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Basa/Swai what do you call it?
Basa/Swai is a great tasting mild fish that is a lot less expensive than Tilapia, Sole, Cod or Haddock and the company I work for is intrested in utilizing it. The dilema I have is that there are not a lot of people in the central part of the US that have heard of this fish. The names are not very attractive, are any of you out there using this fish and if so by what name are you selling it under?
Some places have tried to pass it off as Grouper and got in trouble.
Just added a link to a web site that better discribes the fish.
Some places have tried to pass it off as Grouper and got in trouble.
Just added a link to a web site that better discribes the fish.
Tags: Basa, Sustainability, Swai, food cost
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Permalink Reply by susan holaday on -
Any recipe suggestions? I recently received some Swai fillets to check out as I want to to a new product item on the fish in my next issue.
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Permalink Reply by Tony on -
Lemon Caper,White Wine Mushroom Tarragon,Fresh Tomato Basil,Cajun Spiced With Minted Peach And Orange Salsa and the list goes on
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Permalink Reply by Keith Bernhardt on -
What is the best way to prepare it ? Broil ? Grill ?
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Permalink Reply by susan holaday on
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Go to www.thebetterfish.com - there are recipes that work for all three fish that Australis has - barramundi, basa an swai - you can bake, broil, roast, sauté, etc. all of them.
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Permalink Reply by Tony on
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Grilling works well as it is a flat fish, but I also poach it cut the filet in half and wrap it around a jumbo shrimp put a tooth pick through it to hold it together and poach it.
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Permalink Reply by susan holaday on
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I tried Swai recently - the fish is very mild and very tasty. I baked it with a sauce of sautéed onion and garlic, a Tbsp. each of basil and oregano (dried) chopped tomatoes, and some white wine for about 13 minutes. The recipe is on the Australis site- www.thebetterfish.com - it was very good.
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Permalink Reply by Mark Sievers on -
Basa is a great and versitile mild whitefish that is usually farm raised in Vietnam and other countries . It is a fine substitue for certain other whitefish such a Alaskan Pollock . It got some bad PR when some tried to pass it off as catfish . I would compare it as comparable to Pollock and New Zealand Hoki .
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Permalink Reply by Better Seafood Board on -
The U.S. Food and Drug Administration has a great website that lists the correct market name or names for many different fish species. The search box is easy to use.
http://www.accessdata.fda.gov/scripts/SEARCH_SEAFOOD/index.cfm
Basa and swai are 2 different fish - but both are types of Pangasius.
Basa is the approved market name for Pangasius bocourti. Swai or Sutchi or Striped Pangasius or Tra are all approved market names for Pangasius hypophthalmus.
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Permalink Reply by Steve Paterson on -
The names, none of which, add any romance to the sexiness of seafood.
What are the US producers allowed to call catfish now? Oh yes, Delicata.
That's fine with me. I like it.
Let's give marketable solution names to all seafood items.
A dinner presentation featuring "Pangasius bocourti" does nothing to whet my appetite.
Chilean SeaBass does, even though, Patagonian Tooth fish wouldn't...
Reply by Better Seafood Board on September 1, 2009 at 1:52pm
The U.S. Food and Drug Administration has a great website that lists the correct market name or names for many different fish species. The search box is easy to use.
http://www.accessdata.fda.gov/scripts/SEARCH_SEAFOOD/index.cfm
Basa and swai are 2 different fish - but both are types of Pangasius.
Basa is the approved market name for Pangasius bocourti. Swai or Sutchi or Striped Pangasius or Tra are all approved market names for Pangasius hypophthalmus.
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