Bangus is often considered the national fish of the country, since an estimated 3 kilos of bangus are consumed per person every year*! Its white, flaky flesh is tender when cooked, and although notorious for having so many bones, fishers have long found ways to remove them & make them easier to eat.

A common preparation of bangus is splitting it from its dorsal side or back, and opening it to reveal the fatty, bangus belly “center.” Whether you have tinapang or smoked bangus, marinated bangus, dried, fried, or even fresh for bangus kilawin or kinilaw… bangus is best split, and shared.

*Philippine Statistics Authority, 2018

Give an artprint or printable of bangus to that bangus-lover in your life:

• Printable on Etsy: https://www.etsy.com/listing/1420966942/bangus-in-baybayin-filipino-food