Empurau Fish (or Tor Tambroides) is the most expensive freshwater fish in Malaysia and is exclusively found in the rivers of Sarawak. It is also known by nicknames such as “king of the river” and “unforgettable fish” due to its exquisite taste and high price.
According to MSN, the Empurau fish has high commercial value. Depending on its size and the region where it is caught, 1 kg of Empurau fish can cost between 4 to 7 million VND, and can even reach up to 10 million VND, making it more expensive than gold. Despite its high price, this type of fish is highly sought after by many wealthy individuals.
There are two types of Empurau: white-fleshed and red-fleshed, each differing in body length and meat texture. Experienced individuals note that the white-fleshed Empurau, which has a shorter body, is tastier than the red-fleshed variety.
However, fish weighing over 3 kg from both types are highly sought after due to their firm meat. Smaller Empurau have a higher fat content, resulting in a texture that is too soft.
White-fleshed Empurau has a shorter body but is tastier than red-fleshed Empurau.
Prices that “blow your mind”
According to Borneo Post, in 2016, a giant Empurau fish weighing 7.9 kg caught from the Baleh River was sold for over 40 million VND. Just a year earlier, a 27 kg Empurau caught from the Katibas River was sold for over… 76 million VND. This fish is often served in luxury hotels or restaurants.
In February this year, a famous TikToker in Singapore revealed that she paid 1,000 SGD (over 17 million VND) to enjoy Empurau fish in Sibu (Sarawak).
It is no surprise that the prices of this fish continue to soar during festive seasons.
Why is Empurau fish so expensive?
MSN reports that several factors contribute to the high price of Empurau fish, including its natural diet and the challenges in catching them.
Empurau fish from the Sarawak River typically have a unique flavor when cooked due to their special diet. The fish here often has a creamy, salty, and slightly sweet taste, accompanied by a fruity aroma. The texture is very soft, melting in the mouth.
This is because they feed on wild fruits that fall from trees along the riverbanks. One common fruit is the Engkabang, also known as “the butter of Sarawak”, which is often used in cooking (especially in rice dishes) due to its rich and buttery flavor.
Notably, this type of tree only bears fruit every 4-5 years (or longer), making the price of Empurau fish that consume this fruit even more expensive.
Naturally caught Empurau fish are certainly more expensive.
Additionally, Empurau fish are very difficult to catch in the wild. They are typically found upstream in rivers with strong currents, in rocky riverbeds, and will migrate if their habitat becomes polluted.
Empurau fish also take a long time to reach full maturity (almost 3 years), and only those weighing 3 kg or more are worth selling because the flesh is firm and dense at that point.
Wild-caught Empurau fish will definitely command a higher price, but in light of the pollution that is depleting their habitats, this species is being farmed in Sarawak with the support of the local Ministry of Agriculture.
Moreover, some places like Hong Kong (China) have also proactively bred this fish. In the fragrant harbor, Empurau fish are fed a fruit similar to butter. Mainland China, Singapore, and Taiwan (China) also have a high demand for Empurau fish.
How to enjoy Empurau fish?
Empurau fish is usually steamed with its scales on to retain its juiciness and texture. Diners can also opt for grilled Empurau fish, but general consensus suggests that steamed fish tastes better.
Every part of the Empurau fish holds value, so nothing goes to waste. If separated during processing, the scales of the Empurau fish are often deep-fried with spices, resembling crispy potato chips, and served as an appetizer.
