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?

By: cesca

cesca — Tue, 01 Dec 2009 08:46:13 +0000

Just like nuebo_ubing, I didn’t enjoy eating fried bangus as a kid because they didn’t debone them back then. Although I love its taste, eating bangus with bones was a love-hate relationship at best. I am so grateful that we can now buy fresh bangus in the wet market and have them deboned right before your eyes at no extra cost. They’re a staple at my house.

By: tulip

tulip — Mon, 30 Nov 2009 01:13:43 +0000

Our househelper/cook used to work for a factory that exports bangus many years ago. She keeps a surgical scissor in our kitchen and uses it for deboning. It amazes us too on how fast she can debone a bangus, even the larger ones. She told me, she was paid P5/deboned fish, 10 yrs ago. Last 2 Christmas seasons, she made large marinated daing na bangus for us to give to our neighbors.

By: nuebo_ubing

nuebo_ubing — Thu, 26 Nov 2009 16:57:31 +0000

I love bangus- so so good. This article reminds of the time I actually avoided eating bangus altogether because I was such a bratty kid who didn’t want to take the time to take the bones out. I remember we always had a banana or two on the dinner table, not for after the meal, but just in case one of us swallowed a bangus bone by accident. The boneless bangus was a Godsend. I can’t believe I still see whole unboned bangus at the market here in the states. By the way, I just had paksiw ng bangus yesterday for lunch and of course it was boneless.!
amazing site by the way

By: Edwin

Edwin — Thu, 26 Nov 2009 12:25:47 +0000

To me nothing can compare with the unique taste of Dagupan bangus, but when it’s not available, bangus from Saranggani or other Visayan provinces would be fine as long as it doesn’t have that offensive taste (sorry, I forgot the local term for that-

By the way, I love ‘daing na bangus,’ but I hate it when I can taste an over-garlicky flavor (and more so if I taste “fresh” garlic), or if it is over-soured by vinegar (Ouch! My sensitive teeth.)

As for Sinigang na Bangus, I’ve recently discovered that the Malaysian consultants in our office in Makati also love it and always order it from our office canteen. Incidentally, one of them commented that although they find the bangus ‘difficult’ to eat. . . .nevertheless the soup really ‘tastes so good.’

I’ve read somewhere that spines/bones taken from bangus de-boning industries are dried and powdered and added to polvoron as an extender, thus enriching the polvoron’s calcium content.

By: Ellen

Ellen — Thu, 26 Nov 2009 07:40:52 +0000

I love bangus!!! I can eat sinigang na bangus preferably with thick belly fat any time =)