Specialty fish 'vong bat lieu ngu' is more expensive than gold but still sought after

The Empurau (or Tor Tambroides) is the most expensive freshwater fish in Malaysia and is only found in the rivers of Sarawak. It is also known by nicknames such as "king of the river" and "unforgettable fish" due to its delicious taste and high price.

According to MSN, Empurau fish have high commercial value. Depending on the size and the area where the fish is caught, 1kg of Empurau fish can cost from 4 to 7 million VND, even up to 10 million VND , more expensive than 1 tael of gold. Despite being so expensive, this fish is sought after by many tycoons.

There are two types of Empurau, white and red meat , with different body lengths and meat textures. Experienced people say that white meat Empurau has a shorter body but is tastier than red Empurau.

However, fish weighing over 3kg of both types are highly sought after because of their firm flesh. Smaller Empurau have a higher fat content, making their texture too soft.

White Empurau has a shorter body but is tastier than red Empurau.

Mind blowing price

According to Borneo Post, in 2016, a giant Empurau fish weighing 7.9kg caught from the Baleh River was sold for more than 40 million VND. While just 1 year before, a 27kg Empurau caught from the Katibas River was sold for more than 76 million VND. This fish is often served in luxury hotels or restaurants.

In February this year, a famous TikToker in Singapore said she had to pay 1,000 SGD (more than 17 million VND) to enjoy Empurau fish in Sibu (Sarawak state).

It is no surprise that the price of this fish continues to skyrocket during the holidays.

Why is Empurau fish so expensive?

MSN said that there are several factors that make the price of Empurau fish so expensive, including the fish's natural diet and the challenges in the catching process.

Empurau fish from the Sarawak River often have a distinct taste when cooked due to their special diet . The fish here often has a creamy, salty, slightly sweet taste, while also having a fruity aroma. The texture of the fish is very soft, melting in the mouth.

This is because they eat wild fruits that fall from trees along the riverbanks. One of the popular fruits is Engkabang , also known as "Sarawak butter ", which is often used in cooking (especially rice) because of its rich and buttery taste.

Notably, this tree only bears fruit once every 4-5 years (or longer), making the price of the Empurau fish that consume this fruit even more expensive.

Wild caught Empurau fish will definitely command a higher price.

In addition, Empurau fish are very difficult to catch in the wild , they are often found in the upper reaches of rivers with fast currents, rough riverbeds and will migrate if their habitat is polluted.

Empurau fish also take a long time to fully mature (nearly 3 years) and only those weighing 3kg or more are worth selling because the fish meat is then firm and dense.

Wild-caught Empurau fish will certainly command a higher price, but with pollution depleting their habitat, the fish are being farmed in Sarawak with the support of the local Agriculture Ministry.

In addition, some countries such as Hong Kong (China) have also actively bred this fish. In Hong Kong, Empurau fish are fed a fruit similar to avocado. Mainland China, Singapore and Taiwan (China) also have high demand for Empurau fish.

How to enjoy Empurau fish?

Empurau is usually steamed with the scales still on to retain the juiciness and texture of the meat. Grilled Empurau is also an option, but generally speaking, steamed Empurau tastes better.

Every part of the Empurau is valuable, so nothing is wasted. When separated during cooking, the Empurau scales are often deep-fried with spices, resembling crispy potato chips, and served as an appetizer.