Deboning technology by ICAR-CIBA to popularise milkfish
ICAR‑CIBA has developed a deboning process that removes the fine intermuscular bones from milkfish, making the flesh easier to eat. Director M. Kailasam said the technique should increase consumer acceptance and expand the fish’s market in India. The institute will train producers to adopt the method, aiming to boost nationwide consumption and improve overall nutritional intake.