Have you ever tasted Tenggiri? This delicious Indonesian mackerel is more than just a fish. It’s a star in Indonesian cuisine. Right here in Jakarta Tenggiri is a culinary treasure.
Tenggiri or Ikan Tenggiri as Indonesians call it is prized for its tender meat. Its scales are small and light. Its back is a beautiful green-bluish color. Its sides shimmer silver with dark markings that fade after death. Tenggiri has a large mouth. Its teeth are sharp. Sharper than those of the Spanish mackerel. This pelagic fish swims in small groups near the shore. It thrives in the tropical and subtropical Indo-Pacific region.
In Indonesia Tenggiri is incredibly popular. It’s sold fresh dried or processed. You’ll find it in countless traditional dishes. It’s a main course ingredient. It’s also used in snacks like kerupuk crackers or siomay dumplings. Processed Tenggiri has a special aroma and taste. Even fishing competitions feature Tenggiri as a prized catch. Did you know that the demand for exported Tenggiri is increasing? In February 2018 alone 162 kg were exported to Singapore.
Imagine the bustling Jakarta fish markets. The air is thick with the scent of the sea and spices. Vendors call out their wares. You see mountains of glistening Tenggiri. Each fish tells a story of the ocean’s bounty. This is more than just a meal it is an experience. A taste of Indonesian heritage and tradition.
Tenggiri is a versatile ingredient. It’s used in otak-otak a flavorful fish cake. In Jakarta you can find otak-otak sold from small stalls near busy bus stops. Especially during the afternoon rush hour. In Jakarta’s otak-otak the fish is mixed with shallots garlic scallions eggs coconut milk and sago or tapioca starch. This culinary journey through Jakarta will continue. We will explore more of Jakarta’s delicious treasures. Remember Tenggiri. It represents not just a delicious fish but a vibrant culinary culture.