But the price of the anchovies caught in the waters surrounding the island can be quite steep, reaching up to RM200/kg for premium-grade varieties such as the blue-eyed ikan bilis.

Recently, Bernama had the opportunity to join fisherman and trader M Muthu to catch what is often referred to as the “treasure” of Pangkor owing to its premium quality. The experience provided insight into the challenges faced by fishermen in landing their catches, and the justification for the premium prices of these anchovies.

Muthu, 60, was born and raised on Pangkor island and has been an anchovy fisherman for over three decades. He said one of the main advantages of blue-eyed anchovies compared with other types is they do not need to be cleaned before cooking as they have no bones or guts.

With their mild saltiness and crisp texture, these anchovies – which are about 1cm long – make excellent seasoning for various dishes.

Accompanying Muthu and his 20-member crew on their fishing trip, this journalist set sail at about 5am, navigating through the waters off Pangkor. Although the weather was calm, the pitch-dark sea created an eerie atmosphere.

Such is the daily routine for Muthu and other fishermen, whose livelihoods rely heavily on the sea’s bounty.

“We go out to sea every day from 5-8am and again from 2pm to around 8pm. Everything depends on the weather: if it is good, we’ll have a good catch to bring back. But we don’t go out if it rains heavily because the ikan bilis schools won’t surface,” he said.

The father of three highlighted that they cannot simply fish “wherever we please”, explaining: “We must comply with the regulations set by the authorities, meaning we can only cast our nets at least one nautical mile from the shore.”

Muthu shared that in the past, the island’s fishermen would rely solely on their observation skills and experience to locate areas rich in anchovies. Today, sonar technology is used to detect schools, making it easier to pinpoint their locations.

As the boat captain, this technology helps him to efficiently direct his crew in casting their nets. “By using the sonar system, we not only save time but can also lower our nets seven or eight times in a single fishing session, in the morning or afternoon. For us, this process makes it easier to search for fish-rich areas,” he said.

On average, Muthu’s daily haul of anchovies, of various sizes, comes to anywhere from 400-900kg.

“Once caught, we immediately boil them for less than two minutes, after which the water is drained. This process helps reduce their saltiness,” he said, adding as far as he knows, this boiling method is unique to Pangkor fishermen: “It is not practised by those in other ikan bilis-producing areas such as Kedah or Sabah.”

After returning to the landing jetty, the anchovies are dried on special platforms, a process that takes at least 10 hours, after which they are graded according to their size using a special machine.

They are then divided into 25kg packages before being sold to wholesalers and distributors at prices ranging from RM750 to RM2,000 each, depending on the grade.

Popular among tourists

Meanwhile, ikan bilis trader Oh Teck Soon, 50, said the blue-eyed variety from Pangkor is highly sought by tourists who visit the island during festive or school holidays.

“Some claim the blue-eyed ikan bilis from other states, such as Kedah and Sabah, taste the same as those from Pangkor. But once they taste the ones from Pangkor, they usually change their minds,” he said with a smile.

Oh said standard anchovies often deteriorate in quality, becoming brittle and dusty, when exposed to the environment for too long. But this is not the case with the island’s blue-eyed anchovies, which retain their freshness and quality even after being stored.

“The only thing that changes is the colour, which may turn slightly yellowish depending on the temperature and weather. Other than that, everything else remains the same, including the taste.”

Oh, a Pangkor native who has been in the business for 28 years, sells various types of anchovies. “Apart from the blue-eyed variety, peeled ikan bilis are also a favourite because they make cooking easier for customers,” he said.

As for their prices, Oh said they vary based on quality and grade: “In Pangkor, the smaller the ikan bilis, the higher the price.”

He added that Pangkor’s blue-eyed anchovies are not only popular among domestic visitors but are also liked by tourists from as far as the United States, Germany, Saudi Arabia and South Africa.