In fact, many people don't know what Basha fish is, because the names of Basha fish and Longli fish are basically mixed in China, so I don't know much about whether it is a fish or what is the difference between them, so let's take a look at the relevant professional introductions.

What kind of fish is Basha fish fillet? Basha fish fillet, also known as Basha fish, is an important freshwater aquaculture species in Southeast Asian countries. What we often eat is the Basha fish in Southeast Asia, which belongs to the order Silurus, and the Paugusiushamiltoa, which belongs to the genus Silurus, is a scaleless fish. It is a unique high-quality economic fish in the Mekong River basin. It is transliterated as "CABaSa" in Vietnam, which means "three fatty fish", because during its growth, the fish accumulated three large fats in its abdominal cavity, accounting for about 58% of its body weight.

The difference between Longlichthys japonicus and Basha fish: Longlichthys japonicus is a large-scale benthic fish with warm-temperate inshore, which belongs to Solenidae, Cynoglossus and Cynoglossus, and is characterized by wide temperature, wide salinity and adaptability to changing environmental conditions, with a suitable temperature range of 3.5. Cynoglossus semilaevis has few natural resources, fresh and delicious taste, high meat yield, smooth taste, long-cooked fish without aging, no fishy smell and odor, high protein and rich nutrition. It has always been the first-class product for consumers in China coastal areas, and is favored by consumers. At present, the price of live fish is very high. In addition, Cynoglossus semilaevis has the advantages of fast growth, low food level, hypoxia tolerance and few diseases, and is suitable for breeding turbot and flounder in greenhouses at present.

1. Longli fish is a marine fish, and it is a common one in China. It is similar to the development process of flounder, and it has a metamorphosis development process. The larvae are no different from other fish, but they gradually "skew their mouths and noses" and gradually move in the bottom. In some places, it is also called bovine tongue.

2. Basha fish is a kind of freshwater fish and catfish. I used to eat it for a long time. There are two kinds of fish in the market, one with skin and the other without skin. The reason why Basha fish is passed off as Longli fish is firstly because it has no fishy smell of river mud, secondly, it is cheap, and thirdly, like Longli fish, it cannot be cooked for a long time.

3. Nutritional value, marine fish usually have more unsaturated fatty acids, and the Basha fish with skin I have eaten has a thick layer of fat under the skin, which is white at room temperature. I am sure there is a lot of saturated fat in it, because unsaturated fat will not coagulate at low temperature, which is why Basha fish is usually peeled and then sold. Now people have no appetite when they see this lump of fat.

4. Basha fish has seriously impacted the market of Longli fish, with low cost and high yield. Moreover, if it is not whole fish, you can't see it when it is cooked, which is very tempting for profiteers and harmful to China's fishery in the long run.

5. The difference is very simple. The fillet of Basha fish is thicker, and the raw fish has obvious tendons when cut. Moreover, the price is clear at a glance. Basha fish is more than ten yuan a catty, which is much cheaper. What needs to be careful is to eat out, pay attention to the whole fish, not the fish fillet.

Longli fish fillet is really not Longli fish, but Basha fish (giant catfish in Southeast Asia), but "polluted" and "harmful to human body" is not appropriate.

Let me stroke it systematically. Longli fish is supposed to refer to Cynoglossus, that is, fish of Cynoglossus-Cynoglossus-Cynoglossus, commonly known as Cynoglossus or Cynoglossus (that is, the one used by lamas to change the speaker of the dumb).

The appearance is as shown in the figure:

Cynoglossus semilaevis is cultivated on a large scale.

Curious baby pokes tongue sole

It can be seen that Cynoglossus is a kind of flounder, so its body is attached to the ground on one side and its body is relatively thin. The Longli fish fillet we saw in the supermarket is as shown in the picture:

You can see that the meat is very thick and the left piece separated from the fishbone is as thick as the right piece! The sole-shaped flatfish bends to the right, so the fillet on the right side should be thin and the fillet on the left side should be thicker, so this one in the picture is definitely not a tongue sole!

They are really Basha fish, which is a kind of fish from the order Clacidoidea-Clacidoidea in Southeast Asia. Generally, Pangasius bocourti, which is widely cultivated, is the low-eyed giant catfish called "blue shark" in the aquarium market.

