Description

Bangus is raised in brackish fishponds and coastal lagoons, gaining fat that contributes to its rich, almost creamy taste. Its silver body and fine bones are iconic, earning it equal parts respect and fear from novice eaters.

In Filipino homes, it’s served “daing-style” — marinated overnight in vinegar and garlic, then fried until crisp. Others prefer it stuffed with tomatoes and onions or stewed in “sinigang” — a tamarind-based sour soup.

Despite its bony nature, Milkfish has a cult following for its flavor complexity and nutrient density. It’s high in omega-3s and vitamin B6.

Bangus isn’t just food — it’s identity, history, and everyday sustenance for millions.