BlurBerry: I believe you are right. Last week I saw one stall selling the fish that is bigger than the usual ones and costs roughly 1.5 times more. The flesh was firm and easy to cut, even with my not-too-sharp knife.They usually classify the fish into 2 group, Malaysian vs Indonesian, just like there's a few types of salmon.Can't remember which is better, but remember for certain fish like kurau and batang, one of them has firmer and whiter meat while the other greyer/softer.