| Milkfish | |
|---|---|
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| French Polynesia | |
_locally_called_%2527bangus%2527_in_a_Philippine_market.jpg) | |
| Milkfish (locallybangús) in aPhilippinefish market | |
Scientific classification | |
| Kingdom: | Animalia |
| Phylum: | Chordata |
| Class: | Actinopterygii |
| Order: | Gonorynchiformes |
| Family: | Chanidae |
| Subfamily: | Chaninae |
| Genus: | Chanos Lacépède, 1803 |
| Species: | C. chanos |
| Binomial name | |
| Chanos chanos (Forsskål, 1775) | |
| Synonyms | |
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Themilkfish (Chanos chanos) is a widespread species ofray-finned fish found throughout theIndo-Pacific. It is the sole livingspecies in thefamilyChanidae, and the only living member of the genusChanos.[3][4][5]The repeating scientific name (tautonym) is from Greekkhanos (χάνος 'mouth').[6][7] They are grouped in the orderGonorhynchiformes and are most closely related to theOstariophysi—freshwater fishes such ascarps,catfish, andloaches.[8]
The species has many common names. TheHawaiian name for the fish isawa, and inTahitian it isava. It is calledbangús (Tagalog:[bɐˈŋus]) in thePhilippines, where it is popularly known as thenational fish, although theNational Commission for Culture and the Arts has stated that this is not the case as it has no basis in Philippine law.[9] In theNauruan language, it is referred to asibiya. Milkfish is also calledbandeng orbolu inIndonesia.[10]
Chanos chanos occurs in theIndian Ocean and across thePacific Ocean, from South Africa to Hawaii and the Marquesas, from California to the Galapagos, north to Japan, south to Australia. A single specimen was reported in 2012 in the eastern Mediterranean Sea.[11] In 1877, theCalifornia Fish and Game Commission introduced one hundred milkfish from Hawaii to the inland waters ofSolano County, California. The introduced population could not establish itself permanently and it is currently unknown how their presence affected the native ecosystem.[12]
Milkfishes commonly live in tropical offshore marine waters around islands and along continental shelves, at depths of 1 to 30 m (3 ft 3 in to 98 ft 5 in). They also frequently enter estuaries and rivers.[10]
Chanos is the only surviving genus of the ancient familyChanidae, which has existed since theEarly Cretaceous. The only surviving species is the widespreadC. chanos. The genusChanos originated in North America, with the oldest known fossil species dating as far back as the earliestPaleocene around63 million years ago in Mexico.[1] The earliest fossil Chanos were found in freshwater Eocene deposits in Europe and North America—hinting that the species first appeared in freshwater environments 40–50 million years ago. It is possible that their invasion into the ocean happened during high sea-level or flooding events after the Eocene. Global cooling during the Mid-Eocene likely wiped out the population of milkfish in the Atlantic, but the species persisted in the Indo-Pacific.[13]
The following fossil species ofChanos are known:[14][1]
The extinctCaeus leopoldi from theEarly Cretaceous (Albian) of Italy is also sometimes placed inChanos asChanos leopoldi, which would be the earliest record of the genus and extend its occurrence even further back. However, more recent studies have affirmed it being a distinct genus.[15]
The milkfish can grow to 1.80 m (5 ft 11 in), but are most often no more than 1 m (39 in) in length. They can reach a weight of about 14 kg (31 lb). and an age of 15 years. They have an elongated and almost compressed body, with a generally symmetrical and streamlined appearance, one dorsal fin, falcate pectoral fins and a sizable forkedcaudal fin. The head is small relative to the body. The mouth is small and toothless. The body is olive green, with silvery flanks and dark bordered fins. They have 13–17 dorsal soft rays, 8–10 anal soft rays and 31 caudal fin rays. There are numerous fine intramuscular bones, which may complicate human consumption of the fish (see "Consumption" below).[10]
Their silvery complexion is similar to many other fish species of the Indo-Pacific. They are often mistaken for species of Clupeidae,Megalops cyprinoides,Gonorhynchus gonorhynchus, andElops machnata.Chanos can be distinguished from these species by their size, absence of scutes, tubercle on the lower jaw, fin placement, no gular plate between arms of the lower jaw, and having only four branchiostegal rays.[16]
Variant milkfish body types have occasionally been found. The "goldfish-type" milkfish was discovered in the Philippines and is characterized by distinctly elongated dorsal, pelvic, and anal fins, and a caudal fin as long as the body. In Hawaii, Indonesia, and Australia, dwarf or hunchback 'shad-type' specimens have been recorded. They have a standard length-to-depth ratio of 2.0-2.5 instead of the usual 3.5-4.0. In Northern Australia, a milkfish with a red head, red fins, and blue dorsal coloration was reported.[13]
