The document provides instructions for deboning milkfish, including a list of necessary materials and the locations of the different types of bones in the fish. It describes the steps to trim fins, split the fish open, remove internal organs and backbone, take out rib bones with forceps, and remove remaining spines on the dorsal and ventral sides to fully debone the milkfish. The total number of bones in an average milkfish is between 196-208.

1. Milkfish
(Bangus)
Deboning

4. Materials and
equipment:
Milkfish Cutting board
Forceps Knife
Bowl or basin Ice

5. Location of the bones

6. The Locations are:
Dorsal ( 86-88#of bones)
Lateral (40-44#of bones)
Rib bones (26-28#of bones)
Ventral (44-48#of bones)
Total # of bones?
196-208

8. Trim the fins.
Remove the anal fin by
making a small cut around the
base of the large fins,
then pull the fins forward to
remove the fin bones and
other nuisance bones.

9. Split the fish down the dorsal
side.
Then turn the knife flat and
extend the cut from the trail to
the head by running the edge
of the knife along the
backbone.

10. Let the fish lay open like a
butterfly fillet,
Then remove the gills and
internal organs

11. Lay the fish flat on its skin
and hold the knife
horizontally to remove the
backbone.

12. Put the fish on a shallow tray
then pull out the rib bones
with the aid forceps.
Make a superficial cut slit
along the dent of the dorsal
muscle from the head to the
tail.

13. Remove the spines on the
ventral side in the same
manner.
Take out the filamentous y-shaped
spine along the lateral
line.

14. Wash the deboned fish and
pack in plastic bag.
Freeze.

15. Questions?

16. Salamat.