Pangasius, Calories, benefits and harms, Useful properties

This is a ray-finned fish from the pangasian catfish family. She comes from
from Vietnam, where fish has been raised and eaten for two
millennia. The pangasius fishery is economically viable due to the sufficient
high consumption. It is widespread and divorced
in aquariums. Fish fillets are most often served.

Pangasius has black or dark gray fins and six
branched dorsal fins-rays. Young individuals have black
a strip along the lateral line, and another similar strip below it. And here
older, larger individuals are uniformly gray. On average, the fish reaches
a maximum of 130 cm and 44 kg (the highest recorded weight –
292 kg).

Pangasius is omnivorous, eats fruits, plant foods, fish,
shellfish. In the English-speaking countries, this fish is called “shark
catfish
“, What means “shark catfish». Also Pangasius
called “channel catfish“Since he lives in the Mekong channels,
that is, in artificial and natural river channels.

Fish farms where pangasius is grown are mostly located
in the Mekong Delta, a densely populated Vietnamese region. Water
fish farms are not easy to call clean: they receive waste
productions, sewage effluents.

In addition, in order to accelerate the growth of pangasius, chemical
additives. Specialists of sanitary services have repeatedly identified increased
the content of anaerobic and aerobic microorganisms and Escherichia coli
in fish fillets.

Therefore, in recent years, a lot of information about the dangers has appeared.
pangasius in connection with the methods of its breeding and transportation
to importing countries, of which there are more than 140. Among them, the States, Russia,
selected countries of Southeast Asia and Europe.

How to choose

How to choose a pangasius in a store so that its benefits are obvious,
and the potential harm is minimal? So, the most environmentally friendly
and the safest products from this type of fish – steak and carcass.
True, these products can be found in our stores extremely
seldom.

More often, only pangasius fillets are offered on the shelves. Choosing it,
you can see that it can be of different colors (white, red,
yellow, orange) and contain varying amounts of fat, ice and glaze.

The best option is a white or pink fillet with no fat.
Red is next in descending order in terms of its health benefits.
fillet (most likely, such fish was raised in oxygen deficiency
in water and processed in a special way during subsequent cutting).
A yellow tint indicates a lack of nutrients in
diet of fish during life and raising a significant amount of fish on
small area.

Thus, with the right choice of pangasius, its benefits will be
maximum, and the least harm.

How to store

Freshly caught fish must be cut and cooked in a maximum of 4
hours. But in addition, pangasius can be stored refrigerated or
frozen.

The fish are advised to be kept in the refrigerator for 8-10 days at a temperature
not more than 0 ° С. Freezing at temperatures down to -17 ° С,
then the product will retain its taste and useful properties for about three months.
If desired, you can also salt and dry this fish.

In cooking

The culinary possibilities of pangasius are, in principle, endless and can
to be narrowed only by the imagination of the cook. So, this fish is often cooked on
steamed, boiled, fried, pickled and stewed. It is also used
and salted.

The most popular are pangasius nuggets. Large networks
catering understood the benefits of using fillet in the menu
this fish is actively used. Often in large restaurants you can
meet cutlets, various soups and other fish dishes, based on
which is pangasius.

This Vietnamese fish goes well with vegetables and fruits, well
goes with sour sauces, does not have a pronounced fishy smell.
At the same time, the tender pangasius meat is almost completely devoid of bones.

Caloric value

The calorie content of 100 grams of pangasius is only 89 kcal. However
less, it is generally accepted that cultured fish have
low value to humans.

Nutritional value per 100 grams:

Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Calorie content, kcal 15,2 2,9 – – 60 89

Useful properties of pangasius

Composition and presence of nutrients

If this freshwater fish is grown in an ecologically clean region,
use only high-quality feed, observe cutting technology,
processing, packaging and transportation, then the use of pangasius for
health is undeniable.

It contains high-quality proteins necessary for the body, diverse
macroelements (magnesium, phosphorus, calcium, potassium), microelements (fluorine,
iron, zinc), vitamins (E, A, PP, B, C).

In comparison with other river fish, the pangasius differs quite
high in omega-3
fatty acids and protein.

Useful and healing properties

This fish has been used for food by Asians for over 140 years thanks to
the content of protein that the body absorbs and processes
lighter than an animal.

The high content of trace elements in pangasius helps to improve
functions of the heart and vascular system, as well as preventing possible
the development of heart disease. Calcium helps to strengthen bones, joints
and normalize the functions of the musculoskeletal system. The fish has
and fatty acids, which increase vascular elasticity, which is considered
excellent prevention of the development of osteoporosis and atherosclerosis.

Mineral components are able to normalize brain activity
and improve the memorization of information. Vitamins help improve the condition
skin, a complex of minerals – to normalize blood pressure.

In addition, with the help of organic acids in pangasius, you can strengthen
vision, eliminate brittle nails, prevent even severe hair loss
hair. Antioxidants
help to bind free radicals, preventing early aging
tissues and cells.

The greatest benefit is represented by pangasius, which grew in natural
conditions, and not on farms, since to increase growth, feed is added
antibiotics, as well as growth accelerators and many other accumulating
chemical components in meat.

Nutritionists believe that regular consumption of fish helps to increase
successfully overcome stress, improve sleep quality and relieve
from chronic fatigue.

Fatty acids and amino acids in fillets contribute to the normalization of work
Gastrointestinal tract, elimination of toxins and toxins, improvement of metabolism, and a small
calorie content helps in losing weight and is excellent for
dietary menu. High protein content that is easy to digest
makes the product extremely popular among athletes and those involved in
hard physical labor.

Dangerous properties of pangasius

Pangasius is, in principle, a healthy fish. Therefore, the potential risks
related to the consumption of this product refer to general warnings
in the field of fish products.

Negative effects on the body are observed when consumed
for food of pangasius grown in unfavorable ecologically water bodies
without observing the necessary safety measures and using chemical
substances and low-grade feed.

Fish that meets standards and has certificates of conformity,
can be harmful only in case of individual intolerance
seafood and fish, severe diseases of the gastrointestinal tract (a ban is imposed
only by a doctor).

Video

In one of the programs of the show “All will be good” you will be shown how to cook pangasius according to Gerard Depardieu’s recipe – on a tender onion-spinach pillow.

See also properties of other fish:

Anna Evans

Author ✓ Farmer

View all posts by Anna Evans →
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