Food Lens · Protein
Bangus
Mild and slightly sweet with a soft, flaky texture and noticeably more small bones than many other common fish.
Lens analyzedBangus, also known as milkfish, is a silvery, mild-flavored fish that's the national fish of the Philippines. It's commonly sold whole, deboned, or stuffed (rellenong bangus), and grilled, fried, or marinated in dishes like sinigang or daing.
Where it comes from
Bangus has been farmed in Philippine fishponds for centuries and holds deep cultural importance there, showing up at everyday meals and celebrations alike. It's found in North America mainly through Filipino and other Asian grocery stores, often frozen or smoked.
Buying it
Look for bangus in the frozen or fresh seafood section of Asian and Filipino grocery stores, choosing fish with clear eyes and firm, glossy skin if buying it fresh, or a tightly sealed package if frozen.
Storing it
Keep bangus frozen until ready to cook, or refrigerate fresh fish on ice and cook it within a day. Thawed fish should be cooked promptly rather than refrozen.
Keeps about 3 months in the freezer.
Recipes that use bangus
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Checked for each member
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Pantry-aware
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What it costs near you
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Your household memory
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