Processing of production - panga fillet PST Vietnam

Panga (Pangasius/basa) fillet production involves a rapid, highly mechanized processing chain designed to yield boneless, skinless fillets. From harvest to deep-freezing, the process must occur within mere hours to ensure maximum food safety, preserve the mild flavor profile, and maintain the fish's firm texture.

Sustainability and Food Safety

Leading processing operations prioritize a "zero waste" circular economy model. Byproducts from the filleting line—such as fish skin, trimmings, and offal—are not discarded. Instead, they are utilized to produce valuable secondary goods like gelatin, collagen, fish oil, surimi, and fishmeal.

Furthermore, modern facilities operate under strict international hygiene and safety protocols, heavily monitored by authorities such as the National Agro-Forestry-Fisheries Quality Assurance Department (NAFIQAD) in Vietnam. Processing plants typically secure certifications such as HACCP, ISO, BRC, HALAL, and ASC to guarantee traceability and environmental responsibility.

The Production Process

1. Harvesting and Live Transport

Farmed panga are carefully harvested from ponds and swiftly transported to the processing facility in well-boats or specialized live-transport trucks to reduce stress and maintain quality.

Machine and tools in system of PST Vietnam

2. Stunning and Bleeding

Upon arrival, the fish are humanely stunned and quickly bled. Proper bleeding is a critical quality control step that removes blood residues, ensuring the characteristic whiteness of the final fish flesh.

Work hard by wokrer PST Vietnam

3. Washing and Scaling

The fish go through high-pressure water sprays and mechanical brushing to remove excess mucus, scales, and dirt from the skin surface.

Machines and technical tools

4. Filleting

Using automated filleting machines or highly skilled manual workers, the fish are cut to separate the meat from the backbone and ribs. This must be done accurately to minimize waste and ensure the fillets look visually appealing.

5. Trimming and Skinning

The newly cut fillets are passed through skinning machines that detach the fish skin from the flesh. Afterward, skilled trimmers remove any remaining pin bones, belly flaps, fat layers, and red meat to achieve the desired trim grade (e.g., untrimmed, semi-trimmed, or deep-skinned).

Renting worker to test color of fillet

6. Shaping and Grading

Fillets are meticulously shaped and graded by weight or size (e.g., 100 - 200g, 200 - 300g, etc.) to provide consistent portions for food service or retail establishments.

7. Glazing and Freezing

To prevent freezer burn and dehydration, the fillets are typically glazed with a thin layer of ice or treated with safe water-retention agents. They are then rapidly blast-frozen using IQF (Individually Quick Frozen) systems to lock in freshness.

8. Packaging and Cold Storage

The frozen fillets are weighed, packed, and labeled with tracking codes, scientific names, and country of origin. They are stored in deep-freeze facilities at -18° C or lower prior to global distribution.

Renting factory in Western of Vietnam