Hello dear Migros
The other day we were eating at Migros and one of the menus featured the fish pangasius.
Apparently some people have seen very negative documentaries about this fish.
After a quick search on the net, we found out (while eating without fish) that Migros in Vietnam is committed to maintaining high quality standards. There is even organic pangasius.
This led us to question one: What is the difference between normal pangasius and organic pangasius?
The second question came immediately afterwards. One of the group was of the opinion that the Migros restaurant does not process Migros products at all, but buys them in itself and therefore serves neither of the two Migros varieties but the chemical-coctail Pangasius.
So question two: Is that true?
All replies (5)
Organic pangasius is presumably reared without the use of antibiotics and/or other substances that are often used in fish farming. On the other hand, I would like to see the chemical analysis of a water sample from the Mekong River...
Here is another interesting article on pangasius: http://www.spiegel.de/wirtschaft/service/pangasius-fischindustrie-trickst-verbraucher-aus-a-749893.html
Guest
Hello kemi
Regarding your first question, I can tell you the following after consulting the product managers:
The big difference lies in the stocking density, which is much lower, and above all in the feed, which has to be made from organic raw materials. No growth promoters are used and rearing takes approx. 50 % longer. No medication is added during the entire rearing process. In addition, there are restrictive controls by the organic organizations, including water quality and the return of the rearing water to the natural cycle after cleaning.
To your second question:
We also procure pangasius for M-Gastronomy according to the same guidelines as for the stores. We have only been buying ASC pangasius for about a year now. The ASC standard is less strict than BIO in terms of the points listed above. Medication is only dispensed under medical supervision and in compliance with withdrawal periods. Controls are carried out by the independent ASC certification bodies.
I hope these answers clarify your questions and the discussion you had.
Best regards
Tanja, Migipedia team
Nothing beats local fish. Both in terms of taste and conscience. Sure, Migros makes an effort with the standards. But there isn't a Migros employee standing next to the basin/river all year round. One basic problem is the fact that many arable farmers have switched to Pangasius. How much do these new breeders really know about the subject?
Personally, I continue to avoid pangasius (I don't find it a particularly tasty fish either).
In general, fish farming is a double-edged sword (also in Switzerland): fish is fed with fishmeal from large-scale production (i.e. from the sea). Which doesn't really make sense. But so far hardly anyone has a better solution.
Hello Tanja_Migros Here is another "thank you" for the clarification from me. I did a quick search on the Internet for the ASC. For those who are interested: Criticism: http://www.fair-fish.ch/wissen/richtlinien/index5.html Page two: http://www.pacificblue-seafood.ch/dropbox/ASC_-_Das_neue_Label_Umweltlabel.pdf