Pangasius - freshwater fish of the family Pangasiidae, called "shark catfish" because of the characteristic shape of the body and sharp, "shark" fin. Habitat pangasius - rivers and reservoirs of East Asia (Vietnam, Cambodia, Thailand, Laos). The largest population of catfish found in rivers and the Mekong Chauphray.
Pangasius - benthic predatory fish that prey on crustaceans, molluscs, small fish and large enough. It has a dark gray body color on top, gradually turning to light gray on the sides and belly. Fins pangasius - black or dark gray. 1 can reach 3 meters in length and weigh more than 44 kg, however, individual average sizes suitable for commercial use, usually do not exceed 1-1, 5 kg.
There are two types of pangasius:
- Pangasius hypophthalmus and Pangasius Siamese;
- Pangasius bocourti or wonton Bokorta.
The main supplier of pangasius - Vietnam: the country is growing and exports 90% of shark catfish produced worldwide. The volume of Vietnamese specialized fish farms is about 1 mln. Tons of pangasius annually. In Russia and Ukraine comes, mainly, only pangasius fillets in vacuum packs.
Pangasius fillet on the Vietnamese factories is prepared manually removed from the carcass bones, skin and fat (trimming), after which it is subjected to freezing and packed. To protect the product from chapping pangasius fillet covered with a thin crust of ice. This procedure is called gleyzing. In the Russian and Ukrainian markets wonton is often presented as sole, but in reality - are two completely different seafood.
Useful properties of pangasius
Grown in the ecologically clean environment Pangasius is useful for human health. As part of his flesh are the B vitamins, vitamin PP, A, E and C. Among the macronutrients present in pangasius fillets, are calcium, potassium, sulfur, phosphorus, magnesium, sodium; trace elements - zinc, iron, chromium, fluoride, and others.
Compared to other freshwater fish pangasius has a high content of omega-3 fatty acids and proteins. Use pangasius due composition of its components, especially great for people suffering from diseases of the cardiovascular system, gastrointestinal tract, and musculoskeletal system.
Despite the fact that the fish is classified as fat, low calorie catfish - it is only 89 kcal / 100 grams of edible portion. This allows you to refer to dietary Pangasius products.
Energy value of pangasius:
- Proteins - 15 g (67%);
- Fat - 3 g; (Thirty%);
- Carbohydrates - 0 of
Pangasius in cooking
Pangasius fillet is used for preparation of the first, second courses, salads, appetizers, casseroles, soufflés, fillings for cakes, etc. Methods for the preparation of pangasius are limited only by imagination mistress: you can fry, boil, bake.
Defrosted pangasius fillets is recommended in natural conditions, without the aid of hot water and a microwave oven, to the extent that the fillet can be easily cut with a knife. Further defrosting the fish will be already on the pan or in a pot: wonton so be able to save the maximum amount of nutrients.
Currently, a lot of talk about what is harmful for human wonton. In fact, the fish grown artificially in fish farms in Vietnam can be a danger to human health.
In the first place, due to the fact that the Mekong River, which serves the main habitat of pangasius is in a densely populated area of the country and purity can not boast: in the pond come and waste production, and sewage. Furthermore, for accelerating the growth of fish in some industries may be applied chemical additives.
To say that pangasius is harmful to health can not be unequivocally - the quality of fish fillets may be unsatisfactory but the fault of the manufacturer. In the case of the use of pangasius dwelling in an ecologically clean environment, the benefits of seafood obvious.