Pangasius

Latin name: Pangasius bocourti, Pangasius hypopthalmus

Pangasius is a small catfish of the family Pangasidae. It is primarily farmed in Vietnam and Indonesia. Pangasius plays a vital role in global whitefish supply due to its affordability and abundance of processing forms. Total Pangasius supply accounts for more than 1,5 million tones nowadays. Pangasius may be labeled as: “basa,” “swai,” “panga,” “cobbler,” and “bocourti.” Pangasius’ body is stout and heavy; the meat retains moisture very well. Pangasius is known as one of the most “glazed” fish, with most of the exported products containing more than 17% residual moisture in the meat and over 25% protective glazing. Meat color varies from white to light pink and even yellowish in some cases. Meat texture is firm, and the taste is light, which is normal to whitefish. Pangasius is widely used as a basis for breaded products, so a significant part of the fish sticks, popcorns, and fingers is actually made of it. Pangasius is also a valuable source of fish skin, which is an excellent source of nutraceutical collagen.