| Scientific name |
Pangasius hypophthalmus |
| Commly used commercial names |
Pangasius, Basa (especially in Canada and Australia), Swai (especially in the US), Cream Dory (especially in Middle East, Philippines and Singapore) and Sutchi (especially in Singapore)
|
| Product forms |
Fillet, Portion, Cube, Steak, HGT, Butterfly, Whole round
|
| Availability |
All year round |
| Main harvest seasons |
All year round, it takes approximately from 8 to 10 months for the fish to fully grown and be ready for harvesting |
| Farming areas |
Along Mekong Delta area |
| Certificates |
HACCP, HALAL, BRC, IFS, ISO 22000, ASC |
Pangasius has been raised and developed mostly in 10 Mekong Delta provinces in Vietnam including An Giang, Dong Thap, Tien Giang, Can Tho, Vinh Long, Ben Tre, Hau Giang, Soc Trang, Tra Vinh, Kien Giang, and two provinces (Tay Ninh and Quang Nam) with total farming area of 6,078 hectares /ˈhekteə(r)/ (in 2017) and expected to rise up to 7,600 – 7,800 hectares in 2020. Provinces of Can Tho, An Giang and Dong Thap are the leading farming regions of pangasius in Mekong Delta, accounting for over 75% of the total national pangasius production. Pangasius industry is self-controlled in raw material sources toward sustainable production chain.
Pangasius is getting more and more popular in the world thanks to its health and nutrition. The fish was exported to 132 countries and territories in 2018, including demanding markets such as the EU, Brazil, USA, Australia, and Canada.
There are nearly 100 pangasius factories in Vietnam, most of which are located along the Mekong Delta. Most of these establishments are equipped with advanced equipment and technology, allowing several automatic stages of production line, and producing added value products.
(Source: VASEP)