Milkfish, a herbivorous brackish‑water species prized for its high‑quality protein and delicate white flesh, can reach a marketable size of about 500 g in six months and yield 4.5‑5.0 tonnes per hectare under optimal farming conditions, according to institute officials.
Despite its nutritional merits, the fish has struggled to gain a broad consumer base because the numerous tiny bones make it difficult to eat, a barrier that the new deboning process directly addresses.
M. Kailasam, Director of ICAR‑CIBA, said that eliminating these intermuscular bones will make milkfish “more acceptable to consumers and encourage wider consumption,” adding that the technique opens avenues for value‑added products and entrepreneurship.
The institute highlighted the economic appeal of milkfish: production costs average about ₹100 per kilogram, while farm‑gate prices hover around ₹200 per kilogram, offering farmers a low‑cost, high‑return aquaculture option.
Milkfish, often called the “Brackishwater Carp,” is being promoted as a key species for diversifying India’s brackish‑water aquaculture sector, and the deboning technology is positioned as a catalyst for that diversification.
To showcase the innovation, ICAR‑CIBA organised an awareness‑cum‑demonstration programme at its Muttukadu Experimental Station, drawing fish farmers, self‑help groups, entrepreneurs, seafood‑industry representatives, restaurant operators, students and other stakeholders.
During the event, scientists harvested farm‑grown milkfish from institute ponds, performed live deboning demonstrations, and prepared a range of ready‑to‑cook, bone‑free milkfish products to illustrate the commercial potential of the technology.
Officials expect that the easier‑to‑eat product will stimulate demand, improve profitability for growers, and encourage the development of new processed fish items for both domestic and export markets.