Daing na bangus is actually marinated milkfish in vinegar, garlic and peppercorns. It is not the usual daing or sun dried salted fish which we are so accustom of calling it daing. Maybe because of the similar preparation of splitting and slicing of the dorsal side of the fish and butterflied that is why this is also called daing. You can use medium size milkfish but if possible use small milk fish because the bones are not as hard as the big ones. Boneless bangus is perfect, no matter what the size.
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Nice Menu for Daing na Bangus.item 2 says don’t remove the scales. Was this an oversight? Scales are almost always removed before eating fish. I enjoyed your blog. Thanks.
HI Bob, not in this case. When you prepare daing na bangus, the scales are not removed. I think the reason is to add extra crisp to the fish and so it won’t stick on the pan when frying. But I think you can remove the scales if you want to.
Nice Menu for Daing na Bangus.item 2 says don’t remove the scales. Was this an oversight? Scales are almost always removed before eating fish. I enjoyed your blog. Thanks.
HI Bob, not in this case. When you prepare daing na bangus, the scales are not removed. I think the reason is to add extra crisp to the fish and so it won’t stick on the pan when frying. But I think you can remove the scales if you want to.