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“Baby bangus” is a term coined by local milkfish farmers in Central Luzon for small-sized milkfish that typically weighs between 100-300 grams. Unlike the regular sized milkfish found in markets, baby bangus is soft-boned but already meaty. Baby bangus is desired for their high-fat belly content and mild, yet subtly sweet taste. Its firm texture makes it an excellent choice for an array of cooking and processing methods. Most commonly, it is fried, smoked, or bottled.
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Bangus nursery technology is the production of fingerlings in nursery ponds. Nursery ponds are typically shallow and relatively smaller ponds that occupy about 3-5% of the total production area, used exclusively for the rearing of fry to fingerlings with a manageable compartment range in area from 1000 m2 to 4000 m2. In culturing milkfish or “bangus”, the fry (total length = 12-15 mm) is usually reared first in nursery ponds until they become fingerlings (total length = 2 cm or more) to increase its survival rate (Baliao, 1984). Presently, seedstock from the wild are seasonal and have become scarce while hatchery- reared fry can be produced and purchased in volume almost year-round (Conizaet al., 2010). Mass production of fingerlings in earthen nursery ponds during peak season of fry availability can help bridge the gap and avoid short-fall of supply.
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