John Myers
The pangasius belongs to the large catfish family and is a freshwater fish. It lives in rivers and lakes in Southeast Asia. The pangasius has a silvery pink base color with a white belly. The body is elongated, laterally flattened, and has no scales. The flesh is white to pale yellow and has hardly any bones.
Origin
Pangasius has been cultivated in the Mekong Delta and its tributaries for about 20 years. Pangasius on the German market comes mainly from Vietnam and Thailand. Breeding takes place either in river enclosures or ponds. There, the vegetarian grows to a weight of 1.5 to 2 kg in just six to eight months.
Season
Available all year round.
Taste
Pangasius has a mild taste.
Use
Whether fried, breaded, as a meatball, fish fingers or wrapped in batter: the inexpensive pangasius has conquered our market in no time at all, because hardly any other fish is as versatile as this one.
Storage
Well chilled and covered, the fish can be stored in the refrigerator for a day or two.
Nutritional value/active ingredients
The meat of the pangasius is rich in water, low in fat, and therefore well suited for light cooking. Pangasius meat is rich in monounsaturated fatty acids. Replacing saturated fat with monounsaturated fat in the diet helps maintain normal blood cholesterol levels.
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