Can Basha fish be eaten after all?
Basha fish is the most suitable for children and the elderly, because this kind of fish has no thorns and bones, so don't worry about the fishbone getting stuck in the throat. Old people and children can eat it with big mouths.
However, some people say that Basha fish imported from Vietnam may be treated with phosphate during transportation, so it is necessary to pay attention to selection when buying.
Is there any harm in eating Basha fish?
Basha fish, belonging to Catfish, Giant Catfish and Giant Catfish, is an important freshwater aquaculture species in Southeast Asian countries. Vietnamese transliteration is '(CABaSa', which is actually a catfish in Vietnam!
Vietnam is the largest producer of Basha fish in the world, and its export area has exceeded 80 countries. The EU is the most important market, accounting for 35% of the total export.
Basha fish has the characteristics of fast growth, large size, high yield, easy feeding and easy processing, so it is relatively cheap in the market. Most of them are sold in the form of frozen fish fillet when exported, and the price in China market is about 20-50 yuan/kg.
The fish fillet exported from Vietnam is actually treated with drugs, including food additives such as polyphosphate, carbonate and citrate. After soaking these drugs, the water content of fish meat becomes higher and the texture is more elastic.
Although these food additives are within the scope of use, adults can safely eat them, but they are not suitable for babies who have just added complementary food.
Phosphate, as a water-retaining agent, is widely used in aquatic food processing, but excessive addition will endanger health and affect the absorption balance of essential elements such as calcium, iron, copper and zinc in human body. If phosphate continues to accumulate in the body, it can also lead to abdominal pain, diarrhea, and even bone calcification and osteoporosis.
The Codex Alimentarius Commission (CAC) and developed countries such as Europe and America have clearly stipulated the use limit of phosphate in aquatic products processing. The maximum dosage of phosphate is 5.0g/kg (it can be used alone or in combination, and the maximum dosage is calculated by phosphate PO43-).
Efficacy and function of Basha fish
Basha fish has delicate meat, delicious taste and rich nutrition, and is rich in protein, vitamin A, minerals (mainly calcium) and other nutrients. Basha fish has the functions of invigorating qi and relieving cough, and has a certain curative effect on weak cough and asthma. Basha fish also has the dietotherapy functions of refreshing and anti-aging, and it will have a certain auxiliary effect on treating anemia, premature senility, malnutrition, postpartum weakness and neurasthenia.
How to choose Basha fish
Squeeze the fish with your fingers. If the pressed part can rebound immediately, it means that the fish is fresh. If it rebounds slowly or there are pits at the place, it is not fresh. Second, look at the shape and the fish scales are very complete; Third, look at the gills, peel off the gills on the edge of the fish head by hand, and look at the color of the gills in the light. Bright red means that the fish is very fresh. If it is dark red or dark purple, it means that the fish has been stored for too long and is not suitable for purchase.
Method for selecting Basha fish
Squeeze the fish with your fingers. If the pressed part can rebound immediately, it means that the fish is fresh. If it rebounds slowly or there are pits at the place, it is not fresh. Second, look at the shape and the fish scales are very complete; Third, look at the gills. Peel off the gills on the edge of the fish head by hand. Look at the color of the gills in the light. Bright red means that the fish is fresh. If it is dark red or dark purple, it means that the fish has been stored for too long and is not suitable for purchase.
Cooking method
Fish itself has a strong earthy smell, so steaming or stewing soup is not recommended. Basha fish in western supermarkets mostly appears in the form of frozen fish fillets (whole fish without scales and thorns). It is easier to cook by pickling with wine and salt before cooking, and can be used for braising in soy sauce, rinsing hot pot or making boiled fish.
Steamed Basha fish
1. Fish slices.
2. Add cooking wine, salt, ginger and onion and marinate. I marinated it for ten minutes.
3. Put three or four pieces of ginger on the plate, put the fish on it, and put ginger and onion on the fish, not too much. Then put it in a pot for steaming. I steam in a rice cooker.
4. Remove the yellow onions and ginger from the fish. Pour some steamed fish soy sauce, or ordinary light soy sauce.
5. Put the oil in the pot, pour in the garlic and stir-fry until the garlic is golden. Keep an eye on the fire, because it will be golden soon, and it will burn if you are not careful.
6. Put some chopped green onion on the fish, then pour hot oil and golden garlic on the fish.
Pan-fried Basha fish
1. Frozen Basha fish is naturally thawed at room temperature.
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 fish pieces with uniform size, and sprinkle 1/8 teaspoons of salt evenly on the surface of the fish pieces.
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 marinated fish pieces in an oil pan and fry them over low heat.
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.