“Ikan Masin Tenggiri” in Malaysia refers to salted fish made from the “tenggiri” fish. Tenggiri, also known as Spanish mackerel or king mackerel, is a popular fish in Malaysian waters. In the preparation of salted fish, tenggiri is typically cleaned, salted, and then dried using traditional methods.

The salting and drying process imparts a salty flavor to the fish while preserving it for an extended period. Salted tenggiri fish is a sought-after ingredient in Malaysian cuisine, adding a savory and distinctive taste to various dishes.

It is commonly used in recipes like fried rice, stir-fries, or fish-based soups, contributing to the overall flavor complexity of the dish. The use of salted tenggiri fish is rooted in traditional culinary practices, showcasing the rich and diverse flavors of Malaysian cuisine.