Cooking secrets and interesting facts about pangasius fish

Interesting facts about fish

Pangasius can gain 2-4 kg of weight per year, unlike salmon or trout, which need at least four years for this.

Shark catfish living in their natural environment live up to 15-20 years. On special farms, fish are raised for up to 1 year, then live specimens are sent for processing and sale.

The Vietnamese economy is largely based on fish farming and the supply of pangasius to different countries. In one of the fishing villages there is even a monument to a shark catfish.

Pangasius has another name - “channel catfish”, since it is found in natural river channels.

Pangasius can be prepared in any combination of ingredients. According to nutritionists, it is combined with almost all food ingredients.

The channel catfish (with its head in the photo) lives well in an aquarium. True, his character is quite cowardly. At first he may rush around in fear, destroying everything in his path. Those who are more cunning pretend to be dead or feign fainting. Having become accustomed to their habitat, they swim calmly and willingly eat any food.

Those who are wondering whether pangasius fish is good need to know that in Vietnam it is grown in specially created ponds, where the water is regularly purified and enriched with oxygen.

Description of pangasius and its habitat

This fish is easy to distinguish due to the fact that its body is long, flattened and without scales. The head is relatively small. The mouth is wide, with small sharp teeth on the jaw and palatine bones. The eyes are quite large. There are 2 pairs of antennae near the mouth, the upper ones being shorter than the lower ones. The fins are dark gray or black. The dorsal consists of six branched rays.

The gill covers are developed normally. Juveniles have a black stripe along the lateral line and another, longer one just below. Large adults are usually gray in color, but sometimes have a greenish tint and silvery sides. There is a dark stripe in the middle of the anal fin. There are several of them on the caudal fin.

Benefits and harms

Pangasius, which is farmed with standards of cleanliness, good feeding, processing and delivery to the consumer, has undeniable benefits for human health.

Pangasius fish: beneficial properties are due to the ingredients that are included in its composition. The characteristics are impeccable. The white meat of shark catfish is rich in proteins and minerals. It contains magnesium, calcium, phosphorus, potassium, zinc, fluorine, iron. Lots of vitamins. These include A, B, C, E, PP.

Pangasius is distinguished from other river fish by its high concentration of Omega-3 polyunsaturated fatty acids. They are easier for the body to absorb and process. Fish contains protein. It is no coincidence that in eastern countries they prefer pangasius as food.

Scientists have proven that regular consumption of channel catfish brings benefits to humans:

1. The microelements contained in the product improve cardiovascular activity and prevent the development of heart disease.
2. Calcium has a beneficial effect on bones and joints, normalizes the functioning of the musculoskeletal system, and prevents osteoporosis.
3. Fatty acids help restore the elasticity of blood vessels and serve as an excellent preventative against atherosclerosis.
4. Natural minerals stimulate brain function, improve memory, and normalize blood pressure.
5. Vitamins improve the condition of the skin and have a beneficial effect on the functioning of the whole body.
6. Organic acids eliminate brittleness of nail plates, strengthen hair follicles, and improve vision.
7. Antioxidants bind free radicals and inhibit the aging of tissues and cells.
8. Amino acids normalize the activity of the gastrointestinal tract, remove toxins, and improve metabolism.
9. Proteins are easily absorbed by the body, which is why shark catfish food is in high demand among people engaged in heavy physical labor, as well as among athletes.

It has been proven that regular consumption of pangasius improves sleep, relieves fatigue, and helps cope with stress. There is another undoubted advantage: fish contains few calories. Nutritionists recommend it to anyone who has decided to lose weight and therefore eats low-calorie foods.

Let's look at some characteristics of the fish. The potential risks that exist in this healthy fish product are related to its habitat conditions. If pangasius was grown in dirty, environmentally unfavorable reservoirs, then it will be harmful to health.

Pangasius fish feed on everything in the water. So it shouldn't be dirty. The quality of the feed and possible additions of artificial substances to complementary foods that accelerate the growth of freshwater animals are also important. Cutting, packaging, and transportation are important (pangasius is transported alive in containers filled with water).

Who can be harmed by fish, even if it has a certificate of compliance with quality standards:

• for those who are allergic to seafood;
• for children - due to the presence of thin bones in fish meat;
• people with individual intolerance to pangasius.

The dangers and benefits of shark catfish can be judged by the way it is prepared for sale. Shock freezing allows you to preserve the nutrients and vitamins in fish as much as possible.

Baits for catching pangasius

When choosing gear for catching pangasius, you should remember the key point - supporting a lot of weight. The hook should be large in size and the fishing rod should be reliable. Plug rods fully possess these properties.

