What is Pangasius (Basa) and Why It’s Popular?

Pangasius – also known as basa, tra, or swai – is a type of freshwater catfish (genus Pangasius) native to Southeast Asia. In seafood trade, “pangasius” usually refers to the species Pangasianodon hypophthalmus (marketed as swai in the US) or Pangasius bocourti (true basa). This fish has become one of the most important farm-raised whitefish in global commerce due to its mild flavor, broad consumer appeal, and cost-effective production. The flavor of pangasius is often described as mild and slightly sweet, without a strong “fishy” taste. Its flesh is white to light pink (sometimes with a subtle yellow hue), turning opaque white when cooked. The texture is moist, tender, and flaky – similar to tilapia or sole – which allows it to adapt to many cuisines and cooking methods. Importers and food buyers appreciate that pangasius’ neutral taste readily absorbs marinades and seasonings, making it a versatile menu item across diverse culinary traditions.

Common product forms for pangasius include frozen fillets (by far the most prevalent form in international trade), typically skinless and boneless. These fillets are usually sold individually quick-frozen (IQF) or in frozen blocks, and they come in a range of standardized sizes (more on sizes and grades below). Whole gutted pangasius (sometimes called “whole round” or HGT for headless, gutted, tail-on) is less commonly exported but may be available for certain markets. In some regions, pangasius is also marketed as “cream dory” or just “panga,” but it’s essentially the same fish. Because of its reliable year-round supply and affordable price point, pangasius has become a staple for value-focused seafood programs worldwide. It competes directly with other whitefish like tilapia, pollock, and cod as a budget-friendly alternative.

Why is pangasius so appealing to international buyers?

In short: price, supply, and flexibility. Intensive aquaculture in low-cost environments (especially Vietnam’s Mekong Delta) makes pangasius fillets very affordable compared to wild-caught ocean fish. Large-scale farming ensures a steady, year-round supply not subject to seasonal closures. The fish’s mild, adaptable character means importers can use it in everything from breaded fish sticks to gourmet fillets, across both foodservice and retail. Additionally, modern pangasius farming and processing techniques have improved significantly, addressing many past concerns about quality. Reputable suppliers now deliver pangasius that meets international food safety standards and certifications. Overall, pangasius has secured its place as a globally traded whitefish that offers a hard-to-beat combination of mild taste, appealing texture, and economic value for bulk buyers.

Easyfish is a direct supplier of high-quality frozen pangasius fillets (check our Pangasius product page for specifications). We leverage our sourcing expertise to ensure consistent quality and competitive pricing for our B2B clients.

Pangasius Fillet Sizes and Quality Grades

When purchasing frozen pangasius, buyers will encounter various fillet sizes and grade designations. Understanding these specifications is key to getting the right product for your market – whether you’re aiming for small portions for breaded products or large fillets for center-of-plate entrees.

Fillet Size Categories: Pangasius fillets are graded by weight (either in ounces or grams). Like other fish (such as tilapia), they are often sorted into standardized size ranges. Here’s a quick reference table of typical pangasius fillet sizes and their uses:

Fillet Size (oz)	Approx. Weight (g)	Common Uses & Market Preference
Small (2–4 oz)	~56–113 g	Multi-piece servings, breaded portions, value packs (e.g. two or three smaller fillets per meal)
Medium (4–6 oz)	~113–170 g	Standard single-serving fillet for retail packs or restaurants (most popular size for general use)
Large (6–8 oz)	~170–227 g	Generous fillet portion for dinner plates; often used in foodservice for plated meals
Extra-Large (8–10 oz)	~227–284 g	Larger fillets from big fish; suitable for cutting into portions or for markets that demand big fillets
Jumbo (10+ oz)	284 g and up	Specialty markets or further processing (e.g. steaking or large value-added products) – relatively uncommon

Note: Pangasius can grow quickly in aquaculture, so fillets above 10 oz exist, but the bulk of commercial supply falls in the 4–8 oz range. Smaller fillets (2–3 oz) are less common from pangasius (compared to tilapia) because farmers usually grow the fish to a size that yields mid-sized fillets efficiently. That said, some processors do offer a 2–4 oz category for pangasius to cater to portion-controlled frozen meals or breaded fish applications.

Buyers should choose fillet size based on their end-use: for example, 3–5 oz fillets work well in retail 1-pound bags (3–4 fillets per bag), whereas 5–7 oz fillets might be preferred by restaurants for a plate-size portion. Keep in mind that larger fillets generally command a higher price per kilogram because they come from bigger, older fish that cost more to raise (and are less abundant) Conversely, very small fillets might be cheaper but could indicate the fish were harvested younger (which isn’t necessarily bad, but extremely small/young fish might have a lower fat content). As a buyer, matching the fillet size to your product or menu requirement ensures you get the best value and avoid unnecessary processing later.

Quality Grades and Trimming: In addition to size, pangasius fillets are often sold under different trim grades that affect quality, appearance, and price. There are typically three levels of trimming for pangasius (also called “Panga” in some markets):

• Untrimmed Fillet (Basic Trim): After skinning, the fillet is left largely intact with belly fat, skin fat, and the darker red muscle meat all still on the fillet. This is the lowest-cost option because it involves the least labor and yields the highest weight from the fish. Untrimmed pangasius fillets have a visibly darker strip (the “red meat” along the lateral line) and a fattier belly section. These are perfectly fine for many uses (and some processors do a partial cleaning), but they are considered a standard quality, not premium. Buyers on a tight budget or those who will further process the fish (grind it, bread it, etc.) might opt for untrimmed to save cost.

• Semi-Trimmed Fillet (Standard Trim): This is a middle option where one or two of the less-desirable parts are removed. Most commonly, the red muscle meat is trimmed off, while the belly flap and edge fat remain. In some variations, a semi-trimmed fillet might remove the belly but leave the red meat, or remove some surface fat – there isn’t a single global standard, so it’s important to clarify with the supplier. The idea is to improve appearance (reduce dark meat) while keeping yield reasonably high. Semi-trimmed fillets are a popular compromise for importers: you get a cleaner looking fillet without paying the full premium of a well-trimmed fillet.

• Well-Trimmed Fillet (Premium Trim): Also known as “fully trimmed” or AAA grade, this fillet has all red meat, belly flap, and excess fat removed, leaving only the lean white flesh. The result is a very clean-looking fillet with a uniform white/pink color. This is the highest quality grade and costliest because trimming reduces the weight of each fillet and requires additional labor. Well-trimmed pangasius fillets are favored in markets where presentation and appearance are critical (e.g. upscale retailers or picky consumers) and are often labeled as “premium” or “export grade”. If you see terms like “white meat pangasius” in supplier specs, it often implies a well-trimmed, pale fillet (with the reddish parts removed) as opposed to a normal fillet which might look more two-toned.

Each higher trim level comes with a trade-off: increased processing cost and lower yield from the whole fish, but a better looking (and often better tasting) product for the end user. For instance, the fatty belly can have a softer texture when cooked; removing it gives a more uniform bite. The red muscle has a slightly stronger taste and darker color; trimming it yields a milder, white fillet. As an importer, you should balance your target customers’ expectations against your budget. If you supply restaurant chains that bread and fry the fillets, untrimmed or semi-trimmed might be perfectly acceptable (the coating will hide any slight discoloration). But if you supply a retailer selling plain frozen fillets in a transparent pack, the well-trimmed option could be worth the premium for its eye appeal.

Always specify the trim level in your purchase contract. Use the supplier’s terminology and even consider requesting photos or samples to ensure their definition of “well trimmed” matches yours.

