Milkfish is exclusive to only a few countries, TW is one of them, and TW people know how to make the best milkfish dishes in the world. I also know how to cook milkfish, and milkfish is really delicious. FYI
@@dd5tgb agreed. Same here in the Philippines tho. But what we do is we just cut one side from the head slicing to the tail end then deboned it many times haha.
The whole milkfish has been careful debone and filet. Every part of it cook different way. Taiwanese love to eat it. Ps. Milkfish has a lot of bone therefore it is hard to debone or filet. Got be professional to do the job. Enjoy this video. Thank for sharing.
greetings from a friend from Russia, thank you for the video review, very nice and professional fish cut, I love fried ribs, it looks very delicious.🤤🤤🤤👍😎
Here in the Philippines it is very common that we make "daing"or dried fish with milk fish...soak the fish overnite with vinegar, minced garlic, pepper and salt after it's been sliced on its back. So yummy with garlic rice for breakfast.
Wow this fish is very common in philippines the best for that cooking is sinigang( filipino dish)and to grill of the whole fish very yummy the taste and sometimes debone the fish much better
If you get tired of fried salted milkfish, try marinading it with salt white vinegar, crushed garlic and crushed black pepper overnight and fry it the next day.
That’s the difference between the east vs west on things are being done. Nothing goes to waste and meticulous skills. The most important part is know which part is best to eat and the cuisine is art.
because us Taiwanese like to eat the belly part the most as it has less bone and weird tissues, so they cut it off first. The other parts are trimmed that way to avoid thin bones and fishy tissues and are sold for a different price.
Milkfish is my country's national fish 🇵🇭, we called this "bangus". Every provinces know how to debone this especially in Dagupan City and not to be critical but the way you debone it has waste so much.
