Milkfish

• Grilled or pan-fried milkfish benefits from simple seasoning to highlight its natural flavors. Marinating in citrus and herbs before cooking enhances its taste and adds a zesty touch.
• Smoked milkfish offers a rich, savory flavor that's perfect for appetizers or salads. The smoking process adds a unique depth of flavor to the already delicate fish.
• Milkfish stew, simmered in a flavorful broth with vegetables and spices, provides a comforting and nutritious meal. The slow cooking process tenderizes the fish and infuses it with the flavors of the stew.
• Stuffed milkfish (relyenong bangus) is a popular dish where the fish is deboned, the flesh is mixed with vegetables and seasonings, and then stuffed back into the fish skin before being fried or baked, creating a flavorful and visually appealing presentation.
• Pickled milkfish (bangus in oil) preserves the fish in oil and vinegar, creating a tangy and flavorful condiment or appetizer that can be stored for extended periods. This method is a great way to enjoy milkfish even when fresh supplies are limited.
• Milkfish can be used in fish cakes or patties providing a mild and flavorful base that complements other ingredients like potatoes, herbs, and spices. These can be pan-fried or baked for a quick and easy meal.

• Rich in Omega-3 fatty acids, promoting heart health and reducing inflammation.
• Excellent source of lean protein, essential for muscle building and repair.
• Contains Vitamin D, crucial for bone health and immune function.
• Provides B vitamins, important for energy production and nervous system support.
• Good source of calcium, supporting strong bones and teeth.
• May contribute to improved cognitive function due to its omega-3 content.

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.