is one of the most abundant fresh water fish for consumption. This one is the "Wong Lim", 黄鲶means "Yellow Tapah". Very distinguished pattern of 3 rigid white lines from body to tail. Before it had been cleaned, the skin of the fish was covered with yellowish mud. That's why it is called "Yellow Tapah". Most experience old folks and cheft said yellow tapah is better. But in my opinion and experience, yes it is true. But not 100% true.
One of the reason, the fish always blends with their sorrounding to gain protections. When the stream water is very clear, then the tapah fish caught surely very dark in colour. The "Yellow Tapah" as they claimed better quality fish is actually caught from a more yellowish muddy river. Which means, the river is more poluted by mud mostly because of timber activity. Why then better taste? Just because the highly poluted river always have less fish to compete with food, then the fish in that area surely contain more fat than the virgin river. Because of these fat, the flesh of fish are smooth and not rough in your mouth.
For me, to sellect a good tapah fish, I would rather see whether the fish have enough fat or not. Then, smell and check whether the fish has good aroma or not (before cooked). For darker tapah, there is always one disadvantages for darker fish, darker fish seem to be "loko" or hard skin faster compared the lighter coloured fish. So, for eg : yellow tapah may reach 20kg then only loko, but the dark tapah will loko at 12kg.
After did the QC test, this one is confirmed to be a loko tapah, weighted at 15 kg. Not very hard yet, just a bit. Recognition of the loko tapah is actually very easy. Just that not much people concern about it.Size Price
A > 1.8 kg => MG
B > 1.0 kg => AG
To be continue.......
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