“Ikan Masin Tamban” refers to salted fish made from the “tamban” fish. Tamban is a type of small, silvery fish commonly found in tropical and subtropical waters. In the preparation of salted fish, tamban is usually cleaned, salted, and then dried through traditional methods.

The salting and drying process not only imparts a salty flavor to the fish but also acts as a preservation method, allowing the fish to be stored for an extended period.

Salted tamban fish is a versatile ingredient in Malaysian cuisine, adding a savory and distinctive taste to various dishes. It can be used in recipes such as fried rice, stir-fries, or fish-based soups, enhancing the overall flavor complexity of the dish. The use of salted tamban fish reflects traditional culinary practices in Malaysia.