per 100 grams
Carbohydrates 0 g
Proteins 26.3 g
Fats 8.6 g
Water 62.6 g
Fiber 0 ug
Ash 1.5 grams


190 Calories per 100g

A milkfish is a species of fish that many might not recognize right away, but is a truly interesting fish. This species, also known as Chanos chanos, is native to and widely distributed throughout the freshwater and marine waters of tropical and subtropical regions of the Indo-Pacific region, including the Red and Andaman Seas, the Persian Gulf, and the Gulf of Thailand. The milkfish is generally referred to as "an innkeeper of the sea" due to its unique life cycle which involves both freshwater and saltwater distinct migrations.

The milkfish is characterized by several physical traits which set it apart from other species. It has a long, slender body with a large head, a pointed mouth, small scales, and a distinct white lateral line. Its body is silver to gray in color and can reach up to 36 inches in length. Milkfish are a fast-growing species of fish, with some growing up to a foot in length in a year. They feed primarily on zooplankton and small animal life found in the rivers, estuaries, and coastal areas where they make their home.

Due to their ability to thrive in many types of environments, milkfish have become a popular commercial species throughout their range. The traditional method of catching this fish is by using a net, though they can also be caught using lines and traps when they are found in schools. There are now many commercial fishing operations located along the coasts of Southeast Asia which specialize in catching milkfish.

Milkfish also have a long history as a food source in many parts of the world, especially in their native regions. The fresh, lightly salted, or smoked fillets are popular ingredients in many dishes such as stews, curries, and salads. They are also commonly used as a protein source in many nutritional supplements. It is even thought that the milkfish has been used by people since ancient times, though it has only recently gained popularity in many parts of the world due to its mild flavor and nutritional value.

To cultivate the milkfish, artificial ponds are typically used. These ponds are placed in low lying areas near estuaries and bays where the water temperature is typically around 28-32 degrees Celsius. Fertilized eggs typically hatch in less than two days and the fry are ready for harvesting within two to three months. To ensure optimal spawning conditions and maximize the yield, the farmers must carefully manage the pond environment by oxygenating the water, adding fertilizers, controlling predator populations, and regulate salinity levels.

Farm raised milkfish are typically used for direct consumption, further processed products such as canned and frozen goods, or for fish cakes and tarts. The value of farmed milkfish has seen an increase over recent years due to its ease of farming and other factors like disease resistance. This fish is now being exported to many parts of the world where it is appreciated as a reliable source of quality protein.

Milkfish is a truly fascinating species and its ability to thrive in many types of environments makes it a great choice for aquaculture production. With its mild flavor and nutritional value, it is easy to see why the milkfish has become popular in many parts of the world. It is a species worth exploring and learning more about, whether you’re an aquaculturist, a fisherman, a chef, or simply a fish lover.