Pangasius Butterfly

1. General Information

• Product Name: Frozen Pangasius Butterfly (Split-open)

• Latin Name: Pangasius hypophthalmus

• Origin: Vietnam (Mekong Delta)

• Method of Capture: Farm-raised in freshwater, monitored under HACCP and ASC standards.

2. Product Characteristics

• Description: Whole fish split open along the backbone from head to tail (or headless), laid flat like a butterfly.

• Trimming Standard: Gutted, Scaled, Fins off, Bone-in (backbone remains).

  • Option 1: Head-on Butterfly.

  • Option 2: Headless Butterfly (HGT Butterfly).

• Appearance: Symmetrical shape, clean belly cavity, skin intact and bright.

• Color of Meat: Natural White, Light Pink, or Light Yellow (per customer’s request).

• Texture: Firm and wide surface, ideal for even seasoning and cooking.

3. Technical Specifications

4. Packaging & Logistics

• Retail Pack:

  • IVP (Individual Vacuum Pack) is highly recommended for butterfly cut to maintain shape and prevent freezer burn.

  • Plain/Color bag (PE/PA): 1kg, 2kg, 5kg.

• Bulk Pack:

  • IQF: 5kg/carton, 10kg/carton, or 20lb/carton.

• Labelling: Product Name, Size, Net Weight, Production/Expiry Date, Batch Number, Storage Temperature (-18°C), and Manufacturer Info.

• Storage Condition: Deep-frozen at -18°C or below.

• Shelf Life: 24 months from the production date.

5. Quality Standards & Certifications

• Microbiological: Strictly compliant with international food safety standards (No Salmonella, No Listeria).

• Antibiotics: Guaranteed zero residues of banned substances (Nitrofurans, Malachite Green, etc.).

• Certifications: ASC, BRC, IFS, HACCP, HALAL.