It's like the Filet Mignon in fish. Milkfish itself is very bony. It has many tiny bones that can be annoying pulling them out from your mouth or pushing them out from your lips. Some folks are pro though, like my own folks. It's like they have special mechanical tongues where fishbones are automatically separated. Me in the other hand, rather go for that fatty part of the milkfish only. Where the belly's meat is also tender and no fishbones. The good part of the fish, I called The Filet Mignon of Milkfish. If there are restaurants that serves just that part of the milkfish. That would be a thumbs up restaurant in my list. It's healthy fat I think. Good for eyes and skin. Prevents cancer perhaps? Whatever it is, the taste of it is delicious.
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