DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY

South La Union Campus

COLLEGE OF FISHERIES
Santo Tomas, La Union

BANGUS DEBONING

SUBMITTED BY:

COLOMA, MONETTE P.

AREOLA, ALEXANDER N. JR.

NIÑALGA, JAYMALYN T.

PASAGOY, LAYLANIE V.

SUBMITTED TO:

MR. CJAY B. SOLIVEN

AUGUST 2021
 Bangus Deboning

Bangus deboning is the process of removing the intermuscular and nuisance bones of bangus by
manual method through the use of a forceps. The finished product is boneless bangus.

Boneless bangus is becoming a popular food item in the Philippines because of the convenience

derived when eating as brought forth be the absence of the numerous bones. The boneless fish
may be cooked (fried), dried, smoked or frozen with or without adding any spices.

Raw Material: fresh bangus (preferably of the size corresponding to 3 pcs./kg)

Utensils: knife, mosquito forceps, chopping board, utility tray, basin

Procedure in Deboning Bangus:

1. Wash fish thoroughly with clean water and drain. For frozen bangus, thaw fish before use. Scales
may not be removed.
2. Place the milkfish flat on a clean chopping board.
3. Using a sharp knife, the fish is split down on dorsal side by turning the knife flat and its edge run
along the backbone from the tail to the head of the fish.
4. The fish is placed open on the board like a butterfly fillet. The gills and viscera are removed and
then the fish is cleaned with chilled water.
5. The backbone of the fish is removed by holding the knife horizontally and cutting with the tip of
the blade along the backbone from head to tail while holding the fish flat on the board.
6. The cut backbone is removed and the fish is cleaned using chilled water.
7. The rib bones are first removed with the aid of forceps. After which, a superficial slit is made
along the dent of the dorsal muscle using blunt edge of the knife.
8. The intermuscular spines that are embedded between the dorsal muscles from the head all the
way to the tail are pulled one at a time. The spines along the ventral side of the fish are removed
in the same manner.
9. Another superficial slit is made along the lateral line which is the junction of the dorsal and
ventral muscles. The filamentous Y-shaped spined along this line are then removed in this part.
10. Slice through the meat at the tail to expose the spines adhering to the skin. Remove these spines
using the knife or forceps.
11. The deboned milkfish is carefully cleaned in chilled 11 water then drained.
Documentation