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Boneless Bangus
Monday, April 24, 2006















Bangus or milkfish, our national fish here in the Philippines, is classically very Filipino. It is widely available because it can be cultivated in brackishwater, freshwater, pens, and fishponds. It can be grilled whole or cooked in various recipes such as sinigang, pinangat, lumpia just to name a few. Actually bangus can be cooked in 101 ways. These different ways of cooking bangus is being presented yearly during the annual celebration of Dagupan bangus festival. Bangus can also be processed into various ways. It can be canned using ingredients such as tomato sauce, brine, oil, with tausi, escabeche, or French style. It can also be bottled in soya oil, corn oil, or Spanish style. It can also be dried, smoked, marinated, or deboned.

Here in Pangasinan, bangus is available in various products: lumpia, nuggets, fishballs, patties, longganisa, and embotido. It can also be prepared into siomai, sashimi, chicharon, fermented with rice, kare-kare, etc. But boneless bangus is the most popular product. It is available as whole or in prime cuts such as bellies. It is sold locally and also exported in other countries like US, Guam, and Switzerland. Bonuan boneless bangus is very popular. It has a distinct taste, of good quality, available in the frozen section of most supermarkets, and very affordable. With the bone removed, no more hassle of picking through fishbones. Fresh bangus is being sold in local markets at 70-100 pesos per kilo depending on the size. You can ask the vendor to debone it for you at 5-10 pesos per piece and then you have to marinate it upon arrival at home. Buying boneless bangus is a good choice, You get the best value for your money.

In the photo is a gift to us by one of the medical representatives of Biomedis (Unilab Pharmaceuticals). It is a belly boneless bangus from Dagupena restaurant. It comes in different flavors to satisfy your taste: teriyaki and pesto. Teriyaki is preferred by my children because of its sweet taste. It comes in frozen, you have to thaw it in water without removing the plastic cover. Once thawed, fry it belly side down for 4 minutes under hot oil then flip to cook other side. Serve it either with fresh tomatoes or tomatoes with itlog na maalat. Happy eating!
posted by Amelyn R. Rafael,MD @ 11:16 AM  
2 Comments:
  • At 4:05 PM, Blogger anne castro said…

    thank you doc for your patronage of our products. btw, i was the one who concocted the bangus belly reicpes in my mom's resto DagupeƱa.

     
  • At 10:14 AM, Blogger Amelyn R. Rafael,MD said…

    Nice knowing you, anne! You are so creative. Hope to meet you one day.

     
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About Me

Name: Amelyn R. Rafael,MD
Home: San Fabian, Pangasinan, Philippines
About Me: Family Physician, and Associate Professor (Clinical Anatomy and Medical Physiology)
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This work is licensed under a Creative Commons Attribution-NoDerivs 2.5 License.