Can't find our local kembung ( Indian Mackerel ) fish anywhere , even if I do manage to find a batch , they look like they're rotting away ugh , but I was adamant on making ikan assam pedas nanas and ikan berlada sambal terung pipit , so I ended up with these Japanese Horse Mackerels distinguishable from the black marking just behind the gill flap .
Meat is definitely firmer and the belly area holds up a heck of a lot more longer than kembung would . While there's also less bones , and it does taste like kembung to a certain extent , there is something lacking in the taste which I cannot put my finger on . On an afterthought , it's like having a croissant with no butter or Hokkien mee with no prawns , so to speak .
