Many customers have asked: Why does Highseas Healthy Foods not offer sutchi fish fillet, or what is commonly known as “dory” fish, in its list of seafood products? After all, many local food establishments are selling sutchi as one of their main fish dishes.
The “dory” fish that is being sold in Malaysia is not the real John Dorry, a seafish that is popular in the Pacific oceans located near Australia or New Zealand. Being an ocean fish caught in the deep sea waters off the Australian coast, the meat of John Dorry is firm and succulent and tasty when cooked.
The “dory” and should be referred to by its proper name, sutchi is actually a member of the Patin fish family, which are also known as the “snake-head fish species”. There are 24 types of this bottom-dwelling riverine fish found in the mighty Mekong river. Of the 24 species, 6 actually are sold as sutchi. The high season of the fish runs in the months of May to September.
However, the problem lies in the method of processing of sutchi. Most of the frozen sutchi fish that is available today have a huge percentage of glazing which can be up to 50-60%. In addition, many unscrupulous producers have been known to add chemicals to enable them to do double glazing. Thus, when the frozen fish fillet is thawed, the customer actually gets 30-50 % less meat than what they paid for. Sometimes, this method of production is also used to cover up the “less than fresh” fish fillets particularly in the low seasons of the fish. In view of the “inconsistencies” in production and short change in weightage, in our opinion, it is best to avoid selling sutchi. Instead, we prefer to offer fish like Taiwan perch which is a much firmer white fish fillet and an excellent replacement for “sutchi”. Customers can get better value for money and better production integrity with such a switch!
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