Frozen Whole Round Frozen Pangasius

Enjoy clean, delicate seafood with our premium Frozen Pangasius Fish Fillets. Flash-frozen immediately after harvest to preserve maximum freshness and texture, Pangasius features a mild, slightly sweet flavor and a soft, tender bite. Naturally skinless, boneless, and low in odor, it easily absorbs your favorite marinades and seasonings—making it a incredibly versatile and convenient choice for quick weeknight meals or healthy family dinners.

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Description

Buy Frozen Pangasius Fish

Product Name High Quality Frozen Whole Round Basa Fish Frozen Pangasius Fish Price From Vietnam
Scientific Name Pangasius Bocourti
Freezing Way IQF (Individual Quick Frozen) & BQF (Block Quick Frozen)
Size 500-800g, 800+ etc
N.W. / Glazing 100%N.W., 90%N.W., 80%N.W. ETC., as per customers’ need
Package Bulk Pack, 10kg/ctn
Origin Vietnam
MOQ 1*40′ FCL, Loading with 25000 kgs
Delivery Time Within 30-35 days after receiving the deposit
Payment Terms TT 30% deposit and the balance against the copy shipping documents
Main Markets Africa, the Middle East

 

Key Features & Benefits

  • Individually Quick-Frozen (IQF): Each fillet is frozen separately to lock in nutrients, texture, and flavor, allowing you to thaw only what you need.

  • Mild & Versatile Flavor: A subtle, clean taste profile that pairs effortlessly with lemon, garlic butter, spicy rubs, or rich curry sauces.

  • 100% Boneless & Skinless: Fully prepped and ready to cook with zero waste or messy cleanup.

  • Nutrient-Dense Protein: Naturally low in calories and saturated fats while serving as an excellent source of lean protein.

  • Versatile Cooking Methods: Perfect for pan-searing, baking, air-frying, deep-frying in batter, or simmering in fish stews and chowders.

Storage & Thawing Instructions

  • Storage: Keep stored in the freezer at -18°C (0°F) or lower until ready to prepare.

  • Thawing: For best results, thaw covered in the refrigerator overnight. For quick thawing, seal fillets in a watertight bag and submerge in cold water for 15–20 minutes. Pat dry with paper towels prior to cooking.

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