It is a common sight at the Kuching International Airport or any other airports in the State to see visitors holding a brown package neatly secured with brown adhesive tape. The package can be either big or small but its content is surely the delicious salted terubok fish.

Besides the colourful kek lapis Sarawak (layered cake), salted terubok fish is amongst the many take-away gifts that visitors always bring home to their respective homes. Other are black and white pepper, pua kumbu, pottery, wood carving and silk material with ethnic motifs.

Terubok fish is found in abundant in most of the rivers in Sarawak like in Batang Ai, Batang Lupar, Batang Sadong, Lingga, Rejang and Samarahan to name the few. In recent years, this fish is getting more attention as more people are aware of how delicious this fish is! 

These fish have a lot of smaller bones and are eaten fresh or consume as salted fish. 

Both fresh and salted terubok fish can be cook in many ways. The fresh ones are equally tasty when grilled, deep-fried, smoked and steamed. The fish dishes graced many of the menus of the restaurants in the State. The salted fish can either be cooked deep-fried, steamed or cooked with local vegetables in coconut gravy. Similarly, the fish roe is also eaten fresh or salted.

Salted terubok fish

The fish is also famous for its roe which is big and rich in taste.

As the fish roe will only be available during the spawning season, it can fetch a high price when there is less supply in the market. It can go as high as RM380 per kilogram. Despite the high price, there will always be demand for the fish roe.

In Kuching, the salted terubok fish can be easily found at the Kubah Ria fish market and buyers will be spoilt for choices as there are many salted terubok fish entrepreneur.

A trip to Sarawak will not be complete when you did not take home one or two of the terubok fish.

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