“Tenggiri Batang” in Malaysia refers to the Spanish mackerel, particularly the fillet or section known as the mackerel steak. The term “batang” translates to “segment” or “section” in Malay.

• Type of Fish: Spanish mackerel (Tenggiri) is a popular fish in Malaysian cuisine known for its firm texture and rich flavor.
• Appearance: Tenggiri Batang specifically refers to the fillet or steak cut of the fish. The fillet is typically a thick and meaty section taken from the body of the mackerel.
• Flavor and Texture: Spanish mackerel has a robust flavor with a moderately oily and moist texture. The meat is firm and can withstand various cooking methods.
• Culinary Use: Tenggiri Batang is versatile and can be prepared in different ways, including grilling, frying, or being used in curries and soups. The steak cut is suitable for hearty dishes.
• Popular Preparations: Common dishes featuring Tenggiri Batang include grilled mackerel steaks, fried mackerel, or the fish used in traditional Malaysian curries and soups.

As with any fish, the culinary uses may vary based on regional preferences and individual recipes.