Milk Fish

Milk fish flesh is rather soft and mild meat with numerous small bones. The pink flesh is rather soft, mild-tasting and present with bones which must be either expertly deboned or pressure-cooked until the bones are soft enough to eat.

Please find below available forms and click on the image for more details

Cooking tips:

Pressure-cook the fish until the bones are soft enough to eat. The meat can also be used for sashimi, fish cakes and fish balls.