Pangasius is a fresh water fish raised in the flowing waters of Mekong delta, Vietnam. It belongs to the family of catfish with more than 20 different species native in the Mekong River. It is called Pangasiidae or “Shark catfish” because of its sharp dorsal fins.

Vietnam developed a successful story with the aquaculture of 2 species of Pangasius. The Pangasius business started with the farming of Pangasius bocourti called “basa” in Vietnamese and then followed with the farming of Pangasius hypophthalmus called “tra”. The latter now represents more than 98% of the pangasius export.  In 2006, Vietnam produced 600,000 MT of Pangasius and this figure is estimated to reach 1,000,000 MT by 2010.

With a continuous harvesting season, Pangasius fillet is available all year round. This fish is already being distributed into 70 markets of the world and is one of the most successful whitefish species of all times comparable to the seawater catches of Cod and Alaska Pollack.

Pangasius meat is white with firm texture and with relatively light smell and taste.

Pangasius fillets are boneless and easy to cook, suitable for all forms of cooking such as frying, grilling, stew and others.