How to Debone Milkfish for Rellenong Bangus. Detailed step-by-step instructions with pictures and video to make deboning milkfish easier.
For more seafood recipes, try these other delicious meals:
- Salmon Bowl with Avocado Mango Salsa
- Steamed Whole Fish Tilapia
- Deep-Fried Shrimp Rolls
- How to Make Bagoong (fermented fish)
- Check out the seafood category on the blog
How to Debone Milkfish for Rellenong Bangus
I first attempted to debone a milkfish in sixth grade and, like many beginners, I had no idea what I was doing. Over time I learned that deboning bangus is straightforward once you know the technique. People often avoid it because the skin and flesh look fragile, but milkfish skin is tougher than it appears.
Tools to Debone Fish
You only need a few simple tools that are likely already in your kitchen: a spoon, a spatula, scissors, and a chopping board.
Spoon: Use a spoon to remove scales. Work from the tail toward the head, scraping gently so scales don’t scatter.
Chopping board: A stable surface keeps the process tidy and protects countertops from blood and mess.
Spatula: A thin spatula helps separate the meat from the skin and push the flesh out cleanly.
What is Bangus (Milkfish)
Bangus, or milkfish, is the national fish of the Philippines. It has a mild, fresh flavor and soft white flesh. While many people find its bones challenging, the meat is tender and delicious, especially when mixed with complementary ingredients like cheese, carrots, and onions. Milkfish are widely farmed in the Philippines and used in many classic dishes such as Rellenong Bangus, Bangus Nilagang, Tinolang Bangus, and Sinigang na Bangus.
How to Debone Bangus for Relleno — Step-by-Step Guide with Photos
Deboning bangus for rellenong bangus can seem daunting, but following these steps with photos and a short video will make it much easier.
- Place the milkfish on a flat surface. Using a spoon, scrape the scales from the tail toward the head. Scrape gently to avoid scattering scales.
- Open the top of the fish and remove the gills and internal organs. This can be messy, so take your time and rinse as needed.
- Fold the fish near the head to snap and partially break the spine; this helps release the meat from the backbone.
- Fold the tail until it cracks to further loosen the spine and ease meat removal.
- Use a spatula to scrape the meat away from the skin, working gently from top to bottom. If the meat clings to the skin, continue to work near the tail until you hear a snap and the flesh loosens.
- Push the flesh out in one piece and collect it for the Rellenong Bangus filling.
After deboning, rinse the skin and set it aside if you plan to stuff it. Prepare the relleno filling with the reserved meat and your chosen ingredients.
How to Store
- If you’re not ready to cook immediately, place the cleaned skin in an airtight container and freeze. Thaw and marinate when ready to use.
- Store the extracted fish meat in a sealed container or zip-top bag in the freezer. Thaw before preparing the filling.
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How to Debone Milkfish for Rellenong Bangus
Shobee
Equipment
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Spoon
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Scissors
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Chopping board
Ingredients
- 1 large Milkfish (Bangus)
Instructions
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Set the bangus on a flat surface. Using a spoon, scrape the scales from the tail toward the head. Scrape gently to keep scales from scattering.
-
Remove the gills and internal organs through the top opening. This step can be messy—rinse as needed.
-
Fold near the head to partially break the spine and loosen the meat from the backbone.
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Fold the tail until it cracks to further free the flesh.
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Using a spatula, scrape the meat close to the skin, moving from top to bottom. If separation is difficult, work the tail area until you hear a snap and the flesh loosens.
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Push the whole fillet out and reserve it for the rellenong bangus filling.