How to make delicious Basa fish fillet

Basa fish fillets look similar to ordinary fish fillets, and sound similar too, but the ingredients used in Basa fish fillets are somewhat different. Ordinary fish fillets are made from more common fish, while Basa fish fillets are made from more special fish. Many people know that Basa fish fillets taste delicious, but how do you make Basa fish fillets delicious?

Basa fish fillet, also known as Basa fish, is an important freshwater aquaculture species in Southeast Asian countries. What we often eat is the Southeast Asian Basa fish, which belongs to the order Siluriformes. The catfish (Paugusius hamiltoa) of the genus Paugusius is a scaleless fish. It is a unique high-quality economic fish in the Mekong River Basin. Its Vietnamese transliteration is "CABaSa", which means "three fat fish" because three large pieces of fat accumulate in the abdominal cavity of the fish during its growth, accounting for about 58% of its body weight.

The dragonfish belongs to the order Pleurotiformes, family Glossopsidae, genus Glossops, commonly known as the striped fish, sole, and sole. It is a large warm-temperate near-shore bottom fish that lives in China's coastal waters all year round. It has the characteristics of a wide temperature, salinity and adaptability to changing environmental conditions. Its suitable temperature range is 3.5-32℃, the optimum water temperature is 14-24℃, and the suitable salinity range is 14-33‰. The natural resources of Half-smooth Tongue Sole are rare, but the fish tastes fresh and delicious, has a high meat yield, and a smooth texture. The fish meat can be cooked for a long time without becoming tough, and has no fishy or peculiar smell. It is high in protein and rich in nutrients. It has always been a top-quality product for entertaining guests by consumers along the Chinese coast and is deeply favored by consumers. The current price of live fish is very high. In addition, the half-smooth tongue sole grows fast, has a low food level, can tolerate low oxygen, and has few diseases, making it suitable for breeding in the greenhouses where turbot and blue flounder are currently farmed.

1. Longli fish is a marine fish, and it is a common species in my country. Its development process is similar to that of flounder. It has a metamorphosis process. The young ones are no different from other fish, but gradually their "mouths and noses become crooked" and they gradually lurk at the bottom. In some places, it is also called cow tongue.

2. Basa fish is a freshwater fish, a type of catfish. I have eaten it for a long time. There are two common types in the market, one with skin and one without skin. The reason why it is pretended to be longli fish is that it does not have the fishy smell of river mud of common freshwater fish, secondly, it is cheap, and thirdly, like longli fish, it will not become overcooked even if it is cooked for a long time.

3. Nutritional value. Marine fish usually have more unsaturated fatty acids. The skinned basa fish I have eaten has a thick layer of fat under the skin, which is white at room temperature. I can be sure that there is a lot of saturated fat in it, because unsaturated fat will not condense at low temperatures. This is why basa fish are usually sold without the skin. Nowadays, no one will have an appetite after seeing this pile of fat.

4. Basa fish has seriously impacted the market of longli fish. It has low cost and high yield. If it is not a whole fish, you can't tell it is a dish. This is very tempting for unscrupulous businessmen. In the long run, it is very harmful to my country's fishery.

5. The difference is very simple. Basa fish fillets are thicker and there are obvious tendons when the raw fish is cut. Also, the price is obvious. Basa fish is only a dozen yuan per pound, which is much cheaper. Be careful when dining out and order whole fish instead of fish fillets.

The sole fillet is indeed not sole fish, but basa fish (giant catfish of Southeast Asia), but it is inappropriate to describe it as "contaminated" or "harmful to the human body".

Let me explain it systematically. Longli fish refers to tongue sole, which is a fish of the family Glossopteris in the order Pleuronectiformes. It is commonly known as tongue fish or sole (the one that lamas use to replace the horn of the mute). The half-smooth tongue sole (Cynoglossus semilaevis) is farmed on a large scale.

It can be seen that the tongue sole belongs to the order Pleurotiformes, which is a type of flatfish, so one side of its body is attached to the ground and its body is relatively thin. The sole fillet we saw in the supermarket is shown in the picture: you can see that the meat is very thick and the left and right slices separated from the fish bones are the same thickness! The flatfish of the order Plaicea all lie on the ground to the right, so the right side of the fillet should be very thin, and the left side should be thicker, so the one in the picture is definitely not a tongue sole!