Baung or “pak sook kung” in Cantonese, is a popular freshwater species because of its thick white flesh and natural sweetness. Our baung are caught wild from the Batang Ai dam then bred in the pristine and deep waters at the Batang Ai dam.
When it is harvested, it is quickly packed and flash freeze utilising the latest Individual Quick Frozen (IQF) technology. This way, you will enjoy the freshness as if it had just left the waters of Batang Ai!
IQF also preserves and locks the natural flavour of the product. When you thaw it to room temperature to cook, you will enjoy the exact firmness as if you are eating it in Sarawak!