Why do some pickled fish shops like to use Longli fish now?

For this question, let's see what netizens say. Netizen 1: There is a chain store of pickled fish downstairs in my house, and I have never seen it kill live fish. I asked the shop assistant what kind of fish they used, and he said they were all Basha fish imported from Vietnam. Fish fillets and all kinds of soup heads are processed by the main station. What kind of fish soup with Chinese sauerkraut do you want? Cook the fish fillets in the soup. Basha fish and Longli fish are very similar, but not the same species.

Netizen 2: I am the raw material. There are basically no dragon fish on the market. Like that kind of pickled fish chain store, it's all Basha fish, frozen. Some people soak more potions for more meat and less ice.

Netizen 3: I bought Basha fish to eat pickled fish before and thought it was not bad. There is no muddy smell of thorns and river fish, and Dazui is also very satisfied. My husband feels no thorns, almost none, unlike eating fish, which is very strange.

Netizen 4: Basha fish is a fake dragon fish in the market, and even the supermarket staff will tell you that it is a fish with two names, a kind of marine fish is expensive and nutritious, and a kind of freshwater fish in Southeast Asia.

There are indeed some pickled fish shops that like to use "Longli fish" for better taste? No, no. It is for the benefit!

Are you confused? Longli fish is not more expensive, yes, the market price is above a catty of 50 yuan. How much is a pickled fish? It's a loss to make it with such expensive fish.

In fact, the "Longli fish" used in pickled fish shops comes from a freshwater fish in Southeast Asia and belongs to the classification of catfish. Vietnam, in particular, has the largest output. The Vietnamese name is "Kabasha", which is what we call "Basha Fish".

This kind of fish is characterized by short growth cycle, strong adaptability, wide omnivore, tender meat and no fishy smell. Therefore, it can be disguised as many kinds of fish, such as cod, dolly fish, Longli fish and so on. , can be a good substitute for pickled fish (mullet and Anhui fish). From the taste alone, the average person can't tell the difference. When all kinds of spices are covered up, even if you eat food, you are at a loss.

Why do you like to use Basha fish?

1, high profit. In addition to the above, the taste is difficult to distinguish, and the most important thing is that the price is very cheap, which is the cheapest fish in western countries. After all, it is a high-yield freshwater cultured fish, which is cultivated in most parts of China, and the price is 8 ~ 10 yuan per catty. Even the "Longli fish" in the supermarket are actually peeled Basha fish. The reason why they dare to be so blatant is because most people can't tell the difference between them.

2, convenient operation. Basha fish has no scales, which saves the time of scaling. Secondly, the meat of Basha fish is thick, easy to cut and beautiful, which can make up for the shortcomings of grass carp, and cooking becomes much simpler and won't go wrong. Moreover, there is no mucro between the muscles of Basha fish, so it is very convenient to eat.

3, the role of gimmicks. Many pickled fish shops use Longli fish as raw materials to improve the grade, strengthen the freshness and attract tourists.

The first time I ate Longli fish was in a restaurant in Xuzhou. It is called a fish that doesn't spit bones. Fish with Chinese sauerkraut is really delicious without thorns. Later, I saw a fish named Longli on the Internet. I also went to the supermarket and bought it from the market for the children to eat. I don't think it's the best fish with Chinese sauerkraut. It's arowana with tomato sauce. Details are as follows:

1. Wash and peel tomatoes first and cut them into larger dices. Two large tomatoes are enough. Peeling, sometimes scraping with a spoon, scraping soft, peeling directly. Sometimes scrape it with a peeler and scrape it off directly. Or scald it with boiling water. In short, there are several ways to peel tomatoes.

2. Chop the onion and garlic. If there is Shanghai green, wash it and chop it.

3.beat two or three eggs. Send it away. Spare.

4. Heat oil in the pan and add chopped green onion and minced garlic. Put diced tomatoes. Stir-fry the juice and put it in Shanghai. Add water and bring to a boil.

5. release arowana. I bought Longli fillets without processing. Sometimes I will continue to roll the dice. Boil.

6. Beat the egg flower, boil, simmer and put the seasoning. Usually I only put salt. Children especially like to eat.

I deleted all the photos. This is the last time I made it. It was taken when I took my children to eat arowana with tomato sauce on the balcony, or I took a screenshot from the kitchen software, posing for the first time. Screenshot, useful, hehe.

