Pangasius HGT refers to a specific form in which the Pangasius fish (Pangasius hypophthalmus) is processed and sold. HGT stands for "Headed, Gutted, and Trimmed." It is a common method of processing whole fish, particularly for larger species like Pangasius.

In the HGT process, the head and internal organs of the Pangasius fish are removed, leaving the fish with a cleaned and trimmed appearance. The fish is typically scaled and the fins may also be trimmed. This process helps prepare the fish for further processing or cooking.

Pangasius HGT is commonly used in the seafood industry for both domestic consumption and export purposes. It allows for easier handling, storage, and transportation of the fish.

Once processed into HGT form, Pangasius fish can be further prepared in various culinary applications. The fillets can be cut from the fish, or the whole HGT fish can be cooked using methods such as grilling, baking, or frying. The flesh of Pangasius is known for its mild taste and firm texture, making it versatile in different recipes.