Frozen Pangasius Fillet
|Origin||Freezing process||MOQ||Packing||Farming Area||Main Market|
|China||IQF||1*20’ FCL||Bulk,IWP,IVP,printed bag,rider bag||Vietnam||Europe,South America,North America Middle-East|
Pangasius is a kind of rare freshwater fish distributed in the Mekong River basin of Vietnam. Its meat is white and tender, rich in nutrition, and high in economic value. It is very popular internationally. It is the main economic fish for aquaculture and a key export product in southern Vietnam, and is loved by farmers and consumers. This fish is a second class national protected fish in Vietnam. There are three large pieces of free fat in its abdominal cavity, accounting for 8-10% of its body weight. It is easy to extract and rarely seen in other freshwater fish. The fat block has high development and utilization value and broad application prospects.
Although Pangasius is mostly found in freshwater, it can live in salt concentrations of around 0.7 percent - 1 percent and alum water (PH >5) which can be tolerated at temperatures of around 30°C.
With a streamlined body, dark grey coloured back, silver belly, wide mouth and long twin beard, Pangasius has more red blood cells than other fish, an additional respiratory organ and can breathe through bubbles and skin. This means it is able to tolerate environments with little dissolved oxygen.
Its growth rate is rapid and it can live in the wild for as long as 20 years. After around 2 months during breeding, it reaches about 10-12cm long and 14-15 grams in weight.
By the age of 10, it can reach around 25kg in farming ponds, and those weighing between 800 - 1,100 grams after 6 - 8 months (not including the breeding stage) are best for harvesting.