Swai

Swai is a mild-tasting fish that is often compared to catfish. It has a white and flaky texture that makes it a popular choice for frying, baking, and grilling.

Swai (Pangasianodon hypophthalmus), also known as iridescent shark or basa, is a freshwater fish commonly farmed in Southeast Asia, particularly in Vietnam. It is a popular seafood in many parts of the world, especially in the United States, where it is marketed as a cheaper alternative to more expensive whitefish species.

Appearance

Swai has a long and slender body that can grow up to 4 feet in length and weigh up to 40 pounds. It has a silver-gray color on the dorsal side and a white underbelly. The skin is smooth and lacks scales. Its head is flattened, and its mouth is slightly pointed.

Habitat

Swai is native to the Mekong River system in Southeast Asia and can be found in large rivers, floodplains, and reservoirs. It is a freshwater fish and prefers warm water with temperatures ranging from 25 to 32°C.

Fishing and Seasonality

Swai is predominantly farmed and not typically caught in the wild. The majority of swai sold in the United States is imported from Southeast Asian countries like Vietnam, Thailand, and Cambodia. The farming of swai has become increasingly popular due to its fast growth rate and tolerance to a range of environmental conditions.

Culinary

Swai is a mild-tasting fish that is often compared to catfish. It has a white and flaky texture that makes it a popular choice for frying, baking, and grilling. Swai can be seasoned with a variety of spices and herbs, making it versatile for use in a wide range of dishes. It is commonly used in Asian cuisine, particularly in Vietnamese and Thai dishes.

Conservation

Swai farming has been criticized for its impact on the environment, particularly due to the use of antibiotics and chemicals in fish feed and the potential for pollution from fish waste. Additionally, swai has been known to be mislabeled as other types of fish, leading to consumer confusion and potential harm to those with allergies. Some organizations have called for more regulations and transparency in the labeling and farming of swai to ensure sustainability and environmental responsibility.