Why do pickled fish shops generally use Basha fish now?

No matter in restaurants or supermarkets, most pickled fish under the banner of Longli fish are not Longli fish, but a freshwater fish from Southeast Asia, called "Kabasha", which is also commonly known as Basha fish. It belongs to the classification of catfish and is a kind of freshwater fish. Its advantages are high yield, short growth cycle, tender meat and no fishy smell and peculiar smell.

Merchants sell Basha fish under the banner of Longli fish because the wholesale price of Basha fish is only 6-7 yuan, while the traditional wholesale price of grass carp is 8-9 yuan, and the loss rate of grass carp is as high as 20%. So now many merchants choose Basha fish as the ingredients for making pickled fish. But if Basha fish is used directly, the price of pickled fish will drop. If it is Longli fish, you can raise the price and increase the profit.

Some people say that guests can't tell whether it is a dragon fish or not. The meat quality of Basha fish is similar to that of Longli fish, and it is difficult for ordinary people to distinguish it clearly after being covered with various seasonings. Can be used as cod, Longli fish and Dolly fish. Basha fish has no scales, so it is more convenient to handle.

Finally, Basha fish is thick and can be cut into patterns after long cooking, which makes up for the shortage of grass carp, so more and more shops choose Basha fish as pickled fish.