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Pangasius Fillet

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Pangasius Fillet: the fillet of Pangasius is white and boneless. The flavor is mild and the meat solid. As Pangasius is also very easy to produce and hence, sold at competitive prices it has become popular for cooking in all Western countries during the last 10-15 years. In South-East-Asia a complete Pangasius industry evolved during this period. Back to main article: Pangasius – The Basa Fish.

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Pangasius

Pangasius is dedicated to the tasty fish, also known as Basa Fish. Learning how to cook it best if you stick to our recipes. Typically, we refer to Pangasius bocourti, which is dominating retail. Beside recipes and cooking tips we offer you also various background information on the fish itself.

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