Milkfish
$4.10
A Philippine favorite for it’s high fat content and mild, distinct flavor.
FARMED PRODUCT OF TAIWAN
PRICE PER POUND
APPROX. 1.5 POUNDS EACH
ROUND (UNCLEANED)
Flavor Profile
Highly popular in Philippines, Milkfish has a distinctive, moderate flavor – spouted to be a more flavorful white fish. The belly section is highly prized for its high fat content and flavor.
Its flavor can be highly enhanced by certain ingredients and cooking techniques; check out the next tab for hints!
BEWARE: LOTS OF BONES. It’s going to be an adventure eating this bony fish, but we’ve heard it’s worth it.
Cooking Tips & Recipes
BEWARE: LOTS OF BONES. Bones can be removed prior to cooking, but often are carefully removed during eating.
Milkfish skin can be eaten after removing its scales.
Frying Milkfish is suggested in order to create a crispy, firm exterior.
A popular Filipino dish: daing na bangus uses a marinade of vinegar, salt, pepper and garlic to highlight the milkfish’s flavor and create the delicious texture difference between crispy skin and moist meat by frying until golden brown.
Notes
Filipino name: Bangus
Milkfish is an important aquaculture fish species, accounting for almost 17% of global finfish production, behind only Atlantic salmon at 40%.
Farming techniques have been around for over 800 years and are still utilized today.
