192710431 to order. This offer is only for Semenanjung Malaysia only. Restaurant and hotel have a further 5% discount with the 200 pieces minimum order.


February 11, 2014

ternakan udang kaki puteh

salam, saya baru mencuba menternak udang kaki puteh atau udang vanamie. FCR 1.2. Tempuh ternak 70-100 ikut sais jual dan cara ternak.

benih udang baru sampai

samakan suhu air dengan benih

siapkan kolam baru

anak saya suka tengok kapal korek kerja

kolam yang telah di taburkan kapur panas.

 kolam baru telah siap untuk masuk udang

January 26, 2014

jualan ketutu borong


Pada Sabtu lepas kami telah menjual batch pertama ternakan ikan ketutu kepada seorang rakan pemborong dari Melaka. Harga ikan borong masih stabil walaupun terdapat banyak ikan yang masuk dari Thailand dan Vietnam. Semua ikan yang di ternak adalah antara 1-1.4 kg. Ini adalah batch pertama dari telur ikan yang menetas pada Oktober, 2010. Tu dia, tiga tahun ternak dari teloq.

Sekarang, saya mencari pemborong dan pembeli dari kawasan utara ie Bagan dan Tanjung untuk jualan berterusan setiap bulan. Sila talipon hanafiah - 019-271-0431.


December 30, 2013

korean wet market

Salam,while in Korea few  years back manage to spent time in one of the wet market in the middle of Seoul. Many life fish and other marine product were sold live even though the sea is about 150km away. They also have snake head (haruan) and cat fish that looks like ikan tapah or els.