Milkfish is one of the oldest and most important aquaculture species in Asia, particularly in Indonesia, the Philippines and Taiwan. A hardy omnivorous euryhaline fish, milkfish are a highly valued foodfish in the region and have been produced in culture for over three centuries. Reliance on wild fry and fingerlings has given way to advances in culture technologies which have provided a basis for rapid growth of the sector over the past few decades. This book is a compilation of contributed chapters on all aspects of milkfish culture, as well as processing, value addition, economics and marketing. Milkfish production continues to expand in both economic value and contribution to food security for both producing and importing countries. The comparisons and focus on each of the major producing countries allow comparisons, contrasts and a better understanding of current well established practice as well as newer technologies research and development. The book not only provides a thorough review of milkfish production technology from some of the leading practitioners and scholars in the field, it provides forward looking insights into future research needs and opportunities. It even includes some delicious milkfish cuisine recipes in an Appendix, which guides readers on the step-by-step procedures in preparing simple but wonderful milkfish-based dishes to promote consumer acceptance. This title is the third in this series disseminating important information on major aquaculture species, following popular volumes on Grouper and Cobia. This book will be useful for fishery biologists, academicians, students, commercial sectors and others who are interested in a key reference book on the Asian milkfish aquaculture industry.
