Module Title: Bangus (Milkfish) Farming and Management
Introduction
Bangus, commonly known as milkfish, is the national fish of the Philippines and one of the most
important aquaculture species in Southeast Asia. It is known for its adaptability to various
environments, including freshwater, brackish water, and marine systems. Bangus is highly
nutritious, rich in protein and omega-3 fatty acids, making it a popular choice for health-
conscious consumers. This module explores the biology, culture techniques, management
practices, and economic potential of bangus farming, with practical activities on pond
preparation, feeding, harvesting, and marketing.
Learning Objectives
By the end of this module, students will be able to:
1. Identify the biological characteristics and life cycle of bangus.
2. Understand the growth requirements and environmental factors influencing bangus
farming.
3. Demonstrate knowledge of pond preparation, stocking, feeding, and management
practices.
4. Apply post-harvest handling, marketing strategies, and value addition techniques.
5. Analyze the economic potential and challenges in bangus farming.
Lesson 1: Introduction to Bangus (Milkfish)
Definition and Overview:
o Bangus, also known as milkfish, is a bony fish belonging to the family Chanidae.
o It is widely cultured in Southeast Asia, particularly in the Philippines, Indonesia,
and Taiwan.
Scientific Classification:
o Kingdom: Animalia
o Phylum: Chordata
o Class: Actinopterygii
o Order: Gonorynchiformes
o Family: Chanidae
o Genus: Chanos
o Species: Chanos chanos
Common Names:
o Milkfish (English)
o Bangus (Filipino)
o Ikan Bandeng (Indonesian)
Importance and Uses:
o Highly valued as food due to its mild flavor and tender white flesh.
o Processed into value-added products such as smoked bangus, bangus sardines,
and bangus belly.
o Significant source of income for fish farmers and contributes to food security.
Lesson 2: Biological Characteristics of Bangus
Physical Description:
o Body Shape: Elongated and streamlined body with a forked tail.
o Color: Silvery body with a dark bluish-green back.
o Size and Weight: Can grow up to 1 meter in length and weigh up to 14 kg in the
wild. Farmed bangus typically weighs 500 grams to 1.5 kg.
o Mouth and Teeth: Small, terminal mouth with no teeth.
Life Cycle and Reproduction:
o Spawning Grounds: Spawns in marine waters, particularly in coral reefs and
coastal areas.
o Larval Stage: Hatch into larvae that drift with ocean currents before migrating to
coastal and estuarine nurseries.
o Juvenile and Adult Stage: Juveniles (called fry) are harvested from the wild or
hatcheries and grown in ponds or cages.
o Maturity and Spawning: Reaches sexual maturity at 3-5 years and can spawn up
to 5 million eggs per season.
Feeding Habits and Nutrition:
o Herbivorous, feeding on algae, plankton, detritus, and supplemental feed.
o Bottom and surface feeder, scraping algae from substrates and water surfaces.
Growth and Development:
o Fast-growing species with a high feed conversion ratio.
o Growth rate influenced by water temperature, salinity, and feed.
Lesson 3: Growth Requirements and Environmental Adaptation
Water Temperature and Quality:
o Optimal temperature: 26°C - 32°C.
o Tolerates a wide range of salinities from freshwater to marine environments.
o Optimal pH: 7.5 - 8.5.
o Dissolved oxygen requirement: Above 3 mg/L.
Water Source and Supply:
o Requires a clean and reliable water source such as rivers, coastal waters, or deep
wells.
o Regular water exchange is necessary to maintain water quality and growth.
Culture Systems:
o Pond Culture: Earthen ponds for extensive and semi-intensive farming.
o Cage Culture: Floating or fixed cages in coastal areas or reservoirs.
o Pen Culture: Enclosures in shallow coastal waters or estuaries.
o Tank Culture: Intensive farming in circular or rectangular tanks.
Stocking Density and Management:
o Recommended stocking density: 5-10 fry per square meter in extensive systems.
o Higher densities in intensive systems with aeration and feeding management.
Lesson 4: Seed Production and Hatchery Management
Broodstock Selection and Management:
o Select healthy, fast-growing, and disease-free breeders.
o Maintain a balanced male-to-female ratio for optimal spawning.
Spawning Techniques:
o Natural spawning in marine cages or induced spawning using hormone injection.
o Egg collection and incubation in hatcheries.
Larval Rearing:
o Feed larvae with live feed such as rotifers and Artemia nauplii.
o Transition to formulated feed after 2-3 weeks.
Fry and Fingerling Production:
o Nursery rearing for 3-4 weeks until fingerlings reach 3-5 cm.
o Transfer fingerlings to grow-out ponds or cages.
Lesson 5: Feeding and Nutrition
Feed Types and Formulation:
o Natural Feed: Algae, plankton, and detritus.
o Supplemental Feed: Rice bran, cornmeal, and agricultural by-products.
o Commercial Pellets: Formulated feeds with balanced protein, fats, and vitamins.
Feeding Practices and Schedule:
o Feed 2-3 times daily, adjusting quantity based on fish size and feeding behavior.
o Feed conversion ratio (FCR) should be maintained at 1.5 - 2.0.
Feeding Management:
o Avoid overfeeding to minimize water pollution.
o Monitor feeding behavior for health and growth assessment.
Lesson 6: Health Management and Disease Control
Common Diseases and Parasites:
o Bacterial Infections: Vibriosis, Aeromonas.
o Parasitic Infestations: Lernaea (Anchor Worm), Trichodina.
Disease Prevention and Control:
o Maintain good water quality and hygiene.
o Use probiotics and immunostimulants.
o Implement quarantine for new stocks.
Treatment Methods:
o Salt baths, antibiotics, and antiparasitic treatments as needed.
Lesson 7: Harvesting and Post-Harvest Handling
Harvesting Techniques:
o Partial or complete harvesting using nets or draining ponds.
o Size at harvest: 250-500 grams per fish.
Post-Harvest Handling:
o Sorting and grading based on size and quality.
o Proper icing and cold storage to maintain freshness.
o Value-added processing (e.g., deboned bangus, smoked bangus).
Lesson 8: Economic Importance and Marketing
Economic Value and Profitability:
o High demand for fresh and processed bangus products.
o Income opportunities in local and export markets.
Marketing Strategies:
o Direct selling to consumers, markets, and groceries.
o Value addition and branding for competitive advantage.
Challenges and Opportunities:
o Market competition and price fluctuations.
o Opportunities in organic and export markets.
