During the winter life check-in season, I had the pleasure of attending a friend's dinner last night. My friend specially made her pickled cabbage fish for us. When I tasted it, I noticed that something seemed wrong with the fish. Why?Because I found out that my friend may have bought the wrong fish, she was going to buy the dragon fish, but it tasted like pangasius. It's not that I'm picky, but because we bought it back with the ** of the dragon fish, but the pangasius, the nutritional value and taste of the two fish are completely different!
As we all know, modern people have different dietary requirements than in the past. Nowadays, more and more people are pursuing a low-fat, low-salt diet and focusing on balanced nutrition. In the past, pork was the most popular ingredient, but now fish is more popular for its high nutrition and low fat. Longli fish is not only fresh and tender, but also rich in unsaturated fatty acids, protein, vitamins and magnesium, calcium, potassium, phosphorus, sodium and other trace elements. On top of that, dragonfish is not only a marine fish, but it also does not have any fish bones in its flesh. Eating dragon fish regularly can also enhance memory, improve immunity, protect eyesight, and many other benefits. This is also the reason why many families like to make dragon fish for the elderly and children in the family.
Here it is!Why do seafood shop owners say they won't eat dragon fish for their families?I didn't understand this until I went to a friend who sold seafood to buy dragon fish meat, and I learned that some seafood shop owners would sell pangasius as dragon fish meat. There are too many differences between these two types of fish, so today I will give you a detailed introduction to their differences and how to correctly identify them.
Let's get to know the chin pangasius. Pangasius belongs to the family of catfish, catfish, and is simply a species of catfish. Some time ago, it was reported that some merchants would sell long-frozen half-day demon Lingbo fish to customers as fresh fish, and Lingbo fish is actually pangasius. Pangasius is characterized by a flat and wide head, a narrow abdomen, thick muscles on both sides of the body, and a dragonfish-like fish with no spines in its flesh. Pangasius is an intensively farmed fish species that is caught and shipped every year when the water temperature drops. When the water temperature drops below 22 degrees, pangasius begins to slowly lose weightWhen it falls below 13 degrees, they will freeze to death. Therefore, a large number of pangasius cannot be kept for long after being caught in a short period of time, which is why there are frozen pangasius meat on the market.
Pangasius is produced in large quantities and is intensively marketed, which also determines that its ** will not be too high. In addition, after the skin is removed and the meat is frozen, if you are not knowledgeable, it is difficult to distinguish which ones are dragon fish and which ones are pangasius fish from the appearance. This is one of the main reasons why pangasius always pretend to be a dragonfish.
Next, let's learn about the dragon fish. The dragon fish is a large demersal fish animal of the genus Tongue Sole in the family Plaiceformes. Due to its resemblance to oxtongue in appearance, dragonfish is also known as pedal fish, tonguefish, sole, etc. Longli fish is characterized by high meat yield, no spines in the meat, rich in nutrition, especially after being cooked for a long time. Dragonfish is rich in fatty acids, which can inhibit free radicals in the eyes, protect the eyes, and relieve eye fatigue. Therefore, the dragon fish is also known as "eye protection fish meat". This is also one of the reasons why parents like to buy dragon fish for their children the mostSome of the nutrients contained in dragon fish have anti-atherosclerotic effects, so it is also a very good food for middle-aged and elderly people. Of course, the main thing is that it is tender, thornless, and easy to cook.
So, here, since they have all been peeled and taken from the meat, how can we tell which ones are dragon fish meat and which ones are pangasius meat?
We can observe the thickness of the fish. The body shape of the dragon fish is tongue-like and flat, so its flesh is relatively thin;On the other hand, pangasius is larger, with a single side of the fish at least twice as thick as a dragonfish. Therefore, when buying, we can first look at the thickness of the fish to judge.
We can look at where the fish comes from. Although it is a marine fish, we can now also breed it artificially through means such as nursery breeding. Basically, there is no need to import any additional dragon fish produced and farmed in domestic waters. And pangasius due to the cheap price and our domestic aquaculture production can not keep up with consumption, about half of the annual quantity is imported. Therefore, when purchasing, we can look at the product information to judge. Usually, the packaging will be printed with the words freshwater fish, catfish, pangasius fillet, etc., or the origin will be marked as Vietnam or the words "cabasa", "basa" and other words will be written, you can be sure that this is pangasius meat.
Finally, we can also judge by tasting the taste. The taste of the dragon fish is fresh and tender, and the pangasius tastes very fragrant because it is a catfish, like eating fatty meat, and has a faint earthy smell.