Daing na Bangus Recipe

Daing na Bangus Recipe - Wow! That is a wonderful view on the table. A festive lunch or dinner with just the simple Daing na Chanos Chanos. Oh, I love that name.

Milkfish (Chanos chanos) or locally called “bangus” in the Philippines is abundantly cultured in the country.

It is one of the nation’s biggest sectors in its fishery industry. It is also one of the most popular fishes in the country that most Filipinos serve on their tables for their family during lunch or dinner.

Milkfish is also very nutritious because it is a good source of Vitamin B6, B12 and a very good source of protein.

It can also lower the risk of heart attacks because it has Omega3 fatty acids that help in lowering cholesterol. Fishes are a healthy choice, aren’t they?

When we are talking of Milkfish, the first thing that comes in our minds is it is very bony. Though it is a very bony fish, it is still quite a delicious one. Many dishes can be cooked with Chanos chanos or bangus.

I am really wondering of its name Chanos chanos. Anyway, this silvery fish is being served nowadays even on restaurants because of its luscious taste especially when cooked with love.

Making a “daing” is one way to preserve a fish. It is a delicious way of preserving Chanos chanos. Before you marinate the milkfish, you may or you may not remove the scales.

Remove the gills and the entrails of the fish followed by deboning it. Deboning the fish requires technique so you won’t destroy the meat of the fish.

Be careful also while deboning it. After you have thoroughly cleaned it, you may now marinate the fish in the combined vinegar, soy sauce, salt, pepper and garlic overnight.

After that, let the fish dry, wrap it in a foil and freeze. Whew, that’s a long process to have a delicious Daing na Bangus.

But, once you fried and tasted it, it is worth the wait because it is very tasty and wonderful combined with the dip and tomatoes. So, what are you still waiting for? Go and try Daing na Chanos Chanos, now!