The length of the rod for fishing from the shore is at least three meters; with a shorter or longer rod, landing pangasius will be quite problematic. The test strength of the rod with live bait should be from one hundred to six hundred grams; with artificial bait this figure may be less - one hundred to one hundred and fifty grams.

A reel for catching pangasius must have a metal base; it can be a multiplier or a spinning reel. It is better to replace the fishing line with a strong cord with a diameter of 0.35 - 0.60 mm and a tensile load of thirty-five - sixty kilograms; in extreme cases, use a fishing line with a diameter of 0.5 - 0.7 mm.

Hooks are chosen just as carefully. Their size is determined according to the selected nozzle. If the weight of the bait is in the range from thirty to one hundred grams, then single hooks from 8/0 to 10/0 (on the international scale) will be quite acceptable. For worm-shaped bait, a 6/0 hook is suitable.

It also happens: How to catch muksun

For the largest baitfish, a single ten or a pair of 6/0 trebles are ideal.

The hooks are attached to Kevlar leashes, their breaking load is about 40 - 150 kilograms. If this is a fishing line, then its thickness is 0.8-1.0 mm in diameter.

On our website you will find everything about gear for catfish.

Successful bait consists of the following list:

• Earthworm
• Bread
• Dung worm
• Corn
• The worm crawls out
• Nereis
• May beetle (its larva)
• Shellfish

How to catch more fish?

I have been active fishing for quite some time and have found many ways to improve the bite. And here are the most effective:

1. Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It’s a pity that Rosprirodnadzor wants to impose a ban on its sale.
2. More sensitive gear. Reviews and instructions for other types of gear can be found on the pages of my website.
3. Lures using pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

Pangasius is caught using large nets. They are removed from the fishing net, carefully transferred to prepared tanks and taken to the plant for further processing.

If you fish “for yourself” from a boat or raft, then any fishing gear will do: fishing rods and spinning rods.

The bait can be anything: earthworms and dung worms, shellfish, bread and leeches. When fishing, a huge amount of food is placed in the river, which is thrown from a raft.

This feed includes various wastes:

• fruits;
• vegetables;
• small fish caught in rivers;
• bread;
• cereals.

Sea or river

The shark catfish is described as a freshwater fish. Its habitat is fresh water bodies, rivers and lakes. It is unlikely to be found even in low-salinity seas, such as the Baltic Sea.

The main habitats are the rivers of Thailand, Cambodia, Laos, and Vietnam. The largest rivers of Indochina have the most individuals per 1 square meter:

• Mekong;
• Chao Phraye;
• Irrawaddy

So pangasius should be called a river fish. There is every reason for this.

Opinion "for"

If the Mekong is so polluted, how do so many animals, birds and insects survive and thrive there? Enough time has passed since the war for nature to recover, and garbage is carried out into the ocean by the current. Moreover, in dirty water the fish would simply die. Regarding omnivory: pigs also eat everything. And the beloved crayfish, which are so tasty with beer, feed on carrion. So what? And then, thousands of tons of pangasius are produced in Vietnam. Where do you get so much edible garbage? Parasites can be in any fish. This is what heat treatment is for. Chickens are also injected with antibiotics, but we don’t stop eating them.

Fat or not

Pangasius belongs to the oily fish species. This property is taken into account during the cooking process. The nutritional value of pangasius is determined by the presence in its composition:

• high-quality proteins – up to 17.2%;
• fat – about 5%.

A quarter of all fats are healthy omega-3 fatty acids (one and a half percent of the fish's total body weight).
There are no carbohydrates in meat. Water occupies 77% of the total composition of substances. The calorie content of pangasius is low - 89 kcal per 100 grams of fish meat. Shark catfish are baked, fried, boiled. They are prepared from:

1. Soups, hot dishes, fish soufflé, casseroles, pies, rolls.
2. Boiled fillet with vegetable salads and sauces.
3. Cutlets, meatballs, nuggets.

Any of these processing methods is good in its own way. The combination of fish with vinegar-lemon sauce is recognized as the pinnacle of taste.

When buying fish, you need to pay attention to the packaging. It must be vacuum and contain the name of the manufacturer. Experts advise giving preference to a whole carcass or steak. In this case, the percentage of water for freezing will be lower.

To take or not to take

Pangasius, despite all the myths surrounding it, is an ordinary farmed fish. On similar farms in other countries, trout, carp and sturgeon are bred. Of course, you can eat it. It is unlikely that the harm from it is greater than from the same legs stuffed with medicines.

