This Pangasinan city produces what it markets as the “world’s tastiest bangus,” but its milkfish has no official brand and still goes by its generic name. The Bureau of Fisheries and Aquatic Resources (BFAR) launched last year a program to brand Dagupan’s bangus to stop the practice of marketing milkfish grown in other provinces as coming from this city. Why does Dagupan bangus stand out among other milkfish grown in other areas of the country?. In an earlier interview, Dr. Westly Rosario, chief of the BFAR Research Center here, offers tips on knowing the real Dagupan bangus: It has a slightly bulging belly, small head, shiny, fine scales; its lower tail fin is shorter than the upper one; flesh is firm but soft; and it does not have a fishy smell.

Sotelo, Y. (2013, March 28). Dagupan launches ‘name our bangus contest’. Philippine Daily Inquirer, pp. A1, A5.