Milkfish (Chanos chanos) is an important food fish in the Philippines, Taiwan and Indonesia. It is a popular fish for culture because it tolerates a wide variety of salinity, temperature and water quality, adapts well to high density, and reaches marketable size in 4-7 months. They are hardy and fast growing, and can be raised in fresh and brackish water ponds and pens. Being one of the cheapest sources of protein, milkfish are acceptable to all socioeconomic strata in the country.
According to the Food and Agriculture Organization (FAO), the most important milkfish producers for 2006 are the Philippines with 315,074 metric tons (mt), Indonesia with 212,932 mt, and Taiwan with 56,135 mt. This comes up to a combined value of about US$645 million.
Over the years, there has been a big steady demand for milkfish or bangus in the country. It has also been doing well in the international market with Philippine export of frozen or chilled bangus reaching over 526 metric tons or some P8.5 million annually.
- Semi-Intensive Culture of Milkfish (Bangus)
- Milkfish (Bangus) Breeding and Fry Hatchery Technology
- Milkfish Culture in Sea Cages
- Milkfish Pond Culture Modular Method
- Culture of Milkfish Using Semi-Intensive System
- Starting a Business in Smoked Boneless Bangus
- How to Make Fish Ham Bangus (Milkfish)
- How to Debone Bangus (Milkfish) Video
- How to Make Tinapang Bangus (Milkfish)
- Bottled Bangus (Milkfish) in Corn Oil
- How to Make Smoked Bangus (Milkfish)
- How to Make Bangus Hamonado (Food Business)
- How to Make Burong Bangus (Milkfish)
- Steps in Deboning Bangus (Milkfish)
- Processing of Soft-Boned Bangus (Milkfish)
- Calcium-Enriched Cookies from Bangus Bones
- How to Make Lamayong Bangus