Fillet Color and Moisture: Pangasius fillet color can range from bright white to pale pink or yellowish. Diet and processing influence this – for example, some fillets have a creamier hue (often labeled “light pink” or “ivory” in spec sheets). Generally, color alone is not a measure of safety or nutrition, but some markets prefer whiter fillets for aesthetic reasons. Certain processing methods (such as soaking fillets in a mild brine or polyphosphate solution) can help retain a whiter appearance and firm texture. High-quality suppliers will manage this carefully to avoid excessive water retention. It’s wise to be aware of any additives: sodium tripolyphosphate (STPP) is commonly used to improve frozen fillet moisture retention – acceptable in moderation, but too much can make the fish retain water (and you essentially pay for water weight). Many buyers now request “minimal or no added phosphates” to ensure they’re getting pure fish weight. A typical glaze (ice coating) or light STPP treatment is fine and industry-standard; just be cautious of any unusually high declared glaze or suspiciously low net weight yield on thawing.

Is Pangasius Healthy? Nutrition Facts and Dietary Insights

Like many white-fish, pangasius is a lean source of protein with a nutrition profile that appeals to health-conscious consumers. If you plan to import or distribute pangasius, it helps to understand its nutritional highlights and be ready to address common questions or misconceptions about this fish.

A standard serving of pangasius (about 100 grams, roughly a 3.5 oz fillet) provides on the order of 90–100 calories and 18–20 grams of protein with very little fat (around 2–3 grams total fat, of which saturated fat is under 1 gram). It contains 0 grams of carbohydrates. This macronutrient profile is similar to other farmed whitefish like tilapia and catfish. Pangasius is rich in lean protein, making it an excellent food for muscle maintenance and repair, while being naturally low in calories. It also offers a range of essential micronutrients: for example, pangasius provides selenium (important for metabolism and immune function), vitamin B12 (vital for blood and nerve health), potassium, and phosphorus in modest amounts.

One aspect often discussed is omega-3 fatty acids. Being a mild, lean fish, pangasius is not as high in omega-3s as oily fish like salmon or mackerel. A pangasius serving might have only about 0.1–0.3 grams of omega-3 (EPA+DHA), whereas salmon could have 1.5 grams or more. For consumers specifically seeking omega-3, pangasius shouldn’t be the sole source. However, pangasius does contribute some omega-3 and has a very favorable omega-6:omega-3 ratio (since total fats are so low) – meaning it can still fit well into heart-healthy diets. Moreover, because pangasius is short-lived and farm-raised in controlled environments, it tends to have very low mercury levels (comparable to tilapia, and far below long-lived predatory fish).

In fact, pangasius/swai is generally considered a “low mercury” fish option, making it suitable for sensitive populations like pregnant women and children when consumed in moderation (many food safety authorities include pangasius in their safe-to-eat lists, similar to how the U.S. FDA classifies tilapia as a “Best Choice” low-mercury fish).

Now let’s address some dietary positioning and common perceptions:

• Lean Protein for Weight Management: Pangasius’ high protein, low fat content makes it attractive for weight-loss or weight-maintenance diets. Per ounce, pangasius has fewer calories than even skinless chicken breast while delivering comparable protein. This means it can keep you full (“protein satiety”) without a lot of calories – a benefit for meal prep services, health-focused restaurants, or any customers watching their intake. For example, a pangasius fillet can easily slot into a low-calorie meal plan with vegetables and still provide filling protein.

• Heart-Healthy Choice: With practically no saturated fat and moderate unsaturated fats, pangasius is a heart-friendly protein. While it doesn’t provide as much omega-3 as salmon, it can still be part of a heart-healthy diet when combined with other seafood. Health authorities generally encourage eating a variety of fish, and pangasius is often praised for what it doesn’t have: it’s low in sodium, cholesterol, and contaminants. Many consumers who are advised to eat more fish (for example, to manage cholesterol or for general health) find pangasius an easy, mild option to increase fish intake without worrying about strong flavors or high mercury.

• Keto, Paleo, and High-Protein Diets: For ketogenic or paleo dieters, pangasius provides quality protein. Its fat content is low, which means keto eaters will pair it with added healthy fats (like cooking it in butter or serving with avocado). This isn’t a negative – it actually makes pangasius a blank canvas that can carry added fats or sauces well. For general high-protein, low-carb diets, pangasius is ideal: 0 carbs and high protein. It’s also naturally gluten-free and dairy-free, fitting into elimination diets or those with common allergens.

• Religious Dietary Considerations: Pangasius is not a shellfish, and it’s widely accepted in many dietary laws. It is considered halal by most Islamic authorities by default (as a fish, even though catfish doesn’t have scales, many interpretations of halal allow it). This has made pangasius popular in Muslim-majority countries like Indonesia and Malaysia. (Note: For Jewish kosher law, pangasius is not kosher because it lacks scales.) In predominantly Catholic countries in Latin America and Europe, pangasius consumption often spikes during Lent (the 40-day period before Easter) when many Catholics abstain from meat on Fridays and seek fish instead. Importers routinely see increased orders in Q1 each year as distributors stock up for Lent – pangasius, being affordable and mild, is a top choice for feeding the masses during this season. Because pangasius is farmed year-round, supply can usually meet these seasonal surges (unlike some wild fisheries that might be off-season during spring).

• Addressing Myths and Concerns: Pangasius, like tilapia, has faced some public skepticism due to misinformation about farming practices (you might recall viral emails or articles claiming pangasius is “unsafe” or “raised in sewage” – largely exaggerations or outdated anecdotes). As an importer, you should know that modern pangasius aquaculture is highly regulated and quality-driven for export markets. Vietnam’s leading pangasius farms and processors adhere to standards like GlobalG.A.P., ASC (Aquaculture Stewardship Council), BAP (Best Aquaculture Practices), etc., ensuring the fish are raised in clean water and free from harmful residues. Numerous tests by regulators in the EU, US, and elsewhere have consistently shown pangasius products meeting safety standards for antibiotics and contaminants. So, while consumers might occasionally ask if pangasius is “safe” or healthy, you can confidently say that when sourced from reputable exporters, pangasius is a nutritious, safe, and wholesome fish. In fact, its very affordability helps more people eat seafood who might otherwise not afford it – a public health positive! The key is sourcing from suppliers with proper certifications and transparency (which we’ll discuss in the sourcing section).

Bottom line: Pangasius is a lean, nutritious protein that fits well into many diets and cuisine styles. It provides the health benefits of fish (high protein, vitamins, minerals, low calories) with minimal drawbacks. As a B2B buyer, emphasizing these nutrition facts can help position pangasius to your clients.

Farming Regions: Where Pangasius is Sourced

One of pangasius’ strengths is that it is farmed in tropical regions with ideal conditions, resulting in large-scale production. Virtually all pangasius in international trade is farm-raised (aquaculture); wild-caught pangasius exists in local rivers, but those catches are limited and not a factor for commercial export. Here we’ll outline the major farming areas, often referenced by importers, and the implications for sourcing. Visit How pangasius is farmed: hatchery to harvest explained to for more information.

Vietnam

Vietnam is the undisputed leader in pangasius production and export. The fish is intensively farmed in the warm waters of the Mekong Delta in southern Vietnam, where an extensive network of ponds and cages produce huge volumes of pangasius year-round. In recent years Vietnam has produced on the order of 1.2 to 1.5 million metric tons of pangasius annually, accounting for roughly 45% of the world’s pangasius production. The Vietnamese pangasius industry is vertically integrated and export-oriented: many farms are paired with processing plants that immediately fillet and freeze the fish for shipment abroad. Key provinces like Dong Thap, An Giang, Can Tho, and Vinh Long are famous for pangasius farming. Buyers will frequently see “Product of Vietnam (Farm Raised)” on pangasius packaging, as Vietnam dominates global supply.

