“Tenggiri Kepala” in Malaysia refers to the head portion of the Spanish mackerel, known scientifically as Scomberomorus commerson. “Kepala” translates to “head” 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 Kepala specifically refers to the head section of the fish. The head typically contains flavorful and succulent meat, including the cheeks and other parts.
• Flavor and Texture: The head portion of the Spanish mackerel is known for its rich, fatty, and tender meat. It’s often considered a delicacy due to the unique flavors present in the head.
• Culinary Use: Tenggiri Kepala is often used in making fish soups, broths, or curries. The head is valued for adding depth of flavor to dishes.
• Popular Preparations: Common dishes featuring Tenggiri Kepala include fish head curry, a flavorful and spicy curry where the head is stewed in a fragrant spice blend.

As with any fish head, it is valued not only for its taste but also for the richness it can add to soups and curries. The cheeks and other parts of the head are often considered delicacies.