Milkfish

Description

Overview:

Milkfish (Chanos chanos), known locally as “Bandeng,” is a staple in Indonesian aquaculture and cuisine. This hardy, herbivorous fish thrives in Indonesia’s warm, coastal waters, making it one of the country’s most significant and sustainable seafood exports. Milkfish is highly valued for its mild flavor, versatility in cooking, and nutritional benefits, including being rich in omega-3 fatty acids.

Product Characteristics:

• Appearance: Milkfish has a streamlined, silver body with a distinctive forked tail. It typically grows to a length of 30-60 cm, though larger sizes are available depending on the farming practices.
• Flavor: The flesh of milkfish is tender with a mild, slightly sweet flavor, making it suitable for a variety of dishes.
• Bones: Known for its high bone content, milkfish is often deboned for ease of consumption, particularly for export markets.

Processed Products:

1. Whole Round: Fresh or frozen whole milkfish, commonly used in traditional dishes or for grilling.
2. Deboned (Boneless) Milkfish: The fish is meticulously deboned, making it more convenient for consumers, especially in international markets.
3. Fillets: Skinless or skin-on fillets, ideal for frying, grilling, or baking.
4. Marinated Milkfish: Typically soaked in spices or vinegar, ready for cooking or grilling.
5. Smoked Milkfish (Bandeng Presto): A traditional Indonesian delicacy where the fish is pressure-cooked until soft, often served as a ready-to-eat product.

Aquaculture Practices:

Indonesia’s coastal regions, particularly in Java, Sulawesi, and Sumatra, are ideal for milkfish farming due to the availability of brackish water ponds known as “tambaks.” Farmers practice both traditional and modern aquaculture techniques, often integrating milkfish farming with shrimp or other species to optimize resources. Sustainable practices are being adopted, focusing on minimizing environmental impact while ensuring high yields.

Ready Export (countries) to:

1. Asia
2. Africa
3. EU
4. USA