bandeng

Bandeng, also known as milkfish, is a species of ray-finned fish in the family Chanidae, scientifically named Chanos chanos. It is native to the Indo-Pacific and is among the most widely cultured fish in Southeast Asia. The fish has an elongated body with a silvery appearance; its flesh is white, mild in flavor, and rich in protein, but contains numerous small bones, though several traditional preparations aim to reduce or remove them.

Bandeng is commonly raised in brackish-water ponds in tropical regions and is cultivated in many countries, with Indonesia as a major producer. In Indonesia, bandeng is a staple in coastal cuisine and appears in many regional dishes. Popular preparations include bandeng asin (salted milkfish), bandeng goreng (fried), and bandeng bakar (grilled). A well-known preparation is bandeng presto, where the fish is cleaned, cured with spices, pressure-cooked to soften the bones, and often glazed with a sweet-salty sauce for a boneless or nearly boneless result.

Nutritionally, milkfish provides high-quality protein and omega-3 fatty acids. Economically, it supports smallholder aquaculture and fish-processing industries across the region, supplying markets domestically and for export. Cultural significance varies by country and region, with bandeng featured in markets, festivals, and daily meals.