These are two of my favorite fishes for eating any time of the day , great memories of taste flavor texture ... And so easy to cook ...
Tilapia are some of the most farmed ("cultured") fish in the world--right up there with carp, catfish, trout, and salmon--and are considered the fifth most popular seafood eaten in the U.S.
During my life in the Philippines, I saw various methods of fish-farming--in particular, the methods used for raising and harvesting (and cooking!) tilapia.
Aquaculture is important in many countries, particularly in Asian countries such as the Philippines--the protein provides a needed addition to otherwise protein-limited meals.
Tilapia - "Aquatic Chicken"
There's good reason to want to raise or farm tilapia--they have a fine-tasting, flakey meat; they are relatively easy to raise or farm; they are more robust and prolific than other species; and, they've been farmed and harvested for nearly 2,500 years (lots of experience out there raising these fish!).
Bangus or "Milk fish"
Over the years, there has been a big steady demand for milkfish or bangus in the country. It has also been doing well in the international market with Philippine export of frozen or chilled bangus reaching over 526 metric tons or some P8.5 million annually.
The following gives a good overview of how to manage your own fishponds using a site already developed.
Select existing brackishwater fish farms that are fully developed and operational. Former prawn farms can be used for milkfish farming.
Daing na Bangus , marinated and fried
1 lb milkfish, cleaned
1/2 cup rice vinegar
5 cloves of garlic, minced
1 medium-sized onion, minced
1/2 tbsp pepper corns and salt
1 cup vegetable oil for frying
For the tilapia
5 pcs big Tilapia
1/2 kilo red tomatoes, sliced
1 pc onion
3 cloves garlic
1 tbsp alamang (shrimp paste)
4 pcs egg, beaten
And if you have "Ampalaya" bitter melon
That's so good
Photography and recipes By: Chef Nicholas Anderson for www.culinaryglobetrotter.com