Answer:
1.) Bangus is the national fish of the Philippines, called milkfish in English. Seen as an adaptable, tough, and sturdy fish, the bangus also swims in the Indian Ocean and across the Pacific, living in tropical offshore marine waters around islands and along continental shelves.
Bangus/Milkfish can live in both sea water and freshwater but only breed in pure sea water. This means they will not breed in a pond or a lake
2.) This is because has a connective tissue called "collagen," a structural protein that holds together short, thick muscle fibers. In fish, muscle fibers are much shorter than they are in beef, and collagen dissolves easily during cooking. So fish cooks quickly and there's no tenderizing to do.
3.) Deep-frying, immersing food in in hot oil is popular in many cultures for preparing all types of fish and shellfish including shrimp, oysters, clams, and scallops. ... The method is best for small tender portions of food that cook in a matter of minutes.
(Classify them also as to dry or moist heat of cookery)
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Wet cooking methods are excellent at softening tough fibers in foods. The moist heat improves tougher cuts of meats like a beef chuck, shank or brisket, highly fibrous vegetables like collard greens or pea pods and legumes like beans and lentils.
Dry-heat cooking methods involve the circulation of hot air or direct contact to fat to transfer heat.
