Pangasius Fish Maw: Butterfly Cut vs. Tube Processing for Commercial Volume

Pangasius fish maw has become the workhorse of commercial food service. Produced in massive, stable volumes from controlled aquaculture and riverine fisheries, it delivers reliable supply and predictable pricing for large restaurant groups.

Butterfly Pangasius maw is split flat, washed, and dried as a two-winged sheet. The open format enables rigorous inspection for oil residues and cuts soaking time down to 6–10 hours, ideal for daily restaurant prep.

Tube Pangasius maw is cleaned through a minimal opening to preserve its hollow shape. Chefs utilize tube maw for stuffed banquet dishes (e.g., shrimp-paste stuffed fish maw) and premium catering presentations.

At roughly 20% to 35% the cost of wild croaker maw, Pangasius delivers a 3.5x rehydration yield, making it the preferred choice for commercial hotpot chains, catering banquets, and ready-to-eat packaged meals.