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Tây mua chi nhiêu vậy biết ko bạn.tui thây mấy ngày nay nó gom vùng 58 với 57 nhiều lắm .hây mua lên để xả

Chắc nó cũng như mình thôi. Thấy tốt thì mua

Nay nó mua 300k nửa chắc trần.kèm theo thông tin lợi nhuận 200 mấy chuc tỷ nửa là ok

Thông tin lợi nhuận thì chắc chắn rồi. Ko sai được đâu.

Tây mui lở gom hết rồi .bởi VN nghèo hơn nó.nó đánh trân đánh lớn rồi

Lợi thế tay to mà Bác. Vừa có thông tin từ các nước là thị trường của VHC. Thỉnh thoảng cũng tìm hiểu được thông tin từ nội bộ nữa. Đương nhiên lúc nào cũng vào hàng trước nhỏ lẻ rồi.

Đợt rồi lên nhanh quá. Mấy phiên sau toàn thấy lệnh lớn đè bán để mua. Chắc gom chưa đủ đô.

Tui thich mua con nào là con đó lên ah.thoi lình xình ko thích lắm mai lình xình cho nó đi cho rồi .chán

nay tây mua VHC ác nhỉ, hơn 1/2 tổng khối lượng, thêm quả ATC ngọt ngào, kỳ vọng báo cáo q3 tăng trưởng mạnh để break 60 nào

Tìm hiểu về con cá tra qua góc nhìn của 1 chuyên gia Trung Quốc
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Can you eat a big bag of pangasius for a few yuan in the supermarket?
2021-10-19 16:11 HKT


If you like to eat fish, but are not good at picking thorns, you will love pangasius. A whole large piece of pangasius, white and tender, with no bones at all, and a big mouthful of super satisfying flesh.

It has fewer bones than grass carp, is cheaper than Qingjiang fish, and is more durable than sea bass. Therefore, it can be used in a variety of cheap fish hot pot, pickled fish, boiled fish and even grilled fish. It is a perfect substitute for other fish. Everyone can eat fish.

But, do you know how low the cost of pangasius is?

In the freezer in the supermarket, the price of pangasius fillets can reach as low as 9.9 yuan/jin, which is even cheaper than the recognized cheap protein source chicken breast.

In contrast, other fish meats are too expensive. Even in third- and fourth-tier cities, the price of fresh grass carp is 10 yuan per catty; the better-quality Qingjiang fish is more expensive, basically it can sell for more than 40 yuan per catty.

If you don't go to the vegetable market often, it may be difficult to understand the difference. A more vivid analogy is that you can buy pangasius for a full meal for the price of a cup of barley coffee, but if you want to eat grass carp, Qingjiang fish, etc., you need to spend a cup or more of Starbucks' price. NS.

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What kind of fish is Pangasius and why can it pretend to be Longliyu?

What kind of fish is such a cheap pangasius?

It is called Bo's (Pangasius bocourti) and belongs to the genus of Siluridae. It is a large species of catfish, and it is considered a distant relative to the catfish (Silurus asotus) that we often eat.

Pangasius is home to the Mekong River Basin and is the main farmed freshwater fish in Southeast Asian countries such as Vietnam and Thailand.



On June 28, 2021, Phnom Penh, Cambodia, a fisherman cleans a fishing net on the Mekong River

When it comes to pangasius, people seldom think of its slippery catfish relatives, but think of another kind of sea fish-Longli fish.

Longli fish, which is also called tongue sole, belongs to the flounder form of the tongue sole, and the plaice form is what we call "flatfish" every day. In the slogan, "the lama from the south" carried the five catty soles in our hands. , May be a close relative of Long Liyu.

Looking at the appearance of live fish, it is difficult for us to connect the two-pangasius comes from fresh water, is slippery and scaleless, and has two long whiskers around its mouth; dragon fish comes from the ocean, flat and flat, with one eye. Side, like a clumsy tongue.





The picture shows the pangasius, the left slide is the half-smooth tongue sole, which is a kind of longli fish / fishbase

But when they are all processed and sent to the refrigerator in the supermarket, the similarity is definitely as high as 99%.

They have no intermuscular spines, their flesh is pink and white, and the size of the fish steaks at the time of the market is similar, which is easy to confuse. Only when you cook them, you will notice the difference in the import.

Pangasius fish steaks tend to be thicker, tender and juicy, and have almost no fish characteristics; while Longli fish steaks are thinner, with fine and smooth meat, and have a prominent sweetness. Since the unit price of Longliyu is several times that of Pangasius, many merchants sell pangasius under the name of Longliyu.

