Milkfish, also known as bangus, is a silvery, streamlined fish prized for its mild, slightly sweet flavor. Its flesh is firm yet delicate, offering a pleasant eating experience. While it can have numerous fine bones, skilled preparation techniques like deboning or pressure cooking can mitigate this. Milkfish is a versatile ingredient widely used in Asian cuisines and appreciated for its nutritional value and subtle taste. It's a popular choice for those seeking a healthy and flavorful seafood option. Look for milkfish that appears fresh with bright, clear eyes and firm flesh.
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Fresh milkfish should be stored in the refrigerator immediately upon purchase. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out and absorbing odors from other foods. Use it within 1-2 days for the best quality. For longer storage, freeze the milkfish. To freeze, wrap it tightly in freezer-safe plastic wrap and then place it in a freezer bag. Properly frozen milkfish can last for up to 2-3 months. Thaw in the refrigerator overnight before cooking; avoid thawing at room temperature for food safety reasons.
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