BAKACO’s Pangasius Surimi is a high-quality, value-added seafood ingredient developed to meet the needs of international wholesalers and food manufacturers. Produced from carefully selected Vietnamese pangasius, our surimi delivers consistent texture, neutral flavor, and excellent binding properties for a wide range of processed seafood applications. They are made by finely mincing and refining fresh fish meat, followed by washing and stabilizing to achieve optimal purity and functionality. The result is a smooth, odor-neutral base material ideal for further processing into various seafood products.
The Signature Excellence
Superior Gel Strength: Engineered for high elasticity (Kamaboko), providing a resilient yet tender mouthfeel.
Crystalline Whiteness: Exceptional whiteness index, allowing for perfect color customization in end-product manufacturing.
Neutral Flavor Profile: A clean, odorless base that elegantly carries the most delicate seasonings and infusions.
| Feature | Product details |
|---|---|
| Color | Milky White / Light Pink |
| Trimming | Fillets, skinless, boneless, belly off, red meat off, fat off, well-trimmed/ untrimmed. |
| Freezing | IQF (Individually Quick Frozen) at -35°C |
| Glazing | 0% - 10% (Tailored to bespoke requests) |
| Size (Net weight) | 60-120 | 120-170 | 170/220 | 220-UP. |
| Packing | Retail pack, Vacuum pack, IWP, Single Pack, Bulk |
Pangasius Surimi is widely used as a core ingredient in the production of imitation crab sticks, fish balls, fish cakes, seafood sausages, and other restructured seafood products. Its versatility and stable quality make it suitable for large-scale food manufacturing and private label production.
From bespoke trimming to tailored glazing, our fillets are prepared precisely for your brand’s prestige.