There is a naked fact to tell you. At present, the fish used to make pickled fish in kimchi shop is not Longli fish, but Sabah fish.

The scientific name of Longli fish is sole fish, which is mainly produced in the offshore of China. It is a high-quality marine fish. Because the output is small, it is expensive, 200-350 yuan a catty. However, because Sabah fish is cultured in fresh water, the output is large, and the market price is about 20-50 yuan Jin. It can be seen that the price difference between real Longli fish and Sabah fish is nearly ten times.

Then everyone should think about it. If the pickled fish you eat is not expensive, do you eat Longli fish or Sabah fish?

As for why the store can choose Sabah fish instead of Longli fish, it is because Sabah fish is very similar to Longli fish in appearance, shape and meat color after peeling and boneless, with tender and delicate meat, less thorns and more meat, which is not old for a long time and cheap.

So the next time you go to the pickled fish shop to choose fish, if the price of Longli fish is too low, you should pay attention, and you may eat Sabah fish ~

Longli fish is like this, it is like this after removing half of the meat, it is like this after removing all the fish, and it is like this after frying the boneless fish.

Longli fish is a kind of marine fish, commonly known as tongue fish. Its meat is thick on one side and thin on the other. Because it is a marine fish, there is no need to put anything in it. After frying, it smells delicious.

Basha fish is a kind of freshwater fish in Vietnam, and there is nothing to eat. And the appearance of Basha fish is completely different from that of Longli fish. This is why the place posing as Basha fish never dares to show you the whole fish.

Never buy fillets when you buy Longli fish, but buy whole fish when you buy them. The whole thing is a matter of quality at most, and the fish can't be fake.

I answered a few questions about arowana. Many businesses like to fool consumers by drilling loopholes, playing with concepts, playing with names and so on. So today we will talk about Longli fish in the restaurant!

Squamous fish is a kind of large benthic fish that grows in warm coastal waters, belonging to the order sole and the genus tongue sole, commonly known as grouper, sole and sole. Living in China's coastal waters all the year round, it has the characteristics of wide temperature, wide salt and adaptability to changes in environmental conditions. In fact, Longli fish is a kind of marine fish, which is very suitable for steaming. If it is used to make pickled fish, it is a waste of time. If you don't know the dragon fish, I'll find some more pictures to let you know.

Many people say that Longli fish is a tongue sole, but it is not. Although Longli fish also belong to the genus Cynoglossus, they are very different. Of course, it is hard to tell when you are young. Longli fish is a little thinner and longer, while Cynoglossus is a little wider, which is very easy to distinguish when it becomes a fish. Longli fish is very big and slender. I went to the market today and found no sign of Longli fish, mainly because it is fishing season.

What kind of fish did we eat in the restaurant before? Many people know that grass carp and raw fish are relatively cheap. Is it so good for merchants to make pickled fish for us with sea fish now? Of course not. The cheaper fish they took away was Baasha, a fish from Vietnam.

This is the picture above. One advantage of this kind of fish is that it grows fast and its output is scary, so it doesn't need an aerator. The nutritional value is average. Compared with most fish, it has no advantage. Its biggest advantage is that it has no intermuscular spines and can be made into rounded corners, as shown below.

Then do you know why restaurants like to use this kind of Basha fish to make pickled fish? The main reason is that it is cheap, and secondly, it has no thorns, so it is safer for the elderly and children to use.

The above are some of my views, I hope to help you.

Actually, it's not only pickled fish shops that like to use Longli fish. When we cook pickled fish in our hotel, most of them are Longli fish. Most of our hotels use Longli fish unless guests specify their needs.

Mainly using arowana has several advantages. The most important thing is that the price is much cheaper than other fish, and it is more convenient in the production process. And the pickled fish made from Longli fish tastes better.

I will talk about it in detail below.

Price: Longli Fish is in our market, and the average price is around 6-8 yuan, which is personal. If the hotel takes the goods for a long time, I estimate that the price can be around 5 yuan.

Taste: The taste of Longli fish is really good, mainly because the meat of Longli fish is soft and tender, and the fishy smell is much less than other fish, which is very suitable for people who don't like to smell fishy smell.

Convenience: The main reason is that Longli fish has few fishbones, even if there are, they are thin and soft, so when we eat Longli fish, we don't need to go to fishbones as often as other fish, so Longli fish is suitable for all ages.

