How to Debone Milkfish for Rellenong Bangus. Detailed step-by-step instructions with pictures and video to make deboning milkfish easier.
For More Seafood Recipe you can check out these other delicious meals:
- Salmon Bowl with Avocado Mango Salsa,
- Steamed Whole Fish Tilapia,
- Deep-Fried Shrimp Rolls,
- How to Make Bagoong (fermented fish),
- Check out this seafood category on the blog.
How to Debone Milkfish for Rellenong Bangus
I was in 6th grade when I tried deboning Milkfish and really, I had no idea how to do it- I should have listened well during that Home Economics class when I got that seminar. Fast forward to the present and there are just rampant instructions on how to debone Bangus and really, it is very easy doing so.
I think, just like me, people get hesitant to debone bangus because you think that the skin and the fish is frail and weak, and very easy to tear but Milkfish skin is tougher than it let up and looks.
Tools to debone Fish
To debone Milkfish you need a few types of equipment that you may already have at home: a spoon, spatula, and a chopping board.
Spoon: you need a spoon to scale the fish. Do it from the tail and work your way to the head.
Chopping board: Cleaning Bangus can be a messy task, so you need to have a place where you can set the fish so blood doesn’t splatter everywhere.
Spatula: Use this to remove the meat from the skin.
What is Bangus (Milkfish)
Bangus is a national fish in the Philippines. It is called milkfish in English. This fish is known for its mild, gentle fresh flavor and soft white-colored meat. Bangus is loathed by its bony interior lining to its meat but loved on its soft and delicious meat. When complementary ingredients like cheese, carrots, onions are added to its meat, it is a meal by itself.
Bangus are bred in fish farms in the Philippines and are used for a variety of dishes. Just like Rellenong Bangus, Bangus Nilagpang, Tinolang Bangus, and Sinigang na Bangus (these menus are coming soon on the blog, so wait for it.)
How Do you Debone Bangus for Relleno Step by step guide photos
Deboning Bangus for Relleno can be cumbersome. But with this step-by-step instruction with videos and photos, you can make deboning this fish easier.
- Set the Bangus /milkfish on a flat surface and using a spoon, scrape the scale going from the fishtail to the body of the fish. ( Gently scrape as scales tend to fly all over)
- Remove the gut and gill through the top opening. ( this can be bloody, so bear with it).
Break the spine by folding the spine near the fish head.
Break the tail by folding until it cracks.
Using a spatula, scrape the meat close to the skin. Gently scrape the meat from the top to bottom.
Push the whole meat out and reserve for Rellenong Bangus filling.
When you are done deboning the fish, marinate the skin for late use or, prepare the Relleno filling.
How to store:
- When you don’t have time to cook this meal right away, place the skin in a tight container and freeze. When ready to use, thaw the skin and marinate.
- Store the fish meat too in a container or zip lock and freeze. Thaw when you are ready to use them.
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- Budget Friendly Meal Plan # 1 My family’s goal is to pay off our house early, so I always make sure we are following our budget. I found that meal prepping makes you stick in your budget by avoiding the need to buy take out, since you already have a meal ready at home. Check some of my meal prepping menu.
- Homemade chicken Gyros – Always a favorite. Make your own flat bread and use any chicken cuts you have, this meal is quick and easy for weeknight dinner.
- Honey Garlic Chicken Server with Black Bean rice or eat it with salad this is a must make the recipe.
- Velveeta Cheeseburger Mac and Cheese most favorite of my readers and my family’s simple go-to comfort food. The ingredients are simple to find and this is really easy and quick to make too.
How to Debone Milkfish for Rellenong Bangus
Equipment
- Spoon
- scissors
- chopping board
Ingredients
- 1 large Milkfish(Bangus)
Instructions
- Set the Bangus /milkfish on a flat surface and using a spoon, scrape the scale going from the fishtail to the body of the fish. ( Gently scrape as scales tend to fly all over)
- Remove the gut and gill through the top opening. ( this can be bloody, so bear with it).
- Break the spine by folding the spine near the fish head.
- Break the tail by folding until it cracks.
- Using a spatula, scrape the meat close to the skin. Gently scrape the meat from the top to bottom. If you have trouble separating the meat from the skin, continue to break the tail area until you heard a snap.
- Push the whole meat out and reserve for Rellenong Bangus filling.
Video
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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