Alan Pham | Vietnam Seafood Sourcing Insights A sourcing consultant's notes on Vietnam's seafood market
Quick Answer: Frozen pangasius fish stomach (bao tử cá tra) exports from Vietnam are priced at $2.88–$2.98/kg FOB — significantly higher than pangasius fillet bulk grades. It is a niche by-product with limited supply, primarily exported to China and Southeast Asia for use in soups, hotpot, and specialty cuisine.
What Is Pangasius Fish Stomach?
Pangasius fish stomach — known in Vietnamese as bao tử cá tra — is the swim bladder and stomach by-product recovered during pangasius filleting. It is distinct from pangasius fish maw (the dried swim bladder, which is a separate high-value product). The frozen stomach is cleaned, processed, and exported as a specialty food ingredient.
Despite being classified as a by-product, frozen pangasius stomach commands a price comparable to mid-grade pangasius fillet — reflecting genuine market demand from specialty food buyers in Asia.
Price and Export Data
Based on verified Vietnamese customs data from 2024–2026:
| Parameter | Data |
|---|---|
| Export price range | $2.88–$2.98/kg FOB |
| Average price | ~$2.94/kg FOB |
| Volume availability | Limited — niche by-product, not bulk commodity |
| Primary export destinations | China, Southeast Asia |
| HS Code (indicative) | 0303.99 / 0304.99 (other frozen fish parts) |
At $2.88–$2.98/kg, frozen pangasius stomach is priced above Un-Trimmed fillet ($1.40–$1.80/kg) and on par with Semi-Trimmed fillet — reflecting specialty demand rather than commodity pricing.
Why Is Supply Limited?
Pangasius stomach is a by-product recovered during the filleting process. Its supply is directly tied to fillet production volume — a factory producing 100 tons of fillet per day generates a limited, fixed quantity of stomachs. Unlike fillet, it cannot be scaled up independently.
Most Vietnamese pangasius factories do not process and export stomach separately — it requires additional cleaning, QC, and freezing capacity. Only factories with dedicated by-product processing lines handle this commercially.
End-Use Applications
- Chinese hotpot (火锅): Pangasius stomach is used in hotpot chains as a protein ingredient — similar application to pork stomach and tripe.
- Vietnamese cuisine: Domestic consumption in soups and braised dishes (lòng cá kho).
- Southeast Asian specialty food: Markets in Thailand, Malaysia, Singapore where offal-based proteins are part of mainstream cuisine.
How to Source Pangasius Fish Stomach from Vietnam
Given limited supply availability, sourcing pangasius fish stomach requires working with factories that specifically process by-products rather than focusing only on fillet production.
- Identify factories with by-product processing capacity — not all pangasius fillet factories export stomach commercially.
- Confirm availability and MOQ — this is not a product available on demand like fillet. Production scheduling must be confirmed.
- Request spec and photo documentation — cleaning standard, glazing %, packaging (typically 10kg IQF block or IQF bag).
- Verify certifications — same requirements as fillet: EU DL code (if for EU), FDA (if for USA), HACCP mandatory.
I maintain direct relationships with verified suppliers in my network who process pangasius stomach commercially. Enquiries: alan@viet.zone
Pangasius Fish Stomach vs. Pangasius Fish Maw — Key Difference
| Fish Stomach (Bao Tử) | Fish Maw (Bong Bóng / Dried) | |
|---|---|---|
| Product form | Frozen, cleaned stomach organ | Dried swim bladder |
| Price | $2.88–$2.98/kg FOB | $22–$29/kg (dried weight) |
| Main markets | China, SEA hotpot/soup | China, HK, premium Chinese cuisine |
| HS Code | 0303.99 / 0304.99 | 0305.72 |
| Supply status | Limited — niche by-product | Very limited — specialty product |
About the Author
During my 10 years at A. Espersen A/S’s Vietnamese subsidiary, I developed a detailed understanding of pangasius by-product streams — including which factories process them and which do not. As an independent sourcing consultant, I help buyers access verified suppliers for both mainstream and niche Vietnamese seafood products.
Enquiries: alan@viet.zone | LinkedIn: linkedin.com/in/vietpham8
Pangasius fish stomach (bao tử cá tra) is the cleaned, frozen stomach organ recovered during filleting — priced at $2.88–$2.98/kg FOB and used in hotpot and soups. Pangasius fish maw is the dried swim bladder — a separate, much higher-value product at $22–$29/kg used in premium Chinese cuisine. They are different organs from the same fish.
Based on verified Vietnamese customs data from 2024–2026, frozen pangasius fish stomach (bao tử cá tra) is exported at $2.88–$2.98/kg FOB Vietnam. This is significantly higher than bulk pangasius fillet grades, reflecting its specialty status and limited supply.
The primary markets for frozen pangasius fish stomach from Vietnam are China and Southeast Asia — particularly markets with strong hotpot and offal cuisine traditions such as Thailand, Malaysia, and Singapore. The product is not commonly exported to Western markets.
No. Pangasius fish stomach is a by-product tied to fillet production — supply cannot be scaled independently. Not all Vietnamese pangasius factories export it commercially. It requires dedicated by-product processing equipment and QC. Buyers should confirm availability and production scheduling before committing to orders.
Independent Seafood Sourcing Consultant based in Vietnam’s Mekong Delta. Former Operations Manager at Espersen Vietnam (Danish seafood group, 8+ years) and graduate of Nha Trang Fisheries University. I source specialty aquatic products for buyers in Japan, France, Hong Kong, China and Thailand — as a disclosed agent with full commission transparency.
