Sea to your table, 40 minutes by ferry.

Dried anchovies, caught the old way. Every batch is wild-caught daily by small-scale fishermen living in stilt houses along the Batam coastline — not bought in bulk from a commercial fleet. Sun-dried naturally; a mechanical dryer only steps in when the weather won’t cooperate. Sea to your table, 40 minutes by ferry, nothing processed in between.

Wild-caught this morning off Batam. Sun-dried on the beach where it was landed. On a ferry to Singapore before the week is out.

Ikan Bilis, the way it’s actually made

Whole, butterflied, or the rarer whitebait — cooked before it’s dried, which is why it costs more and why you won’t see much of it on a Singapore shelf. Every pack is hand-graded, not machine-sorted.