Pangasius

Pangasius

(Pangasius Hypopthalmos)

In response to a declining supply of fish species such as cod, trade and consumers are looking for a tasty and affordable alternative. That's pangasus. About three years ago, the Dutch fish trade made a cautious start with this freshwater fish from Vietnam. This farmed fish is now widely traded. The neutral taste, the absence of bones and the low price make pangasius very popular in a short time. In 1994, the first attempts to breed pangasius were made in Vietnam. Today, the global demand for this fish can easily be met. Pangasius is grown in floating cages in Vietnam's Mekong Delta. There, the fish is processed in modern companies and exported worldwide as frozen fillets.

Panga is also called Chinese sole fillet, because it resembles the Atlantic sole in appearance and fillet shape.

Taste

The meat of the Pangasius has a neutral taste and a firm structure. For that reason, Pangasius combines well with other products.

Method of preparation

Ready-made product

Nutritional values

431kJ/103Kcal, 3.0% fat, 19.0% protein.

Alternative

Avoid / Catch

Panga is a freshwater fish and is caught in Vietnam where it is farmed in the Mekong River. In the Netherlands, this fish is traded as frozen fillets. Pangasius is available all year round.

Fish fact

To get bright white fillets, the fish processors bled the fish after slaughter before it is filleted by hand.

More information

The Pangasius fillet is available in 3 colours: yellow, which has a low quality, pink, which has a medium quality, and white, which has the best quality. The Pangasius is a catfish species. The catfish we know is of the Ictalurius species and the Pangasius is therefore not one of them. The Pangasius is a Latin name and has just been adopted into the Dutch language. We therefore do not have our own name for this fish. In America, this fish was first also sold as Catfish (catfish), but that is no longer allowed because it is a different fish. The taste of panga is much flatter than 'our' fillet of sole. The fillets are suitable for baking and poaching. Moreover, the panga is much cheaper than the expensive North Sea sole. All plaice and sole recipes can be used during preparation.