In Indonesian, “red tail scad” is known as “ikan kembung merah ekor.” Here’s a description:
“Ikan kembung merah ekor” or red tail scad is a type of fish commonly found in the waters around Indonesia and throughout the Indo-Pacific region. It is characterized by its slender, elongated body, silvery scales, and distinctive red tail. Red tail scad is known for its mild flavor and firm, white flesh.
In Indonesian cuisine, red tail scad is a popular seafood choice and is utilized in various dishes. It is commonly prepared by grilling, frying, or steaming. The fish’s firm texture makes it suitable for grilling whole or for use in fish soups, curries, and stews.
Red tail scad is often marinated in a mixture of spices, herbs, and sauces before cooking to enhance its flavor. It is also commonly used in Indonesian cuisine to make fish-based sambals (chili pastes) and condiments, adding a savory element to the dish.
This fish is an important part of the Indonesian seafood industry and is caught both commercially and by local fishermen using various fishing methods. It is readily available in fish markets throughout Indonesia, where it is sold fresh, frozen, or dried.
Overall, red tail scad, or “ikan kembung merah ekor,” is a versatile and flavorful fish that is valued in Indonesian cuisine for its taste and culinary adaptability.