By Wilfred Pilo
KUCHING, Aug 6: Hamdini Peleh, known as Deni, a 44-year-old vendor from Pusa, has turned his early career as a terubok (toli shad) fish vendor into a thriving business.
His journey began at the tender age of 14 when he left school after Form 1 and moved to Kuching with his peers in search of work.
“There was no work in Pusa back then, and through friends, I landed as a handyman at a terubok vendor stall at Pasar Tamu DBKU Satok, also known as Satok Market,” Deni shared.
Despite the challenging nature of the work and the lingering fish smell, he found the salary attractive.
“I got RM50 per day, so I stuck to the job. Imagine RM1,500 a month 30 years ago was plenty of money for a young man,” he chuckled.
Deni was prudent with his earnings, saving most of his salary to ensure financial security.
His frugality allowed him to purchase his first mobile phone and the same SIM card number he bought remains his business contact number to this day.
By the time the Satok Market vendors moved to Medan Niaga Satok in Kubah Ria in 2013, Deni was 21 and had already established his own terubok fish stall.
Deni explained that the terubok fish business has always had a strong demand, particularly from West Malaysia, Sabah, and Sarawakian cities like Miri and Bintulu.
“I sold a fresh terubok for a ‘B’ grade less than a kilogram for RM25. Those we bought fresh for ‘A and double ‘A’ grades from wholesalers could be between RM35 to RM48 and more,” he said.
For salted terubok, prices vary depending on size and origin, ranging from RM8 to RM45. Deni ensures that the fish he sells is fresh, sourced not only from local suppliers but also from Myanmar, Thailand, and Indonesia.
“Sarawak terubok has a longer tail, bigger width, and elongated shape head. If you’re not sure, always ask the vendor,” he advised.
Deni emphasised the versatility of terubok fish, which can be grilled, steamed, or deep-fried according to personal preference.
He noted that West Malaysians and Sabahans often praise the taste of Sarawak terubok over those from other countries.
In addition to selling fish, Deni also offers the fish’s roe, known as the ‘black caviar of Sarawak.’
“500 grams of salted terubok eggs sell for RM300 at my stall,” he revealed, highlighting the high demand and escalating prices of these eggs.
Deni noted that the terubok season has changed over the years, resulting in a more constant supply of the fish, which benefits vendors by providing a steady income.
“Last time, the terubok season was between late May and July and from October to November. But now, my supplier tells me that there will be plenty of terubok at the end of this month,” he said.
Reflecting on his journey, Deni expressed satisfaction with his achievements. “I came to Kuching looking for employment, and now, the terubok venture has become a successful business,” he stated proudly.
Deni’s terubok stall is located at Medan Niaga Satok Kubah Ria in Petra Jaya, operating daily from 7am to 6pm.
For more information, you can reach him at 019 878 6828. — DayakDaily
