Tilapia has a low to moderate fat content, and is a rich source of high quality protein. Whole tilapia fish can be processed into skinless, boneless fillets.

Pangasius (also known as Basa) has a low to moderate fat content with high levels of protein. Basa has a mild to sweet flavor, white meat color and somewhat flaky cooked texture.

Vannamei white shrimp are one of the most widely cultivated shrimp in the world. A lean and rich source of protein, Vannamei white shrimp have a naturally mild-sweet flavour and firm texture.

Atlantic Salmon have a milder flavor than wild salmon. The flesh has a medium-firm texture with large flakes and a medium fat content.