Pangasius Fish (Pangash)

Introduction

Look, we’re known for hauling the freshest catches straight from the Arabian Sea. That’s our pride and joy. However, we also get that sometimes you need something reliable, super convenient, and frankly, easy on the wallet waiting in your freezer. That’s precisely where our new Frozen Pangasius Fish (Pangash) Fillets come in.

You’ve probably eaten this fish without even knowing it! It’s one of the most popular boneless options used commercially in restaurants and hotels across Pakistan, especially up in Punjab. Why? Because it’s consistently mild, takes flavour like a champ, and let’s be honest, kids and teens absolutely demolish it in fish and chips or classic Lahore-style fried fish.

So, we’re bringing in these individually quick frozen (IQF), skinless, boneless fillets, typically sourced from Vietnam (often arriving in those standard 10kg boxes you see commercially). They offer dependable quality and mild flavour, making them perfect for whipping up quick weekday dinners or handling larger family meals without breaking a sweat. Think of it as your trusty freezer backup when you need good fish, fast.

Flavor Profile

Pangasius Fish (Pangash) (often known internationally as Basa, Swai, or Sutchi) has a very mild, slightly sweet taste and a moderately firm texture that flakes easily when cooked. Its neutral flavour profile makes it an excellent canvas for spices, marinades, and sauces – it won’t overpower your dish, making it incredibly versatile for various cuisines.

Taxonomy & Identification

Common Names: Pangasius, Basa, Swai
Local Name: Pangash (پنگش)
Scientific Name: Pangasianodon hypophthalmus
Family: Pangasiidae
Order: Siluriformes
Class: Actinopterygii
Phylum: Chordata

Origin & Processing

These Pangasius Fish (Pangash) fillets are farmed, processed, and imported, commonly from Vietnam. They undergo an Individually Quick Freezing (IQF) process. To protect the fillet quality during freezing and transport, they are treated with a glycerine glaze. This thin layer of ice prevents freezer burn and moisture loss.

Physical Attributes

You’ll receive skinless, boneless fillets that are typically white to off-white or slightly pinkish. They have a smooth texture and are coated in a visible protective glycerine glaze.

Format & Weight

• Sold as frozen, glazed, boneless, skinless fillets.
• Important Weight Note: We sell these fillets by their net frozen weight, which includes the protective glycerine glaze.

Thawing & Net Weight After Glazing

• To use, thaw the fillets slowly in the refrigerator.
• Once thawed, drain away the melted glaze (water).
• Expect approximately a 20% reduction from the purchased weight after the protective glaze has melted off. This is standard practice for glazed frozen seafood to ensure the quality of the fillet itself. You are paying for the total weight, including the protective glaze.

Cooking Preferences

Pangasius Fish (Pangash) is incredibly versatile due to its mild flavour:

• Frying: Excellent for crispy fried fish (crumbed or battered).
• Baking/Grilling: Works well with marinades or seasonings.
• Curries & Stews: Holds its shape reasonably well in wet dishes.
• Steaming: A simple way to prepare it with herbs and lemon.

Health Benefits

Pangasius is a good source of lean protein, low in fat, and generally contains fewer calories than some other fish. As a farmed freshwater fish, it’s typically very low in mercury. While it doesn’t boast the high Omega-3 levels of oily sea fish, it remains a healthy protein choice for regular meals. However, Pangasius Fish (Pangash) may contain high levels of antibiotics and chemicals, while other types of fish may provide better nutrients. Pangasius farming practices also raise environmental concerns. Read the full article at Healthline about the pros and cons of consuming Pangasius fish. 

Similar Products

If you enjoy versatile white fish, you might also like our fresh options, such as:

Indian Halibut (Hajjam)
Hamour (Gissar)