Probably one of my favorite fishes. It comes second to tilapia. Then there's also my love for ahi tuna and catfish. Bangus is the named used in the Philippines, which is also the unofficial national symbol of the country. Here in the US it's called Milkfish. But like many fishes the taste can be a bit bland. Usually I like mine baked with chopped red onions and tomato with cilantro and seasonings stuffed into the belly. (Renellong Bangus in Tagalog) Wrapped tight in foil and baked for 20min on 350˚. The flavors combine into a tasty meal. Squeeze a little lemon on the meat and you're good to go. I also like it pan fried as seen in the picture above. But drained really well of any oil. If it's a whole fish, I always like to save the belly for last. There's just something about the belly fat of the fish that just makes it good.
It's always best to get the fish fresh from the fishmonger. Here's some tips in choosing the freshest fish:
-If you're going to buy whole fish make sure the eyes are clear and bright, not sunken or cloudy. The skin should be shiny, moist, and have a firm appearance.
-For fillets, look for neat and trim and should have a white translucent appearance
-Flesh should be firm to the touch
-No brown spots, which is an indication of decay.
-The appearance should look like the fish could still be alive.
-if you find no desirable fresh fish and need to go the frozen route, make sure the frozen fish in question has no signs of partial thawing, in an undamaged package and no sign of freezer burn.