Deboning Bangus

In the Pilippines,bangus production is primaily dependent on the availability of brackishwater fishpond ( over 190,000 hectares ) fertilizer,pesticides, lime,fishfarm implements such as nets and bangcas and special equipment like aerators and pumps particularly for the intensive method.

Bangus is nearly related to tuna and salmon because of its fusiform shape and migrator nature.There is only one species of bangus ( " chanos chanos ") known all over the world and most of them are found in the Philippines , Indonesia ,and Taiwan.

Bangus is one of the most important fishes raised by Filipinos because of its adaptability to aquaculture it is widely cultured in brackishwater fishponds, fishpens and recently in marine cages.

The idea o selling bangus in countries where Filipinos abound was the brain child of Alejandro Alcantara marketed tinder the brand name Sarangani Bay, Alsons processed fresh frozen deboned bangus , fresh frozen marinated debone bangus , frozen smoked bangus and the all-time favorite "Rellano".

Sleek and Silvery,beloved because of its mild,sweet flesh and its melt-in-the-mouth belly fat,the milkfish or bangus,our national fish,is a favorite Phillipine fish Today,bangus is making waves in such countries as United States , Canada , Australia , United Kingdom , Japan , Singapore and Hong Kong where Filipinos are working or living.

Bangus deboning is very important because even the children and the old once can eat.

MATERIALS:

1 chopping board
1 tweezer
1 knife
plate
1 regular size of fresh bangus

PROCEDURES:

1. Prepare all the materials needed like: chopping board , tweezer , knife ,
plate and the regular size of bangus.