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Batang Fish: Best Eating?


Picture of Brian Kennett

Brian Kennett

Amateur Chef and Boozy Traveling Foodie Extraordinaire

Batang Fish: For seafood enthusiasts and culinary adventurers alike, the Batang Fish, also known as the Spanish Mackerel or Scomberomorus, is a true delight. This robust, firm, and flavorful fish has been a staple in various cuisines across the globe especially Asia, celebrated for its versatility and distinct taste.

In the Chinese language, the Batang Fish is referred to as “鲔鱼” (tun yu), while in Malay, it is called “ikan tengiri.” The Spanish moniker “caballa” pays homage to its popularity in Spanish cuisine, and in English, it is commonly known as the “Spanish Mackerel”.

batang fish

What is Batang Fish in English?

The Spanish Mackerel (or more commonly known as Batang) has a long and striped body. This easily identifiable fish also has a thick silver rubbery skin. Batang is otherwise known as 马鲛鱼 Ma Jiao Yu (in Mandarin) or Ikan Tenggiri (in Malay). 

Beyond its culinary appeal, the Batang Fish is a nutritional powerhouse. A 100-gram serving of this fish provides approximately 175 calories, making it a lean protein source for those watching their calorie intake. Additionally, it is an excellent source of omega-3 fatty acids, which are essential for heart health and brain function.

batang fish steak 200g 300g Batang Fish: Best Eating?

One of the reasons the fish is so beloved is its versatility in the kitchen. Its firm flesh and robust flavor lend themselves perfectly to various cooking methods, including grilling, baking, frying, and even raw preparations like ceviche or sashimi.

In Southeast Asian cuisines, the batang fish is often grilled or fried and served with spicy sambal or tangy condiments, while in Spanish-influenced dishes, it may be baked or poached in a flavorful tomato-based sauce.

It is one of the four King Fish in Singapore, that are caught in the Indonesia Ocean. It is popular amongst all ages and is commonly used by 90% of the stalls in Singapore to cook fish porridge.

Each region has its own unique way of preparing and celebrating the Batang Fish. In the Philippines, it is a key ingredient in the beloved dish “Inihaw na Bangus,” where the fish is stuffed with a flavorful mixture of tomatoes, onions, and spices before being grilled to perfection on the BBQ.

In Malaysia and Singapore, it is often fried and served with a zingy chili dip or as part of a fragrant nasi goreng (fried rice) dish.

In Spain and Latin American countries it is known as “caballa,” is a staple in traditional seafood stews and rice dishes, adding depth and richness to the flavors.

Is Batang FIsh Expensive?

It is generally more expensive and has become even more costly given the recent inflation. There are different grades as well, with the better ones being thickly-sliced. The cost price of one piece of Batang is about $7 or $8.

What is the most unhleathy fish to eat?

Orange Roughy. These fish, also known as slimeheads, can live up to 150 years. But that means they’ve been around unhealthy elements, like mercury, for a long time. So they’re not the best option for a healthy diet.

Whether you’re a seasoned seafood lover or a curious piscatorial adventurer (unlike me), the Batang Fish is a must-try. Its versatility, flavor, and nutritional benefits make it a standout choice for any meal. It’s also a firm fish so ideal for BBQ and such. She’s a beauty.

So, the next time you’re in the mood for a taste of the sea, seek out this culinary beauty and let its rich, savory flavors smack your senses about. ENJOY!!!

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