Milkfish

Store fresh milkfish on ice in the refrigerator. Ensure it's well-wrapped to prevent odor transfer. For longer storage, freeze it immediately after purchasing.

Milkfish has many small bones, so be careful when eating. Scoring the flesh deeply before cooking can help break them up.

Its slightly sweet flavor pairs well with sour and savory ingredients like vinegar, soy sauce, and tamarind.

Grilling or pan-frying are popular methods that bring out its natural richness.

Garlic and ginger

Vinegar and soy sauce

Tamarind

Tomatoes and onions

Rice

Overcooking, which can make the flesh dry and tough.

Not accounting for the numerous small bones, leading to an unpleasant eating experience.