If you want to judge whether it is a fake dragon fish or not, just look at four points:

1. The price is too cheap;

2. Marked as freshwater arowana;

3. The place of origin is marked as Vietnam and Thailand;

4. CABASA and BASA are written in English.



In December 2019, the Canadian wild halibut in an imported steak franchise store in Guangzhou was priced at 65 yuan per catty

The difference between the two is mainly to avoid being cheated by unscrupulous merchants. In essence, there is no big difference between eating Longli and Basha.

Both pangasius and longli fish are good sources of protein. The crude protein content in cold fresh longli fish is in the range of 15-20%. Although the protein content of fresh pangasius is also around 16%, the commercially available pangasius is both In frozen products, the protein content is reduced to below 10% due to the high water content, so the protein content of the dragon fish per unit mass is greater.

However, considering the price difference between the two, under the same cost, without considering other factors, only considering the muscle intake and protein intake, pangasius is more economical.

If you consider the flavor, Longliyu is even better.

The source of umami taste of fish meat mainly depends on the type and content of umami-taste amino acids in fish meat. The proportions of umami amino acids in pangasius and longli fish are similar, but because the total amino acid mass in the muscles of longli fish is much higher than that of pangasius, the longli fish appears more delicious, while the pangasius basically has no outstanding umami taste. .



Low-fat lemon pangasius shared by netizens / @Master Guo and Master Shan / Xiaohongshu

In addition, both contain copper, iron, sodium, potassium and other essential mineral elements for the human body, but the content of Longliyu is higher.

In terms of price and nutritional content, Longliyu is more delicious and nutritious, but it is too expensive. Pangasius tastes mediocre, and there is nothing wrong with nutrition, mainly because it is cost-effective.

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Why is pangasius so cheap

The same is fish, why can pangasius sell so cheaply?

There are two main reasons behind this: one is that the pangasius is strong enough on its own; the other is that its origin is strong enough.

Pangasius has the usual characteristics of the big catfish family:

1. Omnivorous, enough to eat everything;

2. Grow fast and get out of the pond in just a few months.

3. Not picky, low oxygen content, poor water quality, and more fish can live;

These three characteristics are very important for large-scale farming.



On June 1, 2019, Qionghai, Hainan, a fish breeding base. Pangasius is easy to raise, the output is large, the price is relatively cheap

First, omnivorous means that feed costs can be reduced. Pangasius can mainly eat artificial feed, supplemented by naturally growing small fish, shrimp, and small snails in the water. Compared with black fish that needs to be fed artificially a large number of small trash fish and other fresh bait, it is not a little bit better.

Secondly, growing faster allows farmers to obtain greater economic effects in a shorter period of time. In China, pangasius fry can grow to 500g～1500g in a year and exit the pond smoothly, and the largest individual can even reach 15kg. In this way, fish ponds can be vacated for other fish to live in before June when it is suitable for raising pangasius in the country, which will expand the economic effect.

In the country of origin, Vietnam, pangasius can reach the pond twice a year, and the speed of making money can be called a fish-in-the-money printing machine.



Fishing scene in Vietnam, June 7, 2018

Finally, pangasius also inherited the strong resistance of the catfish family. Although it is not able to survive in the sewers and pits like relative scavengers, it is more resistant to low oxygen and high density than other farmed fish, and fish diseases also occur. few.

Here is also a rumor by the way. Although catfish, including pangasius, can indeed survive in very harsh conditions, survival is not edible. Fish that grows in harsh environments are most likely to be sick and have no meat. It is simply not up to the standard of getting on the table, not to mention that there are corresponding standards and regulations for market supervision.

Therefore, the so-called catfish farming in the dung pit is really wrong and wrong. The catfish on the table are definitely good catfish raised under good water and good feed. Please rest assured to eat.



Catfish are easy to survive, but they must be edible and delicious, and they need to be well reared.

The biggest persistence of pangasius is its pride from the Mekong: Pangasius can grow normally within the range of 20-32℃. Once it is below 16℃, it will go on hunger strike, and it will be more economical to frostbite and freeze to death if it is below 10℃.

Pangasius is a cluster fish, so it is OK to live in the same pond with a large number of similar species. In the case of sufficient water sources in the pond, each acre of fish ponds can stock up to 9,000 pangasius fry. In addition, pangasius can also eat dry meals under high-density farming, and the output is quite gratifying: the yield of pangasius per mu in Vietnam can reach 15,000 to 20,000 kg, which is much higher than that of grass carp with a yield of 539 kg and black carp with a yield of 2500 to 5000 kg per mu.

Speaking of this, the biggest contributor to keeping the cost of pangasius so low appeared-he was once the largest pangasius farming country in the world, Vietnam.



In October 2020, in Indonesia, villagers living along the river took advantage of the tilapia cluster characteristics to develop aquaculture tourist attractions

In May 1997, pangasius was successfully bred in Vietnam, and Vietnam began to vigorously develop a one-stop industry of pangasius aquaculture, processing and export in the Mekong Delta.

