Milkfish

I. Bandeng/Milkfish (Chanos chanos)

It is a correct decision to cultivate milkfish because this fish is already widely known. Most of
fish farmers choose to cultivate this fish because of the ease. Not only the ease to cultivate,
this fish also resistant to most disease which attack fish and there are plenty of fish seeds
available.

II. Milkfish product in Kendal Regency

In Kendal regency, the milkfish stock is very abundant and the market demand is very high,
that reason makes Kendal regency became one of the biggest milkfish supplier in Central
Java. Milkfish has a special bond with Kendal regency, nowadays, Milkfish is became Kendal
regencys icon. Milkfish processing in Kendal is still a home industry. Even though its a
home industry, in Kendal there are various milkfish products, among them are steam-pressure
cooked milkfish (presto), boneless milkfish (Tandu), grilled milkfish (otak-otak) and crackers
from milkfish bones. Milkfish product from Kendal regency is more preferred than the same
product from the other regency, it is caused by the milkfish meat is tender, has no soil taste,
has a sweet-savory taste and has more affordable price.

III. Milkfish benefit

- High protein value: beneficial to all age if consumed. Replenish the whole body needs of
protein, maintain the body health and protects the body from sickness.
- Low cholesterol: reducing heart coroner disease risk.
- High unsaturated fatty acid: helping to decrease the blood cholesterol, increasing the
antibody, stimulating the brain growth and nervous system.
- Omega and high calcium: helping children to gain optimum growth.

IV. Milkfish processing in Kendal regency

Nowadays, two of the most wanted milkfish products in Kendal are Presto and Tandu. This
product has an advantage, the advantage is easy to consume, because milkfish bones make
the milkfish difficult to consume, so that, the home industry in Kendal create some product
from milkfish which is easy to consume. For the example the Tandu milkfish which is easy
 to make, the process is so easy, what needed are ice, fish scale remover, plastic bag, cutting
board, tweezers, knife and washing basket. This is the steps:
1. Fish scaling
Remove the scale by scrubbing the milkfish surface from head to tail using scale
remover.
2. Sectioning
Make a fine slice in the back of the milkfish using knife, starts from the tail until the
head. The offal has to be discarded.
3. Washing
To remove the blood, fat and dirt that still attached in the fish.
4. Removing the bones
First step is cutting the dorsal fin of the milkfish
Second step is pulling the bones from the meat surface
Third is makes a long slice from the middle of the back and the belly by knife.
Slice the meat carefully so that the bone didnt break. Use tweezers to pull out the bone
one by one by tucking the tip of the tweezers into the meat slice.
5. Packing
In order make the product last longer, the milkfish must be stored in cold place. Make
sure that the milkfish not make a direct contact with the ice, so that the milkfish must be
sealed with plastic sealer.

V. Marketing
A group of middle-low entrepreneur (UMKM) named Kendal Permai try to marketing the
milkfish product to other city. One of the boneless milkfish product destinations is a
restaurant in Jogjakarta, the product get positive responses from the costumer. Not only in
Jogjakarta, in order to widen the marketing place, elder member of Kendal Permai also try
to market their product to Batu, Malang.