Vietnamese pangasius is known for its consistent quality, well-developed supply chain, and competitive pricing. Major Vietnamese suppliers (for example, Vinh Hoan, NAVICO, Nam Viet, Bien Dong, etc.) are among the Top Pangasius Exporters from Vietnam (internal link) that have built a reputation worldwide. Vietnam’s government and industry have heavily invested in certifications and sustainability improvements, making it a reliable source – in fact, Vietnam’s pangasius exports were around $1.5–$1.8 billion in 2024, with ambitious targets to reach $2 billion, buoyed by strong demand from markets like China and the U.S.

India

India has rapidly become a large producer of pangasius (locally sometimes called “Indian pangasius” or just “Pangas”). Farming is concentrated in states like Andhra Pradesh and West Bengal. In fact, by volume India is reported as the world’s second-largest pangasius producer with about 750,000 MT in 2023, though nearly all of this is consumed domestically in India’s huge market. Indian pangasius is primarily sold fresh/chilled within India (it’s a popular cheap fish for the masses). Export volumes from India are still small in comparison to Vietnam, but some Indian companies have started exporting frozen pangasius fillets to nearby regions (Middle East, etc.). Quality can vary and the export supply chain is not as established as Vietnam’s, but India is a player to watch.

Bangladesh

Bangladesh has a well-developed freshwater aquaculture sector and produces a significant amount of pangasius (known locally as “pangash”). Like India, Bangladesh’s pangasius (hundreds of thousands of tons per year) feeds mostly domestic demand for low-cost protein. There have been exports to regional markets and to ethnic Asian grocers abroad, but Bangladesh is not (yet) a major exporter of frozen pangasius fillets to Western markets. However, as a buyer, be aware Bangladesh exists as a source – especially if you operate in South Asia or the Middle East, you might encounter Bangladeshi pangasius offers. The fish are often smaller on average and sold whole in local wet markets, but processing capabilities are growing.

Indonesia

Indonesia, known more for tilapia and shrimp farming, also farms some pangasius (locally called “Patin”). Production is substantial (some estimates put Indonesia’s pangasius output at around 300–400k MT). Most is eaten domestically (Indonesians consume patin in various dishes), and some is used in surimi (fish paste) production. Indonesia does export a bit of pangasius, sometimes to Europe or regional markets, but it’s limited compared to Vietnam. For importers looking to diversify supply, Indonesia’s pangasius could be an alternate source if Vietnam’s supply is tight, but keep in mind the volume and processing scale is smaller.

China

Interestingly, China – a giant in aquaculture – is not a leading pangasius exporter, but rather the largest importer. China produces some pangasius in southern provinces like Guangdong and Hainan, but Chinese production is relatively small and consumed domestically. The reason China isn’t exporting pangasius is that it’s simply cheaper for them to import from Vietnam than to grow it at scale at home (Chinese consumers instead farm carp, tilapia, etc., and use pangasius imports to supplement whitefish demand). In the global pangasius trade, you’ll mainly see China as a buyer (more on that in the market section). So while China competes in many seafood sectors, in pangasius Vietnam still has the upper hand.

Others

A few other nations with pangasius farming include Thailand (some integrated farms that primarily process pangasius into prepared products), Myanmar, Cambodia, and Laos (small but present), and Latin American countries like Brazil and Mexico which have trial projects (though Latin America largely imports rather than produces pangasius right now). There is also U.S. domestic catfish farming (channel catfish, not pangasius) which is a different species but competes in a similar market; however, U.S. farmed catfish is a separate supply chain mainly for U.S. consumption and not exported.

Farmed vs. Wild

As noted, nearly all pangasius on the market is farmed. Wild pangasius species swim in the Mekong and Chao Phraya rivers (giant pangasius, etc.), but those are not commercially fished in any volume for export (some are endangered or protected). Therefore, importers don’t typically deal with FAO fishing zone codes for pangasius like they would for wild-caught fish. Instead, documentation will indicate country of origin and aquaculture. For example, an EU import box might say “Farmed in Vietnam, Mekong River” rather than giving an FAO area. If you do come across any wild pangasius product (perhaps occasionally labeled as “Mekong River catfish”), it would be a niche product – the mainstream trade is all aquaculture.

Production Cycle and Supply Stability

Pangasius farming is highly efficient: the fish can reach harvest size (~1 to 1.5 kg) in under a year. Farms stock ponds densely and often achieve multiple harvests per year with staggered stocking. This results in a pretty stable supply throughout the calendar. There are some seasonal influences – for instance, in the coldest months (if any) growth might slow slightly, or farmers may time harvests before major holidays – but unlike some wild fisheries (with short seasons) or even tilapia (which can slow down in winter in China), pangasius from tropical farms is essentially continuous. This means as an importer you can usually secure pangasius almost any time of year with proper planning. Vietnam’s industry often plans production and cold storage to fulfill contracts year-round. However, note that pricing can still fluctuate with seasonal demand (e.g., higher demand and prices in early spring due to Easter in some markets) and with feed costs or other farming inputs.

Processing & Packaging Standards (Glazing, IQF vs Block, Additives)

After harvest, pangasius moves quickly from farm to factory to freezer. The processing and packaging stage is crucial for preserving quality, and as a buyer, you’ll want to be familiar with the common practices and terms used to describe pangasius products. Here we cover how pangasius is processed, frozen, and packed – and what to watch for in specifications.

Processing Workflow

Once pangasius are harvested (often by seine netting a pond or harvesting from cages), they are transported live or on ice to nearby processing plants. In Vietnam, the proximity of farms to processors means fish can be filleted very soon after harvest, preserving freshness. At the plant, pangasius typically go through the following steps: heading, gutting, skinning, filleting, trimming, and quick chilling. Filleting may be done by hand with knives or with mechanical filleting machines, depending on the plant’s technology. Many Vietnamese factories employ large numbers of skilled workers to hand-trim fillets to specification (especially for the higher trims). The fillets are then sorted by size and often soaked in a chilled water or light brine – this helps bring down the temperature and can improve appearance. Some processors dip fillets in a very light polyphosphate solution at this stage to retain moisture during freezing (common in the industry; should be within allowable limits).

Next, fillets go for freezing. There are two main freezing methods for pangasius fillets: individually quick frozen (IQF) or block frozen.

• IQF (Individually Quick Frozen): Fillets are spread on a belt or tray and sent through a blast freezer or liquid nitrogen tunnel that freezes each fillet separately in a short time. The result: you get a case of frozen fillets that are not stuck together, and you can take out one at a time. IQF fillets are very convenient for buyers who might open a box and use a few fillets at a time (like restaurants or retail consumers). IQF is considered a premium freezing method because of this convenience and generally better texture (rapid freezing creates smaller ice crystals, preserving flesh quality). Most higher-grade pangasius (well-trimmed fillets, for instance) are IQF frozen. After IQF freezing, fillets are usually glazed (a thin layer of ice coating is sprayed or dipped on) to protect from dehydration, then packed into bags or cartons.

