| 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. |
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