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With the improvement of living standards, people are no longer satisfied with the material things in front of them, and pay more attention to some spiritual consumption. Eating good food can bring people pleasant enjoyment, especially for some foodies, eating one good food a day can make them happy all day long. Pickled fish, the tender fish meat coupled with the sour taste brings a stimulating taste to people, it is really extraordinary. When we eat pickled fish, we pay more attention to the fish inside. Careful people have discovered that restaurants now like to use "Longli fish" to make pickled fish. Why is this?

Insiders revealed that the fish in the pickled fish in restaurants is not the "Longli fish" that everyone calls, but a kind of "Basha fish" that looks like Longli fish. of. You must know that the market price of Longli fish is 50 yuan per catty, and a portion of pickled fish only costs tens of yuan. If all Longli fish are used, all the bosses will lose money. The taste and meat quality of pangasius and longli fish are similar, but they only cost 7-9 yuan per pound. Moreover, pangasius has a high yield and is a freshwater cultured fish, and is cultivated in most areas of the country. Even the "Longli fish" in the supermarket is actually skinless pangasius, so blatantly, the reason is that most people can't tell the difference between the two.

Then grass carp is also cheap, why would you rather "hang a sheep's head and sell dog meat" instead of using grass carp? Secondly, pangasius has thick meat, is easy to cut and looks good, and does not become rotten after being cooked for a long time. It can make up for the shortcomings of grass carp, making cooking much easier and without making mistakes. Furthermore, pangasius fish has no intermuscular spines, making it easy to eat. The Longli fish sold in the market are all processed and frozen. Whether it is sliced ??or diced, it can be processed properly without exquisite knife skills; it is much more convenient to process than silver carp, grass carp, etc.