In the US market, pangasius is sold under the name swai, the official name confirmed by the FDA. Most US buyers know swai only as a fillet, but we also export it as a steak. This article explains how our swai fish steak is made and packed.
Why Pangasius Is Called Swai in the US
The same fish is marketed under two names depending on the destination. In Vietnam and many other markets it is pangasius (Pangasius hypophthalmus). In the US it is labeled swai.
For importers, this matters on the label and in the product listing. Buyers searching for “swai” and buyers searching for “pangasius” are looking for the same product.
How We Produce Swai Fish Steak
We start from whole fish, in a size range of 1 kg to 2 kg per fish. The fish is washed, then cut into steaks with a thickness of around 2–3 cm.
Steaks are a less common format than fillets for this species. We have shipped them to the US from time to time, so the cut is not new to us.
Product specifications
- Product: swai (pangasius) steak
- Species: Pangasius hypophthalmus
- Raw material: whole fish, 1–2 kg
- Steak thickness: 2–3 cm
- Packing: vacuum pack (recommended)
- Pack size / carton weight: 15lbs, 30lbs
- Freezing method: IQF
- Glaze: protective glazing
Vacuum Packing for Frozen Fish Steaks
We recommend vacuum packing for steaks. Vacuum packing seals each product in its own pack with the air removed, which suits a cut with a defined shape and thickness.
Other packing formats may be possible depending on the buyer’s requirements.
Processed in HACCP and BRC Certified Facilities
All swai steaks are processed in HACCP and BRC certified facilities. Importers who also need pre-shipment inspection can discuss it with us before the order is confirmed.
If your customers know swai only as a fillet, a steak option may be worth a look. Happy to share specs and samples. Contact us to discuss your sourcing needs.
