Why do some pickled cabbage fish shops now prefer to use dragon fish?

The dragon fish is now a very low-cost fish, and the meat of the dragon fish is very smooth and has few spines. So it has become the preferred variety of sauerkraut fish.

This is a disguise, because the ** of dragon fish is very expensive, so many stores do not use this fish to make sauerkraut fish at all, they use pangasius.

Because this fish tastes very delicious, and ** is also very cheap, the most important thing is that it is easy to feed.

At present, the wholesale price of pangasius steak is basically 6-7 yuan, while the wholesale price of grass carp is basically maintained at about 8-9 yuan. Don't look at the difference between these two kinds of fish in **, pangasius is a fish steak, and the sauerkraut fish can basically be used as an ingredient, while the loss rate of grass carp is about 20%. In this way, the use of pangasius can save a lot of raw material costs.

In fact, the "dragon fish" used in sauerkraut fish shops is a freshwater fish from Southeast Asia and belongs to the classification of catfish. In particular, Vietnam has the largest production, which is called "kabasa" in Vietnamese, which is what we commonly call "pangasius".

The main thing is to use dragon fish has several major benefits, the most important is that it is much cheaper than other fish, and it is also convenient in the production process, and there is a better taste of sauerkraut fish made of dragon fish, and the sauerkraut fish shop is good, the "dragon fish" they sell is actually pangasius, which is a freshwater farmed catfish, and the two are still different in price. Many restaurants that use sauerkraut fish and other themed dishes actually use pangasius because of the low cost.

It is a kind of pangasius, this kind of fish is very cheap, and the fillet of pangasius is about 10 yuan a catty. It is an important freshwater aquaculture species in Southeast Asian countries. It belongs to the order of catfish, which is endemic to the Mekong River basin of the genus Miscanthus catfish.

Dragonfish is a sea fish, and we are generally called a tonguefish, a type of flounder. The purchase price is about 20 yuan a catty, and it is about the same as pangasius meat after peeling.

It has the characteristics of wide temperature, wide salt and adaptation to changing environmental conditions. In fact, dragon fish is a kind of sea fish, which is very suitable for steaming, and if it is used to make sauerkraut fish, it is simply a terrible thing. If you don't know Longli fish, find more ** for you to know.

I make raw materials, there is basically no dragon fish on the market, like the kind of sauerkraut fish chain stores use pangasius, all of which are frozen, and some of them are too much soaking potions in order to make more meat, less ice.

Because this fish has a good taste and few bones, it is popular with many customers, so I prefer to use this fish.

The meat of this fish is delicious, it is very firm, and at the same time, there are not many bones, and it is easy to make, and customers eat it, so they all use this fish.

Because there are no spines in the dragonfish, adults and children can eat it, and there will be no throat jamming after eating, and those who eat it will rest assured.

Longli fish tastes better, and there are not many spines in it, so many restaurants like to use Longli fish to make sauerkraut fish.

Because it's cheaper. The selling price of this fish is not very high, and they can reduce the cost.

Because the procurement method of dragon fish is relatively convenient, and the processing of ingredients is very convenient, there are no fish bones to eat.

Because the meat quality of the dragon fish is relatively tender, and the ** is not very high, it is very suitable for making sauerkraut fish.

This is because the taste of the dragon fish is better, and there are no fish bones, and the effect is also relatively good in the production, and the meat is very tender.

Because the dragon fish is very tasty, and it can also be very delicious, these customers like this taste, so they like to use it.

Nowadays, some sauerkraut fish restaurants like to use dragon fish, mainly because this kind of fish is cheaper than grass carp, and there are no spines and no fish scales, so it is very easy for the chef to take care of it, and the cost is relatively low. The ** sold by the store is the same, and the cost is reduced, and the profit they get will naturally increase a lot. The growth cycle of dragon carp is relatively short, and the meat is more tender, and the taste is also very good, which is a substitute for grass carp.

Because the dragon fish ** is more affordable. The growth cycle of this fish is short, and it is extremely easy to survive, so the supply is greater than the demand, so the ** will naturally decline some, which is cheaper and more affordable than other fish, and the boss makes more money. The most important thing is that compared with other fish, the nutritional value of this fish is not much different, and the taste is also very good, so it will be bought by everyone.

A long time ago, grass carp was used in major stores, and the meat of this fish was tender, but relatively speaking, it must be a little more expensive. <>

Dragonfish have no scales and no bones. Many people will be cautious when eating fish, because the fish bones are more numerous and smaller, and if you are not careful, you may get stuck in your throat, and you can't take them out or swallow them. Some people can only go to the hospital and let the doctor take it out with tweezers, which is very painful, and eating fish also puts their lives on the line, and the gains outweigh the losses, so many people gradually reject sauerkraut fish.

But until the appearance of the dragon fish, completely solved this problem, the surface of the dragon fish does not have fish scales, and it is very easy to eat, saving the chef a lot of trouble, and there are no fish bones, so when the guests eat the fish, they don't have to eat it tightly, and it doesn't matter if they eat the fish in a big gulp. <>

This fish is abundant in Vietnam. The meat of the fish is thick and delicious, and it looks very fatty, so it is easy to attract the attention of customers. But compared to grass carp, dragon fish must lack some taste, but if there are elderly people and children at home, it is still recommended that everyone eat dragon fish.

Dragonfish is a very smooth and tender fish, and the cost of dragonfish is relatively low, it is more suitable to be used as sauerkraut fish, and there are fewer spines. It is very popular with diners.

Because the ** of Longli fish is very cheap, and it is very easy to operate, relatively simple, and the most important thing is that he has no spines, and the taste is better.

The meat quality of the dragon fish is very delicate, it tastes relatively smooth and tender, and there are fewer spines, so the taste is better.

