Milkfish & Tilapia

Milkfish is a toothless herbivore that can live in fresh, brackish and saltwater. It is the only remaining member of its family alive today with fossils dating back to the Cretaceous Period.

A tropical fish species, milkfish are an important aquaculture species throughout South East Asia and are considered the national fish of the Philippines.

In the wild, milkfish are a revered sports fish by fly fishermen as they are challenging to hook and ultra impressive fighters with powerful forked tail for speed.

Additional Information

Cooking Suggestions	Milkfish are delicious eating but quite bony. The white flesh is neither bland nor strong tasting and is well suited to cooking in a broth. Milkfish is also good dried, smoked and used in fish balls.
Health and Nutrition	Regular consumption of milkfish can prevent micronutrient deficiencies and can help the growth of the nervous system and brain development
Handy Hint	Belly flap is the most flavoursome part of the milkfish
Fast Fact	Milkfish is called Bangus in the Philippines
Recipe Card	Sinigang Na Bangus (Milkfish in Sour Broth)
Accompaniment	Tomato salsa, Jasmine rice
Alternative	Mullet