“Cencaru” in Malaysia refers to the Torpedo scad, a type of fish commonly found in tropical and subtropical waters. It is also known by other names such as “hardtail scad” or “finletted mackerel.” Cencaru is characterized by its torpedo-shaped body and is a popular choice in Malaysian cuisine.

In Malaysian cooking, cencaru is often prepared in various ways. It can be grilled, fried, or used in soups and curries. The firm texture of cencaru makes it suitable for different cooking methods, and its flavor is known to be mild and versatile, allowing it to pair well with various seasonings and ingredients.

Cencaru is a common seafood item in Malaysian households and is enjoyed for its taste and affordability. Its availability in local markets contributes to its popularity in Malaysian cuisine.