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Melawat Ladang Ternakan Ikan Patin di Lembah Mekong,Vietnam (28 photos)

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Author: abgsedapmalam       Show all posts   Read mode

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Post time 19-4-2012 09:32 PM | Show all posts |Read mode
Roughly all imported fish can be divided into two categories: wild (Hake, Hoki, kingklip, pollack, etc.) and farmed (salmon, sea trout (the one which Oncorhynchus mykiss), tilapia, catfish and Taiwan, etc.) .  Pangasius refers to the second group and, probably, is the mass of artificially produced fish.  In the original photo is just he is (like the kind of river pig - a pig snout is not a nickle).
  Pangasius (this is important, too) is a freshwater fish and is produced mainly in Vietnam.  Without exception, all the production (all without exception, companies monsters) are in the Mekong Delta.




  Source
  About twenty years ago in Vietnam Pangasius farm production has begun, though it is oriented to the domestic market (which is not surprising when more than eighty million people).  Eleven years ago, began exporting Pangasius, which is very beneficial to the industry: over the years in Vietnam have are concentrated in the hands of the entire production cycle (from fingerling to the final product) and numbering up to twenty thousand workers in the season.
  Immediately apologize for the quality of photos shot exclusively for themselves and do not count on it that I ever have to publish them.

  A.  Mekong - to put it mildly is not the cleanest river.  Swim there, I would not dare.  Perhaps this is one of the reasons due to which the pangasius in the world is very cautious attitude.



  Two.

  Three.

  4.

  Five.  Water for the production of Pangasius is really taken from the Mekong, but the fish does not grow in the river, and specifically vykopanyh ponds.  There it is cleaned and aerated.  Ponds such great variety.

  6.  As with any farm fish, Pangasius fed special pellets.  The composition of the granules are fish waste (which is generally normal, because fish in the river and the sea eats other fish without harm to health), minerals, and often wastes from the production of sunflower oil (in the common people - cake).  At one time I was pretty surprised when I learned that one of the largest Norwegian companies producing feed for fish farming, oil cake imports (thousands of tonnes) from Ukraine.
  In contrast to Norway and Chile, where feeding is automatic (or semiautomatic) way, in Vietnam everything is done manually.  Bags of food are loaded on a raft.

  7.  Severe Vietnamese men pull the raft in the middle of the pond.

  Eight.

  9.  Then the shovels start throwing beads into the water.

  10.  The water at this point begins a natural way "to boil" from wanting to eat.  Oh, they knew for what they are fed ...

  11.

  12.

  13.

  14.  Pangasius - a fast growing fish.  Unlike salmon, which from the time of planting fry into the water, rising up to face two or three years, Pangasius grows only six months.  After dialing the required mass is extracted from the fish pond and in a specially equipped car (all the while the fish is in water, which supplied oxygen) delivered to the factory.
  It looks something like this
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 Author| Post time 19-4-2012 09:33 PM | Show all posts

  15.  Almost all operations are performed manually.  This works similar to the Vietnamese, Chinese (in contrast to the Norwegian, where virtually all mechanized).

  16.  Pangasius clog trained men with knives.  One shot away under the gills - and the fish dies in a special boiler with chilled water.  After that, other specially trained men cut fish into fillets.  Filleting fish pound on average, takes two or three seconds.  Head with ridges or melyatsya flour or ispolzutsya to produce the same fish feed.
  In all plants the most severe health standards.  Clean incredible.  Any European client who comes to inspect the production, so look around (for clarity is placed next to the representative of the indigenous people)

  17.  Biorobots

  18.

  19.  One of the few operations that are not made by hand: the removal of skin from the fillets.  Hand-cut filet served here, and the two lad put him on a special roller.  The skin does not always cut cleanly, then it was trimmed by hand.

  20.

