Milkfish – Nutritional Value, Health Benefits, Recipes

The milkfish (Chanos chanos) is the sole living species in the family Canidae. However, there are at least five extinct genera from the Cretaceous.^[rx]

The species has many common names. The Hawaiian name for the fish is awa, and in Tahitian it is ava. It is called bangús in the Philippines, where it is popularly known as the national dish, although the National Commission for Culture and the Arts has stated that this is not the case as it has no basis in Philippine law.^[rx] In the Nauruan language, it is referred to as ibiya. Milkfish is also called banding or bolu in Indonesia.^[rx]

Chanos occurs in the Indian Ocean and across the Pacific Ocean, from South Africa to Hawaii and the Marquesas, from California to the Galapagos, north to Japan, south to Australia. Milkfishes commonly live in tropical offshore marine waters around islands and along continental shelves, at depths of 1 to 30 m. They also frequently enter estuaries and rivers.^[rx]

Milkfish (Chanos Chanos) also known as banding or bangs is the sole living species in the family Canidae. It is a silver-colored Pacific saltwater fish that lays its eggs in shallow coastal waters and can withstand low salinity water. It is a popular fish in Southeast Asia and lives in the Indian Ocean and the Pacific Ocean and lives as a group around the edges of islands and coral islands. Young fish commonly live for 2-3 weeks at sea and then move to the mangrove swamp with saltwater, occasionally to a watery salty lake. Milkfish will go back into the ocean when they mature and can breed again. It is a source of animal protein, B-complex vitamins, and selenium, but it is also a significant source of fat, saturated fat, cholesterol, and calories.

Physical Description

Milkfish can grow to a maximum length of 1.8 meters, but most of the time, it is about 1 meter in length. They can reach a weight of about 14.0 kg. and an average age of 15 years. Its body is generally symmetrical (balanced) and is streamlined, with 2 dorsal spines and 13-17 soft-ray-fins. It also has 2 anal spines, 8-10 anal soft rays, and 46 vertebrae. The body looks somewhat compressed, and it has a small mouth without teeth. It has 4 branchiostegal rays (long, curved bones just below the operculum- gill cover), one dorsal fin, and falcate pectoral fins (which are sickle-shaped fins situated just behind the head and help control the direction of movement). Its body color is olive green, with silvery scales, and dark-colored fins. Internally, the milkfish is composed of whitish-colored flesh along with many tiny bones.

Habitat

Milkfish are usually found along the coasts of continents or islands, particularly where reefs are well developed. They also occur in large coastal lagoons. Milkfish are found in tropical waters, rarely in waters that are affected by cold ocean currents. They are found in clear, shallow, saline, and warm waters above 20°C. Adult milkfish also occur in freshwater lakes in the Philippines, Indonesia, and Madagascar. Juveniles are found in large coastal lagoons, atolls, and freshwater lakes. The depth range of the milkfish is 0 to 30 m.

Food

Milkfish is overall herbivorous because it does not have any teeth. It nibbles on small plankton, algae, diatoms, and plants. It also often enters into shallow areas to find food, and occasionally eats small invertebrates or fish, while it tries to nibble on algae and plants.  When this fish is farmed in the fish pen, due to the lack of food, it starts eating the eggs and the larvae that are in the fish pen.

History

Milkfish aquaculture first occurred around 800 years ago in the Philippines and spread in Indonesia, Taiwan, and the Pacific. Traditional milkfish aquaculture relied upon restocking ponds by collecting wild fry. This led to a wide range of variability in quality and quantity between seasons and regions.

In the late 1970s, farmers first successfully spawned breeding fish. However, they were hard to obtain and produced unreliable egg viability. In 1980, the first spontaneous spawning happened in sea cages. These eggs were found to be sufficient to generate a constant supply for farms.

In 2007, milkfish made up 17% of global finfish production behind only the 40% share accounted for by Atlantic salmon.  The Philippines and Indonesia account for the vast majority of production.  In 2009, Philippine milkfish production contributed to 14.03% of Philippine aquaculture production behind seaweed (70.23%) and ahead of tilapia (10.53%).

