Swai

Swai is a type of catfish native to the rivers of Southeast Asia. It is also known as Pangasius and is a popular choice in many cuisines due to its mild flavor and low cost.

Description

Swai is a white-fleshed, moist fish that has a slightly sweet, mild flavor. The texture is somewhat flaky and slightly less dense than other types of white fish. It is often compared to tilapia and cod in terms of taste and texture.

Distribution and Habitat

Swai is native to the Mekong River and Chao Phraya River basins in Indochina. These fish prefer fresh water, but can also be found in brackish water environments. They are often farmed in aquaculture operations in their native regions.

Culinary Uses

Swai is a versatile fish that can be prepared in a variety of ways. It can be grilled, baked, fried, or steamed, and is often used in fish and chips dishes due to its firm texture. It is also commonly used in Asian cuisine, particularly in dishes like curries and stir-fries.

Nutrition

Swai is a good source of protein and provides a moderate amount of omega-3 fatty acids. However, it is also known to be a carrier of certain foodborne illnesses, so proper cooking is essential.

Sustainability

There are some concerns about the sustainability of swai due to the methods used in aquaculture. Issues such as overfishing, pollution, and the use of antibiotics have been raised. However, there are also efforts being made to improve the sustainability of swai farming practices.

See Also

• Catfish
• Aquaculture
• Sustainable seafood