In fact, Longli fish is now not only used in pickled fish, but also used in hotels to make a separate dish, mainly roast and stir-fry. After it is made, it tastes great.

Frozen dragon fish is cheap, a box of more than 200 yuan, can give about 20 servings, and there is no thorn. If you want to use a piece of grass carp, you need a fish, a catty of grass carp, 7 yuan, 20 yuan and a little more than 2 jins. Grass carp killed well will not be preserved well. If it can't be sold in two days, it won't be fresh and can't be used any more. It's too slow to kill fish in Longli now 12 yuan. Although it is frozen, it is frozen in liquid nitrogen. The meat is still tender, and personally it doesn't taste very good. Generally, the pickled fish in high-end hotels use grass carp or snakehead. Longli fish is used in low-end hotels and the price of vegetables will be lower. You'd better ask the waiter before ordering. Many shops don't indicate what fish to use!

(Text/Seafood Import and Export from 1993)

First of all, a large number of Longli fish fillets appearing on the market now are not real Longli fish, but Vietnamese Basha fish. Longli fish is a marine fish, and Basha fish is a freshwater fish.

Basha fish 20 13 entered the China market on a large scale. The international background is that Europe and the United States prohibit the import of Vietnamese Basha fish because the drug residues exceed the standard.

In order to ensure the survival rate, a large number of antibiotics are used in the culture of Basha fish.

Before Basha fish entered the China market, grass carp, snakehead, tilapia and channel catfish were the main domestic catering, but now it is difficult to resist the impact of Basha fish.

If freshwater crayfish became popular overnight in 2005, then 20 13 is Basha fish.

Basha fish first entered the China market, wearing the mask of "border trade+dragon fish fillets".

With the introduction of normative measures, Zhengguan+Basha fish was renamed. But quality and safety have not attracted enough attention!

Basha fillets are the main ingredients of boiled fish, pickled fish, grilled fish and other Chinese restaurants in China catering industry because of their spineless, tender meat, no fishy smell and high cost performance.

Many treasure moms and ordinary consumers also look at flowers in the fog and can't tell the truth from the false. Cheap and easy to make, it is the first choice of vegetable basket.

Basha fish is also called "three pieces of meat". Rapid growth, loose meat.

It's not fish that's tender, it's additives! Modifier

In order to make the fish compact, additives are used in the processing. According to different doses, it is divided into European standard and American standard, but there is no standard in China, which is unbearable!

China market imports Basha fish products at an annual rate of 30%.

On the one hand, the international market has shut down the import of Vietnamese Basha fish, on the other hand, the China market is eager for it.

Once again, urgently appeal to relevant departments to strengthen the quality monitoring of imported Basha fish as soon as possible!

Remind consumers again to improve their ability to distinguish, and reducing consumption latitude is not to reduce consumption quality!

Food safety, the first priority!

This matter should start with the change of catering trend.

The original pickled fish is basically grass carp or even carp. If nothing else, it is the most common fish in China, and its price is low. The pickled fish itself is also a popular consumption dish, so the fish with low price is the first choice.

Fish with pickled vegetables, as a special dish of single variety consumed by the public, was originally a cauldron dish suitable for many people to eat together. Four or five people often order a few kilograms of whole fish, and most merchants sell them by catty or by size. Each serving is a fish, but the size is different.

Today, with the rise of take-away, there are more and more customers in big cities, and the micro-service of pickled fish comes into being, which has caused the bottleneck of standardization and scale of original live fish. It is urgent to find raw materials that are easy to standardize and process and waste.

At this time, Basha fish fillets from Vietnamese waters entered the sight of pickled fish dealers. By the way, it turns out that Basha fish was imported by some unscrupulous merchants to pretend to be sea fish Longli fish. Later, it became an open secret of the industry, and the price continued to fall. It is also different from the real Longli fish in price, but because of its low price and good taste, it is recognized by everyone, but it occupies most of the fillet market.

No thorns, good taste, no waste and low price. Basha fish is almost a raw material specially customized for the miniaturization of pickled fish fast food, so it instantly swept the whole industry and promoted the development of pickled fish fast food in first-tier cities. Everyone regards this kind of fish as a standard.

The taste is suitable and stingless, and the majority of diners like it very much, so this kind of fish has become the standard in the pickled fish industry.