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Ikan
In KL, it is common to find the so-called "chicken fish". All barbecue stalls in Jalan Alor present it on ice (not always fresh, actually).
Conversely, I never saw it in seafood restaurants of Singapore and of course Batam. Why? What sea does it come from?
A second related question: what fish, among those many ones offered for barbecue in seafood restaurants of Batam, especially in street stalls, is really local? Where do they fish it? Very far from Nagoya?
Thank you!
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