patin

Patin is a common name for certain freshwater catfish of the genus Pangasius, widely marketed in Indonesia, Malaysia, and other parts of Southeast Asia. The term typically refers to species such as Pangasius hypophthalmus and related taxa in the Pangasiidae family. In Indonesian and Malaysian markets, patin fillets are sold fresh, frozen, or processed and are known for their pale, white flesh.

Patin are freshwater catfish with a slender body, a terminal mouth, and barbels around the snout. They have a high tolerance for warm, low-oxygen waters and are commonly reared in intensive pond systems, enabling large-scale production.

Native to Southeast Asia, particularly the Mekong River basin, patin has become a major aquaculture species beyond its wild range as farming expanded in Vietnam, Indonesia, and neighboring countries. The fish are well suited to pond culture and can be produced year-round in warm climates.

Patin farming uses pond-based systems with plant- or by-product-based feeds. Growth is rapid, enabling multiple harvests per year. Global trade focuses on fillets that are easy to portion and cook, contributing to steady consumer demand in regional and international markets.

Culinary use: Patin is valued for its mild flavor and white, flaky flesh. It is suited to frying, steaming, or braising, and appears in soups and curries in regional cuisines. The species is also favored for its versatility in home cooking and restaurant menus.

Economically significant, patin farming faces sustainability and food-safety concerns, including water-quality impact and regulatory oversight. Consumers are advised to choose reliably sourced products and to be mindful of local advisories regarding aquaculture practices and contamination risks.