Angler Aldrin Loke catches a large halfbeak with a large wooden float rigged with six hooks that he can cast out by more than 50m using a nine-foot fishing rod.
Fish cooked almost immediately after you catch it is the tastiest.
The ones you buy at the market or eat in restaurants may have spent time on ice or even been frozen, which affects the muscle fibres.
Even chilling fish draws out natural moisture, impacting the texture.
The black lining in the gut cavities of some fish is a little bitter, so rub them off with your thumb.
So, while enjoying a day at the beach, if you have some fishing and outdoor cooking skills, consider frying up a fresh catch. It doesn’t get any fresher than that!
At most beaches, catching a prized grouper or “siakap” might be difficult, so manage your expectations.
However, even a palm-sized croaker (gelama) can surprise you with its flavour and texture – thanks to its sheer freshness.
The ubiquitous catfish (ikan duri or belukang) might not be ideal, as its thick layer of slime makes it hard to clean without a proper kitchen sink, even though its meat is juicy and fatty.
A small yet delicious scad (selar).
If you’re near rocky areas, you might catch halfbeaks, needlefish, spotted scats or Java rabbitfish.
Your success depends on your fishing skills; with a bit of luck, you can quickly catch several small fish to cook.
If you’re skilled with a cast net, you might even snag some shrimps within minutes.
Mullets caught with a cast net.
Cooking at the beach requires a bit of planning.
You’ll need to scale and gut the fish, so bring a small basin and plenty of fresh water.
While seawater can be used if it’s clean, a jerry can with five to 10 litres of fresh water is ideal for cleaning your fish and washing up afterwards.
There is hardly any meat in the heads of small fish, so unless you want it for better food presentation, cut them off for easier cooking.
Consider using a gas stove with small butane canisters – they light up instantly and can accommodate a BBQ mesh grill, griddle or frying pan.
However, beaches tend to be windy, so ensure you have a stove windshield or some other method to protect the flame from gusts, which can cause uneven heat distribution.
Alternatively, invest in a camp stove with built-in wind protection, which often increases flame intensity when the wind blows. These stoves cost around RM200, so read reviews and seek advice before purchasing.
Bring camp furniture so you don't cook sitting on the sand and risk getting sand in your food.
Don’t forget to pack plenty of kitchen paper towels or napkins – not regular tissue paper.
Before frying, it’s crucial to pat the fish dry, including inside the gut cavity. Putting a wet fish in a hot frying pan, especially on a small camp stove, can result in an explosive reaction.
Simple fried fish fresh off the sea with no seasoning.
Paper towels are also handy for wiping your plates, pans and utensils before packing them away to wash at home. And remember, never leave used paper towels behind on the beach.
Consider bringing folding camp furniture, particularly a table and chair for the designated cook.
Note the can of insecticide spray; when fishing with various baits by the sea, you can attract fire ants circling about you.
If you place the stove directly on the sand, there’s a good chance your fish will end up with a “crunchy” texture from sand getting into the food.
Cooking small fish doesn’t take long; they cook quickly and remain juicy if not fried too crispy.
Try them without seasoning; you might be pleasantly surprised by just how tasty fresh, simply fried fish can be.
