Name: Dale Aguirre Year & Section: Bsf-3

BACHELOR OF SCIENCE IN FISHERIES (Bsfi)

PC 011- Post Harvest Fisheries
Second Semester AY 2022-2023
Activity No 1. Milkfish (Chanos-Chanos) Deboning
INTRODUCTION
In making a bangus deboning fins, particularly the anal fin, are trimmed off by making a small
cut around the base of the large fins. A sudden pull forward removes the fin bones and many of
the nuisance bones. A pair of kitchen scissors may be used to snip off the fins. The fish is then
split down the dorsal side. Importance of bangus deboning it can prolong its shelf life and further
widen its market. Bangus is a tough and sturdy fish species making it suitable for aquaculture
and cultivation and it can survive in confined fresh or brakish water fish pens and marine cages.
So in this activity we practice on how is the proper or good way of deboning a bangus and to
know how to handle an equipment in doing bangus deboning and to know the approximate total
of bone counted in this activity
OBJECTIVES
When you have completed this activity you should have able to:
1. To find out the bone count on typical milk fish
METHODOLOGY
Materials and equipment use:
Laboratory gown(lab gown)-use to protect our inner shirt in dirt and to reduce harm in our body
Hair net-keep hair from contacting exposed food, clean and sanitized equipment.
Hand gloves-use to help our hands clean and lessen the chance of getting germs by doing an
laboratory
Face mask-to keep ourselves away from any harmful or infectious bacteria
Forceps- equipment use to remove bones in milkfish
Chopping board- use to protect the fish in any surface and it is use for cutting
Knife- use to cut the fish to have access in the flesh of fish when your going to start deboning
Milk fish- the specimen use in this activity
Methods/Procedure
Put all the applicable equipment needed in doing this laboratory( laboratory gown, hairnet, hand
gloves, facemask) and then prepare also the materials needed in this activity (chopping board,
knife, forceps, and milkfish)
First wash the fish and prepare the chopping board on a flat surface and put the fish at the top of
chopping board and then using the knife you may remove or not removed the scale and then cut
the fish horizontal from tail to head and remove the internal organs of the fish including gills,
bloods and slime of fish and then you wash thoroughly. And using the knife cut the backbone
and remove, With the use of forceps, start removing the rid bones. This can easily be removed
because they are superficially embedded. Make a superficial slit along the vent of the dorsal and
ventral muscles with the edge of the knife. Remove the spines one after the other by inserting the
pair of forceps/twissor between the segments of the dorsal and ventral muscles, and continue
removing the spines on dorsal and ventral area of fish from dorsal there are approximate 44
spines between the muscle segments and from nape to lateral line there are 22 embedded spines
and the ventral muscle as 24 spines.
RESULTS AND DISCUSSION
As a result of this activity the bangus flesh was damaged because lack of experience of the
maker that can cause the damage of flesh but i must say that this is the practice for making a
debone bangus and to improve the good way of deboning. Total count of bone in this results 105
from dorsal portion is 26 and lateral is 30 and rib bones is 25 and from ventral portion is 24
CONCLUSION AND RECOMMENDATION
Deboning of milkfish is the best way to learn which is learned in our department fisheries to
make our skills improve to do such laboratory activity and to improve the proper way to debone
a milkfish. As a recommendation i recommend a proper laboratory equipment to be use on
deboning to improve the good quality of debone milkfish and a tutorial or practice to make it
easy to debone a fish.
REFFERENCES
https://www.pinoybisnes.com/food-business-ideas/bangus-de-boning-boneless-bangus/
https://itdi.dost.gov.ph/images/LivelihoodTechnologyBrochures/10-Bangus_Deboning.pdf
APPENDICES
Appendix ( pictorials)