structural:summarization, structural:expansion
Consumption

The milkfish is an important seafood in Southeast Asia and some Pacific Islands. Because it is notorious for being much bonier than other food fish, deboned milkfish, called "boneless bangús " in the Philippines, has become popular in stores and markets. Despite the notoriety however, many people in the Philippines continue to enjoy the fish cooked regularly or even raw using kalamansi juice or vinegar to make kinilaw na bangus.

Popular presentations of milkfish in Indonesia include bandeng duri lunak (soft-boned milkfish, ikan bandeng is Indonesian for milkfish) from Central and East Java or bandeng presto, which is pressure cooked milkfish until the thorns are rendered tender, and bandeng asap or smoked milkfish. Either fresh or processed, milkfish is the popular seafood product of Indonesian fishing towns, such as Juwana near Semarang in Central Java, and Sidoarjo near Surabaya in East Java.

Milkfish is the most popular fish in Taiwanese cuisine; it is valued for its versatility as well as its tender meat and economical price. Popular presentations include as a topping for congee, pan fried, braised, and as fish balls. There is a milkfish museum in Anping District and city of Kaohsiung holds an annual milkfish festival.

Milkfish is an oily fish, and is rich in omega-3 fatty acids.