Tasty fish pangasius

Fish pangasius – river fish squad catfishes. Main world supplier is Vietnam, which is grown 90% of the total produced in the world in the number of pangasius. There are two species of pangasius farmed in Vietnam - Tra (Pangasius hypophthalmus) and Basa (Pangasius bocourti). Both types of catfish are omnivorous, feeding on fish, shellfish, fruit, vegetable food.

Pangasius “blah” in Vietnam lives only in the mouths of the Mekong Delta, in addition to Vietnam, lives in Thailand, Cambodia and Laos. Pangasius “blah” has a dark gray long body with a silver belly. To “blah” grew to commercial size, i.e., weight of 1.5 kg, it takes about eight months, so its cultivation is easier and cheaper than breeding “bass”, which is to achieve commercial sizes required more than a year. In addition, “blah” has a less fatty meat and can grow in water, malonasyshchennye oxygen. Puberty pangasius is three years, Mature female may lay 100 thousand eggs and breed up to 4 times a year. “Bass” dwells on the entire length of the Mekong river, it is slow-growing fatty fish with wide mouth and big belly.

A Delicious and easy fish pangasius does not require cutting, is sold in the form of carcasses and fillets, the meat juicy, moderately thick. Bones of pangasius fillets are removed by hand, except that fat is removed, this procedure is called trimming. Processed fillets should be clean and white. After the procedure, deep frozen, pangasius fillets are shipped to customers. There are four fillets produced in Vietnam, which varies in colour: white, yellow, light yellow and light pink. Very rare red pangasius fillet. The difference in color is due to the conditions of detention, the type of feed and method of making a fillet.

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If the fish pangasius grown in water rich in oxygen, and when it was butchering the blood was removed thoroughly, it turns out snow-white fillet, which is especially appreciated in the United States. European markets are more popular pangasius fillet with a light pink sheen, which is obtained in case of incomplete bleeding of the fish at slaughter. Pangasius fillet, which grew in the ponds and fed a specific feed, has a light yellow hue and is particularly popular in Eastern Europe. Fillets with a yellow color, sometimes called "creamy pangasius", has a specific flavor, particularly popular in the Asian markets.

Due To the fact that the fish pangasius is sold in frozen form, before you start to cook it, you need to defrost and it must be done correctly. It is not necessary to resort to such shock methods of defrosting, as hot water or microwave, let it defrost naturally will take place, i.e. at room temperature.

How to prepare pangasius fish?

Ways of cooking this fish huge variety, they are limited only by the imagination of the cook. Pangasius can be successfully baked, fried, steamed, used as toppings and cook him soup.

Pangasius Fish: delicious recipes

One of the very popular dishes is the so-called "wonton fury" – fish fillets, breaded in bread crumbs and deep fried. In addition, it is very popular pangasius baked in the oven. For its preparation you will need: pangasius fillet-1 kg, eggs-2 PCs., carrots-2 PCs onions-3 PCs, 200 gr flour, plums. oil - 2 tbsp cheese-100 g, mayonnaise, salt and black pepper to taste.

Onion peel and cut into rings, carrots to wash, peel and grate. Beat the egg and season with salt, grate cheese. Fish fillet cut into pieces, roll in flour, dip in egg mixture and fry until Golden brown.

At the bottom of a greased baking dish place a layer of onions, then fried fillet and the second layer of the onion. Then put carrots, grease mayonnaise, sprinkle with water and place in a preheated 160-180 ° C oven. Cook for 25-30 minutes.