But when purchasing, you must pay attention to several factors:

1. Color. Yellow fillets are the lowest quality, indicating that the fish grew up in poor conditions; red - there was a lack of oxygen or the fillet was colored; light pink and white are colors that can be more or less trusted.

2. If you have a choice, it is better to take a carcass rather than a fillet, since all fillets imported into Russia are treated with polyphosphates to increase weight. Suppliers claim that this is absolutely harmless and deprives the fish of the specific “river” smell, but who will give a guarantee?

3. Glazing, or glazing. Freezing in a layer of water is a technique used by manufacturers to protect products from weathering, but it should be a thin crust, not a huge block of ice.

4. Amount of fat. The less, the better: a large amount of fat is present in the cheapest, and therefore low-quality, product.

5. Price. The cost of pangasius is already quite low. Therefore, if the price is absolutely unrealistic, it is better to refrain from purchasing - there is a possibility of purchasing stale goods that were delivered to the retail outlet in violation of storage standards.

In the oven

Pangasius is cooked in the oven with different ingredients. Vegetables and cheese go well with Vietnamese fish. Depending on the additives, the fish changes its taste. Experienced chefs advise paying attention to spices. Thyme, lemon pepper, marjoram, and coriander are ideal. Crushed bay leaf, dry lemon balm, and mint are added to dishes.

Pangasius is baked in foil, in a sleeve, on a vegetable bed (pictured). The casserole with rice turns out to be nourishing and tasty. Looks appetizing!

Ingredients needed for casserole:

• pangasius (fillet) – 500 g;
• boiled rice – 190 g;
• Spicy tomato sauce – 240 ml;
• any cheese – 120 gr;
• medium fat sour cream – 150 g;
• greens (assorted) – 20 g;
• spices, salt - to taste.

Cooking time: 20 min.
Cooking time: 20-25 minutes

Number of servings: 4

Energy value per 100 grams:

• Calories: 154.3
• Proteins: 12.1
• Fat: 5.2
• Carbohydrates: 14.7

Step-by-step cooking recipe:

1. You can soak and boil the rice in advance.
2. Mix with grated cheese. Leave a little cheese for sprinkling.
3. Rinse and dry the fish fillets. Cut into medium sized pieces.
4. Mix tomato sauce with sour cream.
5. Preheat the oven to 180 degrees.
6. Pour oil into a baking dish and heat in the oven.
7. Place some of the rice with cheese.
8. Place pieces of pangasius on top. Drizzle with half the sour cream.
9. Cover the fish with the remaining rice. Pour the remaining sour cream on top.
10. Bake the fish for 20-25 minutes.
11. Take out the pan, sprinkle with the other half of the cheese, and put in the oven for 3 minutes.

Cutlets

Pangasius cutlets are an amazingly healthy and tasty dish. They are prepared from simple ingredients that are always on hand in every home. Rice, buckwheat, pasta, stewed vegetables, and pickles are served as a side dish. Lemon and herbs are especially welcome.

Ingredients for fish cutlets:

• fish fillet – 900 gr;
• semolina – 3 tbsp. spoons;
• breadcrumbs - 6 tbsp. spoon;
• onions – 2 heads;
• wheat flour – 3 tbsp. spoons;
• egg – 1 piece;
• spices, ground black pepper - to taste;
• fresh herbs (mix) – 20 gr.

Cooking time: 20 min.
Cooking time: 20-25 minutes

Number of servings: 4-5

Energy value per 100 grams:

• Calories: 91.1
• Proteins: 13.3
• Fat: 1.9
• Carbohydrates: 5.1

Step-by-step cooking tips:

1. Prepare all ingredients. Peel and wash the fillet and onion.
2. It is better not to defrost the fillet completely, this will make it easier to grind the fish and onions through a meat grinder.
3. Add some of the crackers, semolina, and egg to the minced meat.
4. Mix the minced meat thoroughly, add salt and pepper.
5. Make cutlets of the shape and size that your family loves.
6. Dredge the cutlets in a mixture of flour and breadcrumbs.
7. Heat the vegetable oil, add a piece of butter.
8. Fry Vietnamese fish cutlets until golden brown.
9. Serve in portioned dishes, not forgetting to sprinkle with chopped herbs and garlic.

This is delicious!

Fish down jacket

The appetizing name promises a sea of ​​gastronomic emotions. “We almost swallowed our tongue,” say people who have tasted the fluffy pangasius dish. To prepare, you will need a little time and the simplest ingredients that are always available in the kitchen. Vegetables for the dish can be frozen or fresh. Potatoes, onions, zucchini, eggplant, zucchini, peppers, broccoli, cauliflower go well with pangasius. You can prepare a down jacket quickly, even if you don’t have a lot of culinary experience.

