“Ikan Parang” in Malaysia typically refers to the Spanish mackerel (Scomberomorus commerson). This fish is popular in Malaysian cuisine and is known for its sleek and streamlined appearance.

Spanish mackerel is characterized by its silver-blue coloration with dark wavy lines on its upper body. The flesh is firm, flavorful, and has a moderate to high oil content, making it suitable for various cooking methods.

In Malaysian dishes, Ikan Parang is often prepared by grilling, frying, or being used in curries and soups. Its versatility and distinctive flavor contribute to its popularity in the local culinary scene. Dishes such as “Ikan Parang Bakar” (grilled Spanish mackerel) or “Asam Pedas Ikan Parang” (spicy tamarind fish stew with Spanish mackerel) showcase the deliciousness of this fish in Malaysian cuisine.