| Market Names |
Swai, Tra, Sutchi, Striped Pangasius |
| Where Caught |
Vietnam, Cambodia |
| How Caught |
Farm Raised |
Swai
Swai (Pangasius hypophthalmus) is a member of the Pangasiidae family. It is found in Southeast Asia, especially along the Mekong River in Vietnam and Cambodia. While it has been marketed as China Sole, River Cobbler, Basa and Catfish, these names are incorrect. Due to legislation and a Food and Drug Administration ruling, only species from the family Ictaluridae, the family of catfish native to North America, can be labeled and sold as Catfish in the U.S. Basa is the name of another species of fish in the Pangasiidae family and is considered to be of higher quality and higher priced than Swai. When buying Basa, be sure to check that it is Pangasius bocourti and not mislabeled Swai. The only FDA approved market names are Swai, Sutchi, Striped Pangasius, and Tra.
Swai is the preferred farmed species for fish farmers, being faster and less expensive to raise than Basa. The Monterey Bay Aquarium Seafood WATCH® rates farmed Swai as a “Good Alternative” as it has “strong potential to be a sustainable aquaculture species.”
| Sources | |
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Species NamePangasius hypophthalmus |
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SourceSwai is found in Southeast Asia, being native to Cambodia, Thailand and Vietnam. Most farmed Swai imported into the U.S. comes from the Mekong River in Vietnam. |
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SeasonalitySwai is available year round with the heaviest harvests occurring in late summer to early autumn. |
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Fishing MethodSwai are farm raised. |
| Features | |
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FlavorSwai has a mild, sweet flavor and a flaky texture. It is more grainy and coarser than Basa. |
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Dietary InformationServing Size per 3.5 oz (100 g) raw edible portion: Source: Vietnam Association of Seafood Exporters and Producers |
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AppearanceThe flesh of Swai is a beige color. Fillets are thinner than Basa fillets. Basa is also whiter than Swai. |
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FormSwai is currently only imported to the US in a frozen fillet form. Product is available both IQF and shatter pack. |
| Uses | |
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PreparationBaking, broiling, frying and sautéing all work well with Swai. Swai is especially good for breading and frying or for buffets. |
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SubstitutionSea Bass, Basa, and Catfish can be substituted for Swai. |
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HandlingSwai is best thawed under refrigerated conditions at 34-38 degrees F. Once defrosted product should be stored in a sealed plastic container and surrounded with ice for maximum shelf life. |
| Market | |
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Sizes and CutsSwai is produced as a skinless and boneless fillet, packed 15 pound IQF. Fillets are graded 3-5 oz, 5-7 oz and 7-9 oz. |
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Pricing ScaleSwai is an attractively priced fish and much less expensive than Basa. Due to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date market information, current pricing and availability. |
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Shelf LifeSwai which has been properly defrosted may be held refrigerated for 3-4 days. Frozen can be commercially stored for up to one year. |