THE ideal aqua product to culture nowadays is milkfish considering its demand in the local market. Besides this specie is easier to culture and disease resistant as compared to prawns and shrimps which is expensive to raise. Here in Mindanao milkfish(Bangus) commands a higher price compared to tilapia even though they have the same parameters (methods and means) on how to raise them. Bangus being a national fish (for Filipinos of course) is a source of protein and staple food in every filipino's dining table. The color of its body makes the fish palatable in every serving be it served grilled, stewed with vegetable (tinola) or vinegar (paksiw) or salad (kinilaw). I remember during the early 70s this fish is less in demand considering the massive tiny threatening bones that when you make mistake in eating you gonna end up in the clinic and if so in the hospital for the doctor to take away the painful bone that pierced to your throat. But now we already have the boneless bangus served fried presented in butterfly style(open).The threatening sharp fine bones are removed.

But what really wonders me is the way it is presented in several different ways. Someday, somehow people here will learn how to do it smoked cured, bottled in olive oil, grilled, marinated fried or grilled. I tasted that in Manila and is serve in fine restaurants. Now it is being exported eventually to The US and Middle East. So, bangus has already gone a long way by now. Yes,indeed.