Reproduction of milkfish in nature is far less understood than populations of milkfish bred and propagated in captivity (see "Aquaculture" below). In the wild, milkfish take 3–5 years to mature. Females can produce 0.5-6 million eggs and have the ability to spawn more than once a year. Spawning takes place at night, may be lunar periodic, and is strongly seasonal. Milkfish eggs arepelagic and range between 1.1 and 1.25 mm (0.043 and 0.049 in) in diameter. Spawning sites are clear, warm, shallow waters above sand or coral reefs. It is believed milkfish prefer these locations to minimize predation from benthicplanktivores.[13]
Milkfish larvae have a pelagic planktonic stage. Younger larvae occur mostly at the surface, or sometimes deeper (20–30 m (66–98 ft)). Older larvae are only found at the surface and in near-shore environments.[13] Larvae metamorphose into fry and become benthic-feeding juveniles that are opportunisticallyherbivorous,detritivorous, oromnivorous, depending on the predominant food types in the habitat.[17]
Juvenile milkfish larger than 20 mm (0.79 in) typically bear the characteristics of adults. They have complete fin rays, a forked caudal fin, scales, and silvery coloration. Juveniles have been found to inhabit a diverse range of shallow-water ecosystems such ascoral lagoons,estuaries,marsh flats,tidal creeks, andtide pools.[13]
Milkfish are omnivorous opportunistic feeders. Juvenile milkfish eat a variety of foods includingphytoplankton,zooplankton, filamentousgreen algae, and smallinvertebrates. Similarly to juveniles, adults also eat benthic invertebrates and additionally planktonic andnektonic items such asclupeid juveniles.[13]
Adults tend toschool aroundcoasts andislands withcoral reefs. The youngfry live at sea for two to three weeks and then migrate during the juvenile stage tomangrove swamps,estuaries, and sometimeslakes, and return to sea to mature sexually and reproduce. Juveniles prefer to settle in undisturbed coastal ecosystems that are semi-enclosed, calm, shallow, free from predators, and rich in aquatic vegetation. In their natural habitats, milkfish are very adaptable to both changes in environmental conditions and diet.[18] Milkfish are goodosmoregulators and extremelyeuryhaline.[19]
The wide geographic distribution of milkfish has led to genetic variation in the species across the Indo-Pacific. Milkfish populations differ between the Hawaiian islands, the central Pacific islands, Tonga, Tahiti, Philippines-Taiwan-Indonesia, Thailand-Malaysia, India, and Africa. However, all populations are thought to be inter-breeding, thus they are all considered one species, and their genetic diversity is low. However, populations may still differ in their reproductive, migratory, and survival methods.[13]
According to theInternational Union for Conservation of Nature, as of 2019, milkfish were not a threatened species.[2] However, little information is available on wild stocks.[2]
Although milkfish populations are not threatened with extinction, they are at risk of ingesting or absorbing pollutants. Milkfish frequent environments that have been affected byindustrial pollutants,land runoff, and plastics. Asia is one of the largest contributors of plastic litter into both the ocean and freshwater systems. A population of milkfish fromSan Jose,Northern Samar, Philippines, was found to have concentrations of lead in the meaty part of their bodies.[20] Pollutants have also affected the aquaculture industry. In an aquaculture system inButuan, Philippines, 97% of the fish sampled hadmicroplastics in their gastrointestinal tracts. A similar study in Indonesia showed similar results. The presence of pollutants in milkfish poses a threat to the species' health, aquaculture, and humans.[21]
In the Philippines, it is prohibited to fish for adult milkfish, also known assabalo, over 60 cm (24 in). The government enacted this law in 1975 in an effort to protect spawning stocks of fish. However,sabalo are incidentally caught infish corrals and are products ofbycatch from fisheries. The ban was reinforced by the Philippine Fisheries Code of 1998 and violations are punishable by imprisonment for 6 months to 8 years, and/or a fine of₱80,000, forfeiture of the catch and fishing equipment used, and revocation of the fishing license.[13]
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The milkfish is an important seafood inSoutheast Asia and some Pacific Islands. Because it is notorious for being much bonier than other food fish, deboned milkfish, called "bonelessbangús" 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 usingkalamansi juice or vinegar to makekinilaw na bangus.[22]
Popular presentations of milkfish in Indonesia includebandeng duri lunak (soft-boned milkfish,ikan bandeng is Indonesian for milkfish) from Central and East Java orbandeng presto, which is pressure cooked milkfish until the thorns are rendered tender, andbandeng asap orsmoked milkfish. Either fresh or processed, milkfish is the popular seafood product of Indonesian fishing towns, such as Juwana nearSemarang in Central Java, andSidoarjo nearSurabaya in East Java.[citation needed]
Milkfish is the most popular fish inTaiwanese cuisine; it is valued for its versatility as well as its tender meat and economical price. Popular presentations include as a topping forcongee, pan fried, braised, and as fish balls. There is a milkfish museum inAnping District and city ofKaohsiung holds an annual milkfish festival.[23]
Milkfish is anoily fish, and is rich inomega-3 fatty acids.
