Pangasius
Pangasius
Pangasius
Scientific name Pangasius hypophthalmus
Commly used commercial names 

Pangasius, Basa (especially in Canada and Australia), Swai (especially in the US), Cream Dory (especially in Middle East, Philippines and Singapore) and Sutchi (especially in Singapore)

Product forms 

Fillet, Portion, Cube, Steak, HGT, Butterfly, Whole round

Availability All year round
Main harvest seasons All year round, it takes approximately from 8 to 10 months for the fish to fully grown and be ready for harvesting
Farming areas Along Mekong Delta area
Certificates HACCP, HALAL, BRC, IFS, ISO 22000, ASC

Pangasius has been raised and developed mostly in 10 Mekong Delta provinces in Vietnam including An Giang, Dong Thap, Tien Giang, Can Tho, Vinh Long, Ben Tre, Hau Giang, Soc Trang, Tra Vinh, Kien Giang, and two provinces (Tay Ninh and Quang Nam) with total farming area of 6,078 hectares (in 2017) and expected to rise up to 7,600 – 7,800 hectares in 2020. Provinces of Can Tho, An Giang and Dong Thap are the leading culture regions of pangasius in Mekong Delta, accounting for over 75% of the total national pangasius production. Pangasius industry is self-controlled in raw material sources toward sustainable production chain. 

 

Pangasius is getting more and more popular in the world thanks its heath and nutrition. The fish was exported to 132 countries and territories in 2018, including demanding markets such as the EU, Brazil, USA, Australia and Canada.

There are nearly 100 pangasius factories in Vietnam, most of which are located along the Mekong Delta. The majority of these establishments are equipped with advanced equipment and technology, allowing several automatic stages of production line and producing added value products.  

(Source: VASEP)