BUBUK BOUNTRY BRINGS INCOME, TRADITION TO MIRI COASTAL COMMUNITIES - MIRI, SARAWAK MALAYSIA

BUBUK BOUNTRY BRINGS INCOME, TRADITION TO MIRI COASTAL COMMUNITIES - MIRI, SARAWAK MALAYSIA

@Jr_Paku Midin Channel

MIRI (April 18, 2025): The seasonal abundance of ‘bubuk’ (krill) in Miri’s coastal waters has brought renewed activity and income opportunities to local communities.

Over the past two weeks, the waters stretching from Lutong to Bakam have been teeming with bubuks, drawing fishermen, traders, and residents to the shores as early as 7am.

The bubuks are sold for as low as RM2 per kilogramme (kg) at spots like Kampung Wireless and Tamu Ikan.

For many locals, the bubuk season is more than just a business opportunity ― it is a cherished tradition.

Families work together to process the bubuks into traditional products such as ‘belacan’ and ‘cencaluk’, continuing practices passed down through generations.

Seafood trader and ‘belacan’ producer Noraidayah Aripin said the season is an important time for her business.

“Every year, I produce around 50 to 60kg of ‘belacan’ for use in my restaurant. It helps reduce costs and gives better control over the flavour for my customers.

“To make that amount, I need around 200kg of bubuks. We freeze the belacan so it can last for up to six months,” she said.

‘Cencaluk’ maker Rohayu Basuni said the season also allows her to meet demand from regular customers, both in and outside Sarawak.

“Customers from outside Sarawak often bring our ‘cencaluk’ back to their hometowns. It’s a sign that our traditional foods are still appreciated and remembered,” she mentioned.

The season has also inspired small-scale entrepreneurs to try their hand at making and selling food products using the fresh catch.

Bubuk fritters, sambal bubuk, and cooking pastes made from bubuks are now sold by home-based vendors and small traders.

Sarawak Bumiputera Entrepreneurs Chamber (DUBS) Miri chairman Mohammad Hafidz Rohani said continued support from local authorities and relevant agencies is essential to help small producers thrive.

“We hope the local council and fisheries department will continue to support our community’s efforts ― whether through training, proper facilities, or better market access ― to ensure our traditional food industry can grow in a sustainable and competitive way,” he said.

The annual season not only supports local livelihoods, but also keeps Sarawak’s food heritage alive ― proving that tradition and modern enterprise can go hand in hand.

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@Jr_Paku Midin Channel