Pangasius is a freshwater catfish from South East Asia. It can typically be found in lakes and rivers in Thailand, Viet Nam, Laos and Cambodia. It’s certainly a fish of many names! It’s also known as panga fish or pangas, and in North America and Australia as basa fish, bocourti or swai. In the UK it’s also sometimes called cobbler or river cobbler.

Pangasius is sold fresh and frozen, mainly as fillets or steaks. Pangasius fillets are pieces of pangasius with all bones and skin removed. Pangasius steaks are thick pieces of fish with a bone in the centre and skin around the outside, which don’t need to be removed for cooking.

Pangasius is a nutritious choice, with a nutritional profile comparable to sea bream or sea bass. It has about 75 calories per 100g.

Panga fish is a white fish which is low in fat and carbohydrates. It contains many vitamins and micronutrients which are important for a balnaced diet. Many experts recommend eating two portions of fish a week, incuding one portion of non-oily white fish like pangasius.

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