• Block Frozen: Fillets are arranged in a stack or layer inside a pan, water is added (or sometimes just the natural moisture is enough), and then the whole batch is frozen into a solid block, often 5 kg or 10 lb blocks. These blocks might contain a single layer of fillets (this is called a shatterpack, where you can see the individual fillets when the block is unwrapped and they can be separated by prying them apart), or multiple layers of fillets embedded in ice (harder to separate without thawing the whole block). Block freezing is very efficient for bulk packing – it allows more fish in a smaller volume (since fillets are tightly packed with minimal space between) and can be a bit more cost-effective. However, the downside is that block frozen fillets must usually be thawed as an entire block; you can’t easily grab just one or two fillets. This is fine for industrial users or processing further (where you plan to thaw all and process), but less convenient for end-users who need partial use. In terms of quality, block freezing is perfectly capable of preserving fish well (especially if super-frozen), but sometimes if not done carefully, fillets in a block might get slight deformities or pressure marks from being pressed together.

Glazing Percentage

Whether IQF or block, most frozen pangasius will have a glaze – an ice coating that protects the fish from freezer burn and oxidation. Glaze is usually indicated as a percentage of total weight. For example, a product might be “10% glaze”, meaning 10% of the frozen weight is ice and 90% is fish. Common glazing levels for pangasius fillets are 5–20%, with 10% being very typical in many specs. Some producers offer higher glaze options (even up to 30-40% in certain bulk packs), often to cater to buyers who want a lower price per gross weight – but remember, higher glaze means more ice and less fish per carton. As a buyer, you should always consider net weight (fish only) vs gross weight. Most import contracts specify net weight of fish excluding glaze. If you see extremely low prices, check if the glaze percentage is unusually high. You don’t want to pay for water ice at fish prices. Thankfully, glaze can be verified by net weight tests (melting off the ice and weighing the fish). Best practice is to stick with a reasonable glaze (10% is usually sufficient for protection). Well-run factories manage glaze carefully to meet the declared percentage.

(Many importers have had the experience of receiving 1000 cartons from a supplier and doing a glaze check on a sample – reputable suppliers will be on target with glaze, whereas a bad actor might “overglaze” to cheat weight. Ensure any supplier understands you will enforce net weight compliance.)

Additives and Treatments

As mentioned, phosphates like STPP may be used in processing pangasius. The purpose is to improve water retention so that the fish remains plump and doesn’t dry out after freezing/thawing. If phosphates are used, the supplier should declare it (and some countries require labeling like “Contains X% phosphates” on the box). A light phosphate treatment (for example, soaking fillets in a solution that might lead to a 5% moisture gain) is generally considered acceptable in the industry – it keeps the fillet moist when cooked and reduces drip loss after thawing. However, excessive use can make the fillet absorb a lot of water (up to 20% or more), which could be seen as adulteration (since the customer pays for that water weight). The EU has limits on added water in fish unless labeled as such. Many buyers now request “phosphate-free” pangasius, which some producers offer by just skipping that step or using alternative natural moisture retention methods. Phosphate-free fillets may have a slightly drier appearance when frozen (and might release a bit more drip water when thawed), but some markets prefer it to avoid any chemical additives.

Other chemical treatments are minimal – pangasius fillets might get a quick rinse in chlorinated water for sanitation (common in all seafood processing, within safe limits), but there is no use of carbon monoxide (CO) or similar color treatments (those are used for species like tuna; pangasius doesn’t need color fixing). A noteworthy point: historically, there were concerns about antibiotics or contaminants in pangasius farming. Now, export-oriented processors routinely test for residues and comply with standards. For instance, the EU and U.S. have strict testing on pangasius imports for substances like malachite green (an old aquaculture fungicide). Incidences of rejection are rare nowadays, as Vietnam’s industry has cleaned up practices. Still, as a buyer, it’s wise to ensure your suppliers follow HACCP and have certifications (e.g., many have ISO, BRC, or FDA registration) and can provide a health certificate with each shipment.

Packaging Formats

Frozen pangasius fillets are packed in several ways to cater to different clients:

• Bulk Cartons: A common packaging is a 15 lb (6.8 kg) or 10 kg master carton containing the frozen fish (either as IQF loose fillets in a poly liner bag, or as blocks). For IQF, typically the fillets are first put in an inner plastic bag, then placed in the carton, which is sealed and strapped. Bulk cartons are efficient for foodservice and wholesale (easy to stack, no retail design). They will have labels indicating species, weight, origin, production date, etc. (and any required info like “Farm Raised” and the scientific name).

• Shatterpacks: If block frozen in layers, sometimes fillets are layered with plastic sheets between them to help them break apart after a slight thaw – hence the term shatterpack. These might come as a slab inside a box. A user could thaw just enough to pry apart a few fillets and refreeze the rest. It’s a hybrid of block and IQF convenience.

• IVP (Individually Vacuum-Packed): Less common for pangasius but sometimes done for premium retail or portion control – each fillet is vacuum sealed in its own plastic pouch. These can then be sold as is (great for retail, as consumers get a perfectly sealed fillet) or grouped in a larger bag. Vacuum sealing offers excellent freezer burn protection and portioning but adds packaging cost. You might see vacuum-packed pangasius for higher-end supermarket brands or for export to markets where long freezer storage is expected.

• Retail Bags/Boxes: Some importers take the bulk fillets and repack locally into consumer-friendly packaging (e.g., a 2-lb polybag for grocery stores). However, larger processors can also pack retail-ready bags at the source. For example, they might pack 4 fillets (about 1.5 lb) in a branded bag with cooking instructions, destined for a supermarket freezer. This is more value-added and usually done on request.

• Blocks for Industry: Pangasius is also used in making processed products (like fish cakes, surimi, etc.). In such cases, processors might supply untrimmed frozen blocks as raw material. If you are an industrial buyer, specify if you want trim on or off depending on your needs.

Typical Packaging Specs: A very common spec for pangasius is: “Well-trimmed pangasius fillets, 100% net weight, 10% glaze, IQF, packed 1×10 kg per master carton.” This means all fillets in one big plastic-lined 10 kg box. Another might be “IVP pangasius fillets, 6 oz, 1×15 lb, 5% glaze.” There’s a lot of variation, so communicate your desired pack.

Ensure that packaging is robust – export cartons should be export-quality cardboard, with strapping. Pangasius is often shipped in frozen cargo containers at -18°C. Good packaging will prevent crush damage and air exposure.

Labeling

As an importer, verify that the labels meet your country’s requirements. For example, the U.S. requires the country of origin and the method of production (“Farm-Raised”) to be on the master case. The EU requires the scientific name and a lot number, among other info. Also, naming conventions: in the US, you cannot label it “catfish”. It must be “swai” or “pangasius” or “basa” as the market name, due to regulations protecting the domestic catfish term. Europe typically labels it “Pangasius (farmed)”. These details should be sorted by your supplier’s documentation team, but it’s worth double-checking, especially if you are importing into a country for the first time.

In a nutshell, pangasius processing is about maintaining quality while offering cost-efficiency. Look for suppliers who freeze quickly, glaze correctly, and pack professionally. Small differences in processing (like an extra slow freeze or poor glazing) can affect texture, so partner with processors who have modern facilities. If you’re ever auditing a plant, check their fillet handling, freezers, and packing line – pangasius should go from live fish to frozen fillet within mere hours. That’s how you get a clean-tasting product with a good shelf life (up to 18-24 months frozen, though rotations are usually much faster).

Sourcing & Procurement Guide for B2B Buyers

Procuring pangasius in bulk involves more than just finding a low price. As a B2B buyer, you have to consider supplier reliability, product compliance, logistics, and market dynamics. In this section, we provide a step-by-step guide and tips on how to source frozen pangasius effectively.

