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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It is necessary to make a horizontal slit on this portion for easier removal of these spines. With your kitchen shears cut the ribs away from the backbone. To find out more, including how to control cookies, see here: DA, Agricultural Training Institute. Fill in your details below or click an icon to log in: This is a supplemental page of instructions for how to debone a Bangus.

Steps in Deboning Bangus

Leave a Reply Cancel reply Your email address will not be published. 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 banguus be a lot more trouble. 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. Wash fish upon arrival from the market. Fortunately, the spines are in bundles so you don’t have to deal with each one individually.

Trim off the dorsal fin. Lay fish open like butterfly fillet. You should now be able to open the fish down to the backbone as shown. Feel all along the bottom of the separation to make sure you didn’t miss any spine bundles, and check the end cuts one dbone time. Toss the backbone into the stock pot. Clean the fish the usual way – bangus has a very long body cavity similar to a trout. Mosquito forceps, straight Cutting board Sharp knife Utility tray Basin.


Pack in plastic bags bxngus storage in a freezer. 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 too surface for evidence of spines you still need to hangus. Bloggieesss… Just another WordPress.

Deboning a Bangus (Milkfish)

These are part of the fish’s sensory system, allowing it to detect tiny changes in the water column. The black membrane covering the belly cavity may or may not be removed depending upon the consumers choice.

Take tl pliers and pull each one, holding down the flesh on both sides with your fingers to minimize tearing. Carefully feel along the cuts where both the head and tail were cut off and you will feel spine ends.

Here’s the procedure for boneless bangus fillets: Check the cut surface at the head end one more time, this is the most likely place for spines to escape your notice. Whether you retain this or scrape it off depends on your recipe and intent. Remove gills and internal organs. Method 2 – I understand this is the method used t remove the spines in Philippine fish factories so it’s probably faster for an experienced operator.

How to make a boneless bangus | Bloggieesss

Be careful not to cut through the spines deep down in the flesh, nearer the skin than the surface. Remove filamentous Y-shaped spines along the lateral lines, i. Remove the spines just as along the upper seam – but there are a lot fewer of them, they’re thinner, and that seam runs only from the tail to the body cavity.


This is the method I have the best success with and it leaves a pretty good looking fillet: 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.

Scales gangus or may not removed. Remove spines in the ventral side in the same manner.

Click image to enlarge source: Put it in the refrigerator for hours then fry your own homemade boneless deobne. Good for breakfast with minced tomatoes.

Anyways, for baangus who want a step-by-step procedure to debone the milkfish Bangushere it is:. Pull out first the large arch-shaped spines at the base of the operculum.

Remove the cut backbone. This site uses cookies. Wash fish to remove blood and dirt. Pros use 4 cuts but I use 5 because I’m not as expert. 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.