The endless flow of the Mekong River provides excellent conditions for pangasius farming in Vietnam. The pangasius in Vietnam has a yield of up to 20,000 kg per mu, and it can be done without oxygen or medicine. It can also complete the daily water change project of the pond by relying on the natural rise and fall of the Mekong River.

It is artificially farmed in name, but in fact it mainly relies on the Mekong River.



People on the water by the Mekong River in Can Tho City, Vietnam, January 13, 2018

The cost of exiting pangasius in Vietnam can be as low as 3-4 yuan/500g. Even if a series of costs such as tariffs and commodity packaging are included, the commodity price can still be controlled at a very low level. Relying on the low price strategy, Vietnamese pangasius quickly occupied the global market. In 1997, when Vietnam first started farming pangasius, the export volume was only a few hundred tons. By 2002, the export volume to the US market alone reached 14.7971 million tons.

For more than ten years from 1998 to 2015, pangasius has become a strategic export product of Vietnam. In 2013, the export of pangasius from Vietnam fell sharply. The witty Vietnam immediately turned around and began to develop the Chinese market. When it encountered the fast-developing chain catering industry in China, the two hit it off and created the pangasius tide that was all the rage in the country.

In recent years, not all the pangasius we have eaten comes from Vietnam.

In 2008, pangasius was successfully bred in China, and large-scale farming was also carried out in Guangdong, Guangdong and Hainan areas with similar climates to the Mekong River. Although the cost of domestic farming is slightly higher than that of Vietnam, they still continue the previous tradition- high quality and low price.

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Can cheap pangasius eat

To sum up, although the price of pangasius is terribly cheap, the cheapness of others is justified. So, eat with confidence, no problem.

Of course, cheapness will inevitably have some minor problems.

The first is to reduce transportation costs while maintaining the content of fish. Pansa fish fillets are often ice-coated after being soaked with food water-retaining agents containing phosphates. Although this kind of water retention agent can ensure the water content of the fish, it also makes the pangasius watery and soft, with almost no meat fiber taste.



Ice coating refers to spraying or soaking frozen products with clean water, and evenly wrapping a layer of ice film on the surface, in order to maintain the quality of aquatic products and extend the storage time. The picture shows a shrimp wrapped in ice

In addition, because thornless and odorless pangasius is often promoted by businesses as a baby food supplement, according to the data in the Chinese Residents' Dietary Nutrient Reference Intake (2013), the daily recommended dietary phosphorus content for children aged 0 to 1 is only It is 100mg/d～180mg/d, which is much lower than 720mg/d for adults. Phosphate water-retaining agents, which may be risk-free for adults, may cause children to ingest excessive phosphorus and interfere with calcium absorption.

In addition, a very rare risk point is that the use of phosphate may bring about allergies , and this allergy is different from the allergy to fish itself. However, the probability of such an event is extremely low, and most ordinary people do not need to worry.

If you really hate the taste that is too moist, you can use kitchen paper to absorb the moisture as much as possible after thawing before cooking. In addition, the choice of pan-fried, steamed, or home-cooked methods can also make up for the lack of fish itself to a certain extent.



Steamed Pangasius/ @chen Xiaoyu/ Xiaohongshu

Secondly, in order to further expand the profit margin, some manufacturers will deliberately wrap the fish steaks with very thick ice, which also leads to the possibility that half of the fish steaks you buy back from the supermarket are made of ice. When buying, in addition to looking at the price, remember to check the thickness of the ice coat.

To sum up, how do you sell cheap and delicious pangasius?

Look at the color: white>pink>yellow;

See texture: choose to see clear muscle fibers

Look at the meat quality: the fish steaks have no obvious water loss, shrinkage, and congestion points;

Look at the place of origin: Vietnam pangasius has strict standards and guaranteed quality;

Look at the ice coat: choose about 20% of the ice pack, and don't choose the ice pack for more than 50%;

The scientificity of this article has been reviewed by Zhao Kun, an inspection engineer of the National Food Quality Supervision and Inspection Center (Shanghai)

Tăng trưởng tầm khoảng 20% QoQ thôi Bác. VHC chỉ mới bước vào giai đoạn đầu của tăng trưởng thôi. Với lại gặp ngay vụ covid nên quý 3/2021 chỉ hoạt động được 60%-70% công suất. Phải chờ quý 4/2021 mới thể hiện rõ (dĩ nhiên là nếu ko dính phong tỏa 1 lần nữa).

Mua VHC thì mua được vol to + an toàn nhẹ đầu. Chứ về tốc độ tăng trưởng quý 2/2021-quý 3/2021 chưa bằng nhiều mã trên sàn. Mua cho năm 2022 thì được. Khả năng cao x2 trong quý 1-2/2022. TTCK mà bốc thì quý 4/2021 lên hẳn 100 (đó là theo tính toán của em).