The thing about the fish.

When it comes to basa fish, everyone is most concerned about soaking medicine and "wrapping ice coat". There is no need to be alarmed. These two are common food processing techniques, which mainly play a role in water retention, making the taste of basa fish more tender and smooth.

The first is the soaking medicine. The water retaining agent commonly used in basa fish is tripolyphosphate, which is a food additive allowed to be added in a limited amount in my country. As long as it meets the national food safety standards, it will not affect your health.

The "package ice" is "ice coating", due to the characteristics of aquatic products itself (texture structure and no saturated fatty acid protection), frozen if not ice coating protection, the surface of the product is easy to dry, so that the product loss of nutritional value and commodity value, the general ice coating can play a very good protective role. According to customer's requirements, pasha fish has 10%, 20% and other ice-wrapping rates.

Pasha fish = dragon fish?

Basa fish is not a dragon fish. In recent years, some bad businesses have confused the concept and sold them as the same product.

Basha fish is also called the giant catfish, scientific name pangasius bocourti belongs to the spoke fin fish class, bone swim bladder general order, catfish-shaped order, giant catfish family, giant catfish genus (fish genus). The word "basa fish" comes from Vietnamese cátra, which means "fish with three pieces of fat". China calls it basa fish according to its Chinese homonym. During the growth of the fish, there are three large fat accumulated in the abdominal cavity, accounting for about 58% of the body weight. It has a long fish body and no scales, a relatively small head, a wide mouth and large eyes. It has fast growth, large individuals, high yield, easy feeding, white and tender meat, delicious taste, rich in nutrition, no small spines between muscles, and is conducive to processing.

Longli fish is a kind of warm-temperature offshore bottom marine fish growing in China's offshore areas. It belongs to the order of haliform fish. It has wide temperature, wide salt and adaptability to changeable environment. Longli fish is flat and can draw less meat.

In fact, they have great differences in appearance, but it is not easy to distinguish them clearly after taking off the "coat. Here is a small way to distinguish and observe the fish fillets. If the fish is thick and there is no thorn in the middle of the fish, it is Pasha fish. If it is a thin fillet with thorns in the middle, it is Longli fish.

How to choose a fish.

Fish muscle texture should be clear. If the texture is not obvious, or even the texture is blurred, it is excessive bubble medicine.

Fish color should be white or pale pink. If the color is dark, it indicates that the raw material is not fresh enough.

Fish should be elastic and healthy. If the fish is rotten and green, it indicates that it has become rotten.