Milkfishaquaculture first occurred around 1800 years ago in the Philippines and spread to Indonesia, Taiwan, and into the Pacific.[25] Traditional milkfish aquaculture relied upon restockingponds by collecting wild fry. This led to a wide range of variability in quality and quantity between seasons and regions.[25]
In the late 1970s, farmers first successfully spawned breeding fish. However, they were hard to obtain and produced unreliable egg viability.[26] In 1980, the first spontaneous spawning happened in sea cages. These eggs were found to be sufficient to generate a constant supply for farms.[27]
Milkfish aquaculture accounts for 14% of all aquaculture production worldwide. Indonesia and the Philippines were the leading producers of the species in 2017. The fish is especially desirable for aquaculture because of its rapid growth rate, disease resistance, acclimation to captivity, low mortality, high market value, and high-quality flesh.[28]
Fry are raised in either sea cages, largesaline ponds (Philippines), or concrete tanks (Indonesia, Taiwan).[25] Milkfish reach sexual maturity at 1.5 kg (3.3 lb), which takes five years in floating sea cages, but eight to 10 years in ponds and tanks. Once they reach 6 kg (13 lb), (eight years), 3–4 millioneggs are produced each breeding cycle.[25] This is mainly done using natural environmental cues. However, attempts have been made using gonadotropin-releasing hormone analogue (GnRH-A) to induce spawning.[29] Some still use the traditional wild stock method — capturing wild fry using nets.[25]Milkfish hatcheries, like most hatcheries, contain a variety of cultures, for example,rotifers,green algae, andbrine shrimp, as well as the target species.[25][30] They can either be intensive or semi-intensive.[25] Semi-intensive methods are more profitable atUS$6.67 (equivalent to $12.87 in 2024) per thousand fry in 1998, compared withUS$27.40 (equivalent to $52.86 in 2024) for intensive methods.[30] However, the experience required by labour for semi-intensive hatcheries is higher than intensive.[30]Milkfish nurseries in Taiwan are highly commercial and have densities of about 2000/L.[25] Indonesia achieves similar densities, but has more backyard-type nurseries.[25] The Philippines has integrated nurseries with grow-out facilities and densities of about 1000/L.[25] The three methods of outgrowing are pond culture, pen culture, and cage culture.
Most food is natural (known aslab-lab) or a combination ofphytoplankton andmacroalgae.[25][31] Traditionally, this was made on site; food is now made commercially to order.[25]Harvest occurs when the individuals are 20 to 40 cm (7.9 to 15.7 in) long and 250 to 500 g (8.8 to 17.6 oz) in weight. Partial harvests remove uniformly sized individuals withseine nets orgill nets. Total harvest removes all individuals and leads to a variety of sizes. Forced harvest happens when an environmental problem occurs, such as depleted oxygen due to algal blooms, and all stock is removed.Possible parasites includenematodes,copepods,protozoa, andhelminths. Many of these are treatable with chemicals andantibiotics.[25]
Modern milkfish aquaculture faces some challenges: acquiring viable milkfish fry, overcoming their status as a low-value species, attempting to expand outside of an ethnic market and struggling to find a sustainable cost-production balance. In 1987, Taiwan developed the outdoor hatchery technique, which resulted in lower-cost technology, and their fry production surpassed that of the wild. Since then, Taiwan has been one of the biggest hatchery fry producers in the Indo-Pacific. To stimulate market demand, sellers have been taking a fast-food approach, to make the product more accessible and desirable to common consumers.[32]
Traditional post-harvest processing includesmoking, drying, and fermenting. Bottling, canning, and freezing are of recent origin.[25]Demand has been steadily increasing since 1950.[25] In 2005, 595,000 tonnes (586,000 long tons; 656,000 short tons) were harvested worth US$616 million.[25]
A trend toward value-added products is occurring.[25] In recent years, the possibility of using milkfish juveniles as bait fortuna long-lining has started to be investigated, opening up new markets for fry hatcheries.[33]
On April 21, 2012, a Filipino fisherman donated a milkfish with yellowish coloring to the PhilippineBureau of Fisheries and Aquatic Resources, which was later on called the "goldenbangus".[34] However, the fish soon died, allegedly because of a lower level ofoxygen in the pond to which it was transferred.[35]
Milkfish have appeared in the traditions and mythology of the native Pohnpeians, Hawaiians, Tongans, and Nauruans in the Pacific.[13]
In the city ofDagupan inPangasinan, Philippines, they host an annualBangus Festival. The festival was initially a bangus harvest or 'Gilon' conceptualized in the 1990s by Mayor Al Fernandez. Now, the festival has become an extravagant event including street dance competitions. The street dance competition namedGilon-gilon ed Dalan was established to celebrate thebangus harvest. The festival also honors the city's patron Saint John, who was originally a fisherman and figured prominently in biblical stories of bountiful fish harvests.[36] The Dagupan province is considered the country's top producer of milkfish cultured in marine cages and pens. Two 'species' of milkfish are cultured in the city—the more popular of the two is the BonuanBangus.[37]
fromχάνος, the open mouth
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