They grow rapidly, with delicate meat and no foul smell, so they have become high-quality economic fish widely raised. Moreover, because of their light meat, they are often used to pretend to be marine fish (pretending to be all kinds of snappers, dolly fish, cod, etc.), especially in western food, so it is very appropriate to pretend to be Longli fish (Cynoglossus).

The polluted Basha fish in the Mekong River in Vietnam is very harmful to human body.

Personally, I think this sentence is inappropriate. Catfish is a very large fish group with many kinds of edible fish. In recent years, the reputation of catfish has been destroyed only because of the fast-growing and adaptable catfish, namely the Egyptian pond lice. They can really grow in a very harsh environment, and the price is low, which has ruined the reputation of catfish and made many people who don't know much about fish start to reject all catfish. This is inappropriate. The barracuda, Coilia elata and Jiangtuan in the restaurant are catfish, so everyone has a good time. Even for Silurus meridionalis, regular farms are fed with clean water and feed, because once the environment is bad and the fish die of diseases, the farms will face losses. Therefore, it is unnecessary to talk about the color change of catfish.

Finally, it is very common for fish to be named indiscriminately, as is the case with edible fish and ornamental fish. Not long ago, the oil fish posing as cod was just one of the cases. Can you tell silver carp (bighead carp) from silver carp, Spanish mackerel (mackerel) from chubby mackerel (mackerel), golden pomfret from silver pomfret, and scaly mackerel from sardines? So, it's impossible to prevent it. If you don't want to learn, just think it's delicious at the right price. The Basha fish fillet in the supermarket is not really the price of Longli fish anyway.

The practice of Basha fish Spicy Basha fish fillet

I heard that this fish is fishy and not suitable for steaming and stewing soup. But it has no fishbone, and its taste is tender, so it is a very good ingredient. Sweet and sour Basha fish and fried fish fillet are recommended practices.

1. Wash the fish and cut it into small pieces. Be careful not to chop the fish.

2. Add seasoning and marinate for one hour. Add salt, onion, ginger, oyster sauce and a little soy sauce to taste. After mixing the seasoning evenly, sprinkle starch evenly to wrap the fish. This step is to keep the fish soft and tender.

3. Fry the fish on the front and back until golden brown. Pay attention to using a small fire when taking out and frying. It is best to turn the fish over with chopsticks one by one to prevent the fish from being crushed. Fry until both sides are golden yellow, and take out the pan for later use.

4. Stir-fry onion, ginger, garlic, green pepper and red pepper in the pot, then add fish and stir fry, and take out the pot!

Note: Don't put too much salt, because you put soy sauce and salt when pickling, and don't need to put it later.

Simple method of Basha fish

Do not need too much seasoning, complicated steps, just sprinkle the fish with seasoning and fry it with a little oil.

Raw material for frying fish: Basha fish 1 piece.

Marinated fish seasoning: salt 1/8 teaspoons, black pepper 1/8 teaspoons.

Seasoning for frying fish: appropriate amount of olive oil (other oils are also acceptable).

Salting and frying process of Basha fish;

1. Frozen Basha fish is naturally thawed at room temperature (if you want to thaw quickly, you can put it in water at room temperature, and don't release heat in water).

2. Dump the thawed ice water from the plate and dry the water on the fish surface with a kitchen paper towel.

3. Cut the dried fish into pieces of uniform size, and sprinkle 1/8 teaspoons of salt evenly on the surface of the pieces (just put a little salt, the fish itself is a little salty).

4. Sprinkle 1/8 teaspoons of black pepper evenly on the surface of the fish.

5. Put the fish aside and marinate for 5 minutes.

6. Set the pan on a high fire and heat the bottom of the pan. Turn to a low heat and pour a small amount of olive oil.

7. Put the salted fish pieces into the oil pan and fry them on medium and small fire (pay attention to the fire and adjust the firepower at any time).

8. Fry until one side is golden yellow, turn it over and fry the other side.

9. Take out the fish pieces until they are golden on both sides.

You can go with a piece of lemon, or small tomatoes, or cooked asparagus. These collocations can relieve boredom.