Thinking About the Fish We Consume

Had to have a read of Editor Khoo Bee Khim’s piece titled, ‘Craving otah or sliced fish soup? Your fish choices could save or harm the sea’, published in CNA Digital on12 September, 2025.

The writer spoke with Pasarfish SG, a local initiative that researches, and imparts knowledge on heritage seafood and sustainable consumption. Pasarfish delves into the types of fish available in our wet markets, and collects data on how the different types of fish have been procured from the fishing boats. Apparently we have more 250 types of fishes available for consumers' purchase in the wet markets.

“That’s incredible variety,” said Elliott James Ong, 29, one of Pasarfish’s two co-founders. “But most people can’t name more than three or four species at the wet market.”

Instead, what many people are more likely to recognise are salmon and cod on restaurant menus. That’s because these two varieties “are easy to prepare and are heavily marketed”, said Pasarfish’s other co-founder, Kenny Lek, 33, who met Ong while working at World Wildlife Fund. “Almost every restaurant or hawker centre sells them.” 

The reality, Lek continued, is that “those fishes are imported from the other side of the world, so their carbon footprints are huge. And when we focus only on salmon and cod, we lose touch with the rich variety of local fishes we have right here in Southeast Asia”.

I most certainly can name and discern more than four species of fish at the wet markets. We all can if we bother to learn a bit more about what we eat and where we buy seafood from. I do know that the flavors of fish I had in certain dishes as a kid aren't quite found nowadays, either due to overfishing or rising costs which make using certain fishes in certain dishes impractical today. 

I do appreciate how the writer indicates the local Malay names of the fishes. Say, the 'Giant trevally', and in brackets, the writer noted, "(aka gerepoh or chngee jiam)". 

The fourfinger threadfin is also explained as ikan senangin, and the Indian threadfin as ikan kurau. However, these well-loved favorites are facing a diminishing supply as the populations aren't reproducing fast enough.  

To help consumers make better choices, Pasarfish plans to launch a guide of 60 common fish from its year-long survey by listing their local names, price ranges and sustainability recommendations. The writer said,

Our love for local food is threatening the survival of some fish species. Find out what these fishes are (it's not only sharks), and how the choices you make today can decide if you’ll still be able to enjoy fish head curry, yong tau foo and other local dishes in the future.

I do make some food choices around whether an item is sustainable or endangered. I get a lot of protein from fish, more so than pork or beef. But it's getting harder to figure it out now. Over-fishing has decimated many slow-growing varieties. Our National Parks is linked up with IUCN, and we have our comprehensive database of endangered species of flora, fauna, mammals and sea creatures in the region. 

Apparently bluefin tuna is currently labeled as sustainable as many countries' and organizations' concerted efforts ensure that its population is kept. But who knows, a joyride fishing expedition and sale to restaurants could deplete these 'sustainable populations' within two years again.

For this article, the writer and Pasarfish talked about replacing certain fish commonly eaten with something else more sustainable. When I got to the section of which fish that ought to be replaced, I wilted. The types of fish used to substitute the current go-to aren’t even decent substitutes. Sob. 

For curries, it doesn't fully matter what type of fish is used if it's of firm flesh and can stand up to broiling. The spices do make everything taste better. For fishballs, using yellowtail fusilier (delar or huang zi her) or wolf herring (ikan parang) makes little difference, except to the tastebuds. 

But tilapia. Eiooowww. Tilapia is really not tasty at all; not even when it's used in otah. I absolutely hate it as the random white fish used in fish and chips, and sliced fish soup. It doesn't taste nice and it's mushy.

I do like snakeheads. They are plentiful and hardy, and not about to go extinct soon. Ikan toman. This can be the answer to substituting endangered fish. Asian snakeheads have invaded North America and they are considered an invasive predatory species to those lakes and water systems. People could eat them! They work well when fried up in fish and chips. 

'The Wall' Show By Tribute Band 'Welcome To the Machine'

I'm not the biggest fan of Pink Floyd. But since tribute band Welcome to the Machine (WTTM) put on a mega two-night show at Esplanade's Waterfront Theatre, I joined the friends to watch them. It's ticketed. 1200 seats sold out for the two nights. That's a real achievement. I'm so proud of them! 

The members of Welcome to the Machine (WTTM) do this purely for a love of the music. They are bravely chasing their passions, and fulfilling their dreams. The band members are also long-time friends, and with their respective day jobs, funding all their shows and trips on their own. If they get paid, they break even overall, after a few years. But to profit out of this gig, it takes more than one show to do so, or maybe never.  

The show is titled, 'The Wall' — WTTM played Pink Floyd's 1979 album in full. The show was two hours long, with a 20-minute intermission. Many zoomed out for beers. We were clever; got cold Tiger beers from Gluttons Bay. $8.50 a pint in a fast-moving queue. SCORE. I wisely didn't bother with a beer; I opted for a refreshing lime juice.  

The night ended with an encore, of course. The band also included some songs not from the album. And a sing-along with the audience with the super classic 'Wish You Were Here' (1975). It's a song that was released before I was born. LOL

My First Visit to a QB Premium!

After about 10 months of not bothering with my hair or stepping into any salon (since November 2024), I decided that it was time for minimally a trim. It was a 7.30am start that morning, but I had time to stop by the gym. As I finished up my workout, a thought popped into my head.

There's a QB Premium at Gucco Tower with three stylists, and they seemed really experienced, fast and efficient. If I just want a quick cut, that's simply 15 minutes. 20 minutes tops. That would suffice. My hair is long enough for any average stylist to trim and not mess up. I don't know why I keep thinking of QB Premium as a barbershop for men. Hahahah. The husband goes to them too.

There was barely any queue. The guy in front of me was quickly attended to, and in about five minutes, it was my turn. I didn't bother to pay $2 to choose a stylist. I don't know any of them. Choosing one is the same as not choosing. When my turn came, the stylist that attended to me seemed really practiced. I was watching all of them as I waited. So many people come through daily at this outlet. Practice makes perfect indeed. 

He took two inches off of my ragged ends. Roots and scalp obviously felt lighter, and it was overall neater. $24! I was done in 20 minutes! This would do wonderfully. I was extremely pleased with the sudden idea. 

I didn't have to fuss about making a trip to a specific hair salon. I simply went in the hour that I was free in the middle of the day. I didn't have to sit for three hours at a fancy salon for a trim, cut, and a hair treatment. I cannot be bothered to walk into a salon to have to do small talk or be sold products and services that I don't want.