![]() ![]() The protein content of swai is average compared to other common fish, but it offers very little omega-3 fat ( 1, 5).Ī 4-ounce (113-gram) serving of uncooked swai contains ( 5, 6, 7, 8): American catfish is from a different family than swai, but they are related.Įating fish is generally encouraged as it supplies lean protein and heart-healthy omega-3 fat. Once called Asian catfish, US laws no longer permit this name to be used. Swai is a white-fleshed, neutral-flavored fish typically imported from Vietnamese fish farms. Other names for swai and similar species are panga, pangasius, sutchi, cream dory, striped catfish, Vietnamese catfish, tra, basa and - though it’s not a shark - iridescent shark and Siamese shark. Swai is from a separate but related family called Pangasiidae, and the scientific name for it is Pangasius hypophthalmus. In 2003, the US Food and Drug Administration (FDA) passed a law that only fish in the Ictaluridae family, which includes American catfish but not swai, can be labeled or advertised as catfish ( 4). Previously, swai imported into the US was called Asian catfish. In fact, swai production in the Mekong Delta of Vietnam is one of the largest freshwater fish farming industries worldwide ( 3). However, swai available to consumers is most commonly produced on fish farms in Vietnam ( 1). Therefore, it easily takes on the flavor of other ingredients ( 1).Īccording to the US National Oceanic and Atmospheric Administration (NOAA), swai ranks as the sixth most popular fish in the nation ( 2). Swai is a white-fleshed, moist fish that has a firm texture and neutral flavor.
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