Batang is the fish Singapore sells as king mackerel. Its full English name is narrow barred Spanish mackerel, so you will see both names for the same fish. In Malay it is ikan batang or ikan tenggiri, in Chinese 巴当鱼, in Tamil vanjaram and in Tagalog tanigue. It is firm, lean and savoury, and it is the fish most of our customers add to every order for soup and porridge.
Batang in English, Malay, Chinese, Tamil and Tagalog
| Language | Name |
|---|---|
| English | King mackerel, narrow barred Spanish mackerel, seer fish |
| Malay | Ikan batang, ikan tenggiri |
| Chinese | 巴当鱼 (ba dang yu) |
| Tamil | Vanjaram |
| Tagalog | Tanigue |
One name causes mix ups. Some sellers write 马鲛鱼 for the whole mackerel family. At our stall 马鲛鱼 is beh ka, a smaller spotted mackerel, so if you want batang, ask for batang or 巴当鱼.
Is batang the same as mackerel?
Batang is one of several mackerels sold in Singapore, and the biggest of them. The ones you will meet at our stall:
- Batang (king mackerel): 2 to 6 KG and more, firm chunky meat, the one for fish soup and porridge.
- Beh ka (spotted mackerel, 马鲛鱼): about 1 KG, cheaper, good for pan frying and steaming but not ideal for soup.
- Ikan kembong (Indian mackerel): small and oily, usually fried whole.
- Saba (鯖): the Japanese style mackerel, which we sell as frozen fillets.
What batang tastes like
Batang has a strong, savoury flavour and very firm, steak like meat that holds together in a boiling pot. It is low in fat, which is why so many customers on a healthier diet order it every week. The bigger the fish, the better the taste, so our batang fillets only come from fish of 4 KG and above.
Which cut to buy
| Cut | Best for |
|---|---|
| Fillet, deboned | Fish soup, porridge, sliced fish bee hoon. Cut along the middle line, so there are usually no bones left. |
| Steak (150 to 200G) | Pan frying, assam, curry |
| Fish head and tail | Curry fish head, fish stock |
| Whole fish (2 to 4 KG or 4 to 6 KG) | Families who use everything. The whole fish is yours, head, bones and belly included, cut the way you choose: all fillets, all steaks, or half and half. |
How to cook batang
- Fish soup: slice the fillet thinly and drop it into a clear stock at the end, so it stays tender. Add the bones or head to the stock first for more flavour.
- Porridge: the same thin slices, stirred in just before serving.
- Pan fried steak: season with salt and a little turmeric, then fry in hot oil until golden on both sides.
- Curry: the head, tail and thick steaks all hold their shape in curry.
- Steaming: works with very fresh steaks or fillet pieces, with ginger and light soy sauce.
Where our batang comes from and how it is priced
All our batang is wild caught in Malaysia and Indonesia, and the best of it comes from Malaysia. Because it is wild, the price per kilo moves with each catch and with demand, and it climbs before festive periods. The product page shows today's price. Whole fish are priced by size band, and on delivery day we tell you the actual weight, so you never pay for more fish than you get.
Order batang
See the whole batang, cut to order, or the fillets and steaks in our mackerel range. Not sure which cut or size suits your family? WhatsApp Xavier and we will recommend one based on how you cook.
