The difference between Longli fish and Basa fish

Many people think that longfish and basa fish are the same. In fact, the two are completely different and there is a big gap between them. Longfish is farmed in our country and is also one of the fish that is currently farmed on a larger scale. Basa fish is mainly a freshwater farmed variety in Southeast Asia. Although they look somewhat similar in appearance, they are actually completely different.

It is a large warm-temperate nearshore bottom fish that lives in my country's coastal waters all year round. It has the characteristics of a wide temperature, salinity range and the ability to adapt to changing environmental conditions. The suitable temperature range is 3.5-32℃, the optimum water temperature is 14-24℃, and the suitable salt range is 14-33‰. The natural resources of Half-smooth Tongue Sole are rare, but it tastes 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 consumers in my country's coastal areas to entertain guests, 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.

Basa fish is an important freshwater aquaculture species in Southeast Asian countries. It belongs to the order Siluriformes, and the 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.

Right, during the seedling stage, they are mainly fed with small fish and rice bran, and the individual weight increases to 600-700 grams in about half a year. The product price is more than 20 yuan.

Main value: Basa fish is the cheapest fish sold in supermarkets in Western countries. There are many ways to eat it, but most of them are based on Asian recipes (Westerners rarely eat freshwater fish, especially farmed fish). Its main consumer group is new immigrants from Asian countries. Because the fish meat itself has a strong earthy smell, it is not recommended to steam or stew it. Most of the Basa fish in Western supermarkets appear in the form of frozen fillets (scaleless and boneless, whole pieces of fish meat). It is easier to cook if it is marinated with wine and salt before cooking. It can be used for braising, hot pot, or boiled fish. Because the body is rich in fat and oil, and because of the production of fish oil, Basa fish is rich in omega 3, 6, and 9 elements, which is one of the best supplements for the human body.

1. Slice the fish.

2. Add cooking wine, salt, ginger, and onion and marinate. I just marinated it for ten minutes.

3. Put three to four slices of ginger on the plate, place the fish on it, and then place ginger and green onions on the fish, but not too much. Then steam it in a pot. (I steam it in a rice cooker).

4. Remove the yellow onions and ginger from the fish. Pour some steamed fish soy sauce, or ordinary light soy sauce will also work.

5. Put oil in the pan, pour in the minced garlic and stir-fry until the garlic turns golden. Be sure to watch the fire carefully, because it will turn golden quickly and will burn if you are not careful.

6. Put some chopped green onion on the fish, then pour hot oil and golden minced garlic on the fish.

Pan-fried Pangasius fish

1. Let the frozen Basa fish thaw naturally at room temperature.

2. Pour out the thawed ice water in the plate and wipe the moisture on the surface of the fish with kitchen paper towels.

3. Wipe dry the fish and cut it into even-sized pieces. Sprinkle 1/8 teaspoon of salt evenly on the surface of the fish pieces.

4. Sprinkle 1/8 teaspoon of black pepper evenly on the surface of the fish pieces.

5. Set the fish aside and marinate for 5 minutes.

6. Put a frying pan on high heat to heat the bottom of the pan, then turn to medium-low heat and pour in a small amount of olive oil.

7. Put the marinated fish pieces into the oil pan and fry over medium-low heat.

8. Fry until one side is golden brown, then turn over and fry the other side.

9. Cook until both sides of the fish pieces turn golden brown, then take out the fish pieces.