Pangasius Fish Fillet

Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and viscera. Fillets are usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks. Special cut fillets are taken from solid large blocks; these include a “natural” cut fillet, wedge, rhombus or tail shape. Fillets may be skinless or have skin on; pinbones are removed. Pangasius fish is better known as basa fish and it belongs to the catfish family. It is an edible, white-fleshed, freshwater fish, which is virtually boneless.

Pangasius fish is tasty but mildly flavored. It is combined with other seafood, where a strong flavor is desired. The boneless fish makes for excellent fillets and rolls.