BANGUS

Bangus or commonly known worldwide as milkfish is a medium-sized bright

silver toothless fish that’s been in the Filipino palate for centuries. Bangus is
one of the bonier fish species out there but that doesn’t stop Filipinos in
incorporating the protein in their dishes. ‘Boneless bangus’ has become a popular product in
markets over the years for this reason. Although it’s still unofficial, bangus is largely considered
to be the Philippines’ national fish. Its unique flavor and soft texture have left a lasting
impression on many Filipinos. It doesn’t hurt that it’s a good source of protein and its rich in
omega 3 fatty acids.
The history of bangus viands, particularly in the Philippines, can be traced back to the
significance of bangus, also known as milkfish, as a primary source of livelihood and pride in
certain regions. The Bangus Festival, which celebrates the bangus fish, originated in the 1980s in
Dagupan, known as the “Bangus Capital of the Philippines.” The festival was created to honor
the local community’s primary source of livelihood and pride. The bangus fish is highly sought
after and prepared in various ways, such as smoked, fried, filleted, or dried. In terms of
commercial production, Bangus cultivation and commercial production in the Philippines date
back more than a century. However, significant growth in the industry has been realized in recent
years. The Philippines is now one of the top bangus producers globally, along with Indonesia and
Taiwan.
We Filipinos are fond of cooking different recipes, and as a result, we have numerous bangus
viands. Here are the top 6 bangus viands that most Filipinos cook during
meals
1. Sinigang na Bangus: This is a sour soup made with tamarind or
other souring agents, vegetables such as kangkong (water spinach),
and radishes, and bangus. It is a comforting and tangy dish commonly
enjoyed in Filipino households.

2. Daing na Bangus: Bangus is marinated in a mixture of vinegar,

garlic, and spices, then dried and fried until crispy. It is typically
served with garlic rice and vinegar dipping sauce. Daing na Bangus
is a flavorful and savory dish.

3. Rellenong Bangus: This dish involves deboning the bangus and stuffing it with a
mixture of ground meat, vegetables, and spices. The stuffed bangus is then fried or baked
until golden and served as a centerpiece dish during special occasions.
 4. Bangus Sisig: Sisig is a popular Filipino dish made with chopped
and grilled meat. In the case of bangus sisig, the bangus is deboned,
flaked, and cooked with onions, chili peppers, and other seasonings.
It is a flavorful and spicy dish often served as an appetizer or
pulutan (beer match).

5. Inihaw na Bangus: Inihaw means grilled, and this dish involves

marinating bangus in a mixture of soy sauce, calamansi juice, garlic,
and spices. The marinated bangus is then grilled to perfection, resulting
in a smoky and delicious flavor

6. Bangus Escabeche: This dish features bangus cooked in a

sweet and tangy sauce made with vinegar, sugar, soy sauce,
and various vegetables such as bell peppers and carrots. It is
a colorful and flavorful dish commonly served during special
occasions.

These viands showcase the versatility of bangus in Filipino cuisine, and each one offers a unique
taste and dining experience.