Country of origin: Malaysia (Wild-Caught)
Other names: Spanish Mackerel, Ikan Tenggiri Batang (Malay)
With its chunky and firm meat, it is one of the local favorites and is commonly used in fish soup and porridge. An ideal choice for people on a healthy diet due to its low-fat content.
Customers usually want it to be cut into three, & they will either fry it for curry/cook it for soup.
Great value for money, tail is 'less valuable' than fillets simply because demand is not as high compared to fillets that are softer and boneless, but for experienced chefs, tails are very worth the purchase!