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.