Local names:
Malay: Senangin
Cantonese: Ma yau
Hokkien/Teochew: Ngoh her soon, Peh Ngoh her
Mandarin: 午鱼顺，白午鱼
English: Baby threadfin
The fourfinger and Indian threadfin are sometimes sold interchangeably under the same generic english tradename of threadfin. However, local names have always distinguished between the two species. This species is sometimes labelled baby threadfin when sold at smaller sizes (30cm and below) as the Indian threadfin is usually sold at much larger sizes (60cm and above).
Fisheries information:
Countries of origin: Indonesia, Malaysia
Fishing methods: Gill nets (Indonesia and Malaysia), Farmed (Malaysia, Singapore)
Sustainability recommendation: Opt for locally farmed
In Malaysia, wild stocks of fourfinger threadfin are overfished.
Singapore was allegedly the first country to farm this fish. In 1995, the Straits Times reported that this was achieved by Mr Yeo Kiah Hong. Fast forward to today, locally farmed fourfinger threadfin is available to consumers and restaurants with a number of farms producing quantities of this fish. Our locally farmed fishes are a more sustainable alternative given a lower carbon footprint and assured quality control.
Culinary usage:
Steamed, Soups, Curries, Fried, Asam pedas/Gulais
Threadfins are one of the most expensive groups of fish on the market, mostly because of their reputation for being very nutritious. It is common to find families preparing steamed threadfin or threadfin soup for pregnant mothers or mothers who have recently given birth as part of confinement meals to help them recover from the rigours of labour. The Teochews have a threadfin and papaya soup that is used for just this purpose.
Threadfin is also the fish of choice for babies' first porridge as the flesh is soft and easily flakes into small pieces that are easy for babies to consume.
Steamed Indian threadfin, Teochew style
The other species of large threadfin, the Indian threadfin (Leptomelanosoma indicum) is normally sold at sizes of 60cm and above, and the fourfinger threadfin can also be found at these sizes. At this size, threadfin fillets or steaks are more common than whole threadfins. Cuts of threadfin can be cooked many ways such as steamed, in curries or asam pedas and other gulais. Threadfins' meat shows distinct marbling (like in wagyu beef) when cut, and fishmongers use the presence of marbling to determine the quality of individual fish.
The main difference in culinary usage of the fourfinger threadfin as compared to the Indian threadfin is that the former is commonly sold at a smaller size (around 30cm). This is why it is sometimes called baby threadfin even though they have the same maximum size as Indian threadfins. At this size they can be steamed whole or cut into slices.
Fourfinger threadfin at smaller sizes (around 30cm).
At even smaller sizes (20cm and below) they are shallow or deep-fried just like any other small fishes in Singapore. We have seen some being served at nasi padang and nasi lemak stalls in this way.
Price-wise, this threadfin is usually much more affordable than the Indian threadfin. Interestingly, we have actually found that many chefs and fishmongers actually prefer the quality and smaller size of fourfinger threadfins. Some also say they contain less bones and are easier to eat. In particular, we have found that locally farmed fourfinger threadfin has been a hit amongst some fishmongers because of its superior quality and marbling.
How to identify:
The fourfinger threadfin is commonly mixed up with the Indian threadfin (Leptomelanosoma indicum). Both are similar in shape and size but can be easily differentiated using several characteristics.
The Indian threadfin has a more pointed snout and a smaller eye relative to the size of its face. The fourfinger threadfin has a more blunt snout and a larger eye relative to its face. The Indian threadfin also has a more pointed and longer forked tail fin while the fourfinger threadfin has a more rounded and shorter forked tail fin. The look of the scales also differs. The Indian threadfin has a darker, more 'ragged' appearance while the fourfinger threadfin looks 'cleaner' and more of a shinier silverish grey.
If you were to inspect them more clearly, the fourfinger threadfin has four threads (pectoral filaments) underneath its pectoral fin while the Indian threadfin has five. Oftentimes, these are folded down and aren't visible.
The fourfinger threadfin (left) and Indian threadfin (right) side by side. Note the shorter more rounded tail and snout on the fourfinger threadfin as well as the difference in color and overall look of the body.
We have also found some similar looking threadfins that could actually belong to another species, the East Asian fourfinger threadfin (Eleutheronoma rhadinum), characterised by their darker fins although these aren't commonly seen for sale.