18 MALAYAN FISHES. 
The roe of the Terubok (Telor terubok) is a highly valued 
delicacy and the fish are still caught in large quantities near Béng- 
kalis (Siak) and the roes dried and salted for export. Cantor 
writing in 1850, states that 40 years ago the Raja of Siak is said 
to have obtained an annual revenue of 72,000 guilders from the 
Térubok roe industry alone. 
The Selangat of the southern part of the Peninsula is known 
s Nandong in Penang and Kedah, and as Kébasi on the East 
mage It is also known to the Filipinos as Kabasi. The English 
or American name for it is the Basling Shad and in Australia a 
member of the same sub-family is known as the Bony Bream or 
“ Hair-back.” 
It is a bony little fish but very plentiful and cheap; it is dried 
and salted in enormous quantities both for local consumption and 
export. 
The Tamban is one of our commonest fish and will eventually 
be one of our most important and valuable food fishes. 
Dr. Cantor who wrote a catalogue of Malayan Fishes in 1850, 
says of the Tamban bulat: “ It is highly valued for its delicate 
flavour and passes commonly as a ‘ sardine’”’: and of the Tamban 
nipis he writes, “ They pass in the Settlements of the Straits under 
the denomination of ‘Sardines’ in imitation of which they are 
sometimes preserved in oil.” 
The Moros in the Philippines have the same name Tamban 
for this fish and Seale writes “ Any of these sardines would compare 
favourably with the species put up in oil on the Pacific Coast.” 
We continue to import thousands of cases of sardines annually 
into the Straits and F. M. S., while our seas swarm with sardines. 
It is popularly supposed that sardines are preserved in olive 
oil but I have more than a suspicion that refined coconut oil, sesame 
or gingelly oil, and other vegetable oils, which are largely exported 
from the East, return to us with the imported tinned ‘herrings and 
sardines. 
The Bulu ayam and Bilis (Moro: Dilis) are anchovies and 
sprats. 
Stead writing of the Lngraulis antipodum of Australia, says, 
“ For all practical and economic purposes there is no difference be- 
tween our Anchovies and the famous fishes of that name in the 
Mediterranean Sea.” 
A glance at the systematic list of members of, the herring family 
will show that we have at least 8 species of Hngraulis and 3 species 
of Stolephorus. 
