THE ongoing heatwave in Penang has brought unexpected benefits to dried salted fish producers in Kuala Sungai Pinang, drastically reducing the time required to prepare their products.
New Straits Times cited Maslinda Mohamed Yusoff, 50, who has operated her home-based business for three years, saying that during the current dry spell, fish that once took one to two days to dry can now be processed in just half a day.
She sources her raw fish from various local fishermen's associations around Balik Pulau.
“Fish cannot be dried in large quantities during regular weather because they spoil easily if it rains or remains cloudy.
The gelama and kebasi fish, specifically the small and medium-sized ones, now take less than six hours to dry. For some, the heat is a nuisance, but for producers like us, it is a major advantage,” she explained.
Maslinda added that fish dried under intense sunlight appear clearer and more visually appealing, whereas overcast conditions often cause the product to turn brownish or reddish.
Since the onset of the hot weather, she has been able to process between 10kg and 15kg of salted fish daily, compared to just 5kg under normal conditions.
“While we experience hot weather every year, it is said that this season will last longer, so we are taking the opportunity to increase production.
“Once the supply arrives, the fish are gutted, washed, and sliced before being marinated for one to two days. They are then laid out to dry. Once dried, they are kept in a chiller to prevent fly infestations before being packed and sent to shops,” Maslinda added.
The business, which she runs with the help of her husband, was originally established to support local fishermen by purchasing their catch.
“I started on a small scale, but the market has expanded, further diversifying Muslim-made products. Salted fish is best enjoyed with hot rice or glutinous rice, and remains a popular staple in the northern region,” she added. - March 28, 2026
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