How to Make Boneless Bangus

Making Boneless Bangus
Ingredients:
Bangus

Procedures:

• Wash the fish very well. Split the fish starting from the tail to the head by sliding the knife along the backbone.
• Position the fish like a butterfly fillet and remove the gills and viscera.
• Remove the backbone with the aid of a knife or blade, sliding it along the backbone from head to tail. Wash the fish thoroughly.
• Lay the fish flat on a shallow tray and, with the use of small forceps or tweezers, pull out the bones near the stomach.
• Make a superficial slit, 1/8 inch deep, along the dent of what looks like the outermost layer of the fish.
• Pull out the spines embedded between the slit flesh from the head to the tail, pulling up towards the head.
• Remove the spines from whtat looks like the innermost layer of the fish in the same manner.
• Remove the filamentous y shaped spines along the layer which is between the outermost and innermost lines of the fish.
• Wash debone bangus in clean water. Store in refrigerator until ready to cook (within 1 to 2 days) or freeze immediately.

To cook: bone less bangus can be made into a variety of dishes. One of the most popular is doing na bangus.

To make daing na bangus, marinate the deboned bangus in a mistreu of vinegar, salt, pepper and chopped garlic for a few hours or overnight in the refrigerator. Drain from marinade and cook in hot cooking oil. Serve with rice and achara. End.