Deboning of
Milk Fish
Presented by: Marlon Arian C. Ahorro
Private Chef to the President
Unioil Group Companies
And Citiworld Properties
Milk Fish
Milkfish in the Philippines is called bangus. The scientific name of
bangus is Chanos chanos. It has a bright silvery sheen, a relatively
small toothless mouth, and a single dorsal fin. Milkfish can grow to
over a meter long although the ones found in markets are generally
smaller. It has 204 tiny bones .
It is an important aquaculture and commercial fish species. Milkfish
farming has been practiced for around 800 years and provides much of
the current supply. In 2007, milkfish made up 17% of global finfish
production behind only the 40% share accounted for by Atlantic
salmon. The Philippines and Indonesia account for the vast majority of
production. In 2009, Philippine milkfish production contributed to
14.03% of Philippine aquaculture production behind seaweed (70.23%)
and ahead of tilapia (10.53%).
The National Fish
Philippine waters are home to myriad fish species, many of which
are not found elsewhere. But out of all of these fish bangus has
managed to capture the attention of Filipinos the most. There are
other notable fish in Filipino culture to be sure.
More popular with the masses is the inexpensive galunggong—but it
has a fishy taste (malansa). The grouper or lapu-lapu (a name it shares
with a national hero) on the other hand is commonly served in fine
restaurants. Another prized fish among foodies is the maliputo, as is
the increasingly rare ludong. But unlike bangus fish like these usually
have no role in the everyday lives of people. The tasty yet relevant
fish most everyone in the country can get behind is the milkfish
unofficially considered by many as the Philippines' national fish.
Taste
Milkfish has a distinct flavor; it is not a neutral bland
white fish. Still its natural flavor is mild enough that
it can be cooked in the manner of neutral white fish,
but it tastes best when its flavor is selectively paired
with complementary ingredients and cooking
methods.
It is said that somewhat smaller milkfish taste better.
Milkfish from Dagupan/Bonuan, also have a
reputation for their flavor. They can be identified by
their slightly smaller and more pointed heads.
Parts of the Milk Fish
Butterfly Cut Milkfish
Preparation
Before cooking, the milkfish is cleaned by removing the scales and
guts.
It also has many small bones that will need to be removed at some
point, either in preparation or later while eating. Still, deboning is
optional for some recipes. Fortunately the small bones are usually
clustered together facilitating their removal.
The skin is often left on as it can be separated from the meat at the
dining table as well or simply eaten. A dark meat lining lies
between the white meat and skin and helps to naturally separate
the two.
The milkfish's belly fat has a flavorful taste. Indeed the belly is a
prized portion of the fish. Boneless milkfish belly cuts sold in
Philippine markets command a premium
Things needs to use
Tools and Utensils
Blue Chopping Board (for food safety system
requirements, International standards)
Fillet Knife
Chef’s Knife (or any other kitchen knife)
Tweezers/Forceps
Basins
Small Scissors
Utility tray
Rags or paper towels
Procedures
Before and anything else,
Prepare all necessary tools and untensil
Clean and dry the area for the sanitation purposes
Use also Personal Protective Equipment such as:
Apron
Hairnet or Skullcap
Gloves
Wash the fish in chilled water
The fish may or may not be scaled. Trim the fins. Remove the
anal fin by making a small cut around the base of the large
fins, then pull the fins forward to remove the fin bones and
other nuisance bones.
DEMONSTRATION
Split the fish down the dorsal side. Then turn the knife
flat and extend the cut from the tail to the head by
running the edge of the knife along the backbone. Let the
fish lay open like a butterfly fillet, then remove the gills
and internal organs.
Lay the fish flat on its skin and hold the knife
horizontally to remove the backbone.
Put the fish flat on a shallow tray then pull out the rib
bones with the aid of forceps. Make a superficial cut slit
along the dent of the dorsal muscle from the head to the
tail.
DEMONSTRATION
Remove the spines on the ventral side in the same
manner. Take out the filamentous y-shaped spines
along the lateral line.
Dip the deboned fish in chilled 1% brine to remove
the excess blood
Storage
Pack in plastic bag, and freeze. (Deep freezing in a
blast freezer at -40°C is recommended for longer
shelf life and is necessary to meet export standards)
Alternatively it can be sliced into different cuts
(bangus belly, etc) before being packed and frozen. It
may also be brined and smoked, or marinated prior
to packing and freezing
THE END
THANK YOU!
GOD BLESS!
