Pangasius fish production



1-      Receiving raw material:

Breeding Duration: 5 - 8 months

           Weight size Range (live whole-fish) : 0.9 kg - 1.1 kg - 1.2 kg - 1.5kg

  Harvesting Crop:

Blooming crop with two major crops : June - July  and  September - October.

Normal crop with two major crops : March - April - May and  November - December.

2-      Bleeding, filleting:

Fish is bleeding, then it will be cleaned by fresh water with Chlorine about 50 ppm in 15-20 minutes

Fillet: workers take out t2 side of the fish to get fillet. The fillet must be full of meat, no bone attached, not be ragged, then it will be moved to other machine to take skin out

3-      Trimming:

The fillet will be trimmed to take skin, little bone which attached in fillet operation, fat. There are many kind of trimming depend of enquiry of customers, such as:

  Fillets with boneless and skinless, belly flap-off. 

  Fillets without residues of skins, fat or superficial blood spots.

  Fillets with uniform color, frozen fresh flesh look like flaked.

Trimming have to be done fast in order to avoid the change of fish meat. As usual, the trimming take about 20 minutes.

4-      Checking parasite in transparency table:

After trimming, the fillet will be move to transparency table to check the parasite or blood. This operation must be bone carefully and fast to assure that no parasite attach in the fillet

5-      Cleaning: the fillet have to be clean in fresh water with ice.

6-      Additive treatment:

After cleaning, the fillet will be put into the machine and mix with additive, water and ice. Main ingredient of this additive is phosphate (PO+4). After mixing about 15 minutes, weight of the fillet will be higher because this phosphate will keep water (H2O).

7-      Coloring, grading and sizing:

The fillet will be sorted base on the enquiry of the buyer.

8-      Traying:

In case the products is block freezing, after classified, the fillet will be arrange into the tray, adding water, ratio of water in the block base on enquiry of the buyer. Then packed by PE tightly to make sure that meat will not be lose water during freezing. The room temperature since this operation have to be 20-250C

9-      Freezing:

Block will be arrange into the freezer and will be frozen in 2-3 hours with temperature of freezing is -500C

10-  Packaging:

The block after frozen will be pack into carton. Normally, it will be pack with Layer-pack / Interleaved 5 kgs/ Block x 2/ Master carton

11-  Metal detecting: to make sure that products will be have any metal inside

12-  Cold storage:

-          Temperature: -18 to -200C

-          Longest is 4 months since moving product to the cold storage

13-  Glazing:

In case products is IQF, after the fillet is frozen, it will be glazing by water with ice. This water have to be clean and no chemical. Base on enquiry of the buyer, glazing fillet is from 10-25% of water.

14-  Packing:

With IQF products, they often pack with 1 kgs/ PE bag x 10 PE bag/ Master carton; with/ without header (plain poly bag or vacuum-bag).


avatar For a specific question or order service, Please do not hesitate to contact us

IRIS TAM Trading & Service Co., Ltd
18/6 Tran Hung Dao st, Nha Trang city,
Khanh Hoa province, VIET NAM
Tel: (+84) 58 3 521 463

.: IRIS TAM (MR.) - Director :.

phone_icon (+84) 935 122283



.: GWEN LE (MS.) - Secretary :.


skype_icon secretary.iristam