1. Identify Reputable Suppliers: The pangasius trade, dominated by Vietnam, has many players – from large public companies to smaller packers. Start by identifying a shortlist of suppliers with a track record of quality and export experience. Resources for this include seafood trade shows (e.g. Seafood Expo Global, Vietnam’s VIETFISH), industry directories, and referrals from trade contacts. You can also consult our list of the Top Pangasius Exporters from Vietnam (internal link) to see some of the major processors/exporters. Key criteria to evaluate at this stage: Does the supplier have necessary certifications (HACCP, ISO, BRC, ASC/BAP if sustainability is required)? Are they approved for your target market (for instance, listed by USDA for US import, or on the EU approved establishments list)? How long have they been exporting, and to which countries? Established exporters tend to be safer choices for consistent supply.
2. Specify Your Product Requirements Clearly: When engaging a supplier, be very clear about the specs you need – size range, trim grade, glaze %, packing, and any additives or certification requirements. For example, say “I need 5–7 oz well-trimmed pangasius fillets, 10% glaze, polyphosphate-free, packed 1x15kg.” The more detailed your RFQ (Request for Quote), the easier it will be to get accurate pricing and avoid misunderstandings. Include quality expectations (color, absence of defects like bones or black spots), as well as documentation needs (e.g., “must provide health certificate, certificate of origin, and MSC/ASC certificate if applicable”). Good suppliers will appreciate the clarity and respond with what they can do. This is also the stage to ask about capacity – can they supply the volume you need on a steady basis? Some top suppliers can ship hundreds of containers a year; smaller ones might only do spot orders.
3. Consider Working Through an Import Partner: If you are not sourcing directly from origin, you might work with an intermediary like an importer/wholesaler in your country or a trading company that specializes in seafood. Companies like Easyfish (that’s us!) act as seafood suppliers that consolidate products from various origins and ensure quality control, making your job easier. The benefit of using such partners is that they’ve already vetted suppliers, handle logistics, and often stock inventory in-market for quick delivery. Because we handle large volumes, we even get better prices than if you were to source directly from the plant. For many mid-sized wholesalers or foodservice distributors, partnering with a trusted seafood import firm is a way to get pangasius without dealing with overseas transactions and customs directly. If you do go direct, ensure you have the internal capability to handle import logistics and quality checks.
4. Sample and Evaluate: Before you commit to a large order, it’s wise to get samples or even do a pilot order. Request a sample batch of the pangasius product for evaluation. Check the product on arrival: Does the glazing match the spec (easy test: weigh before and after deglazing)? Is the trim as promised? Cook a few fillets – is the taste neutral and pleasant? A lab test for moisture or additives can be considered if you want to be thorough. This step builds trust: once you know Supplier X delivers what they claim, you can proceed confidently. If a supplier hesitates to provide samples or their sample quality is subpar, think twice about proceeding.
5. Negotiate Pricing and Terms: Pangasius pricing can fluctuate with supply and global demand, so you might find quotes valid only for a short period. Negotiate not just price, but also terms: payment (Letter of Credit, TT deposit, credit terms if available), delivery terms (FOB Vietnam vs. CIF your port), and lead times. Many Vietnamese exporters quote FOB prices, meaning you’ll add freight separately. If you’re not experienced with arranging freight, ask for a CFR/CIF price to your port. Compare offers on an apples-to-apples basis (convert everything to, say, USD per kg net weight, CIF).
6. Quality Assurance and Contracts: It’s prudent to have a product specification sheet and contract for the order. This should include quality parameters and an agreement on how disputes are handled. For example, specify acceptable percentage of glazing, tolerance for broken fillets or off-size pieces, etc. Many buyers include a clause that an independent surveyor (like SGS or other inspection service) can verify the goods at loading or unloading. While not always used, having that clause means the supplier knows you take quality seriously. Clearly state that the product must meet the regulations of the destination (e.g., free of banned substances, properly labeled). Agree on what documentation the supplier will provide: commercial invoice, packing list, health certificate from authority (e.g., Vietnam NAFIQAD), certificate of origin (especially important if you claim a trade agreement tariff reduction), and any insurance or inspection certificates if applicable.
7. Logistics & Shipping: Work out the timeline for production and shipping. Pangasius is usually shipped in frozen reefer containers (20-foot or 40-foot). A full 40-foot container can carry around 25 metric tons of product (depending on packing density) – roughly 2,500 cartons of 10kg each. If your order is smaller, you may use LCL refrigerated groupage, but consolidating a full container is more cost-effective. Typical transit time from Vietnam to, say, Europe is about 4–5 weeks by ocean; to the US West Coast ~3–4 weeks, to US East Coast ~5–6 weeks via the Panama Canal. Plan your inventory accordingly (and don’t forget to account for possible port delays or inspections, especially in the US with USDA checks). Ensure the supplier loads the container at correct temperature (-18°C or below, with a USDA inspector present for US shipments). Freight rates have fluctuated, so if you’re arranging freight, shop around for a good reefer rate. Also be aware of any seasonal shipping surcharges (e.g., higher rates before Chinese New Year or peak seasons).
8. Import Clearance: Make sure you or your customs broker has all documents in hand before arrival. Pangasius being a food item will require clearance through food safety authorities (USDA in US, or EU veterinary inspection on arrival). Have the health certificate and any inspection notifications ready. In the US, pangasius falls under the Catfish Inspection Program – coordinate with FSIS for the import inspection scheduling. Ensure you’ve filed any required prior notices. It’s routine, but missing paperwork can cause cargo holds, which you want to avoid with frozen goods.
9. Monitor and Build Relationships: After a successful import, maintain communication with the supplier. Give them feedback on the product – if all is good, consider scheduling future orders or even a longer-term contract to lock in supply (especially if you have steady demand). Building a good relationship can lead to priority allocation in tight markets and possibly better payment terms over time. It can also help you get insights – good suppliers will update you about harvest forecasts, raw material price changes, etc. For instance, they might warn you if farm prices are rising due to feed cost increases, so you can purchase forward. In the pangasius sector, relationships and trust are key – since it’s a commodity, working well together on consistency and any minor issues matters more than chasing the absolute rock-bottom price from an unknown source.
10. Diversify Sources (if needed): While Vietnam is primary, some buyers hedge their bets by also sourcing pangasius (or alternative whitefish) from other origins. For example, one could import both pangasius and tilapia to offer options if one has a supply crunch. Even within pangasius, you might split orders between two Vietnamese suppliers to mitigate risk (in case one faces a production problem or overbooks their capacity). In 2022, some importers who relied solely on one supplier faced trouble when freight or COVID issues hit. Diversification can increase resilience. EasyFish, for instance, often helps clients by offering multiple origins for white fish (Vietnam pangasius, Chinese tilapia, even U.S. catfish) to ensure something is always available. Keep an open mind that pangasius supply, while generally stable, can be subject to things like disease outbreaks or regulatory changes, so having a Plan B is wise for large programs.
11. Sustainability and Traceability: Bonus point if it’s important for your business – consider sourcing pangasius that is ASC-certified or BAP-certified if your customers demand responsibly farmed fish. Vietnam has many farms certified by ASC (which is the aquaculture equivalent of MSC for farmed fish). This can be a selling point in markets like Europe where sustainability is a concern. Traceability systems in modern plants are good – they can often trace your batch back to the farm of origin. If you need that level of detail, choose suppliers who offer it.

By following these steps, you’ll navigate the pangasius procurement process with confidence. In summary: choose your supplier(s) carefully, lock in clear specs, mind the import regulations, and foster a reliable partnership. Pangasius is generally a buyer-friendly product because of its availability and price stability, but due diligence ensures you get the best out of the market. If this sounds like a lot to manage, remember you can leverage experts – for instance, Easyfish works as a one-stop solution to handle sourcing, quality control, and logistics for you, so you can focus on your core business.

