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

At present, the fish used by many sauerkraut fish shops is no longer the traditional grass carp, but the use of "dragon fish", which is driven by profits.

First of all, it should be clear that the "dragon fish" at the entrance of 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, has no small spines in the steak, and is resistant to cooking.

Of course, another advantage of this fish is that it is cheap.

1. 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 Ba Shark can save a lot of raw material costs.

Second, the store advertises the use of dragon fish production, if this as a gimmick, then the general store sauerkraut fish can be bought more than 35 yuan catty, and the grass carp made of sauerkraut fish more than 25 yuan catty, customers will be difficult to accept

So from these two points, you can see why the store likes "dragon fish......

Longli fish: This offshore marine fish, the nutritional value is high, we usually buy it in large supermarkets, this is basically maintained at 50 yuan catty. In fact, it is easy to distinguish between these two types of fish on **.

Pangasius: Freshwater farmed catfish. Supermarket** is about 9 yuan catty.

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 characteristics of this fish are: short growth cycle, strong adaptability, omnivorous, delicate meat, and no fishy smell. As a result, many species of fish can be impersonated, such as:

Cod, dolly, dragonfish, ......And so on, it can be a good substitute for sauerkraut fish (mullet, Anhui fish). In terms of taste alone, ordinary people can't tell the difference, and once the various seasonings are covered, even if they are foodies, even if they are confused.

Because the taste of dragon fish is delicious, the meat yield is high, the taste is smooth, the fish meat is not cooked for a long time, there is no fishy smell and peculiar smell, the protein content is relatively high, and the nutrition is rich, so many sauerkraut fish restaurants use dragon fish.

Because there are fewer bones in the fish, and many times the taste of the fish is also very tender, the sauerkraut fish produced in this way has no bones and is very delicious.

Because the meat is relatively delicious and has no spines, it is relatively safe to eat, and it is relatively convenient for the chef to handle.

It is because the meat quality of the dragon fish is actually very tender, and it is also relatively delicate, and the spines are relatively few, so people can eat it boldly when making sauerkraut fish.

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.