BAKACO’s Pangasius Butterfly Cut is a premium product designed to meet the exacting standards of international wholesalers and foodservice distributors. It is processed by splitting the whole fish along the backbone and removing the central bone, while keeping the fillets attached. This technique preserves the natural shape of the fish, delivering an attractive presentation ideal for restaurants, catering services, and retail display.
Key Features
Premium Raw Material: Sourced from strictly controlled aquaculture farms in Vietnam.
Uniform Processing: Precision cutting for consistent size, weight, and appearance across batches
High Yield: Optimized cut minimizes waste and maximizes usable product for end customers
| Feature | Product details |
|---|---|
| Color | Original color of fish. |
| Trimming | Head on/ off, bone on/ off, skin on, gutted, tail on, fin on. |
| Freezing | IQF (Individually Quick Frozen) at -35°C |
| Glazing | 0% - 10% (Tailored to bespoke requests) |
| Size (Net weight) | 500-700 / 700-900 ; 900-1,000 / 1000-UP. |
| Quantity | 950 – 1,000 carton/ 20′ FCL ; 1,900 – 2,000 carton/ 40′ FCL |
| Packing | Retail pack, Vacuum pack, IWP, Single Pack, Bulk |
Pangasius Butterfly Cut is ideal for grilling, baking, steaming, or frying. Its intact shape enhances plate presentation, making it suitable for whole-fish dishes in Asian, European, and fusion cuisines. The product is especially favored by restaurants and foodservice providers seeking both convenience and visual appeal.
At BAKACO, we combine advanced processing technology with strict quality control systems to ensure every shipment meets global standards. Our experienced export team provides flexible solutions, competitive pricing, and reliable logistics to support long-term partnerships with wholesalers worldwide.
For detailed specifications or customized orders, BAKACO is ready to meet your business needs with consistency and professionalism.
