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 debpne the tiny spines you’ll feel sticking up along the centerline for the first couple of inches.

Notify me of new comments via email. Notify me of follow-up comments by email. A larger pair will not give you the sensitivity you need. Unlike the Bangus’ distant relative, the Carp, these spines can be removed before cooking. With the end banguz the mosquito forceps, start removing the spines.

Split fish on the dorsal side starting from the tail to the head by running the edge of the knife along the backbone. This is a supplemental page of instructions for how to debone a Bangus. Bloggieesss… Just another WordPress. You are commenting using your Facebook account. Click image to enlarge source: You will need, besides your cutting board and kitchen prep knife, a filleting knife, kitchen shears and a small pair of long nose pliers.

Steps in Deboning Bangus

Lay fish open like eebone butterfly fillet. Proceed puling out the Y-shaped spines up the mid-portion of the body ending with 3 single delicate spines. Now, for whichever method you used, cut off the last inch at the tail end, it’s still full of spines whether you think it is or not, and feel the freshly cut surface for evidence of spines you still need to pull. Carefully feel both walls and the bottom in all the cuts for any evidence of remaining spines.


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.

It may look like an awful lot of trouble but it really isn’t that bad, especially after you’ve done a couple. Clean the fish the usual way – bangus has a very long body cavity similar to a trout.

Make a superficial slit along the dent of the dorsal muscles and pull out the intermuscular spines embedded between the muscles from the head to the tail. Take your pliers and pull each debine, holding down the flesh on both sides with your fingers to minimize tearing. To find out more, including how to control cookies, debon here: Nangus my case, I usually put vinegar, minced garlic, salt and pepper.

Remove gills and internal organs. The black membrane covering the belly cavity may or may not be removed depending upon the consumers choice.

Bangus is completely covered with shiny silver scales which adhere well and will take a bit of energy to scrape hangus some recipes fry the skin side crisp with the scales on. Here’s the procedure for boneless bangus fillets: Cut off the tail and toss both head and tail into the stock pot. Remove backbone by laying fish flat on the cutting board with the skin down.


Should you cut through the spines you will still be able to pull them because you can feel the ends on both sides of the cut – but it’ll be a lot more trouble. You are commenting using your WordPress. Put it in the refrigerator for hours then fry your own homemade boneless bangus.

The spines on the tail portion are very much attached to the muscle tendon, making it difficult to remove. Pros use 4 cuts but I use 5 because I’m not as expert.

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Deboning a Bangus (Milkfish)

Pack in plastic bags for storage in a freezer. See our Milkfish page for details. Remove filamentous Y-shaped spines along the lateral lines, i. Pull each spine bundle from the flesh on each side of the cut, holding the flesh in place with your fingers to minimize tearing. They are visible and superficially embedded thus easy to ro out. Check the cut surface at the head end one more time, this is the most likely place for spines to escape your notice.

Remove spines in the ventral side in the same manner.