Hardtail Scad or Ikan Cincaru Caught at Woodland Jetty
Hardtail Scad or Ikan Cincaru also know as Ngeh Buoy 硬尾 Caught at Woodland JettyEarly in the morning Ah Wong And Ah Huat called me from Sembawang Park that Hardtail Scad [Megalaspis Cordyla] also know as Ngeh Buoy 硬尾 [Hokkien] or Ikan Cincaru [Malay] are spotted and caught by a few angler at Sembawang Jetty I rush there 10 min from my place but the school are already gone so i made my way to Woodland Jetty I spotted Hardtail Scad or Ikan Cincaru also know as Ngeh Buoy 硬尾 in school(s). They move with the current and feed from midwater to surface which often can be seen and heard from a distance away. Can be caught using sabiki jigs but are more effective with use of small shrimps. Berlying some bait will help keep the school from moving on with the current.
Hardtail Scad [Megalaspis Cordyla] also know as Ngeh Buoy 硬尾 [Hokkien] or Ikan Cincaru [Malay] typically can be encountered as the tide just started to rise, moving along shorelines or reef fringes as they feed. They tend to cover an area more than once if there is food available. They can be easily recognised by the silver body and hard-tail as shown in the picture below:
Labels: Hardtail Scad, Ikan Cincaru, Megalaspis Cordyla, Ngeh Buoy, Pancing, Woodland Jetty, 硬尾, 釣魚, 钓鱼
posted by Andy Lim at
5:32 AM
2 Comments:
Hi there,
Are they good to eat?
Have a good day.
By
Rambling Expat, At
March 19, 2012 at 9:42 PM
The recipes below might sound a little complicated to prepare but it is really worth all the trouble. Have fun trying.
What you need:
✿ 150 gms of blended mixed spices (consist of yellow ginger, red chillies, lemon grass, shallots)
✿ Hard-tail scad fish (medium size preferred)
✿ 1 pc of onion
✿ 3-4 cloves of garlic
✿ 1 teaspoon of salt
Method of preparation:
Have the scad fish washed and cleaned. Ensure all the gills and intestinal parts are completely removed from the fish.
Next, have the onion and garlics cut and finely chopped.
When this is done, oil the wok / frying pan. Once it heats up, put in the chopped onion and garlic. Stir fry the onion and garlic till you can smell the fragrance of the onion-garlic combo. After that, put in the blended mixed spices and stir fry all of those together. Continue stir frying the spices till the water in them dry up and you can smell it’s spicy fragrance. The smell can be pretty strong as the mixture contain red chillies. Anyway, once it’s done, remove the fried spices from the wok / frying pan and let it cool down.
Once the spices has cooled down, you can proceed to do the stuffing part. In order to do that, cut a long opening from the head to the tail of the fish on each side of the fish back that’s parallel to the fish bone. Cut as deep as possible so that both pockets can be stuffed with more spices. When that is done, rub the flesh of the fish with salt. Leave it for about 10 – 15 minutes. Later, stuff the spices into both the pockets on the fish back.
After that, oil and heat up the wok / frying pan again. Deep fry the fish till it’s cooked on both sides. Once the fish is cooked, lift it up and serve.
The dish above might sound a little complicated to prepare but it is really worth all the trouble. Have fun trying.
By
Andy Lim, At
March 22, 2012 at 7:39 AM
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