Anyway, I had my way with the fishmonger last Sunday. I had bangus bellies in mind for lunch and to be honest I haven't the slightest idea how it is done. Anyway, when I finally saw the fish, my Don Bosco drafting skills (or whatever's left of it) came to work and I took over in instructing the guy who will be slicing my fish orders. I was a bit taken aback that he initially wanted to carve out the black fat. I mean, seriously?! Isn't that the end all and be all of bangus belly - meat and fat?! Besides, fish fat is healthy (although I want to believe milkfish is that kind of fish which has the right kind of fish oil).
Took a photo of the final product - Bangus Belly in Tausi Beans Sauce. Sliced evenly, deboned, fried crispy on the outside yet soft and tender in the inside. I lurved it!