Pangasius silasi is a species of the Pangasiidae family, endemic to the Krishna River in India.

[2][3][4] Pangasius Silasi was named in honor of Eric Godwin Silas (1928-2018), a Sri Lankan-born Indian ichthyologist and fisheries scientist[5] Pangasius silasi differs from Pangasius pangasius by having vomero-palatal teeth confluent as an uninterrupted curved band as opposed to two lunate vomeropalatal teeth patches on each side with a wide gap in the centre and 48 vertebrae as opposed to 44.

[6] Pangasius silasi, like other species in the genus Pangasius, is known for its mild flavour, white flesh, and high nutritional content.

It is a good source of protein, low in fat, and contains essential vitamins and minerals, making it a healthy option for consumers.

The fish is particularly attractive in the market for its versatility in cooking, as it can be used in a variety of cuisines, from fried fillets to soups and curries.