Pangasius

Generality

Pangasius is a typically oriental peach product; it is a freshwater fish native to Indo-Chinese Asia, where breeding is concentrated mainly at the mouth of Vietnamese rivers.

The pangasius is a migratory fish that moves north in the monsoon season (winds that bring abundant rains responsible for the overflowing of the rivers), corresponding to the reproductive period. At the end of the rains, the pangasius returns to the south, near the mouths.
Pangasius, like catfish, does not have a selective diet. It prefers worms, crustaceans and molluscs but does not disdain small fish and vegetable products (seeds, etc.). The human being is the only predator of adult specimens, which are too large to be caught by birds, reptiles or other fish.
The Pangasius belongs to the family of Pangasiidae, Type Pangasius, Species hypophthalmus; the binomial nomenclature of pangasius is Pangasius hypophthalmus.
Pangasius closely resembles catfish; it has a robust body, a flattened head, a mouth surrounded by barbels and almost as wide as the head. It has small fins, with the exception of the anal and caudal fins which are more developed. The color of the pangasius is brown on the back and white on the belly; the skin is not provided with evident scales. The pangasius quickly reaches considerable dimensions and the body is NOT particularly thorny; in fishing there are frequent specimens of almost one and a half meters for about 20 kg of weight, while in breeding the maximum yield is obtained after a few months of life (less than a year), when it reaches 2 kg of weight. By virtue of:

1. low farming costs (feed and tanks)
2. high productivity (rapid growth)
3. high yield of the animal (little waste and a lot of meat)
4. neutral taste
5. low price

pangasius represents one of the most important fish species for export, therefore for the economic support of Vietnam, Thailand and, to a lesser extent, Burma.

Nutritional characteristics

1 Let's start by specifying that, despite the pangasius coming from one of the most polluted rivers on the planet (Mekong), the chemical analysis of the meat does NOT distinguish levels of contaminants (such as mercury, organochlorine pesticides and polychlorinated biphenyls - PcB) such that it can consider a food at risk.
Currently, pangasius represents a well-established and well-established food source also on the tables of Italians, Westerners in general but also Russians. According to an in-depth chemical analysis, pangasius does not offer any nutritional advantage over any native species (fishing or breeding), which is why there is no reason to prefer it over local fish (more nutritious).

Nutritional composition of Pangasius

Nutritional values ​​(per 100 g of edible portion)

Waterfall 80.0-85.0g Proteins 13.0-15.0g Lipids TOT 1.1-3.0g Saturated fatty acids 41,1-47,8% Polyunsaturated fatty acids 2,6-6,7% TOT Carbohydrates 0.0g Complex carbohydrates 0.0g Soluble sugars 0.0g Dietary fiber 0.0g Power 61.9-87kcal

Being extremely competitive, pangasius is increasingly affirming itself in our diet, assuming a role "almost of a gastronomic routine"; today it is not uncommon for restaurants or canteens to offer low-cost pangasius on the weekly fixed menu.
The concentration of water in the meat of the pangasius is quite high, as is the sodium one "often" (even though it is a freshwater fish). This could be caused by the use of a notified food additive (therefore perfectly legal even in our country) called sodium tripolyphosphate (E451), useful for maintaining protein hydration when the fillets are thawed. The intake of fats is modest but, of these, about half is saturated; this is a very important aspect since the consumption of fish is essential to increase the essential polyunsaturated ration of the ω ‰ 3 family, which is lacking in pangasius. particular of the sodium already mentioned) seems to be significantly deficient in the quantity of magnesium (Mg).
Pangasius is not a potentially hazardous food, but a poor one. It does not have the essential characteristics of a local fish, therefore its use cannot replace that of this category.

Reference websites:

1. INRAN on aiol.it

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