List of ingredients:

• pangasius – 900 gr;
• mix of vegetables (can be frozen) – 550 g;
• hard cheese – 280-300 g;
• mayonnaise – 180 gr;
• fish seasoning – 1 tbsp. spoon;
• lemon – 1 piece;
• soy sauce – 4 tbsp. l.

Cooking time: 20 min.
Cooking time: 20-25 minutes

Number of servings: 4-5

Energy value per 100 grams:

• Calories: 139.9
• Proteins: 10.8
• Fat: 9.3
• Carbohydrates: 3.2

Step-by-step cooking tips:

1. Preheat the oven, bring to the desired temperature of 200 degrees.
2. Cut the fillet into pieces, marinate in lemon juice (squeeze the lemon) and soy sauce. The duration of marinating is 15-20 minutes.
3. Place the pangasius in a baking dish.
4. Grease a layer of fish with mayonnaise.
5. Place frozen vegetables on top that do not need to be thawed.
6. Sprinkle with cheese as in the photo.
7. Place in the oven for 35-40 minutes.
8. You can decorate the dish with stems of greenery and lettuce leaves.

Bear Paw

A dish with a funny name will decorate a festive table and add a touch of variety to everyday life. Bear paws are served with salad. An excellent addition would be sauces: sour cream, tomato, cream.

Ingredients for bear paw with pangasius:

Potatoes – 1 kg

• pangasius (fillet) – 800 g;
• 4 urine eggs – 3 pcs;
• hard cheese – 300 gr;
• fish seasonings, ground black pepper - to taste;
• vegetable oil - 3 tbsp. spoons;
• mayonnaise – 150 gr;
• garlic - to taste.

Cooking time: 20 min.
Cooking time: 20-25 minutes

Number of servings: 4-5

Energy value per 100 grams:

Calories: 173

• Proteins: 10.7
• Fat: 10.8
• Carbohydrates: 8.2

Step-by-step cooking tips:

1. Rinse pangasius fillets under water and dry on paper towels.
2. Cut into medium sized pieces.
3. Place the fillet in a deep container, pour in mayonnaise, add spices, and mix carefully.
4. Leave the fish to marinate in the sauce.
5. Rinse raw potatoes under water and dry.
6. Grate the potatoes on a coarse grater, add raw eggs.
7. Season the potato mixture with salt and pepper, add salt and spices.
8. Mix the mixture until smooth.
9. Grate the cheese on a coarse grater.
10. Preheat the oven to 170-180 degrees.
11. Line a baking sheet with parchment paper or foil so that it extends slightly beyond the sides.
12. Grease the foil with vegetable oil. Use a tablespoon to spread part of the potato mixture into circles, no more than one centimeter thick.
13. Place a few pieces of marinated fish on the surface of each flatbread.
14. Sprinkle the tortillas with grated cheese and place in the oven for 40 minutes.

The dish looks unusual, look at the photo.

Selection and storage

Pangasius fish is a perishable product. To avoid poisoning, you should choose it carefully. You can determine the freshness of shark catfish:

1. By color. The fillet should be white with a delicate pinkish tint. Gray pulp indicates poor storage and the product has expired.
2. By smell. Fresh fish meat emits a subtle smell of river silt. If a channel catfish gives off a rotten smell, then it is better to pass by.

Pangasius fillet is similar to sole, which costs much more. Unscrupulous sellers, taking advantage of this, pass off a budget product as a delicacy, selling it at an inflated price. The short shelf life does not allow chilled pangasius to be imported into Russia. The carcasses are butchered on site, blast-frozen and sent to Russian consumers.

Fish can be stored in the freezer for up to 30 days. Fish meat should not be defrosted under warm water. It is best to let the fish thaw naturally. You need to cook without delay, since the meat begins to spoil after two to three hours.

How to distinguish pangasius from sole

Solefish and pangasius are completely different fish, even belonging to different orders. It is simple to distinguish them externally: the sole, being a flounder-like fish, has a characteristic flat body structure. But since most often the buyer is already dealing with processed fish meat in the form of fillets, the differences may not be noticeable at first glance.

Sea sole fillet is exclusively white in color and is almost transparent. The color of pangasius fillet can vary from white-pink to grayish, while it always has pink areas, which are never found in sole.

In addition, the fillet of the sole is always thin, because this fish is flat. There is no fishy smell in sole fillets. Also, there are no fatty layers in the sole fillet.