I wonder why many restaurant like to use this kind of fish when they are preparing fish n' chips. It tastes like wet sock. The meat texture feels like tissue paper ya wipe your ass with. The only redemption is the crispy batter with white sauce and lemon, and it still doesn't taste all that good. If you are making one, do yourself a favor. I suggest you go find any mackerel/tenggiri or any other fish.

What to do?

Malaysian earning and purchasing power is low.