“Ikan Masin Gelama Potong Kepala” refers to salted fish made from the “gelama” fish, with the term “potong kepala” indicating that the fish is cut with its head intact during the salting process.

Gelama, or Shortfin Scad, is a type of small, silvery fish found in tropical waters. The salting process is a traditional preservation method that imparts a salty flavor to the fish while extending its shelf life. The head-on preparation adds to the uniqueness of the dish.

Salted gelama fish, especially when the head is included, is commonly used in Malaysian cuisine to enhance the flavor of various dishes. It is often used in fried rice, stir-fries, or fish-based soups and stews, contributing a distinctive taste and texture to the overall dish. The preservation method adds a savory complexity that is characteristic of traditional Malaysian culinary practices.