Pangasius fillet

Often in our latitudes, pangasius fish is called and sold in the fish departments of grocery stores under the guise of a sea language. However, this is completely untrue and contradicts the scientific classification of freshwater fish species. The sea tongue fish or European salt belongs to the Soleev family and the order Cambale, lives in sea water. Pangasius, in turn, is assigned to the order of Somaceans and ranked in the family Pangasiidae and distributed in fresh waters.

We think the thing is that pangasius fillet resembles a sea tongue in its appearance. The owners of fish shops are in the hands of confusion in the names of products. Marine language refers to delicatessen varieties of fish that are rich in vitamins, nutrients and cost decent money. Affordable pangasius fillet is easy to pass off as a sea tongue and sell much more expensive than the original product price. Unfortunately, the chemical composition of pangasius fillet and fish sea tongue is strikingly different from each other.

Moreover, pangasius fillet is inferior to its brother twin in the content of natural biologically active substances and vitamins. For example, pangasius fillet cannot boast of the same high iodine content as the sea tongue fish. Pangasius refers to river species of fish that are successfully bred in artificial bodies of water. Vietnam is considered the largest exporter of pangasius fish, on the territory of which a record number of fish farms are located, where pangasius is grown in an artificial reservoir.

In the natural habitat, pangsius fish can be found in the fresh waters of Thailand, Laos, Cambodia, Vietnam, Burma. Also, pangasius fish is successfully bred in water bodies of the Russian Federation. Pangasius fillet refers to popular foods in the diet of most post-Soviet residents. Pangasius meat is popular not only among domestic housewives. There is a sufficient number of dishes with the participation of pangasius fillets in the European and Asian culinary tradition. Pangasius fillet is appreciated for its excellent taste and delicate consistency of the final product.

Pangasius fish meat is distinguished by its structure. Fat veins in pangasius fillet make the product something similar in taste to fresh and tender chicken breast meat. Pangasius fillet is incredibly comfortable and versatile. You just need to defrost pangasius fillet, add spices and seasonings to taste, and then prepare a fish dish in a way that is convenient for you.

Pangasius fillet is baked, battered, added to soups or fish salads. Pangasius fillet can differ in color. The variety of color palette of the product is determined by the composition of the feed that the fish received. For example, in the United States, white pangasius fillet is popular, and in Europe it is pink, in Asia it is in greatest demand, the so-called cream pangasius.