Bangus, or Milkfish as they say in America, are a popular fish on the philippines, where it is considered to be a national treasure Bangus. Although I'm unsure it will ever face the same popularity in Europe. It's a very lean fish so dangers are it will become dry quickly when cooked. It has a ridiculous amount of bones, which makes it a laboriously task to debone. There are some videos on youtube showing the technicalities of which it should be done, but I neither have the time nor interest of learning it. Unless I'm planning on eating it again of course. It's just a mess of bones and lacking in flavour. Traditionally its grilled, and on the philippines there exists a healthy farming of the species. Bangus is a fish that thrives in both fresh and salt water, which leaves me with the hope that there are other varieties of the species with more desirable flavour profiles.
- Milkfish filet
- fried parsnip
Price: 2-5£ a fisk
Comfort: Hard to handle right, even harder to cook right
Flavour: 2/10
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