Panga Fish, Castellano or Valenciano? None of that at all? I have been asking around, among my Spanish, friend about this but they never heard the word. Nevertheless Panga is now sold in most supermarkets.
Panga is stated by Wikipedia to be the name used in Spain for
Pangasius Hypophthalmus or the Iridiscent Shark which is native to Asian
freshwater, particularly the Mecong River.
Looking into it a little more it seems to be a major import into Europe from Thailand and Vietnam and in recent years it has overtaken the salmon as the word's most farmed fish.
It seems that the Panga is a very good fish to farm as the female's breeding pattern can be modified by injecting a hormone extracted from the dreied urine of pregnant women - this is produced in China!
There has been a lot said against eating panga fish. Personally I am not against the hormone thing, except the idea of eating dehydrated pee, but there are stories about heath hazards that exist due to the
contaminted water where the panga is farmed and the way in which it is reared.
So why can't we rear the fish here in Europe? The problem is that it requires water with a pH of 6.5 to 7.5, which is quite acidic for fresh water, and a temperature of 22 to 26 Centigrade.
As this is the recipe section, here's one for
Panga Fish. Enjoy!
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