Fermentation is one of the earliest fish preservation methods and is believed to have started long before mankind developed other methods (Guevara et al., 1978).

Standardization of milkfish buro was conducted by using varying proportions of salt, cooked rice and ground angkak (Guevara et al., 1978) during three phases in the fermentation process.

Burong Bangus


1 kg whole milkfish
5 cups cooked rice (752 g)
8 tablespoon salt (75.2 g)
2 tablespoon angkak (17 g)


Chopping board
Tray, mixing bowl or basin
Glass jars or earthenware


1. Scale and split the fish into butterfly fillet. Remove the gills, viscera, and fins. Cut into smaller sizes. A kilogram of fish should yield about 400 g. Add salt and set aside for 2 hours.

2. Pack in glass jars alternately with a mixture of cooked rice – 750 g (5 cups), salt – 75 g (8 tbsp) and powdered angkak (red rice) – 17 g (2 tbsp). Use 400 g cleaned fish for every 842 to 850 g cooked rice mixture. Cover with plastic film using rubber band to tighten it.

3. Allow to ferment for 7 days at room temperature.

4. Saute in cooking oil, garlic and onions before serving.

Source: (Wilfredo G. Yap, Antonio C. Villaluz, Ma. Gracia G. Soriano, and Mary Nia Santos) Milkfish Production and Processing Technologies in the Philippines