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Hardtail Scad (Pontian Wild) / 硬尾(笨珍野生)

Hardtail Scad (Pontian Wild) / 硬尾(笨珍野生)


Origin: Pontian

Regular price RM10.90
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Low stock: 3 left

Hardtail Scad 硬尾

Hardtail Scad from Pontian has a unique sweet flavour that cannot be found elsewhere. There are two types of Hardtail Scad: White and Black Hardtail Scad. Fish Club only sells White Hardtail Scad from Pontian which are usually sweeter than Black Hardtail Scad. Although White Hardtail Scad is smaller in size, it tastes superb when cooked with spicy sambal. It has few scales but its skin is quite hard. Before cooking, remove head fins and bones, you can easily peel off the skin of the fish after cooking and enjoy the delicious fish. 笨珍野生的硬尾有别于来自其他海域的硬尾,它的口味更加清甜。笨珍海域捕获的白硬尾,会比黑硬尾来得香甜。Fish Club 卖的白硬尾尽管体型小,但是搭配辛辣的叁巴烹调起来,味道绝妙。它的鱼鳞少,鱼皮却稍微偏硬。烹煮之前,可以先把头鳍和骨头除去,烹煮后便可以把鱼皮轻易剥去,即可享用美味的硬尾鱼了。

  • Chinese Name(s): 硬尾
  • Local Name(s): Daun Baru
  • Origin: Pontian 笨珍
  • Type: Wild Caught 野生
  • Flavour: Medium 中等
  • Texture: Medium 中等
  • Cooking Method: Deep Fry / Pan Fry 油炸 / 煎炸
  • Weight Loss after cleaning (whole fish): 15-20% 

How To Make: Sambal Stuffed Fried Fish (Ikan Rempah)


  • 2 hardtail scad
  • 3 fresh red chilies
  • 5 dried chilies
  • 10-12 shallots
  • 2 cloves garlic
  • 1 tbsp belacan
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tablespoon tamarind pulp soak in 1/4 cup water, extract juice and discard pulps
  • 1/4 cup oil


  1. Clean and rinse fish with water. Using a sharp knife, cut a deep slit from the back of the fish along the bone. Repeat the same on the other side of the fish.
  2. Blend the spice paste with a mini food processor or use mortar and pestle to pound the flavoring paste.
  3. Heat up wok with 3 tbsp oil, add in spice paste and stir-fry with low heat until aromatic. Add tamarind juice and continue to stir-fry until the spice paste is smooth and somewhat moist, but not overly runny. Season to taste with salt and sugar. Dish out and let cool.
  4. Stuff the spice paste into the fish on both sides of the slit and also inside the fish stomach.
  5. Heat up 1/4 cup oil in a wok, deep fry the fish until cooked. Serve immediately.

Also Try: Ikan Masak Terutup (Johorean Style)


Additional Information:

Caution: Customized cutting is NOT available. 

Storage: Keep frozen at -18°C. For best quality, consume within 3 months.
储存方式:冷冻雪藏 -18°C。购买后3个月内食用,品质最佳。 

100% Preservative Free 绝无防腐  
Cleaned & Gutted 去鳞清内脏 
Vacuum Packed 真空包装  
Flash Frozen 急速冷冻  

How we package your order?

The vacuum sealed seafood products and frozen chill packs, which contain non-toxic gel are packed in a polystyrene box, so the chill packs distribute the cold evenly throughout your fish and seafood, ensuring maximum freshness.

We seal the polystyrene box with packing tape and hand it to our cold chain logistic to deliver to you.

What should I do when my order arrives? 

Remove your seafood products as soon as possible from the box, refrigerate all fresh items and freeze all frozen goods until you are ready to prepare them for consumption.

How is your frozen seafood handled? What is your freezing process?

Our fish and shellfish are processed and immediately frozen in our -45°c blast freezer. No chemicals or preservatives are added during the freezing or production process on any of our seafood items.

Read: How Blast Freezing Improves the Quality of Fish

What is a -45 Degree Freezer and how does it affect the seafood when defrosted?

Blast freezing seafood products at a lower temperature keeps the wall of the cell intact, ensuring that water from the inside does not exit. When defrosted, the quality, texture, and appearance will remain completely intact just as if it were a fresh product.  

What is the proper way to defrost frozen seafood products? 

If you have received frozen seafood and placed it in the freezer, remove these items from the freezer and store them in the refrigerator for at least one day before you plan to serve it. Allow 12 to 24 hours for the product to properly defrost. Do not rush the defrosting process as it can affect the flavor and texture of your seafood.  

Why are some seafood products unavailable from time-to-time?

The availability of seafood products depends upon the season, weather, and other conditions that can affect a catch or harvest. Additionally, the harvesting of many seafood products is regulated in order to maintain a sustainable supply.

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