Learn Why Bangus is the National Fish of the Philippines
BANGUS – Here are the important things you need to know about why milkfish is the national fish of the Philippines.
Bangus, or milkfish, is proudly recognized as the national fish of the Philippines. Known for its silver scales, flavorful white meat, and plenty of tiny bones, bangus has become a staple in Filipino homes and markets all year round.
It is mostly raised in fishponds, making it easy to farm even in small spaces. Because of this, it is widely available across the country. It belongs to the species Chanos chanos, the only living member of the Chanidae family, and is native to Southeast Asia.
This fish can be cooked in many delicious ways. It’s often fried, grilled, stewed in vinegar, simmered in sour broth, or stuffed and baked. The soft, milky-white flesh becomes flaky and tender when cooked, earning its English name “milkfish.”
At night, female bangus lay eggs near the shore. These eggs hatch, and the baby fish, called fingerlings, are collected and transferred to fishponds where they grow until ready for sale. They are sold fresh, frozen, canned, or smoked.
Milkfish naturally lives in warm coastal waters across the Indian and Pacific Oceans. The young swim from the sea to mangroves, river mouths, or shallow lagoons where they grow before heading back to the open ocean as adults.
Despite being known for its many bones, bangus remains popular. In Dagupan City, Pangasinan, a place known as the “Bangus Capital of the World” boneless bangus became a hit. This made it easier to enjoy without the hassle of picking out bones.
Whether served during everyday meals or special feasts, bangus represents Filipino culture, resilience, and creativity in the kitchen.
What can you say about the national fish of the Philippines? Just leave your comments and reactions down below.