 The fat content of the powder can be reduced by treatment, but this negatively affects solubility and other properties.With high lipid and myoglobin content, the species has been considered a poor candidate for surimi (seafood sticks) in the past, however experiments with heating of the surimi gel have shown that this can improve its properties and make it more cohesive.In Singapore and Malaysia, the yellowtail scad (known locally as "ikan kuning") is often deep-fried until crispy and served with nasi lemak.