Pangasius fillet

Description

The pangasius belongs to the family of slender catfish. Its body is elongated, laterally flattened and scaleless. Adult animals reach a maximum weight of 44 kilograms at a length of up to 150 centimetres. They are dark grey with a lighter belly and have dark grey to black fins. Very old and large animals become uniformly grey. The typical catfish barbels hang from the upper and lower jaws. The flesh of the fish is white to pale yellow to reddish.

Occurrence

Pangasius mainly comes from the Mekong Delta in southern Vietnam. Fish intended for export comes exclusively from aquaculture. Pangasius grows very quickly - in breeding, it can reach a size of about 50 centimetres within six to eight months and then weighs an average of 1.5 kilograms.

Season

Since pangasius for export comes from breeding, the animals are available all year round.

Taste

In Europe, the low-fat pangasius hypophthalmus is mainly offered. Pangasius naturally has a low intrinsic flavour. However, in addition to its juicy consistency, this mild flavour is appreciated. Pangasius comes frozen or chilled to the German market.

Preparation

Pangasius is easy to prepare, because it harmonises with a variety of spices and allows almost all types of preparation such as poaching, roasting, stewing and grilling. It is ideal for exotic preparations and, due to its firm flesh structure, also very good for pan dishes.

Latin name Pangasius:  Pangasianodon hypophthalmus

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