Are Longli fish and Basa fish the same?

In daily life, I believe many people are more concerned about longli fish and basa fish. Not only are they different in appearance, but the nutrients they contain are also different. Many people always think that the nutritional value is similar. In fact, the difference is still very large. As long as you taste the different flavors in your daily life, you will know what the differences are.

The longli fish belongs to the order Pleurotiformes, family Glossopsidae, genus Glossopsidae, commonly known as sub-plate fish, sole, sole;

It is a large warm-temperate nearshore bottom fish that lives in my country's coastal waters all year round. It has the characteristics of a wide temperature, salinity range and the ability to adapt to changing environmental conditions. The suitable temperature range is 3.5-32℃, the optimum water temperature is 14-24℃, and the suitable salt range is 14-33‰. The natural resources of Half-smooth Tongue Sole are rare, but it tastes delicious, has a high meat yield, and a smooth texture. The fish meat can be cooked for a long time without becoming tough, and has no fishy or peculiar smell. It is high in protein and rich in nutrients. It has always been a top-quality product for consumers in my country's coastal areas to entertain guests, and is deeply favored by consumers. The current price of live fish is very high. In addition, the half-smooth tongue sole grows fast, has a low food level, can tolerate low oxygen, and has few diseases, making it suitable for breeding in the greenhouses where turbot and blue flounder are currently farmed.

The morphological characteristics of Basa fish are that this fish has the advantages of fast growth, large size, high yield, wide diet, easy breeding, white and tender meat, delicious taste, rich nutrition, no intramuscular spines, and easy processing. After one year of breeding, the seedlings can grow to 500-800 grams, and the next year they can grow to 1500-2000 grams, and the largest individuals can reach 15 kilograms.

The appearance of Basa fish is very similar to the white-bone fish produced in my country's Pearl River system.

Living habits: Basa fish likes to live in groups and often moves in the upper and middle water layers. It is omnivorous and can be fed with artificial compound feed. It can swim to the water surface to eat when fed. It is resistant to low oxygen, has low requirements on water quality, and can be cultured at high density. About 3,000 fish of 4-5 cm in size are stocked per acre. During the seedling stage, they are mainly fed with small fish and rice bran. In about half a year, the individual weight increases to 600-700 grams. The product price is more than 20 yuan.

Main value: Basa fish is the cheapest fish sold in supermarkets in Western countries. There are many ways to eat it, but most of them are based on Asian recipes (Westerners rarely eat freshwater fish, especially farmed fish). Its main consumer group is new immigrants from Asian countries. Because the fish meat itself has a strong earthy smell, it is not recommended to steam or stew it. Most of the Basa fish in Western supermarkets appear in the form of frozen fillets (scaleless and boneless, whole pieces of fish meat). It is easier to cook if it is marinated with wine and salt before cooking. It can be used for braising, hot pot, or boiled fish. Because the body is rich in fat and oil, and because of the production of fish oil, Basa fish is rich in omega 3, 6, and 9 elements, which is one of the best supplements for the human body.

Cooking Method

Steamed Basa Fish

1. Slice the fish.

2. Add cooking wine, salt, ginger, and onion and marinate. I just marinated it for ten minutes.

3. Put three to four slices of ginger on the plate, place the fish on it, and then place ginger and green onions on the fish, but not too much. Then steam it in a pot. (I steam it 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 will also work.

5. Put oil in the pan, pour in the minced garlic and stir-fry until the garlic turns golden. Be sure to watch the fire carefully, because it will turn golden quickly and will burn if you are not careful.

6. Put some chopped green onion on the fish, then pour hot oil and golden minced garlic on the fish.