he Sarikei seafood market at Bank Road faces the Rejang River. It is situated between the vegetable/preserved goods market and a small corner section of 8 hawker stalls serving mainly breakfast/tea. Next to the 8 hawker stalls is the bus terminal. The seafood market has been around since the 1950's. In the 70s, as you entered the market from the front, on the right was a section for halal meat like beef. In the 90s, itwas renovated with a new roof.
Sarikei Seafood Market 2007
Identify this big fish.
The early marketing director of each home will catch the freshest seafood every morning. By late afternoon, the market will be less busy. In the tropical climate of ours, crushed ice has to be sprinkled on the seafood every now and then to keep them fresh. You can see housewives opening the gills of the fishes to check the reddish pink colour for freshness.
Where do all these fishes come from? Sarikei is only 1 hour+ from the South China Sea as you go down the Rejang River. Sometimes we take things for granted. We don't realise how bountiful Sarikei seafood market is compared to many markets and supermarkets in cities around the world. And ours are fresh from the sea into the wok.
Quiz time. What are the name of these seafood and fishes? Find the local brown prawns at the top. They may be small but are delicious when steamed or stir fried with ginger. Next to the prawns are the white promfret (bek chio in Hokkien), arguably the #1 favourite fish in Sarikei. In the top left red corner, we have Mr. Squid. Clockwise from the squid in the red section are the fishes that were BBQ'ed in the other post. Name? Next are another unknown. Then come the black promfret and the fresh water carp (reared in farms). Black promfret is cheaper than white promfret because of its stronger fishy taste.
The fishes (name?) in the foreground of this picture are awesome when deep fried. You can eat it whole with the bones. Find the tiger prawns in the background. They are reared in commercial farms because they command a high price. Does anyone remember the fish that is used to make tantalising fishballs? You slice the fish into half along the bone stucture and scrap the meat off to mix with flour to make fishballs. Any lady that can make that dish will easily find a husband.
The RM$320M Tanjung Manis Integrated Fishing Port was launched in Jan 2007. The 35-hectare site is the biggest and most modern in S.E. Asia. It's a collection centre for aquaculture entrepreneurs to process their products before reaching the local and foreign markets. The facilities include 8 shops, a 7020 sq m cold room, 10,800 sq m of processing areas/auction hall, an ice plant that produces 150 metric tons of ice an hour, cranes for loading and unloading cargo, 420-metre long wharf and offices of the Immigration and Royal Customs and Excise Departments. It has a depot to sell subsidised diesel to motivate fishing vessels to stop there.
You should really visit this market next time because it's not really that wet compared to the days of yore. What did the fishmongers think of a blogger fishing out his camera from his pocket instead of fishing out cold hard cash to buy fish? Frankly, fishy.