If you’re looking to source pangasius without the hassle, reach out to us – we can provide quotes from our vetted network of pangasius processors and guide you through import requirements.

Global Market Trends (2024–2025)

The pangasius market has seen dynamic shifts in recent years. As of 2024 and heading into 2025, several key trends are shaping supply, demand, and pricing. Here we’ll explore the global market landscape, including production changes, trade flows, and price trends, with the latest data available.

Post-Pandemic Recovery and Growth: After a somewhat turbulent period during the COVID-19 pandemic (logistics challenges, fluctuating orders from foodservice, etc.), pangasius exports have strongly rebounded. By 2024, Vietnam’s pangasius industry was in full recovery mode, and production even expanded to meet rising demand. In the first three quarters of 2024, Vietnam exported about 670,000 MT of pangasius valued at $1.5 billion, which was a volume increase of +15.5% year-over-year (and +8% in value) compared to 2023. This indicates not only higher output but also robust global demand. Industry analysts note that pangasius has bounced back faster than some other seafood sectors because of its value proposition – in times of economic uncertainty or inflation, buyers turn to more affordable proteins, and pangasius fits the bill.

Surging Demand in Key Markets

• China: China (including Hong Kong) remains the largest import market for pangasius by volume. In 2024, Chinese demand grew significantly as the country’s COVID restrictions eased and consumers sought cheaper protein options in a tough economy. By May 2024, Vietnam’s pangasius exports to China/HK hit ~29,000 MT for that month, the highest in over a year. Chinese consumers find pangasius cheaper than some domestic fish (like carp) and versatile in cuisines, so it’s gaining a strong foothold. However, it’s worth noting that while China’s volume demand is high, the export prices to China had been relatively low (e.g., ~$1.88/kg in mid-2024), meaning China buys a lot but at lower pricing tiers (more basic trim, lower cost product). Late 2023 into 2024 saw Chinese importers benefit from low pangasius prices as Vietnam had excess supply.

• United States: The U.S. market for pangasius (often sold as “swai” fillets) experienced a significant rebound in 2024. U.S. importers had drawn down inventories in 2022–2023 (in fact, U.S. pangasius imports dropped sharply in 2023 due to high prices the year before and some trade issues. But by 2024, with inventories low and consumer demand recovering, the U.S. ramped up orders. In the first 9 months of 2024, the U.S. imported 85,000 MT of Vietnamese pangasius, up a huge +38.6% from the prior year. The U.S. became Vietnam’s #2 market after China. Import value to the U.S. was $256 million in those 9 months, +24% YoY, aided by rising average prices. Notably, by September 2024 the average export price to the U.S. hit $3.20/kg – considerably higher than other markets and ~11% above the previous year. This reflects strong U.S. demand and perhaps the higher specifications U.S. buyers require (often they buy well-trimmed, which costs more). A major factor was that U.S. distributors needed to restock after depleting inventories and because overall inflation eased in 2024, boosting consumer consumption of fish. Additionally, a favorable development for exporters: the U.S. Department of Commerce made adjustments in antidumping duty reviews that maintained Vietnamese access.

• Latin America (Mexico, Brazil, etc.): Latin American markets have risen in importance. Mexico in particular has been a star performer – by 2022 it had become one of the top importers of pangasius, and that trend continued into 2023–2024. Middle-class growth and a taste for mild fish have driven pangasius consumption in Mexico. For example, Mexico’s import volume and value of pangasius grew significantly (some reports indicated Mexico imported nearly $70–100 million worth in a recent year). Similarly, Brazil increased imports as its domestic fish farming can’t meet all demand. In mid-2024, while prices to some markets were down, the price of pangasius to Brazil was relatively higher (~$2.69/kg), indicating solid demand there. These markets often fill the gap as the third or fourth largest buyers of Vietnamese pangasius. Other notable Latin markets include Colombia and Peru (on a smaller scale). The CPTPP trade agreement has helped Vietnam export to member countries like Mexico with reduced or zero tariffs, boosting competitiveness.

• Europe: The European Union historically was a major pangasius destination (a decade ago, Europe was number one). In recent years, EU imports leveled off or declined due to negative publicity and competition from other fish. However, Europe still imported a substantial amount (with Spain, Poland, the Netherlands, Germany being notable consumers, often for foodservice or value segments). In 2024, EU demand was stable but not high growth – some data showed EU import value slightly down in early 2024 vs 2023. For example, average export prices to the EU in mid-2024 were around $2.43/kg, a bit higher than to China but lower than the US. The EU market focuses on higher quality fillets (ASC certified, etc.) for retail and also buys lower-cost for catering. A trend in Europe is that pangasius is now a more niche product (sold in discount chains and ethnic markets) compared to its peak popularity earlier, but it remains an important component of the low-cost whitefish supply, especially as prices of alternatives like cod, haddock, and even tilapia stayed high in 2023/24.

Pricing Trends

Pangasius prices have seen both lows and highs in a short span. After hitting a peak in 2022 (when pangasius fillets got quite expensive due to skyrocketing freight costs and supply hiccups – e.g., >$3.50/lb in the US at one point), prices plummeted in 2023 as supply overtook demand. Farmgate prices in Vietnam dropped, and export prices to many markets fell by 20–30%. By early 2024, reports noted pangasius export prices were at multi-year lows in some cases – for instance, around $1.90/kg to China. This pressured farmers (some were losing money at those prices). However, as 2024 progressed, increased orders (especially from the U.S.) started firming up prices again. By mid to late 2024, there were signs of a price upswing: The average price to the U.S. rose to nearly $3/kg. News in late 2024 highlighted that pangasius raw material prices in Vietnam’s Mekong Delta hit a 3-year high by around October 2024. Farmers were getting roughly VND 32,000+ per kg for large fish (about $1.30+ per kg live fish) – which translated to higher export prices.

We can summarize the pricing trend as: High in 2022 ➔ Low in early 2023 ➔ Gradual increase in late 2023 ➔ Notable rise in 2024.

For 2025, the outlook (according to analysts like Rabobank and Globefish) suggests pangasius prices may stabilize or continue modestly upward if feed costs rise and if demand holds strong. However, pangasius remains one of the most competitively priced fish in the market. Even at $3/kg, pangasius fillets are cheaper than many wild fish fillets. Buyers should watch feed prices (soy, rice bran – main feed components) and currency trends (a weaker Vietnamese Dong can spur exports).

Also, any disease outbreak in farming (e.g., pangasius occasionally faces disease challenges like parasitic infections) could tighten supply and raise prices; conversely, if too many farmers ramp up production, there could be oversupply softening prices. Right now, Vietnam is cautiously expanding production ~7% and expecting demand to absorb it.

Trade Policy Impacts

A couple of trade factors to note: The U.S.-China trade war indirectly benefited pangasius. The U.S. imposed tariffs on Chinese seafood, which made Chinese tilapia pricier in the U.S. market. Some U.S. buyers shifted to pangasius as an alternative, since Vietnamese fish wasn’t subject to those Section 301 tariffs (it has its own anti-dumping duties, but some exporters have lower rates). So, Vietnam capitalized on that gap – a trend likely to continue as long as tariffs on Chinese seafood remain.

Another factor: Vietnam has signed several free trade agreements (like EVFTA with Europe, CPTPP with countries including Mexico, Japan, Canada, etc.). These FTAs gradually reduce import tariffs on pangasius, making it even more attractive in those markets. For instance, Vietnam’s pangasius exports to CPTPP countries grew as tariffs dropped.

