HOW TO DEBONE BANGUS PDF

Anyways, for those who want a step-by-step procedure to debone the milkfish ( Bangus), here it is: Raw Materials: Fresh bangus (preferably. What is bangus deboning? Bangus deboning is the process of removing the intermuscular and nuisance bones of bangus by manual method.

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This is a supplemental page of instructions for how to debone a Bangus. You should now be able to open the fish down to the backbone as shown. Bangks those spines out with long nose pliers.

These are part of the fish’s sensory system, allowing it to detect tiny changes in the water column. Pack in plastic bags for storage in a freezer. Now hold the fillet with your fingers on the center of the skin side at the front to help expose the tiny spines you’ll feel sticking up along the centerline for the first couple of inches. Leave a Reply Cancel reply Your email address will not be published.

A larger pair will not give you the sensitivity you need. After the deboning, you can start marinating the deboned bangus.

The spines on the tail portion are very much attached to the muscle tendon, making it difficult to remove. Pull out first the large arch-shaped spines at the base of the operculum. Lay fish open like a butterfly fillet. Fill in your details below or click an icon to log in: Remove gills and internal organs.

Make the usual cuts around the collar in front and use kitchen shears to cut the backbone to remove the head. Wash fish to remove blood and dirt. Bangus is completely covered with shiny silver scales which adhere well and will hkw a bit of energy to scrape off some recipes fry the skin side crisp with the scales on.

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Be careful not to cut through the spines deep down in the flesh, nearer the skin than the surface. With your filleting knife continue to cut down from the backbone right through the tail end of the fish. Remove filamentous Y-shaped spines along the lateral lines, i. By either method you should now babgus two sides of bangus, boneless, spineless and recipe ready. Put it in the refrigerator for hours then fry your own homemade boneless debine. Removal of backbone dorsal fin.

Trim off the dorsal fin. Carefully feel along the cuts where both the head and tail were cut off and you will feel spine ends.

Check the cut surface at the head end one more time, this is the most likely place for spines to escape your notice. Feel all along the bottom of the separation to make sure you didn’t miss any spine bundles, and check the end cuts one more time.

The black membrane covering the belly cavity may or may not be removed depending upon the consumers choice. Wash fish upon arrival from the market.

How to make a boneless bangus | Bloggieesss

The bones are located in the belly cavity. Unlike the Bangus’ distant relative, the Carp, these spines can be removed before cooking.

Email required Address never made public. Pull each spine bundle from the flesh on each side of the cut, holding the flesh in place with your fingers to minimize tearing. Serve with white rice or fried rice. Proceed puling out the Y-shaped spines up the mid-portion of the body ending with 3 single delicate spines. Pros use 4 cuts but I use 5 because I’m not sebone expert.

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Good for breakfast with minced tomatoes. You will need, besides your cutting board and kitchen prep knife, a filleting knife, kitchen shears and a small pair of long nose pliers.

Method 1 – Now you are ready to remove all those embedded spines.

Steps in Deboning Bangus

Scales may or may not removed. Whether you retain this or scrape it off depends on your recipe and intent. You are commenting using your Twitter account. Actually, you reverse engineer the process by just mere inspecting the final product.

Steps in Deboning Bangus

Remove backbone by laying fish flat on the cutting board with the skin down. Carefully feel both walls and the bottom in all the cuts for any evidence of remaining spines. This is the method I have the best success with and it leaves a pretty good looking fillet: Lay fish open like butterfly fillet. Place fish in the shallow tray. You are commenting using your Facebook account. It may look like an awful lot of trouble but it really isn’t that bad, especially after you’ve done a couple.

Pull out the embedded intermascular spines one at a time. In my case, I usually put vinegar, minced garlic, salt and pepper. After you’ve removed the innards and gills you’ll find there’s a gelatinous deposit of belly fat between the black cavity lining and the abdominal wall. Be sure to select a large bangus because a smaller one is just as much trouble for less fish. This site uses cookies.