MANILA, Philippines - Research continues to brighten the horizons of Pangasius fish in the country.
Pangasius (scientific name: Pangasianodan hypophthalmus) is a tasty, soft-fleshed freshwater fish introduced in the Philippines years back from Vietnam initially as an ornamental fish.
Subsequently, its food qualities became more appreciated. Now, it is known for its fish fillet and whole meat value.
Over the past few years, research has unraveled the potentials of this fish known by several names: Mekong kanduli, Mekong River catfish, Swai catfish, Basa fish, and Cream Dory.
The Los Baños-based Luzon State Poly-technic University-College of Agro-Fishery Sciences (LSPU-LB) is now culturing Pangasius in fishponds, fish cages, and tanks.
Prof. Susanan Escobin and Prof. Gil Justiniano of LSPU-LB recorded in a joint report that Pangasius can grow at three to five grams per day in a fishpond.
“It can survive in waters with low levels of dissolved oxygen,” LSPU-LB stated.
Among the pioneers in the local Pangasius industry is the Blue Bay Aquaculture of Jimmy Kuan and Nick Cual. Its main office is on West Ave. in Quezon City, while its hatcheries are in Nueva Ecija and Isabela (Santiago City). Fingerlings are produced in these facilities and sold to grow-out fishfarmers in various parts of the country, in fact, as far as the Cotabato region in Mindanao.
Pangasius fillet and whole fish are now sold in market outlets, notably in some parts of Metro Manila, although still in limited volume. A kilo costs as much as P60.
Kuan told The STAR in an interview that their company looks forward to much further development of the industry as the luscious fish continues to titillate the palate of fish consumers.