How to whiten pangasius meat

A new study of Minh An hatchery, Vinh Long province, has introduced technical measures to make catfish meat from yellow to white.

Normally, for white catfish meat, farmers must change water regularly. However, this method results in uneven results in different households and a lot of fish water changes are susceptible to disease and death. There are 2 reasons for pangasius meat yellow, that is because dirty pond water and fish eat rancid food. By bottom aeration test in combination with controlled water exchange, the ratio of white meat reached 75%.

Accordingly, when the biomass of fish in ponds is from 2 kg / m ³ , the aeration should be carried out about 12 hours / day; when fish biomass reaches 6 kg / m ³ , aeration should be done 24 hours a day. It is known that the cost of raising pangasius for white meat by bottom aeration is about 7,053 VND / kg, about 200 VND / kg lower than the cost of raising by changing water.