BAKACO’s Skin-on Pangasius Fillets are a premium export product developed to meet the diverse requirements of international wholesalers, foodservice distributors, and retail chains. Carefully processed from high-quality Vietnamese pangasius, this product retains the natural skin to enhance presentation, texture, and culinary versatility.
Skin-on Pangasius Fillets are produced by precisely filleting the fish while preserving the skin layer. This format maintains the fillet’s structure during cooking, improves handling stability, and offers an appealing visual presentation for a wide range of culinary applications.
Key Features
Premium Sourcing: Selected from certified aquaculture farms with full traceability and quality control
Skin Retained: Natural skin enhances texture, prevents breakage during cooking, and improves presentation
Clean Filleting: Boneless, carefully trimmed fillets ensuring consistent quality and usability
Firm Texture: Maintains integrity during high-temperature cooking methods
Mild Flavor Profile: Suitable for global cuisines and diverse seasoning applications
| Feature | Product details |
|---|---|
| Color | Milky White / Light Pink |
| Trimming | Skinless, boneless, red meat on, belly on/off, skin on. |
| Freezing | IQF (Individually Quick Frozen) at -35°C |
| Glazing | 0% - 10% (Tailored to bespoke requests) |
| Size (Net weight) | 60-120 | 120-170 | 170-220 | 200-300 | 300-500. |
| Packing | Retail pack, Vacuum pack, IWP, Single Pack, Bulk |
Skin-on Pangasius Fillets are ideal for grilling, pan-frying, baking, and roasting. The skin helps retain moisture and enhances crisping when cooked, making the product particularly suitable for restaurant menus, hotel kitchens, and premium retail offerings. It is widely used in both Asian and Western culinary styles.
From bespoke trimming to tailored glazing, our fillets are prepared precisely for your brand’s prestige.
