Pangasinan's Sinigang na Bangus

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Bonuan bangús has quite a legendary status for Pangasinenses. No other bangús, whether cultivated in Pangasinan or elsewhere, tastes like it.

Bonuan bangús is a milkfish coming from ponds cultivated in the coastal barrio of Bonuan in Dagupan City.

True to its name, the flesh is milky and sweetish, the fat in the belly inducing nirvana. There are fewer bones and those pesky thread-like spines, and there is never a fishy hint in taste. Like eating pure cream in the form of soft fish flesh.

The innards of the bangús are as milky and as fresh-tasting as well. Pangasinenses and Ilocanos have a habit of flavoring soups (including tinóla) with bagóong (salted, fermented anchovies). In a sinigáng, the bangús innards take the place of the bagóong, and you have a very flavorful and tasty soup.

To cook, slice fresh bonuan bangus and put in a simmering pot of water. Flavored it with  peeled ginger the size of your thumb, chopped tomatoes, sliced onions, salt and the innards, and calamansi juice (optional). When the fish flesh has turned opaque, add some kamote tops and continue cooking till the leaves are tender. Do not overcook so the fat will not disintegrate.