Delicious pangasius fish

Pangasius fish is a river fish of a detachment of somiform. Its main global supplier is Vietnam, where 90% of the world's pangasius livestock is grown. There are two types of pangasius grown in Vietnam - Tra (Pangasius hypophthalmus) and Basa (Pangasius bocourti). Both species of pangasius are omnivorous, they feed on fish, shellfish, fruits, vegetable food.

The species of pangasius "tra" in Vietnam resides exclusively in the estuaries of the Mekong Delta, except in Vietnam, inhabits Thailand, Cambodia and Laos. Pangasius "tra" has a dark gray long body with a silvery belly. In order to grow to commercial size, that is, weighing 1.5 kg, it takes about eight months, so growing it is easier and cheaper than breeding a "bass", which takes more than a year to reach commercial size. In addition, "tra" has less fatty meat and can grow in water, with low-saturated oxygen. The period of puberty pangasius is three years, the sexually mature female is able to postpone up to 100 thousand eggs and multiply up to 4 times a year. "Basa" dwells along the entire length of the Mekong River, it is a slowly growing fatty fish that has a wide mouth and a large belly.

Tasty and comfortable fish pangasius does not require cutting, is sold in the form of carcases and fillets, juicy meat, moderately fat. The bones from the pangasius fillet are removed manually, in addition, fat is removed, this procedure is called trimming. Processed pieces of fillets should be clean and white. After deep freezing, the fillet of pangasius is shipped to customers. There are four types of fillet produced in Vietnam, which differs in colors: white, yellow, light yellow and light pink. Very rare red pangasius fillet. The difference in color is due to the conditions of the contents, the type of food and the way the fillets are made.

If the fish pangasius grew in waters rich in oxygen, and when it was cut, the blood was carefully removed, a snow-white fillet is obtained, which is especially appreciated in the USA. In European markets, pangasius fillet with a light pink glow is more popular, which is obtained in case of incomplete bleeding of fish at the face. The pangasius fillet, which grew in ponds and was fed with a certain food, has a light yellow hue and is very popular in Eastern Europe. The fillet, which has a yellow color, sometimes called "cream pangasius," has a specific flavor, especially popular in Asian markets.

Due to the fact that pangasius fish is sold frozen, before cooking it, it is necessary to unfreeze it and it must be done correctly. Do not resort to such shocking defrosting methods as hot water or a microwave oven, let the defrosting take place naturally, ie. At room temperature.

How to cook pangasius fish ?

Ways of cooking this fish are huge, they are limited only by the imagination of the cook. Pangasius can be successfully baked, fried, steamed, used as a filling and cooked with it soup.

Pangasius fish : recipes for delicious dishes

One of the most popular dishes is the so-called "pangasius furay" - a fish fillet, breaded in breadcrumbs and deep-fried. In addition, pangasius, baked in the oven, is very popular. For its preparation you will need: fillet of pangasius - 1kg, eggs - 2 pieces, carrots - 2 pieces, onions - 3 pieces, 200 gr of flour, plums. Oil - 2 tbsp. Spoons, cheese - 100 gr, mayonnaise, salt and black pepper to taste.

Onion clean and cut into rings, wash carrots, peel and rub. Beat the egg and salt, grate the cheese. Cut fish fillets into slices, roll in flour, dip into egg mixture and fry until golden brown.

Put a layer of onions on the bottom of the greased baking dish, then fried fillets and a second layer of onion. Then put the carrots, grease with mayonnaise, sprinkle with water and put in a preheated oven to 160-180 degrees. Cook for 25-30 minutes.