TECHNICAL SHEET

The standard technical specification sheet for Frozen Panga (Pangasius) Fillets covers the standard physical, nutritional, and chemical metrics used by major global seafood exporters and distribution networks.

General Product Identification

• Commercial Name: Frozen Panga Fillet (also marketed as Basa, Tra, or Swai).

• Scientific Name: Pangasius hypophthalmus.

• Country of Origin: Primarily Vietnam (Aquaculture).

• Production Method: Farmed in a controlled freshwater environment

Technical Specifications & Grading

The product is categorized by processing cuts, flesh colors, and sizing tiers depending on commercial requirements:

Parameter

Standard Requirements / Variations

Product Style

Individually Quick Frozen (IQF), Interleaved, or Block Frozen.

Trim Variants

Well-Trimmed: Skinless, boneless, red meat off, belly off, fat off.
Untrimmed: Skinless, boneless, red meat on, belly on, fat on.

Flesh Color Grading

Grade I: White or cream-colored meat (Premium retail).
Grade II: Light pink / Pink meat.
Grade III/IV: Light yellow to yellow meat (Industrial use).

Sizing Tiers (Grams/Piece)

60/120g, 120/170g, 170/220g, 220/300g, 300g+.

Sizing Tiers (Ounces/Piece)

2/3 oz, 3/5 oz, 5/7 oz, 7/9 oz, 9 oz+.

Glazing Percentage

10%, 15%, 20%, 30%, or 40% protective ice glaze options.

Net Weight

100%, 90%, 85%, or 80% net weight depending on glazing rules.

Nutritional Composition (Per 100g Net)

Panga is classified as a lean, freshwater whitefish with a mild flavor profile:

• Calories: ~67 to 107 kcal

• Proteins: 13.4g – 14.5g

• Total Fat: 1.1g – 1.8g

• Cholesterol: ~30 mg

• Omega-3 Fatty Acids: ~0.1g

Chemical & Microbiological Standards

To comply with international food safety standards, raw materials must satisfy strict criteria before processing:

• pH Parameters: 6.6 to 7.1 in fresh/frozen states.

• Antibiotic Residues: 100% free of prohibited substances including Chloramphenicol, Nitrofurans, and Malachite Green.

• Ingredients & Additives: Pangasius fish, water, salt, and approved stabilizers/antioxidants (e.g., E330 Citric Acid, E331 Sodium Citrate, E332 Potassium Citrate).

• Allergen Declaration: Contains Fish.

Packaging, Storage, & Logistics

• Primary Packaging: Food-grade Polyethylene (PE) inner bags (inner vacuum pack or rider bag options).

• Master Carton Options: Standard retail export format of 1kg bag × 10 bags/carton, or bulk block packaging of 5kg × 2 layers/carton.

• Storage Temperature: Kept frozen at -18°C (0°F) or colder throughout the logistics chain.

Estimated Shelf Life: 18 to 24 months from the manufacturing date when maintained under optimal deep-freeze conditions. 

Processing of testing

Five steps, including:

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