Pangasius (Pangasianodon hypophthalmus)

Introduction:

The pangasius is a freshwater fish. Its body is scaleless, dark grey with a lighter belly. It is highly prized as an edible fish because of its white, fairly neutral-tasting flesh.

Use/Preparation:

Due to its mild taste, the fish can be prepared in many ways. Pangasius can be steamed, stewed, fried, deep-fried or deep-fried.

Health:

Pangasius is often contaminated with toxins and is farmed en masse in small areas where antibiotics are frequently used. Compared to other edible fish, it is lower in calories but also in protein.

Alternatives:

The flatfish plaice, sole, flounder or witch flounder are good alternatives.

Back to tested foods

Average nutritional values	per 100 g
Energy (kcal/kJ)	60/251
Fat	1,3 g
Healthy fatty acids	0,6 g
Carbohydrates	0 g
Sugar	0 g
Protein	12,1 g
Salt	0,4 g