Ok it's a very very low protein fish that contains a lot
of fats
Extract:
Sutchi catfish (Pangasius hypophthalmus) produced in
the freshwater basins of Vietnam, available on the Italian market
as frozen or thawed fillets, were studied for their nutritional
quality and safety aspects. Proximate composition, mineral content,
fatty acid profile, unsaponifiable components of the lipid fraction
and drip loss during thawing at 5 °C were determined on the
fillets.
Fillets were characterised by high moisture levels (80–85%) and
low protein (12.6–15.6%) and lipid (1.1–3.0%) contents. Total
lipids were characterised by low cholesterol levels
(21–39 mg/100 g), high
percentages of saturated fatty acids (41.1–47.8% of total fatty
acid) and low percentages of polyunsaturated fatty acids
(12.5–18.8% of total fatty acids), which were mainly represented by
linoleic acid (44–59% of total polyunsaturated fatty acids).
The mineral composition was characterised by a high sodium content
(222–594 mg/100 g), probably partially due to the sodium
tripolyphosphate (E 451) used to retain moisture. As regards safety
aspects, the quality of the samples analysed was good, with low
residue levels of mercury, organochlorine pesticides and
polychlorinated biphenyls.
So basically the fish meat is high in water content, high in fat
content and low in proteins -_-"
Linky here: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4RV7YKY-5&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_version=1&_urlVersion=0&_userid=10&md5=b38a29a3c6456b6a984cf1d5f67dfa7c<!--
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