Pangasius Fillets


Panga, a fresh water fish species in found in Vietnam, has gained a place in the market successfully in America in recent years. In natural environment it lives in Vietnam, Mekong River and Pangasius fries are placed in pools and farmed. They are harvested when they reach to 1-1.5 kg. Many of them are small-scaled family farms.

Panga has a low fat rate and white meat. They are presented as fresh or frozen and consumed as value added in high amounts. It is especially preferred in European Union and Australia.

Product Description

Product name Denizer Deep Frozen Pangasius Fillets 10 kg
Latin name Pangasius hypophthalmus
External barcode 8680539200502
Internal barcode 8680539200519
Size 170-220 g    /    Size before glazing    /   Size after glazing 
Product description

After harvesting, panga is cleared of head, innards, bones and skin, filleted without all fat tissues, treated acc to EU standards, freezed immediately. After freezing, the product is packed in 1 kg polybag.
Freezing type IQF (Individual Quick Freezer)
Packing type 10x1 kg polybag
Ingredients Pangasius fillets (80%), water (20%)
Production type Farmed    /    Catch (FAO :    )    /    Value added
Origin Vietnam
Units per package 50-60 pcs/10 kg
Glazing rate %20
Product type Boneless, PBI, fat off, well trimmed skinless fillet
Broken pieces Max 1-2 pcs/10 kg
Appearence White meat, specific appearence
Smell Specific smell
Taste Specific, not bitter or sour, natural taste
Texture Strict, not dry
Average weight 180 g / kg
Shelf life After production date, first 24 months
Additives EU standard treatments (Maks ‰5)
Outer package Min 4 colored printing microwave corrugated cardboard box (PAP) (26x49x18 cm)
Inner package PE polybag with rider
Packing criteria

The total migration value of components of plastic substances and materials to foodstuff,  per square decimeter surface area of substance or material can not be more than 10 mgs. This value is defined as the limit of total migration of plastic substance and materials (mg/dm2).
Storage conditions
Should transport and storage at min -18°C. Transportation should be without contamination and complete with no break of cold chain.

Nutrition facts

Energy (kcal/100 g) 70
Fat (g/100 g) 1,5
Protein (g/100 g) 16
Cholesterol (mg/100g) 25
Na (mg/100g) 26
Carbonhydrate (mg/100g) 0
Vit A (%/100 g) 0
Vit C (%/100 g) 2
Ca (%/100 g) 0
Fe (%/100 g) 2
Omega 3 (g/100 g) 10

Chemical Parameters

Hg (mg/kg) 0,5
Cd (mg/kg) 0,05
Pb (mg/kg wet weight) 0,3
Total max dioxins (pg/g wet weight) 3,5
Total max dioxins and dioxin like PCBs (pg/g wet weight) 6,5
Total PCB28, PCB52, PCB101, PCB138, PCB153 and PCB180 (ng/g wet weight) 75


Microbiological Parameters

Histamin (mg/kg) 200-400
Salmonella spp(g-ml) 0/25
Listeria monocytogenes (g-ml) 0/25

Legal Criteria

GKGM Regulation on water intended for human consumption
GKGM Regulation on microbiological criteria
GKGM Regulation on contaminants
GKGM Regulation on labelling
GKGM Regulation on packaging waste control
GKGM Statement of plastic materials in contact with foodstuffs
Turkish Food Codex Regulation

Determination of Net Weight

Remove package from low temperature storage, open immediately and place contents under gentle spray of cold water.
Agitate carefully so product is not broken.
Spray until all ice glaze that can be seen or felt is removed.
 Transfer product to circular No. 8 sieve, 20 cm (8”) diameter for packages #0.9 kg (2 lb) and 30 cm (12”) for packages >0.9 kg (2 lb).
Without shifting product, incline sieve at angle of 17-20E to facilitate drainage and drain exactly 2 min. (stopwatch)
Immediately transfer product to tared pan (B) and weigh (A). Weight of product=A-B
*Acc to AOAC official method 963.18 net contents of frozen seafoods glazed foods


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