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Pangasius Hypophthalmus


Scientific name                  Pangasius Hypophthalmus

Bussiness name                Pangasius, Basa, Tra, Catfish


Description Pangasius is a tasty fish with a delicate texture and nice white flesh.The fast-flowing waters of the Mekong delta gives the meat a clean, fresh flavor. Cooked meat is ivory colored.
Origin    Pangasius is most commonly found in the waters of Viet Nam. Most farm-raised Pangasius is raised in An Giang, Dong Thap, Can Tho.
Harvest season  Pangasius is available year-round.
Harvest method    Farmed in floating cages and ponds.
Market segments   Pangasius is appropriate for a fine meal of every families in many countries around the world.
Flavor  Pangasius has a mild and delicate flavor.
Texture   The texture of Pangasius is firm and slightly flaky.
Cooking methods   Pangasius is best baked, broiled, stewed, sautéed, grilled, fried, poached, smoked, and steamed. The moisture of fish is remained during cooking.
Quality control    Frozen shatterpack and IQF fillets will maintain quality for 24 months at -180C degrees or lower.
Other information   Known as one of the most quality-controlled products in the food industry, Pangasius is grain-fed in order to produce international standard, soft-textured, mild tasting meat.