Comments on: Deboning Bangus (Milkfish)

By: food & health blog

food & health blog — Mon, 10 Oct 2011 09:57:04 +0000

Great post. I really miss boneless bangus in Manila. I usually like bangus from Pangasinan.
But here in Saudi Arabia, bangus is not tasty.

By: R. Ferrer

R. Ferrer — Thu, 18 Nov 2010 13:19:29 +0000

The first step in learning deboning a bangus is to know where the bones or the pricky parts are located. The second step is making a graphic presentation of a butterflied bangus identifying the whereabouts of these unwanted bones. We need an artist for this job. The third step is to have the right tools to pluck out the much-sought-for bones. What are the other things we must do, readers?

By: ronalyn casinillo

ronalyn casinillo — Fri, 12 Mar 2010 04:54:52 +0000

it was fun to know how to debone a milkfish. it was my first time to do it.this topic really helped me to improved my self into a better person. indeed, Patience is a virtue!

By: Cacho

Cacho — Sat, 05 Dec 2009 07:37:32 +0000

this is a cool one! i’ve always wondered how they do this. you should have taken a video of this fellow, at 90 seconds that would still be a pretty light post in your blog :)

By: Remil

Remil — Thu, 03 Dec 2009 23:50:07 +0000

Whenever we travel to Manila, a whole balikbayan box is devoted to nothing but Rib Eye steaks to be shared with friends and family there. On our return trip back to Los Angeles, a whole balikbayan box is then devoted to boneless fresh and smoked bangus. An even trade off don’t you think?