An abundance of tasty dishes in Filipino cuisine use milkfish. The fish’s mild flavor and juicy meatiness make it extremely adaptable for many dishes. Several people also prefer to eat the seafood with the skin left on for a crispy texture that contrasts the tenderness of the belly fat. If you’re learning how to create traditional Filipino food, here’s what to know about milkfish and what you can do with it in the kitchen.

4 Steps to Preparing Milkfish

1. Debone

Since milkfish are incredibly bony, it’s highly recommended that you debone it to avoid sharp surprises in every bite. To do this, split it in half down the middle and remove the bones. Be careful not to take off the scales, as they should be left on to preserve flavor. If you don’t feel up to the task, slowly pressure-cook the fish to soften the bones so that they can be consumed.

2. Season

Although milkfish features a succulent flavor profile, it can still benefit from standard seasoning. Depending on the dish you’re making, this seafood can unlock new flavors with a little bit of salt, ground pepper, vinegar, or garlic.

3. Cook

This ocean fish is traditionally fried in a skillet of oil over medium-high heat until the skin is crispy. When marinated with vinegar, this dish is known as daing na bangus. Apart from frying, you can braise, bake, or smoke your marinated selection. You can also enjoy it raw as sashimi or in a soup.

4. Serve

Although the bangus may be the star of your seafood dish, there are many other sides you can prepare to diversify your meal. In Filipino cuisine, milkfish are typically served with jasmine rice or eggs to create a well-rounded breakfast.

If you want to try your hand at cooking Filipino cuisine, pick up milkfish from Amor Nino Foods in Honolulu, HI. This retailer makes preparing meals easy, offering fish that’s already deboned and marinated—all you need to do is simply cook and eat it. Call (808) 845-3288 to find out how you can order, or view the rest of their Filipino food selection online.