Daing na bangus is milkfish traditionally prepared usually split open (though they may be left whole), gutted, applying salt liberally, and then sun and air-dried. This was originally a preservation process, as salt inhibits the growth of bacteria, allowing fish to be stored for long periods of time without refrigeration. Over the years, the idea of marinating it with vinegar and lots of garlic, salt, and pepper is becoming more popular than the traditional daing na bangus technique. Whichever method you prefer, frying or grilling the fish before consumption is a delicious way of cooking this fish.