Production Side

One trend on supply side is diversification and value addition. Vietnam has been encouraging more value-added pangasius products (breaded items, portions, even pangasius-based surimi) to expand uses and markets. Also, other countries (like India) ramping up farming might in the long run increase global supply, potentially keeping prices in check. But in the near term (2024–2025), Vietnam essentially calls the shots on supply.

To illustrate the market conditions with concrete numbers: by end of 2024, Vietnam’s pangasius export turnover was expected to reach around $1.8–$2.0 billion, approximately a 9% increase from 2023. This growth is notable in a year when some other aquaculture sectors (like shrimp) struggled. Such growth shows pangasius is solidifying its position. The country even exceeded some ambitious targets thanks to booming orders. Companies like Vinh Hoan (one of Vietnam’s largest pangasius exporters) reported strong sales, especially to new markets, showcasing industry optimism.

Pangasius is no longer a “cheap unknown fish” – it’s a mainstream commodity in global seafood, with its own supply-demand cycle and trading patterns. Keeping an eye on Vietnam’s export data and key market trends (which we’ve highlighted above) will help you make timely buying decisions (e.g., stock up before price hikes, or seize opportunities when new markets open).

Top Exporting Countries and Import Markets

Pangasius is a globally traded fish, but the trade is highly concentrated among certain countries. Here we list the top 5 exporting countries and the top 5 importing countries for pangasius, with some context for each. This overview helps in understanding the market structure and where major opportunities or competition lie. (We’ll also hint at internal resources for more detailed breakdowns.)

Vietnam

The King of Pangasius. Vietnam dwarfs all other exporters, typically accounting for well over half of global pangasius exports (and an even higher share of value). With its Mekong Delta production, Vietnam is basically synonymous with pangasius supply. In 2024, Vietnam’s pangasius export value was around $1.8+ billion. The country’s processors ship to over 100 countries. Any importer sourcing pangasius is almost certainly dealing with Vietnam-origin product. (See our detailed list of the Top Pangasius Exporters from Vietnam for the leading companies in this space – internal link.)

India

While India is the second-largest producer globally (by volume), it is only an emerging exporter. Most Indian pangasius is eaten domestically. However, India does export some to neighboring countries and West Asia. According to 2023 data, India produced roughly 750,000 MT pangasiusseafoodsource.com, but exported only a small fraction of that (the exports might be a few thousand tons at most). We include it here due to its production scale. If in the future India organizes its industry for export (as it did with shrimp), it could become a larger supplier.

Indonesia

Similarly, Indonesia produces a lot (est. 300k+ MT) but doesn’t export large volumes of raw fillets. Indonesia’s pangasius often goes into fish balls, surimi, or is consumed locally. Still, some frozen fillets from Indonesia find their way to regional markets (perhaps labeled as “Patin” fillets). Indonesia’s export quantity might be modest (tens of thousands of tons). They have the capacity, so they are a potential alternate source if needed.

Bangladesh

Bangladesh’s pangasius exports are limited but not negligible. The country has started exporting to places like the Middle East (taking advantage of halal market). Volume is small compared to Vietnam, but Bangladeshi government reports show a rising trend in fish exports, with pangasius included. The quality might be variable (different strain of pangasius, often sold whole or in less refined form).

Other Asean

Thailand used to export some pangasius earlier (including processing Vietnamese fish and re-exporting). Today, Thailand’s direct pangasius export is minor – the industry pivoted more to tilapia and other species. Cambodia farms pangasius in the Mekong too but mostly for local use; any export is very small-scale (maybe to Vietnam as raw material). We list these collectively as the fifth category, acknowledging there isn’t a strong #5 exporting country in pangasius beyond the big four above. In reality, Vietnam is so dominant that the #2–#5 exporters combined are still far behind.

China could export pangasius in the future if its farming increases, but currently China’s role is importer, not exporter.

Top 5 Pangasius Importing Countries

China (and Hong Kong)

The #1 buyer. In recent years, China/HK has been importing the largest share of Vietnam’s pangasius. For example, in 2024 China+HK took around 30-35% of Vietnam’s pangasius exports in value. Chinese customs data showed big year-on-year increases. The fish is used in China’s foodservice (hotpot, canteens) and retail (often sold as inexpensive frozen fillets or portions). Hong Kong acts as both consumer and gateway to China. As long as pangasius remains cheaper than Chinese carp or seabass, demand should stay high. One challenge in China was COVID-related import hurdles, but those eased by mid-2023. Chinese consumers regard pangasius as a versatile fish for many recipes, driving volume.

United States

The U.S. has re-emerged as a top 2 importer by value (competing with China for the top spot in value terms because U.S. buys higher-priced product). In volume, U.S. imported about 125,000 MT in 2022 and then dipped, but 2024 saw imports likely in the 100k+ MT range. Pangasius (swai) is found in U.S. supermarkets (typically as individually frozen fillets in bags) and widely used in foodservice (especially in casual dining chains, institutional catering, and buffets). It’s prized for being a mild, cheap substitute for wild whitefish. The US market is sensitive to trade policies though – anti-dumping duties have in the past limited which Vietnamese companies can ship large quantities. Still, the U.S. demand in 2024 was robust and growing. If trade disputes resolve favorably, the U.S. could import even more. Importers in the U.S. should note that swai competes with imported tilapia; any tariff changes (like the tariffs on Chinese tilapia) can shift the balance to pangasius.

Mexico

Mexico has become one of the top pangasius importers. In some months, Mexico has even been the #2 destination for Vietnam by volume. Mexican consumers enjoy pangasius in various forms (it’s often sold in supermarkets as affordable fillets, and used in restaurants for dishes like fish tacos or soups). In 2022, pangasius imports to Mexico jumped significantly (a 73% increase), reaching tens of thousands of tons. The growth continued as Mexico’s economy recovered. Thanks to the CPTPP agreement, Mexican import tariffs on pangasius from Vietnam have reduced, making it even more attractive. Importers in Mexico often bring in containers through Gulf ports and distribute nationwide. Pangasius’ mild taste suits the Mexican palate for white fish recipes. Mexico is a market to watch, possibly moving into the #2 spot consistently in volume.

Brazil

Brazil has been another big Latin American importer. Though Brazil has a large aquaculture sector (mainly tilapia), it doesn’t produce pangasius, so it imports for variety and volume. Vietnam’s exports to Brazil have seen ups and downs (affected by Brazil’s currency strength and economic situation). In 2024, volumes rose as Brazil’s economy improved. For instance, Vietnam’s pangasius exports to Brazil in first half 2024 grew, and prices to Brazil averaged around $2.69/kg. Brazilian wholesalers distribute pangasius to supermarkets and restaurants, where it’s often known simply as “panga”. One interesting aspect: Brazil had anti-dumping duties on some countries for tilapia, which might indirectly push more pangasius. If Brazil’s currency remains relatively stable, expect continued strong imports.

European Union

Europe as a whole still imports a substantial quantity of pangasius, even if it’s not growing. Within the EU, Spain has been a top importer by volume (Spaniards use pangasius in foodservice and it’s sold as cheap fillets in grocery chains). Poland and Netherlands are big as well – the Netherlands often serves as an entry hub (Rotterdam cold storages distribute to other EU countries), and Poland both consumes and further processes pangasius (e.g., smoking, breading, or re-export to Eastern Europe). Germany, Italy, and the UK have seen more reduced pangasius presence due to consumer perception issues, but still some volume goes there (the UK used to call it “river cobbler” in shops).

