Milkfish

Milkfish

The milkfish (Chanos chanos) stands as the only extant member of the family Chanidae. While it remains the lone survivor, the family's history is decorated with approximately seven extinct species spread across five genera. This species holds cultural and culinary significance in various regions, being referred to by different names based on its locale. It's known as awa in Hawaii, a term distinct from ‘awa which denotes kava (Piper methysticum). Meanwhile, in the Philippines, the milkfish is celebrated as the national fish, known locally as bangús. The Nauruan language labels it ibiya.

Classification

• regnum - Animalia
• phylum - Chordata
• subphylum - Vertebrata
• class - Osteichthyes
• subclass - Actinopterygii
• ordo - Gonorynchiformes
• familia - Chanidae
• genus - Chanos
• genus authority - Bernard Germain Étienne de la Ville, Comte de Lacépède*Lacépède, 1803
• species - C. chanos
• binomial - Chanos chanos

Philippine cuisine (fried Dagupan bangus, rabbitfish, and squid)

Description and Biology

Physical Appearance

• The milkfish presents a symmetrical and streamlined body, accentuated by a prominent forked caudal fin.
• While they can attain lengths up to 1.70 m (5 ft 7 in), the average milkfish usually measures around 1 m (39 in).
• A unique trait of the milkfish is its lack of teeth, necessitating a diet mainly comprising algae and invertebrates.

Habitat and Lifecycle

• Predominantly, the species thrives in the waters of the Indian Ocean and the vast expanse of the Pacific Ocean.
• Young milkfish, or fry, commence their life in the open sea. However, after a brief period of two to three weeks, they migrate towards the sanctuary of mangrove swamps, estuaries, and on occasion, lakes. Their journey comes full circle when they venture back into the ocean, reaching sexual maturity and procreating.

Consumption

Milkfish has carved a niche for itself as a staple seafood in Southeast Asia and specific Pacific Islands, with its preparation and consumption taking varied forms based on regional preferences.

Philippine Cuisine

• In the Philippines, while the milkfish is a beloved dish, it is infamous for its intricate bone structure. This led to the rise of the "boneless bangús", a deboned version, becoming a sought-after item in local stores and markets.
• Philippine cuisine showcases dishes like fried Dagupan bangus alongside other seafood delicacies such as rabbitfish and squid.

Indonesian Cuisine

• Indonesia has its own rendition of the milkfish called bandeng presto (with ikan bandeng being the Indonesian nomenclature for milkfish). This dish is a speciality of Central Java where the milkfish is pressure-cooked to a point where its bones tenderize, making them easier to consume.

See Also

• Indian Ocean
• Pacific Ocean
• Philippine cuisine
• Indonesian cuisine
• Sate bandeng