Fish
Tail
Tail-end pangasius fillet is thinner and faster—ideal for soups, cakes or folded sautés. Protect thin ends from drying; cook briefly. Cold product sears better—pat surfaces dry and do not crowd the pan.
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Unit
Characteristics
Preparations
CookedFreshGrilledPan FriedPreparedRawRoastedStewedStockWhole
Traits
Bone InFine GrainLeanPortionPrep ReadySlowTail
History
Ice, rail and trawler fleets moved pangasius inland as everyday protein, including named tail portions.
Fillet and portion packs of pangasius became standard supermarket seafood, including named tail portions.
Coastal fisheries and markets sold pangasius whole and in pieces long before industrial freezing, including named tail portions.