The MFF Blog

Friday, March 12, 2010

Old Fish

After a month long hiatus, there's no more excuse to postpone the next post... no matter how busy or how down I feel. My dear readers, if you were patiently checking once in a while for new posts, I am really really grateful. *Blows kisses* I sincerely hope I do deserve your support.

Well, I've not been to any fishing trips at all during the past month... so I shall talk about an old fish today. An old fish? Yes, this fish was actually caught during our late december 09 trip to Hotboys Kelong.























Barracuda during curing process.


Instead of eating it fresh, we decided to get it salted. Not just any salted fish, mind you! It is what we call 梅香咸鱼. Unlike normal salted fish which is very dry, the method of making 梅香咸鱼 allows it to retain more moisture - resulting in more fragrant flesh. This is what a cross-section of the salted barracuda looks like.


















The flesh of the fish retains its moisture and firmness.


If you had seen whole barracudas or queenfish hanging outside in the sun at the kelongs, you probably were looking at the making of 梅香咸鱼. I believe all four kelongs at Sibu sells them? (Not sure though...)

Simply frying a slice of this in hot oil gives you a very crispy and fragrant, yet not too salty piece of salted fish that goes very well with rice or porridge. Ok, I shan't say more... I'm drooling already!



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