KUCHING: A fish cooking show was held at the Boulevard Shopping Mall yesterday, using cultured sea bass as the main ingredient.
Organised by Maggi together with the Association of Fish Cage Cultured Kuching and the Marine Fisheries Department (MFD) Sarawak, the event was also made special with the appearance of Maggi’s own Chef Muluk.
About a hundred spectators watched the cooking show.
During the event, spectators were also given the chance to direct questions to the chef on his cooking methods and ingredients besides taking part in a quiz.
“All the sea bass that is being cooked during the show are cultured in cages, which are placed in flowing river waters,” said the association’s chairman Wan Abdul Rahman Mohamad.
Unlike the traditional method of culturing fish in ponds, sea bass that are cultured in cages have a better taste and lack odour due to its natural surrounding and flowing water.
Also present was state MFD deputy director Bohari Leng, who said that more entrepreneurs should delve into the lucrative cage cultured fish business.
“Currently, a cultured sea bass can fetch around RM20 per kg, which is very lucrative,” said Bohari, adding that last year, the state managed to produce 1000 metric tonnes of sea bass worth RM12 million from cage cultivation.
He also said that the venture would provide an option for consumers to not solely depend on the sea for fish supplies.
For those keen to start their own cage cultivation business, Bohari assured that the department was willing to provide free advice and guidance.
“As long as the entrepreneur is keen and committed, I do not see how the business can fail once everything is set-up.”