Scribd Logo
Upload

Welcome to Scribd!

  • 144 views

    Don Mariano Marcos Memorial State University College of Fisheries

    Uploaded by

    Cjay B. Soliven
    The document provides instructions for deboning bangus (milkfish) through a manual process using a knife and forceps to remove intermuscular and small bones, leaving only boneless fillets, which have become more popular due to their convenience; it lists the raw materials and tools needed and outlines an 11-step procedure for splitting, filleting, and removing all bones from the fish.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Don Mariano Marcos Memorial State University College of Fisheries

    Uploaded by

    Cjay B. Soliven
    144 views3 pages
    The document provides instructions for deboning bangus (milkfish) through a manual process using a knife and forceps to remove intermuscular and small bones, leaving only boneless fillets, which have become more popular due to their convenience; it lists the raw materials and tools needed and outlines an 11-step procedure for splitting, filleting, and removing all bones from the fish.

    Original Description:

    Guide deboning

    Original Title

    GROUP5-Bangus-Deboning

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document provides instructions for deboning bangus (milkfish) through a manual process using a knife and forceps to remove intermuscular and small bones, leaving only boneless fillets, which have become more popular due to their convenience; it lists the raw materials and tools needed and outlines an 11-step procedure for splitting, filleting, and removing all bones from the fish.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    144 views3 pages

    Don Mariano Marcos Memorial State University College of Fisheries

    Uploaded by

    Cjay B. Soliven
    The document provides instructions for deboning bangus (milkfish) through a manual process using a knife and forceps to remove intermuscular and small bones, leaving only boneless fillets, which have become more popular due to their convenience; it lists the raw materials and tools needed and outlines an 11-step procedure for splitting, filleting, and removing all bones from the fish.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY

    South La Union Campus


    COLLEGE OF FISHERIES
    Santo Tomas, La Union

    BANGUS DEBONING

    SUBMITTED BY:

    COLOMA, MONETTE P.

    AREOLA, ALEXANDER N. JR.

    NIÑALGA, JAYMALYN T.

    PASAGOY, LAYLANIE V.

    SUBMITTED TO:

    MR. CJAY B. SOLIVEN

    AUGUST 2021
    Bangus Deboning

    Bangus deboning is the process of removing the intermuscular and nuisance bones of bangus by
    manual method through the use of a forceps. The finished product is boneless bangus.

    Boneless bangus is becoming a popular food item in the Philippines because of the convenience


    derived when eating as brought forth be the absence of the numerous bones. The boneless fish
    may be cooked (fried), dried, smoked or frozen with or without adding any spices.

    Raw Material: fresh bangus (preferably of the size corresponding to 3 pcs./kg)

    Utensils: knife, mosquito forceps, chopping board, utility tray, basin

    Procedure in Deboning Bangus:

    1. Wash fish thoroughly with clean water and drain. For frozen bangus, thaw fish before use. Scales
    may not be removed.
    2. Place the milkfish flat on a clean chopping board.
    3. Using a sharp knife, the fish is split down on dorsal side by turning the knife flat and its edge run
    along the backbone from the tail to the head of the fish.
    4. The fish is placed open on the board like a butterfly fillet. The gills and viscera are removed and
    then the fish is cleaned with chilled water.
    5. The backbone of the fish is removed by holding the knife horizontally and cutting with the tip of
    the blade along the backbone from head to tail while holding the fish flat on the board.
    6. The cut backbone is removed and the fish is cleaned using chilled water.
    7. The rib bones are first removed with the aid of forceps. After which, a superficial slit is made
    along the dent of the dorsal muscle using blunt edge of the knife.
    8. The intermuscular spines that are embedded between the dorsal muscles from the head all the
    way to the tail are pulled one at a time. The spines along the ventral side of the fish are removed
    in the same manner.
    9. Another superficial slit is made along the lateral line which is the junction of the dorsal and
    ventral muscles. The filamentous Y-shaped spined along this line are then removed in this part.
    10. Slice through the meat at the tail to expose the spines adhering to the skin. Remove these spines
    using the knife or forceps.
    11. The deboned milkfish is carefully cleaned in chilled 11 water then drained.
    Documentation

    You might also like