Milkfish

Milkfish is a large, silvery fish widely farmed across Southeast Asia, particularly in the Philippines and Indonesia where it is a dietary staple. Its flesh is soft, moist, and mildly flavoured, with a richness that comes from its relatively high fat content compared to other white fish.

The main challenge with milkfish is its abundance of fine, forked bones, which run through the flesh in a pattern that makes them difficult to remove. This is why deboned milkfish is considered a premium product. When the bones are dealt with, the fish works well grilled, fried, braised, or added to soups and stews.

While not commonly found in mainstream Australian fishmongers, milkfish is available in Asian grocery stores and is worth seeking out for anyone cooking Filipino, Indonesian, or Taiwanese dishes.