These fillets can be cooked using different methods such as baking, grilling, pan-frying, or steaming. Their neutral taste allows them to absorb flavors from seasonings and sauces, making them adaptable to various recipes and cuisines.

In Vietnam, Pangasius fillets are commonly used in traditional dishes such as Vietnamese fish rolls, fish soups, and fish curries. They are also exported to many countries around the world for their affordability, quality, and versatility in cooking.

As with any seafood, it is important to ensure that the Pangasius fillets are sourced from reputable and sustainable fisheries. Responsible sourcing practices and proper aquaculture management contribute to the long-term health of fish populations and the preservation of aquatic ecosystems.