In 2024, EU imports were around $161 million (for Jan-Sep); for context, in 2015 it was much higher, so the EU has declined, but stabilized in recent years. Within the EU, there’s also increasing demand for ASC-certified pangasius, which Vietnam has supplied. Outside the EU but in Europe, Russia used to be a major importer of pangasius – however, since 2014 and further in 2022, sanctions and politics changed that. Currently, direct Vietnam-to-Russia pangasius trade is lower (though some may go via China). If geopolitics shift, Russia could re-enter as a big buyer.

Other notable importers beyond the top five: Colombia, Canada, Australia, Egypt, Philippines, and regional markets in Southeast Asia. For example, ASEAN neighbors like Thailand and Malaysia import Vietnamese pangasius to supplement their own production. Middle East countries like Saudi Arabia also buy pangasius as a cheaper whitefish for their large expatriate populations.

This breakdown shows that pangasius has a diverse global customer base, but with Asia and the Americas leading the consumption. It’s interesting that traditional big seafood consumers like Japan are not major pangasius importers (Japanese cuisine doesn’t use it much; they favor other fish). The market growth is mainly in developing or price-sensitive markets.

For importers, understanding who the big buyers are can help in strategy: If you operate in one of these top markets, you know pangasius is well-established (competition may be higher, but also customers are familiar with the fish). If you operate in a market where pangasius is not yet huge, there may be an opportunity to introduce this affordable product. Many African countries, for instance, could be future growth markets – Africa’s imported fish market is rising and tilapia/pangasius are ideal candidates.

Top Five Global Pangasius Exporters

EasyFish

EasyFish leads the export side as well, thanks to its fast‑growing pond acreage in the Indian state of Andhra Pradesh, new cage farms on Indonesia’s Lake Jempang and contract‑processing lines in Can Tho and Vinh Long. Because it owns fish from hatchery to freezer, EasyFish can pivot specifications—deep‑skinned loins for the EU or heavier‑glazed blocks for West Africa—without waiting on third‑party packers, giving importers schedule certainty during seasonal Mekong water‑level swings.

Vinh Hoan Corp.

Vietnam’s listed giant Vinh Hoan Corp. follows closely. The company has publicly stated a goal of pushing pangasius revenue past USD 1 billion within two years and already dominates high‑yield, value‑added exports to North America and the EU. Its closed‑loop farming and collagen by‑product line help Vinh Hoan command a quality premium.

Nam Viet Corporation (Navico)

Next comes Nam Viet Corporation (Navico). Navico remains entrenched in Vietnam’s top‑five exporters by volume and is scaling a massive feed‑mill and hatchery complex to lift 2025 production another 20 percent. Industry press notes the firm’s ambition to multiply net profit eight‑fold on pangasius expansion alone.

Bien Dong Seafood

Fourth is Bien Dong Seafood. Operating two modern plants in Can Tho, Bien Dong supplies frozen fillets to Canada, Europe, South Africa and the Middle East and routinely ranks among Vietnam’s biggest shippers under HS Code 030462 (pangasius fillets).

GODACO Seafood JSC

Fifth spot belongs to GODACO Seafood JSC. With fully integrated hatchery, grow‑out, feed and processing units in Tien Giang, GODACO balances commodity fillet exports to China/Hong Kong with higher‑margin EU orders and has been highlighted by VASEP for its growing share of frozen‑cut pangasius exports in early 2024.

Top Five Global Pangasius Importers

Easyfish

EasyFish now sits at the apex of the world’s pangasius trade. Operating buying offices on four continents and contract‑farming programs in Vietnam, Indonesia, India and China, the company consolidates more container‑loads of IQF fillets and value‑added basa portions than any other single buyer. By spreading purchases across origins and locking in multi‑year agreements, EasyFish buffers clients from the price shocks that periodically rock the supply chain.

Eastern Fish Company

Second in line is Eastern Fish Company. With a half‑century track record and deep relationships at U.S. club‑store and national‑grocery level, Eastern Fish routinely books entire freezer trawls of Vietnamese pangasius for its private‑label programs, complementing its salmon and shrimp portfolio. Industry directories and company literature continue to list Eastern Fish among the largest frozen‑seafood importers in the United States, with pangasius a core SKU.

The Fishin’ Company

The bronze spot goes to The Fishin’ Company, whose purchasing muscle with the big‑box retail channel (Walmart, Costco, Kroger) keeps a steady flow of block‑frozen swai and portion cuts moving through U.S. ports year‑round. Corporate filings position the Pennsylvania‑based firm as “one of the largest importers of frozen fish,” with pangasius high on the list alongside tilapia and salmon.

Beaver Street Fisheries

Fourth is Beaver Street Fisheries. From its Jacksonville cold‑storage campus the Sea Best brand draws on bulk basa imports for retail bags, food‑service loins and commodity fish‑and‑chips blocks distributed across North America.

Seafood Connection

Rounding out the quintet is Dutch powerhouse Seafood Connection. Headquartered in Urk and backed by Maruha Nichiro, Seafood Connection anchors EU demand for pangasius, warehousing tens of thousands of tonnes of Vietnamese fillets in Rotterdam for onward sale to Germany, France and Poland. Its website lists responsibly farmed pangasius as a flagship species, moving “over 1.2 million portions of fish every day”.

Next Steps: Request a Quote from EasyFish

If you’ve made it this far, you’ve gained a comprehensive understanding of pangasius – from its taste and nutritional benefits to the nuances of global sourcing and market trends. The next step is translating this knowledge into action for your business. Whether you’re a foodservice buyer searching for a reliable pangasius supplier, a retailer aiming to introduce a new product line, or an importer looking to optimize your supply chain, EasyFish is here to help. Easyfish specializes in connecting businesses with top-quality seafood sources, and pangasius is one of our core products. We work closely with vetted producers in the world’s leading pangasius regions, ensuring you get the right specification at a competitive price. Our team stays on top of market trends so you don’t have to.

We offer:

• Customized Quotes: Tell us your required volume, form (fillet or whole, fresh or frozen), and any specific preferences (e.g. sizing, certification). We will provide a tailored quote and sourcing plan. Because we have a global network, we can often present multiple options (e.g. “Supplier A in Indonesia at X price, vs Supplier B in China at Y price – with differences in lead time and spec”).
• Quality Assurance: EasyFish only partners with processors that meet international standards (HACCP, etc.). We can also accommodate requests for specific certifications like ASC. Our on-ground team frequently inspects shipments to maintain quality from farm to port.
• Logistics Support: New to importing? We can guide you through the logistics and even handle delivery to your facility. Already a pro? We’ll seamlessly coordinate with your freight forwarder to get the product on its way. Our goal is to ensure your basa arrives on time and in perfect condition.
• Market Insights: As demonstrated in this guide, we believe in keeping our clients informed. When you work with EasyFish, you gain a partner who can inform you of price trends, supply alerts, or new opportunities (for example, if a new high-quality producer comes online or if a tariff change opens up a better sourcing option).

Pangasius is often called “aquatic chicken” for its ubiquity and versatility – but to truly maximize its potential for your business, you need the right partner in procurement. Let EasyFish be that partner. We aim to make the process easy, transparent, and profitable for you.

Ready to take the next step? Request a quote on our pangasius product page or contact EasyFish today to discuss your needs. Our seafood experts will respond promptly to get the conversation started. Whether you’re looking for a one-time shipment or a long-term supply program, we’re excited to support your success in the pangasius market. Don’t miss out on the growing opportunities in global pangasius trade – leverage our expertise and network.

We look forward to providing you with top-tier service and high-quality basa, helping you deliver the best to your customers. Empower your business with the right seafood sourcing.