Anyways, for those who want a step-by-step procedure to debone the milkfish ( Bangus), here it is: Raw Materials: Fresh bangus (preferably. What is bangus deboning? Bangus deboning is the process of removing the intermuscular and nuisance bones of bangus by manual method.

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Now hold the fillet with your fingers on the center of the skin side at the front to help expose the tiny spines you’ll feel sticking up along the centerline for the first couple of inches.

They are visible and superficially embedded thus easy to pull out. Actually, you reverse engineer the process by banguw mere inspecting the final product. Be careful not to cut through the spines deep down in the flesh, nearer the skin than the surface. The bones are located in the belly cavity.

Deboning a Bangus (Milkfish)

Notify me of new comments via email. Remove gills and internal organs. These are part go the fish’s sensory system, allowing it to detect tiny changes in the water column.

Method 2 – I understand this is the method used to remove the spines in Philippine fish factories so it’s probably faster for an experienced operator. Remove spines in the ventral side in the same manner.

Remove backbone by bangjs fish flat on the cutting board with the skin down. Remove the backbone by holding the knife horizontally and cutting with the tip of the blade along the backbone from head to tail.


It may look like an awful lot of trouble but it really isn’t that bad, especially after you’ve done a couple.

Pros use 4 cuts but I use 5 because I’m not as expert. Leave a Reply Cancel reply Enter your comment here Pull those spines out with long nose pliers.

Unlike the Bangus’ distant relative, the Carp, these spines can be removed before cooking.

You should now be able to open the fish down to the backbone as shown. Whether you retain this or scrape it off depends on your recipe and intent. You are commenting using your WordPress. With your filleting knife continue to cut down from the backbone right through the tail end of the fish. This is the method I have the best success with and it leaves a pretty good looking fillet: Lay fish open like butterfly fillet. Wash fish to remove blood and dirt.

After the deboning, you can start marinating the deboned bangus. Now you will be able to feel the spine bundles all along the bottom of the separation – they’re actually easier to feel with the pliers than with your fingers.

Feel all along the bottom of the separation to make sure you didn’t miss any spine bundles, and check the end cuts one more time.

Steps in Deboning Bangus

Proceed puling out the Y-shaped spines up the mid-portion of the body ending with 3 single delicate spines. Carefully feel both walls and the bottom in all the cuts for any evidence of remaining spines. Wash deboned bangus in clean water. Wash fish upon arrival from the market.


How to make a boneless bangus | Bloggieesss

Method 1 – Now you are ready to remove all those embedded spines. Leave a Reply Cancel reply Your email address will not be published. Email required Address never made public. Here’s the procedure for boneless bangus fillets: Good for breakfast with minced tomatoes. Be sure to select a large bangus because a smaller one is just as much trouble for less fish. First scale the fish.

Pull out first the large arch-shaped spines at the base of the operculum. The spines on the tail portion are very much attached to the muscle tendon, making it difficult to remove.

Make a superficial slit from head to tail along the dent of the dorsal muscle. See our Milkfish page for details.

Cutting from the bottom side of the fish with your filleting knife, make filleting cuts from the back end of the cavity to the tail.