Fish
Printed on:
• Ship series all denominations, except $2
The Ship Series uses a maritime theme and a symbolic creature, but there is another often unnoticed detail—every note also features a fish. The only exception was the $2 note, which was designed and printed separately from the rest. The fish were included not only for their link to the sea and ships, but also for their cultural and historical meaning. In Chinese culture, fish are considered auspicious because the word for fish, 鱼 (yú), sounds like the word for surplus or abundance, 余 (yú). That’s why you’ll hear the phrase 年年有余 (nián nián yǒu yú) during Chinese New Year, which means “may you have abundance every year.” Fish also played a real role in Singapore’s early economy. Before container ports and high-rise buildings, we were a trading post surrounded by fishing villages. Fish wasn’t just symbolic—it was survival.
Eight different types of fish are featured across the Ship Series. If we rank them by market price in Singapore today, the Polka Dot Grouper 老鼠斑 (S1000) and Six Banded Grouper 六帶石斑 (S50) are the most expensive, usually eaten in restaurants or at family celebrations. The White Pomfret 白鲳 (S10000) is also valued, especially during Chinese New Year for its clean taste and association with wealth. Chinese Carp 鲤鱼 (S1) used to be more common in Chinese households, often served whole at family meals, though its popularity has dropped a bit. Indian Mackerel 甘望鱼 (S500), Round Scad 色拉鱼 (S10), and Slender Shad 三黎 (S100) are more affordable and are everyday fish often fried or used in curries—once seen as “poor man’s food,” but now appreciated for their flavour. Commerson’s Anchovy 江鱼仔 (S5)—known to us as the ikan bilis—which is small and often dried, is still found in many local dishes, from nasi lemak to soup stock. Over time, as incomes rose and tastes changed, some fish became more “premium,” but many of these species remain part of the Singaporean kitchen in one way or another.