“A 250gm packet sells for RM5 and the fish is delicious fried with onions and chilli,” he said.

The 78-year-old said he started his business over 20 years ago and is now able to earn up to RM3,000 per month during the monsoon season, starting in October.

“The rivers that flood paddy fields reward fishermen with a big catch which they sell to me to process into ikan pekasam.

“Among the fish that can be fermented are ikan lampam, ikan loma, ikan selat, ikan sepat, ikan puyu, haruan, tilapia and patin,” said Hanafi, also called Paksu Nafi, at his factory in Kampung Tasek Pauh.

He said fermentation could take two to three weeks depending on the type of fish and size.

He said he received a lot of guidance and support from government agencies, especially the Kemubu Agricultural Development Authority and Federal Agricultural Marketing Authority.

“Aside from selling to the locals, I also get bookings from wholesalers in Kuala Lumpur, Johor, Terengganu, Negeri Sembilan and Melaka.”