[Torpedo Scad; Megalaspis cordyla]
This Indo-West Pacific fish is found from East Africa to Japan and very common around Indonesia. It can grow to 31 inches and nearly 9 pounds but the photo specimen was 11-1/2 inches and weighed 10 ounces. This is a highly commercial fish in Southeast Asia.
More on the Scad Family.
With all its lumpy armor and spiny fins running practically the full
length of of top and bottom, this would seem to be an almost impossible
fish to eat. In actuality, it's quite easy (see Methods below).
The flesh of hardtail scad is "dark meat" but milder than, for instance,
most mackerel. It stays very firm with any method of cooking.
Yield: A 10 ounce fish yielded 3.7 ounces of fillets by Method #2 (37%), it'd be a bit more (probably 40%) using Method #1.
Skin: The skin has almost no shrink when cooked, but the hard scutes are a problem, for the full length of the fish.
Scutes: As with other scads, there's a row of hard scutes along the straight part of the lateral line. Unlike other scads the lateral line is straight the full length of the fish and the scutes are very large and wide. It isn't just the tail that's hard on this fish. They must be removed, which can be done after cooking (Method #1) or by removing the skin (Method #2). You could also make a cut throught the skin on both sides of the scute line and peel them off, leaving most of the skin.
Stock: Not good - the heads fins and bones make an unpleasant, strong flavored stock - just discard them.
Method #1 - easiest and yields the most flesh.
Method #2 - if you need raw fillets.