Scientific name: Pangasius hypophthalmus

Pangasius is a type of white fish known for its sweet flavor, pleasant aroma, and lack of small bones. This versatile fish is a sustainable alternative to other overexploited species of white fish. In fact, Pangasius has been selected as the emblem of Vietnam's aquatic industry due to its exceptional quality. The Pangasius from Vietnam is renowned worldwide, on par with other popular aquatic products like Norway's salmon. We supply Panga whole round, steak, HGT,  Whole gutted and slices

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Scientific name: Pangasius hypophthalmus

We can offer bulk quantity of Panga fillet, cube, slices, butterfly... Pangasius fillet is a premium food enjoyed worldwide for its delicious taste and health benefits. Excellent Food International's Pangasius is processed using state-of-the-art technology in our factory, combined with the expertise of our skilled workers who have years of experience. We guarantee that our products meet the highest standards of quality to exceed customer expectations.

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Scientific name: Colossoma brachypomum

Red pomfret/Pacu fish are known for their rapid growth, often reaching weights exceeding 3kgs. This makes them an excellent choice for those seeking a high-quality food fish. As a freshwater species, Pacu is a cost-effective option, with a large quantity farmed year-round. Importers worldwide typically seek Pacu weighing between 300g and 1kg.

Our company operates a Pacu farm and has established contracts with numerous farmers in the southern provinces of Vietnam. This allows us to consistently supply large quantities of Pacu throughout the year.

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Scientifice name: Clarias macrocephalus

There are numerous ways to savor this fish, including crumbing and frying, grilling, or preparing it in a curry. In addition to its sweet, mild flavor, Catfish is a rich source of essential nutrients, vitamins, and minerals. Incorporating Flathead fish into your diet not only helps fulfill your protein requirements but also enhances your intake of vitamins, healthy fats, and fatty acids like Omega-3.

We offer: Frozen catfish whole, HGT, Steak, Gutted, Fillet

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Scientific name: Labeo rohita

The Rohu fish is a eurythermal species, meaning it requires a specific temperature range to thrive. It does not do well in temperatures below 14 °C. This fast-growing species can reach a total length of about 35-45 cm and a weight of 1000g – 2000g in just one year under normal culture conditions. In polyculture, Rohu typically grows faster than mrigal but slower than catla. We offer Frozen Rohu in various forms including whole, gutted, steak, and WGS.

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Anchovies are a family (Engraulidae) of small, common salt-water forage fish. Wild caught fish with big volume all year round. Anchovy can live in sea water and some species live in river. 

The keski fish, a small freshwater species, is renowned in many countries, particularly in Vietnam where it is commonly caught in rivers. Keski, also known as anchovies, are prized for their rich flavor and nutritional benefits. Despite their small size, these fish are packed with protein, heart-healthy fats, and essential vitamins and minerals, making them a valuable addition to any diet.

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River baby shrimps have a slender and nearly transparent appearance. Once caught, they are immediately individually frozen within a few hours to ensure the highest quality and preserve all the natural flavors and nutrition. Our river shrimps come in small packaging sizes of 200g, 250g, and 300g.

Shrimp is not only delicious but also a powerhouse of essential vitamins and minerals, making it a rich source of protein. Consuming shrimp can also benefit heart and brain health, thanks to its omega-3 fatty acids and the antioxidant astaxanthin content. Additionally, shrimp is a great source of selenium.

Indulge in our premium river shrimps for a delectable and nutritious dining experience that will leave you craving for more.

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Scientific name: Oreochromis niloticus

The Black tilapia fish is known for its sweet, mild taste, lean flesh, and medium-firm, flaky texture. This white-fleshed fish has minimal bones, making it a popular choice for seafood lovers. Aqua-cultured Black Tilapia typically has a more desirable flavor compared to wild Black Tilapia, as the taste of Tilapia is influenced by their environment and diet. Black tilapia grown in Vietnam is particularly renowned for its superior quality compared to other regions around the world.

