Description

Toman thrives in Borneo’s murky rivers and remote lakes. Its muscular build and collagen-rich flesh make it a culinary staple in traditional Bruneian cooking, especially in therapeutic broths for post-surgery or postpartum diets.

In kampung (village) kitchens, it’s stir-fried with lemongrass and bird’s eye chili or slow-cooked with torch ginger and sour tamarind.

Toman’s strong flavor profile makes it ideal for absorbing pungent, spicy, or fermented ingredients. It’s rarely wasted — heads are used in soups, and bones in broths.

Rich in protein, iron, and skin-enhancing collagen, it’s a functional fish that delivers on both taste and health.

Toman is a symbol of resilience, both in the wild and on the plate.