Milk Fish or "Bangus" in tagalog is the national fish in the Philippines. It has a sizable forked caudal fin and they can grow to 1.7 m but are most often about 1 meter in length. They have no teeth and generally feed on algae and invertebrates.

The best way to cook Milk Fish "Bangus" is to marinate it with vinegar, garlic and salt for 24 hours or you can put it on the freezer and cook when ever you desired to. Just be careful because milkfish is notorious for being much bonier than any other fish. But you can buy a deboned milkfish, or "boneless bangus," like in the picture I attached here. It's already deboned, marinated and ready to cook.

http://www.pinay-american.com/2008/04/philippines-national-fish.html