Because the dragon fish is very cheap and has a good taste. You don't need to import from abroad, you can buy it in the vegetable market.

The meat quality of the dragon fish is very tender, the taste is relatively delicate, and the spines are relatively few, so it is very popular with diners.

Easy to operate. Pangasius does not have scales, saving the time of scaling. Secondly, pangasius meat is thick, easy to cut and look good, and it will not rot after being cooked for a long time, which can make up for the shortcomings of grass carp, and cooking has become much simpler, and there will be no mistakes.

In addition, pangasius does not have small intermuscular spines, and the first thing to make clear when eating is that the "dragon fish" in the store is actually called pangasius. Pangasius is a freshwater farmed type of catfish, and the store buys its rough-processed fish steaks. This fish grows fast, has a high meat yield and has no small spines in the steak.

Some restaurants <> sauerkraut fish and boiled fish use pangasius for cooking, partly because of the cooking method. Methods such as sauerkraut fish and boiled fish are more flavorful, and diners generally get it mainly in such casesPalateThe experience of fish, and the fish should mainly be the dragon fish has very few fish bones, even if there are that kind of thin soft spines, so when we eat dragon fish, we don't need to eat other fish frequently, fish bones, so dragon fish is suitable for all ages.

Another advantage of this fish is that it is cheap. The dragon fish mentioned in the question is not a real dragon fish, but a kind of pangasius, this kind of fish is very cheap, and the fillet of pangasius is about 10 yuan a catty. The lack of umami of the fish made up for it by making up for it with a fish stock.

If the elasticity and water absorption are poor, it is not possible to directly pump water to the fish, so we use the method of mixing the paste first and then sizing. After such improvements, the sauerkraut fish made is very delicious.

It is a kind of warm and temperate offshore large demersal fish, which lives and inhabits the coastal waters of China all year round, and has the characteristics of wide temperature, wide salt and adaptation to changing environmental conditions. In fact, Longli fish has bought pangasius to eat as sauerkraut fish before, I think it's not bad, there is no thorn and the muddy smell of river fish, and it is very satisfying to eat it in a big gulp. My husband felt that there were no thorns, and he felt almost something, not like he was eating fish, and he thought it was weird.

First, because the dragon fish is very convenient to handle, the restaurant can save a lot of time; The second is because the meat of Longli fish is delicious, there are no thorns, and it is very convenient to eat; The third is that Longli fish ** is cheaper than ordinary fish, which greatly reduces the cost of the hotel.

Because the dragon fish does not have spines, people nowadays do not eat fish for fear of trouble, and the fish without spines will attract people's interest and will make people willing to eat fish.

Because the dragon fish is cheaper, much cheaper than the pangasius, and the dragon fish is thinner than the pangasius meat, it is easier to taste, so some sauerkraut fish restaurants like to use the dragon fish.

Speaking of sauerkraut fish, everyone should have heard of it, but few people will study it. In fact, sauerkraut fish originated in the mountain city of Chongqing, and people here call it sauerkraut fish, which has been popular since the nineties of the last century, and has been the signature dish of major restaurants until now. The first time I ate sauerkraut fish was in the school cafeteria, although I don't specialize in sauerkraut fish, but to be honest, I think the sauerkraut fish here is better than what I made in the school cafeteria.

The sauerkraut fish in the cafeteria was very sour, and the fish meat and fish soup were also very fresh, but they were so spicy that it took my classmates and I a long time to eat them up when we used electricity for the first time.

Sauerkraut fish generally chooses herring, which is the real sauerkraut fish that everyone knows. However, we have been to many sauerkraut fish shops, but found that the taste of sauerkraut fish is not the same as ordinary grass carp. Is it a hallucination?

Probably not. Even those restaurants that sell sauerkraut fish often use dragon fish instead of ordinary grass carp. Although dragon fish can also be eaten and is delicious, people will wonder, why do you use dragon fish instead of grass carp in today's sauerkraut fish?

The reason why the sauerkraut fish shop chose this fish is as follows:

The first, the number of spines is less, making it more convenient to use.

Grass carp is a freshwater fish, although the meat quality is very good, there are also many "common diseases" of freshwater fish, especially fish bones, which are difficult to eat. But if it is made of dragon fish, there will be no problem, because it does not have many fish bones, and the fish bones are not very thin, so when eating, there is no need to "pick the bones" often. It is very suitable for the elderly and children.

The second taste, although the real sauerkraut fish is made of grass carp, this does not mean that other fish are better than sauerkraut fish, and the taste of dragon fish is not inferior to that of sauerkraut fish. And unlike freshwater fish, this kind of seafood is a relatively light fish, if you don't like to eat fish, you can also try it, so as to attract more customers.

Third, it costs less.

The so-called business is to obtain the maximum benefit at the cost of the smallest finger. The market price of a dragon fish is about 8-10 yuan, but this is for the individual, due to the large demand of the restaurant, if you buy a large amount, it will be lower, which can save a lot of costs.

Therefore, most of the sauerkraut fish shops now use dragon fish instead of grass carp, but there are exceptions, and some restaurants will choose this kind of fish.

Because the dragon fish has no spines, it will taste better and cheaper.

I think this is just one of them, and another reason is that the meat is tender and the dishes taste better.

I think it's true that cooking with this fish can reduce the cost of production.

Because the taste of dragon fish is better, and the cost is relatively low, there are no spines, it is very suitable for some customers to eat, and it is also very convenient to clean when cooking.

It is because it is very delicious, and its method is very simple, and its fish bones are very few, so many shops like it.

Because the meat quality of the dragon fish is very melt-in-the-mouth, and there are fewer spines, the production method is also very simple, and the cooking is relatively fast.