These fillets are commonly used in both domestic and international cuisines. They can be prepared through different cooking methods such as baking, grilling, pan-frying, or steaming. Their white and well-trimmed appearance makes them visually appealing when presented on a plate.

In Vietnam, Pangasius fillets are popularly used in traditional dishes such as Vietnamese fish rolls, fish porridge, and fish salads. They are also exported to many countries around the world for their affordability, quality, and versatility in the kitchen.

As with any seafood, it is important to ensure that the Pangasius fillets are sourced from reputable and sustainable fisheries. Sustainable fishing practices and responsible aquaculture methods are essential for the long-term health of fish populations and the preservation of aquatic ecosystems.