  21.  After processing the fish frozen and packaged.
  Vietnam produces mainly for fillets of Europe.  As Basa - fish unusually fat, shipped to Europe and the so-called well trimmed fillet (ie - fully trimmed).  What does this mean?  This means that the fillets are removed from the skin, bone and all fat

  22.  Lovely?  As for me - very.  Only it's not quite like what is in our stores.  The problem is that Russia and Ukraine are buying the most expensive product: not trimmed fillets (read with all the fat that is there).  And it looks like (respectively) like this

  23.  Wrapped band - this is the biggest piece of abdominal fat, which is wrapped in this manner for compactness.  Why, in our shops is second and not first?  The answer is simple: because the difference between the first and second product from sixty cents to a dollar per kilogram.  Add to this road, customs clearance, drifts all public bloodsuckers, and the output is the cost.  A Pangasius in Russia, and Ukraine, is positioned as a fish for the poor.
  A little of what all is made of Pangasius.  Left to right: frozen in a block fillets, trunk, well trimmed fillets (white - the natural, red - processed fillets), portions of pangasius in cubes.  Separate portions of: they are extremely cheap and extremely dumb as: a portion of compressed fat, cut off by the "European" fillets.

  24.  Carcass in a vacuum

  25.  Fillets in vacuum and the substrate, rolls:

  26.  Now the recommendation.  In my opinion, Pangasius is no better and no worse than a fish farm.  Can I eat it?  You can.  It is certainly no worse than the same "farm" of chicken, bacon that medication.  Personally, I do not eat it, though importing.  But do not eat for a different reason: first it is very greasy.  Secondly, as any freshwater fish, Pangasius has a specific sweet taste, which I do not like.
  If you do decide to have Pangasius, then:
  A.  never take what you want to take in the first place: fillet.  All fillet which is brought to Russia or Ukraine (yes I think that in Europe too) injected during the production of a special compound.  For what?  To increase the weight naturally.  Manufacturers claim that these chemicals are harmless, but you are hunting to push a harmless chemicals, and even their own money?  I do not recommend you do this.  Plus there is the so-called "gleyzing" - covering the frozen fish ice crust.  In the frosting is nothing wrong with that: a thin crust of ice protects the product from chapping.  But some importers gleyzingom abuse: the percentage of water sometimes up to 30%.  So if you see in the store some extremely cheap product - do not be fooled.  Miracles do not happen.  The more expensive the fish, the better it is.
  Here are photos of fillets which we import

  27.  Yes, it is injected (as 100% of what is in your stores).  But the water on it only 3%.  This is the minimum that can be screwed into the product technology.
  Two.  if you still want to buy Pangasius, take the steak or the carcass.  Production technology is such that the injected carcass or steak is not possible.  Accordingly, you take the product for the money which it stands.  When choosing a look at how much ice on the product and remember once again - there are no miracles.  The more expensive the fish, the better it is.
  Carcass.  On the left - the wrong option (with the upper arm and ten percent of the ice).  On the right - the correct option: without the humerus and with an acceptable amount of frosting.

  28.  Photo of steak which we import.  The maximum net product (much as it can be clean Pangasius).  In order for a steak looked good and was easy to use for frying, it should be cut only after the carcass has been frozen.

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Post time 19-4-2012 09:40 PM | Show all posts
Wuwuuwuw..
pandai dorg komersialkan ikan patin ni secara besar-besaran
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Post time 19-4-2012 09:58 PM | Show all posts
malaysia, sila belajar dari thailand, cara-cara tuk mengembangkan industri perikanan..siap ada kilang memproses ikan lagi.
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Post time 20-4-2012 12:01 PM | Show all posts
ikan patin masak tempoyak best!!.....
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Post time 20-4-2012 04:15 PM | Show all posts
Wah dah jadi industri bukan sekadar bela dalam sangkar macam kat sungai Pahang nun.
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Post time 20-4-2012 05:25 PM | Show all posts
malaysia, sila belajar dari thailand, cara-cara tuk mengembangkan industri perikanan..siap ada kilan ...
sapp73 Post at 19-4-2012 21:58