We offer: Tilapia whole round, WGS, mooncut, Steak, Fillet

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Scientific name: Oreochromis spp

Red tilapia, a freshwater fish, is commonly found in the Mekong Delta region of southwestern Vietnam. EFI offers red tilapia at a very reasonable price. This fish has a low to moderate fat content and is a rich source of high-quality protein. When cooked, red tilapia has a slightly sweet, mild taste with lean flesh and a firm, flaky texture, making it a popular choice for those seeking a white-fleshed fish. Red tilapia originating from Vietnam is considered superior to varieties found in other parts of the world. We offer Red tilapia whole, WGS, steak, gutted

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Scientific name: Barbodes gonionotus

The Silver Barb/Puti is a herbivorous fish that primarily feeds on algae, eliminating the need for feeds produced from wild-caught fish. This species can be easily farmed using low technology and requires less effort compared to other fish species, making it a popular choice for aquaculture in Vietnam. The Silver Barb/Puti is considered a sustainable farm-raised product.

We are pleased to offer Puti whole round and cleaned.

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The Snakehead (Channa striata) is a species with a broad natural distribution spanning from tropical Southern Asia to most of Southeast Asia, including Vietnam. This resilient fish can be found in various slow-moving freshwater habitats such as rivers, lakes, and flood rice paddies in Vietnam. The Giant Snakeheads, also known as Tomanfish (Channa micropeltes), are highly sought-after for their value as a food source. Referred to as nga yant in Burmese and ngamu in Manipuri, these prized fish are enjoyed in a multitude of culinary preparations. In Vietnam, we proudly offer Snakehead or Tomanfish in a variety of forms including whole round, steak, gutted, cleaned, and fillet options.

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Scientific name: Chitala chitala

The Clown Featherback is a highly sought-after knifefish, known for its popularity due to its widespread availability and affordability. This delectable fish is a staple on the menus of many upscale restaurants, thanks to its exquisite flavor profile.

Chitala, another freshwater fish, is commonly used in the production of surimi. Surimi made from Chitala is renowned for its chewy texture and superior taste compared to other fish varieties. We proudly offer Chitala in both whole round and gutted options for your culinary needs.

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Scientific name: Barbonymus altus

Red-tailed Tinfoil Barbs are versatile eaters, as they will readily consume a diverse range of meaty or plant-based foods. In their natural habitat, they are known as opportunistic feeders, feeding on smaller fish, algae, small invertebrates, plant matter, and even organic detritus. This adaptability carries over to the aquarium setting, where they eagerly accept a variety of food options such as flakes, frozen foods, pellets, freeze-dried foods, and live foods. At our facility, we offer whole tinfoil barbs as well as WGS (Whole Gutted and Scaled) options for your convenience.

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Carp are a diverse group of oily freshwater fish, encompassing various species native to Europe and Asia. They hold significant economic importance and are extensively farmed throughout Asia. In Vietnam, during the rainy season, we have a limited supply of native carp available.

Carp are highly sought after within the Asian community for their delectable taste, high nutritional value, and purported healing properties. We offer carp in both whole and gutted forms to cater to different preferences.

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Scientific name: Lates calarifer

Barramundi, also known as Asian sea bass, giant perch, or giant sea perch, are a highly sought-after fish species that can be found in both wild fisheries and aquaculture farms. Freshwater barramundi typically have a greenish-blue hue on their upper bodies with dark brown to black tail fins, while saltwater barramundi boast a silvery body and yellow fins. The barramundi season is year-round, making it a versatile option for chefs and cooks alike.

Not only is barramundi delicious, but it also contains the highest levels of Omega-3 fatty acids among all white fish. This makes it a pure and healthy choice for those looking to incorporate more nutritious options into their diet. Its flexibility in the kitchen makes it a favorite among culinary professionals and home cooks alike.

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