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The secret to making pangasius Western food specialties

Dried pangasius must be fresh fish, followed by the standard process, this is required to produce a good product.

To make dried pangasius dried - specialties Chau Doc, An Giang, from fish farming to processing must follow a special process, in which fish always adhere to separate diet.

Dried fish in Chau Doc - An Giang has long. Fish is processed by traditional methods, rarely disclosed by people, and is the product most people in the Mekong Delta know and like.

This is because the dried pangasius is made of dried pangasius fish, when fried fish skin. Pangasius fish are both delicious and crispy with fat, very special fragrance can not be mixed. Not only domestic consumption, this type of dryness is expanding export to many overseas markets.

Pangasius dried pangasius must be fresh fish, followed by the standard process, this is required to produce a good product.

Truong Hai, Director of Truong Hai Co., Ltd (Chau Doc, An Giang) is the pioneer in processing pangasius for export. Every month, this enterprise exports 1 - 2 containers (about 30 tons) to France, USA, Taiwan, China ... and African countries.

Each year, the company profit of the billion thanks to the production of dried pangasius.

According to Truong Hai, the reason why dried pangasius can not be made by Pangasius material for drying requires a separate chart from food to the process of care.

"If you use Pangasius fed on a regular diet to dry, the fish meat will be vegan, not at the required level of bulging," said Zhang Hai.

The rules of the style of the hands of the image 8

Pangasius to dry up pangs must weigh about 1 - 2 kg per head

The process of cutting the belly, bone extract before marinating to dry. Finished products have to go through many stages, both manual and mechanical.

To delicious meat, dried pangasius must be exposed to natural sunlight from 3 to 4 sunshine.

Approximately 3 kg of fresh fish produce 1kg dried fish.