It was the shrimp’s season a couple of months ago. The seaside would be loaded with shrimps waiting to be netted. The shrimp is a local delicacy and it’s often fermented and be made into belacan, an ingredient used in delicious local dishes.

Fishing boats netting shrimps by the Kuala Baram seaside.

Boats coming back with its catches.

Shrimps selling like hot cakes. 3 kilo for RM10.

These were the not-so-fresh shrimps. They could spot the difference by comparing with the newly arrived shrimps. The color were a bit faded compared to the fresh ones.

This is not a deep sea monster fish. It’s a kind of fish with really soft and slimy body. Best cooked as soup, or deep fried. It’s sweet in taste and their bones are actually soft enough for you to chew and be consumed.

The tide at Kuala Baram beach is getting higher year after year. The effect of global warming and the rising sea level. Driving along the Kuala Baram highway, you could actually feel that the sea water is rushing onto the roads. Thus, the rock divider, as pictured above.