Health benefits of Milk Fish

Milk Fish is one of the healthy and nutritious fish first occurred around 800 years ago in the Philippines and spread in Indonesia, Taiwan, and the Pacific. The fish is loaded with omega 3 fatty acids and protein which is quite essential for the proper functioning of the body. Listed below are some health benefits of milkfish:

1. Rich in Omega 3 fatty acids

Regular consumption of milkfish helps in the development of the brain and memory of children, prevents heart disease, controls cholesterol levels, nourishes the eyes, and reduces depression. Apart from that Omega 3 is good for pregnant women to increase breast milk and quality. Children who are born will be healthier and smarter.

2. Good Source of Protein

Consuming milkfish can meet the protein needs of the body. The high nutrient content in milkfish can prevent coronary heart disease, also increase endurance. Regular consumption of milkfish can prevent micronutrient deficiencies and can help the overall development of the body. So include milkfish in your regular diet to obtain all the required nutrients for the proper functioning of the body.

How to Eat

• Milkfish is usually fried, made into soup, and even char-grilled.
• The meat can also be used for sashimi, fish cakes, and fish balls.
• Either fresh or processed, milkfish is the popular seafood product of Indonesian fishing towns, such as Juwana near Semarang in Central Java, and Sidoarjo near Surabaya in East Java.
• Baby Bangus is often deep-fried, or cooked in oil “sardine style”. They are commonly served with head and tail intact.

Traditional benefits of milkfish

• Regular consumption of milkfish can prevent micronutrient deficiencies and can help the growth of the nervous system and brain development.
• Milkfish can reduce the risk of hypertension.

Other Facts

• Milk has two weaknesses that thorns are numerous and sometimes smell like dirt.
• National fish of Indonesia is Milkfish.
• Milkfish have no teeth and feed primarily on algae and invertebrates.

Precautions 

• The consumption of sea fish if one is trying to reduce inflammatory diseases such as heart disease.
• Farmed ones contain arsenic that leads to arsenic poisoning.
• Seafood should be cooked safely in order to prevent foodborne illness.
• Pregnant women, young children, older adults, people having lower stomach acid and compromised immune systems (HIV/AIDS, liver disease, cancer, diabetes, gastrointestinal disorders, people taking steroids, chemotherapy, or immune system) are prone to higher risk.
• It might be contaminated with bacteria such as Vibrio parahaemolyticus, Vibrio vulnificus, and other bacteria relate to land use, sewage discharges, runoff, etc. These microorganisms occur naturally in warm coastal waters which could cause even death or serious illness in individuals who are at higher risk.
• Listeria monocytogenes could cause a serious foodborne illness known as listeriosis.
• The virus Hepatitis A could survive in light cooking. So one should consume it after being properly cooked.
• Fish could have toxins that could cause illness such as ciguatoxin and scombrotoxin, or histamine poisoning.
• Sea fish is related to Scombrotoxin (histamine) which develops when fish is not kept cold enough. The symptoms develop quickly and also disappear completely within 24 hours.
• The flesh of tropical marine fishes might cause ciguatera poisoning experiencing gastrointestinal maladies that could last for several days, weakness in arms and legs, and reversal inability to differentiate between cold and hot. The symptoms could persist for weeks.
• Farmed seafood results in to increase in inflammation leading to weight gain, arthritis, and heart diseases.
• The imbalance ratio of Omega-6 and Omega-3 causes heart disease and hypertension.
• Seafood and fish in farms have polychlorinated biphenyls (PCBs), organophosphorus (OPs), organochlorine (OC), trifluralin pesticides, and hexachlorobenzene (HCB) causing diseases or even death.
• The seafood has a high content of mercury, which may lead to mercury toxicity.
• Consume it in moderate amounts. So consume it with caution or Avoid consuming it raw.
• Some people might get allergic reactions. So avoid it.
• It has a high chance of contamination.
• One should limit its intake.
• Consult the doctor by pregnant women and children before consuming it. Children and pregnant women should avoid it because the high content of mercury might cause a negative impact on the development of the nervous system of a fetus.
• Seafood or fish have purines in it which is harmful to people having purine-related problems. Excess purines result in an excess buildup of uric acid that could lead to the formation of kidney stones as well as gout.

References

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