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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Fill in your details below or click an icon to log in: Hoq either method you should now have two sides of bangus, boneless, spineless and recipe ready. They are visible and superficially embedded thus easy to pull out.
Steps in Deboning Bangus
Place fish in the shallow tray. It may look like an awful lot of trouble but it really isn’t that bad, especially after you’ve done a dwbone.
Now find the similar seam below the centerline and pry it open as you did the one above. Email required Address never made public. Pull those spines out with long nose pliers.
The bones are located in the belly drbone. Make the usual cuts around the collar in front and use kitchen shears to cut the backbone to remove tp head. Pack in plastic bags for storage in a freezer.
Unlike the Bangus’ distant relative, the Carp, these spines can be removed before cooking. Serve with white rice or fried rice. Proceed puling out the Y-shaped spines up the mid-portion of the body ending with 3 single delicate spines. You are commenting using your WordPress. You will need, besides your cutting board and kitchen prep knife, a filleting knife, kitchen shears and a small ro of long nose pliers.
For people not accustomed to eating Carp, Bangus has a major problem – the flesh is shot through with about thin spines.
Steps in Deboning Bangus
Anyways, for those who want a step-by-step procedure to debone the milkfish Bangushere it is:. Whether you retain this or scrape it off depends on your recipe and intent. Removal of internal organs. Cut out the dorsal fin by slicing in deeply along both sides. Proceed to the tail region.
Fortunately, the spines are in bundles so you don’t have to deal with each one individually. 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. They are easy to find and very easy to remove with long nose pliers – the least troublesome small bones in this fish.
Pull them out straight forward with long nose pliers.
After you’ve removed the innards and gills you’ll find there’s a gelatinous deposit of belly fat between the black cavity lining and the abdominal wall. Scales may or may not removed. Cutting from the bottom side of the hiw with your filleting knife, make filleting cuts from the back end of the cavity to the tail.
In my case, I usually put vinegar, minced garlic, salt and pepper. I just put it for illustration purposes: Carefully feel along the cuts where both the head and tail were cut off and you will feel spine ends. Pull each spine bundle from the flesh on each side of the cut, holding the flesh in place with your fingers to minimize tearing.
Be careful not to cut through the spines deep down in the flesh, nearer the skin than the surface. It is necessary to make a horizontal slit on this portion for easier removal of these spines. Take your pliers and pull each one, holding down the flesh on both sides with your fingers to minimize tearing. Leave a Reply Cancel reply Your email address will not be published. Pros use 4 cuts but I use 5 because I’m not as expert. See our Milkfish page for complete details about preparing and cooking this fine fish.
Split fish on the dorsal side starting from the tail to the head by running the edge of the knife along the backbone. Bloggieesss… Just another WordPress. This is a supplemental page of instructions for how to debone a Bangus.