    Bukan thailand lah nok tp vietnam. he..he...
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Post time 20-4-2012 05:36 PM | Show all posts
Reply 7# wanzulina


    alamak malu, dah lama meninggalkan alam persekolahan, he he sebenonya silap tengok tajuk. Tapi tak kisahlah, thailand ke vietnam ke kalau bagus boleh aje belajo
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Post time 20-4-2012 11:21 PM | Show all posts
tak pernah lagi rasa ikan patin ni....
kawan2 cakap sedap... tapi tah ar, kenapa tekak aku tak leh terima ikan sungai
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Post time 21-4-2012 02:38 PM | Show all posts
Diorang msk masakan ape weh ikan2 patin nie......kalo kt tempt aku pahang mmg msk tempoyak la......sedap beb......haha.....meleleh air liur....
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Post time 21-4-2012 03:08 PM | Show all posts
Reply 5# cmf_Kimmy


    kecur air liur. memang besttttttttt sgt2
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Post time 21-4-2012 03:18 PM | Show all posts
ini patin kolam x sesedap patin sungai, patin yg sedap bhgian body bwah warna ke kelabuan sket, kalo warna putih x brape syahdu sgt
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Post time 21-4-2012 03:31 PM | Show all posts
kalau pekerja tuh jatuh dalam kolam......... mau tinggal tulang je kena gigit dengan fatin nih.........
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Post time 21-4-2012 04:00 PM | Show all posts
ohhh macam ni ke ikan patin..freshwater

tak hanyir ke makan ?
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Post time 21-4-2012 05:28 PM | Show all posts
All fillet which is brought to Russia or Ukraine (yes I think that in Europe too) injected during the production of a special compound.  For what?  To increase the weight naturally.  Manufacturers claim that these chemicals are harmless, but you are hunting to push a harmless chemicals, and even their own money?  I do not recommend you do this.  Plus there is the so-called "gleyzing" - covering the frozen fish ice crust.  In the frosting is nothing wrong with that: a thin crust of ice protects the product from chapping.  But some importers gleyzingom abuse: the percentage of water sometimes up to 30%.  So if you see in the store some extremely cheap product - do not be fooled.  Miracles do not happen.  The more expensive the fish, the better it is.
  Here are photos of fillets which we import


udah x slamat dimakan
nmpak cantik plak after da filet kn..pe pon ikan patin lior sg PAHANG yg terbaik..n termahal sekilo cecah beratus

pss: Harga bagi sekilo Patin Emas ialah RM35, Patin Buah (RM80) dan Patin Muncung pula mencecah RM280 sekilo...patin sangkar RM3 sekilo pon dapat ha3
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Post time 22-4-2012 12:45 AM | Show all posts
patin sangkar yg rm3sekilo tu kt kl jer...kt pahang rm 14 sekilo...sangkar sungai phg...bkn bela dlm kolam
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Post time 22-4-2012 01:46 PM | Show all posts
nak tanya ada cerita cerita bahawa setengah-setengah pelet yang ada di pasaran mengandungi bahan dari babi. ada sapa bole komen tak..
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Post time 22-4-2012 06:51 PM | Show all posts
kwn2 aku semua prnah mkn ikan patin...sedap katanye tp ntah la,x prnah pn teringin nk rasa..blum smpai seru kot
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Post time 25-4-2012 12:26 PM | Show all posts
aku bedal je ikan laut @ sungai..ape beza nye ye yug kome x makan ikan sungai..aku pon kadang2 pelik..sedap aje hehe..
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Post time 25-4-2012 02:08 PM | Show all posts
ikan patin temerloh
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Post time 25-4-2012 02:26 PM | Show all posts
sedap jerk ikan patin... aku boleh jerk telan.. org kampung, ikan sungai pun aku mkn jugak..maklumlah dulu kecik2 mancing kat sungai kalau nak mkn nasi berlauk ikan...
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Post time 25-4-2012 03:32 PM | Show all posts


mak datuk............
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