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How Do You Debone A Fish Step by Step

- Deboning bangus or milkfish is a complex and difficult task that requires skill and practice. - The process involves splitting the fish along the dorsal side, removing the backbone and ribs using a knife and forceps. - The spines on the ventral side and along the lateral line are also removed. - Once fully deboned, the fish may be sliced, packed, and frozen for longer shelf life and export. Mastering the art of deboning bangus can provide economic opportunities.

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497 views5 pages

How Do You Debone A Fish Step by Step

- Deboning bangus or milkfish is a complex and difficult task that requires skill and practice. - The process involves splitting the fish along the dorsal side, removing the backbone and ribs using a knife and forceps. - The spines on the ventral side and along the lateral line are also removed. - Once fully deboned, the fish may be sliced, packed, and frozen for longer shelf life and export. Mastering the art of deboning bangus can provide economic opportunities.

Uploaded by

Analyn Bermudez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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How do you debone a fish step by step?

Split down the dorsal side of the fish.

Lay fish open like a butterfly fillet.

Remove the backbone by holding the knife horizontally and cutting with the tip of.

Remove the cut backbone.

With the aid of a forcep, pull out the rib bones which have not been cut away.

Remove spines in the ventral side in the same manner.

How do I get rid of my bangus bone?

Steps in Deboning Bangus


Wash fish.

Remove the backbone and dorsal fin by means of a sharp knife.

With the use of forceps, start removing the rid bones.

Make a superficial slit along the vent of the dorsal and ventral muscles with the edge of the knife.

What is fish deboning?


Deboning involves using a specialty knife to separate flesh from bones be it meat,
poultry or fish. Learning to debone is an advanced culinary skill that takes much
practice to perfect, a skill that is vital to develop to take one’s gastronomic
prowess to the next level.

Which kind of fish has no internal bone


structure?
Shell fish is a type of fish that has external shell, but has no internal bone
structure (invertebrates).
How do you clean a Rellenong bangus?
Starting from the tail, squeeze and push the flesh out through the neck. Pull the
flesh including the big bone out of the fish. Insert a long spoon into the cavity and
gently scrape the inside to remove any flesh left, making sure to leave skin and
head firm and intact.

What are drawn fish?


Drawn /Gutted: Drawn fish are whole fish that have been gutted… i.e. had their
viscera (stomach, roe sacks, other guts) removed. Gutted/ Drawn fish generally
last longer than fish that are 100% Whole/In The Round, because the guts spoil
faster than the meat.

How do you preserve Daing na bangus?


Soak the bangus in the marinade and make sure all the fish are thoroughly coated
with vinegar mixture. Transfer them in an airtight container. You may use a
ziplock bag and seal it. Let it stay in the refrigerator to marinate overnight.

How do you clean milkfish?


Bottom Left & Right: Firmly grab all the gills inside the head of the Bangus and
pull it out. Using your forefinger and middle finger, slowly separate the guts from
the stomach of the fish and pull it out. Make sure that the stomach is cleaned out,
rinse with cold water.

 Deboning Bangus or milkfish is a complex task. This is a skill that


needs to be mastered; it requires time and a lot of practice.

 If you think that manually cleaning a milkfish by removing the


fins, innards, and scales is troublesome, wait till you see how the
bones are manually removed piece-by-piece.
 Complicated and hard as it may seem, this skill can be a good
source of income for our business minded readers. Always
remember that people will likely buy readily deboned Bangus
rather than make one for their consumption – I am a living proof
(I know that most of you are too).

The article that I was referring to was posted by Leo of EntrePinoys


Atbp. I chanced by his blog after searching the topic in Google. By far,
his procedure on How to Debone Bangus is the most useful and
sensible post that I read.
I also searched YouTube for videos that can guide you on this topic.
Here is what I got:

Locate pinbones by placing the fillet skin-side down on a surface and running your finger up and
down the length of it. The bones are usually towards the center of the fillet where it gets thicker.
Each needle-thin pinbone can be about a 1/2-inch long, but will be mostly buried in the fillet
with only the tip exposed.
How to Debone a Milkfish (Deboned
Bangus)
 NOV 20, 2021  deboned milkfish, deboning milkfish, how to debone milkfish, milkfish deboning
procedure, milkfish processing technology

‘Boneless bangus’ can be considered a uniquely Philippine product that makes deboned
milkfish more acceptable to a wider range of consumers. The proper technical term is
‘deboned bangus’. Deboning would seem to be a simple process. It may be simple for most other
species of fish but not for milkfish.

Deboning of Milkfish
(Guevara et al., 1973 in Espejo-Hermes, 1998.

Materials
Fresh milkfish

Tools and Utensils


Mosquito forceps
Knives
Basins
Chopping board
Utility trays

Procedure
Additional steps for washing before and after deboning (in parenthesis) comes from Kok et al,
2002.

a) (Wash fish in chilled 30 to 50 ppm chlorinated water)

b) The fish may or may not be scaled. Trim the fins. Remove the anal fin by making a small cut
around the base of the large fins, then pull the fins forward to remove the fin bones and other
nuisance bones.

c) Split the fish down the dorsal side. Then turn the knife flat and extend the cut from the tail to
the head by running the edge of the knife along the backbone. Let the fish lay open like a
butterfly fillet, then remove the gills and internal organs.

d) Lay the fish flat on its skin and hold the knife horizontally to remove the backbone.

e) Put the fish flat on a shallow tray then pull out the rib bones with the aid of forceps. Make a
superficial cut slit along the dent of the dorsal muscle from the head to the tail.
f) Remove the spines on the ventral side in the same manner. Take out the filamentous y-shaped
spines along the lateral line.

g) (Dip the deboned fish in chilled 1% brine to remove the excess blood)

h) Pack in plastic bag, and freeze. (Deep freezing in a blast freezer at -40°C is recommended for
longer shelf life and is necessary to meet export standards).

i) Alternatively it can be sliced into different cuts (bangus belly, etc) before being packed and
frozen. It may also be brined and smoked, or marinated prior to packing and freezing.

Source: (Wilfredo G. Yap, Antonio C. Villaluz, Ma. Gracia G. Soriano, and Mary Nia Santos)
Milkfish Production and Processing Technologies in the Philippines

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