[5][6] They are grouped in the order Gonorhynchiformes and are most closely related to the Ostariophysi—freshwater fishes such as carps, catfish, and loaches.

The introduced population could not establish itself permanently and it’s currently unknown how their presence affected the native ecosystem.

[9] Chanos is the only surviving genus of the ancient family Chanidae, which has existed since the Early Cretaceous.

Several fossil species of Chanos are known from the Paleogene of the Tethys and North Seas, dating as far back as the earliest Eocene.

It’s possible that their invasion into the ocean happened during high sea-level or flooding events after the Eocene.

Global cooling during the Mid-Eocene likely wiped out the population of milkfish in the Atlantic, but the species persisted in the Indo-Pacific.

[13] Larvae metamorphose into fry and become benthic-feeding juveniles that are opportunistically herbivorous, detritivorous, or omnivorous, depending on the predominant food types in the habitat.

Juveniles have been found to inhabit a diverse range of shallow-water ecosystems such as coral lagoons, estuaries, marsh flats, tidal creeks, and tide pools.

Juvenile milkfish eat a variety of foods including phytoplankton, zooplankton, filamentous green algae, and small invertebrates.

Juveniles prefer to settle in undisturbed coastal ecosystems that are semi-enclosed, calm, shallow, free from predators, and rich in aquatic vegetation.

[18] The wide geographic distribution of milkfish has led to genetic variation in the species across the Indo-Pacific.

A population of milkfish from San Jose, Northern Samar, Philippines was found to have concentrations of lead in the meaty part of their bodies.

Because it is notorious for being much bonier than other food fish, deboned milkfish, called "boneless bangús" in the Philippines, has become popular in stores and markets.

Despite the notoriety however, many people in the Philippines continue to enjoy the fish cooked regularly or even raw using kalamansi juice or vinegar to make kinilaw na bangus.

[citation needed] Milkfish is the most popular fish in Taiwanese cuisine; it is valued for its versatility as well as its tender meat and economical price.

Popular presentations include as a topping for congee, pan fried, braised, and as fish balls.

Milkfish aquaculture first occurred around 1800 years ago in the Philippines and spread to Indonesia, Taiwan, and into the Pacific.

The fish is especially desirable for aquaculture because of their rapid growth rate, disease resistance, acclimation to captivity, low mortality, high market value, and high-quality flesh.

[27] Fry are raised in either sea cages, large saline ponds (Philippines), or concrete tanks (Indonesia, Taiwan).

Forced harvest happens when an environmental problem occurs, such as depleted oxygen due to algal blooms, and all stock is removed.

In 1987, Taiwan developed the outdoor hatchery technique, which resulted in lower-cost technology, and their fry production surpassed that of the wild.

To stimulate market demand, sellers have been taking a fast-food approach, to make the product more accessible and desirable to common consumers.

[24] In recent years, the possibility of using milkfish juveniles as bait for tuna long-lining has started to be investigated, opening up new markets for fry hatcheries.

[32] On April 21, 2012, a Filipino fisherman donated a milkfish with yellowish coloring to the Philippine Bureau of Fisheries and Aquatic Resources, which was later on called the "golden bangus".

[34] Milkfish have appeared in the traditions and mythology of the native Pohnpeians, Hawaiians, Tongans, and Nauruans in the Pacific.

The street dance competition named Gilon-gilon ed Dalan was established to celebrate the bangus harvest.

The festival also honors the city’s patron Saint John, who was originally a fisherman and figured prominently in biblical stories of bountiful fish harvests.

[35] The Dagupan province is considered the country’s top producer of milkfish cultured in marine cages and pens.