Milkfish WR 500-800 grs IQF/IWP 10 kg 10%-ID

Milkfish

The milkfish has a streamlined, elongated body with a deeply forked tail. It has large, silvery scales and is typically bluish-green on its back, fading to silver on the sides and belly. Milkfish can grow quite large, reaching up to several feet in length and weighing over 20 pounds. It is a species commonly found in warm coastal waters and brackish estuaries, particularly in the Indian and Pacific Oceans.

Culinary Qualities

Milkfish is prized for its delicate flavor and firm, slightly fatty flesh. It's used in a variety of dishes across regions where it's popular. In the Philippines, it's commonly used in dishes like sinigang (a sour soup), paksiw (a vinegar-based stew), or simply grilled or fried. In Taiwan, milkfish is often prepared as "milkfish porridge" or served as part of elaborate banquets. In Indonesia, bandeng presto is a popular dish where the fish is pressure-cooked until the bones soften and become edible.

Preparation Methods

Milkfish can be grilled, fried, steamed, baked, or used in soups and stews. It is often marinated with spices, vinegar, or citrus to enhance its flavor. Due to its moderate fat content, milkfish holds up well to grilling and frying without becoming too dry.

Cultural & Regional Significance

Milkfish is especially popular in Southeast Asia, particularly in the Philippines, Indonesia, and Taiwan. It is also consumed in parts of the Indian subcontinent and the Pacific Islands. In these regions, milkfish holds cultural significance and is often served during festivals and special occasions. Although less known outside Asia, its popularity is growing due to its flavor, versatility, and nutritional value.

Nutritional Value

Milkfish is valued not only for its culinary appeal but also as a good source of protein.