Bangus has always been the most important species cultured in the Philippines. Sleek and silvery, beloved because of its mild, sweet flesh, and its melt-in the-mouth belly fat, it fish is a favorite Filipino fish. Today, the Philippines is one of the top bangus producers in the world, along with Indonesia and Taiwan. It has been exporting bangus to other countries like the United States, England, Canada, and Japan. In the beginning, the introduction of the FHI fry in the bangus industry was met with skepticism by growers as to whether a hatchery-bred fry can be as good as the wild-caught fry coming from nature. This stigma was even bolstered by significant number of deformities in fry received by the industry from the first bangus hatcheries organized by the Iloilo-based Southeast Asia Fisheries Development Center (SEAFDEC).

Tacio, H. (2010, May 12). Raising bangus for fry and export. The Daily Guardian, p.10.