Family: Clupeidae
Scientific name: Sardinella fimbriata (Valenciennes)
Local name: Tamban sisik, Tamban lopek
Distribution: Coastal waters to about 60m depth
Size commonly caught: 13-15cm total length
Notes:
Sold fresh and dried-salted also processed into fish balls, fish cakes and fish crackers. This fish is the preferred fish for making fish balls because of its gelling properties. It is claimed that this fish gives the best texture and "springiness" to the fish balls made. However the flesh is not white and this could give a darkish tone to the colour of the end products, particularly fish crakers. |
