Pangasius is one of the most popular exotic fish that land on our plates. It is usually frozen, cheap and mild in taste. Nevertheless, there are good reasons why we should keep our hands off the freshwater fish.
Germans like pangasius: The frozen fish , which mostly comes from Vietnamese aquaculture, is eaten in large quantities in this country. In 2011 alone, 40,000 tons of the exotic sweet fish were bought. It’s so popular because it’s mild in taste, low in fat and boneless. It comes from the South Vietnamese Mekong Delta in the freezers of German supermarkets quite cheaply, although the fish is quite controversial.
The consumer advice center advises against buying pangasius from conventional breeding. “A few years ago this fish caught the attention of the supervisory authorities due to increased unauthorized exposure to pharmaceutical residues. Stricter controls improved the situation. However, aquacultures in Asia are still among the more questionable ones. For example, the wastewater from the breeding facilities on site is significant Environmental damage, “write the consumer advocates.
Pangasius is only partially healthy
Salmon and mackerel are rich in omega-3 fatty acids. The consumer advice center therefore recommends eating fish at least once a week. However, the pangasius is quite low in fat, and therefore hardly supplies the health-promoting fats. In comparison, nuts, flaxseed and also walnut and rapeseed oil have more omega-3 fatty acids.
More recommendable than pangasius from conventional farming, i.e. industrial aquaculture , in which the fish are bred en masse, is fish from organic aquaculture, which in the best case is labeled with organic seals such as Naturland or Bioland.
A top chef from the Netherlands, Bart van Olphen, goes even further: he recommends buying canned fish. “80 percent of the fisheries exploit our oceans,” says Bart van Olphen in an interview with the star . “That’s why I visited the 20 percent of fisheries that still fish sustainably.” With the stories of the local fishermen, he wants to show the consumer where good fish comes from. For him, sustainability means catching fish when it is available, i.e. in season. ( Here you will find an overview of when which fish is in season). “In the season, fish simply tastes best. We have methods of preserving fish. For example, by freezing the product. Or – what I like best – canned fish. There is hardly anything more sustainable than it is fresh on site, of course to eat “says Bart van Olphen.