Pangasius

Pangasius is a genus of freshwater catfish in the family Pangasiidae, order Siluriformes. The most widely known species in global markets is Pangasius hypophthalmus, which is commonly marketed as pangasius, basa, or tra. The fish are native to Southeast Asia, especially the Mekong River basin, and have become prominent in international aquaculture and trade. Several species are farmed commercially, notably Pangasius hypophthalmus and Pangasius bocourti.

Pangasius is produced mainly through aquaculture in Southeast Asia, with Vietnam the leading producer followed by Thailand and Indonesia. The fish are raised in freshwater ponds or recirculating systems and reach market size in a matter of months. Feed typically consists of plant-based diets supplemented with fishmeal or other proteins, and farming practices have evolved to address growth efficiency and disease management.

In the market, pangasius flesh is described as light-colored with a mild, delicate flavor and a tender texture. The fillets are widely used in Western and Asian cuisine and appear in frozen fillets, value-added products, and fish sticks. Nutritional profiles indicate high protein content with relatively low fat; omega-3 levels are modest and depend on the feed used.

Trade and labeling vary by market. Pangasius products are exported to Europe, North America, and Asia and are marketed under names such as pangasius, basa, or tra. Some markets have implemented labeling, traceability, and farming-practice requirements to address consumer concerns about origin and production methods.

Environmental and safety considerations have accompanied rapid expansion. Concerns include water usage and pollution, habitat impacts, and antibiotic or chemical residues. Industry and regulator initiatives aim to improve standards, monitoring, and sustainability in pangasius aquaculture.