The Talang Queenfish is a popular, silvery, fast-swimming game fish found in tropical Indo-Pacific waters, known for its firm, white, slightly oily flesh and leathery skin, often caught near reefs for sport and food, but best eaten fresh as it doesn’t freeze well.
It has flat sides, distinctive large mouth, and a “leathery” skin, which can be eaten if descaled. It is not very tasty, although it is slightly oily it taste rather bland.

It inhabits coastal waters, bays, and reefs in the Indian and Western Pacific Oceans, from Australia to Japan, and commonly caught throughout West Malaysia.

It is a well known “local gamefish” as it is an aggressive feeder, schooling, and known for powerful fights on light tackle only, as it does not grow to as big as other pupular gamefish like the marlins or mahi-mahi also known as dorado fish.

As with most cheaper fishes, it is best eaten fresh as it does not keep well even when fresh frozen, bones are few and easy to remove. It is very popular as a local salted fish, where the fillet can be fried and eaten with the local chilly paste known as “sambal” and its bone and head can be used as a stew in salted fish head curries, usually cooked with other vegertables like egg plants and ladies fingers.