Equipments/Utensils:
- Chopping board
- Mosquito forceps
- Sharp knife
- Trays
- Kitchen sears
Steps in Deboning Bangus
- Split down the dorsal side of the fish. Turn knife flat and cut from the tail to the head by running the edge of the knife along the backbone.
- Lay fish open like a butterfly fillet. Then, remove gills and viscera.
- Remove the backbone by holding the knife horizontally and cutting with the tip of
the blade along the backbone from head to tail. - Remove the cut backbone. Wash fish in running water
- With the aid of a forcep, pull out the rib bones which have not been cut away. 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. - Remove spines in the ventral side in the same manner. Remove filamentous Y-shaped spines along the lateral lines, i.e., the junction of the dorsal and ventral muscles.
- Wash deboned bangus in clean water. Drain.
- Pack in plastic bags for storage in a freezer.
Click image to enlarge
source: DA, Agricultural Training Institute
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