What Is Swai fish? 5 Reasons You Should Eat Or Not!!

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Swai fish is both accessible and pleasant tasting.

It’s generally imported from Vietnam and has become extra widely accessible and outstanding in the US over the earlier couple of decades.

Still, several people who eat swai may not be familiar with the interests enclosing its creationism on heavy fish farms.

In This article we give you the realities about swai fish, supporting you to decide About you should eat or avoid it.

What Is Swai and Where Does It Come From?

Swai is a white-fleshed, moist fish that has a firm texture and impartial flavour. Therefore, it skillfully takes on the flavour of different components.

According to the Atmospheric Administration (NOAA) and US National Oceanic, swai tiers as the sixth largely famous fish in the country.

It’s native to Asia’s Mekong River. Still, swai accessible to buyers is greatly normally generated on fish farms in Vietnam.

Swai creation in the Mekong Delta of Vietnam is one of the hugest freshwater fish farming trades worldwide.

Recently, swai introduced into the US was called Asian catfish. In 2003, the US Food and Drug Administration (FDA) passed a statute that just fish in the Ictaluridae family, which involves American catfish but not swai, can be named or publicized as catfish.

Swai is from a different but similar family named Pangasiidae, and the scientific name for it is Pangasius hypophthalmus.

Different names for swai and related species are pangasius, sutchi, panga, cream dory, striped catfish, Vietnamese catfish, tra, basa and — though it’s not a shark — iridescent shark and Siamese shark.


Swai is a white-fleshed, neutral-flavoured fish generally introduced from Vietnamese fish farms. Once called Asian catfish, US laws no longer permit this name to be manipulated. American catfish is from various families than swai, but they are compared.

Nutritional Value Of Swai fish:

Consuming fish is commonly encouraged as it recharges lean protein and heart-healthy omega-3 fat.

The protein quantity of swai is normal compared to other civil fish, but it gives very little omega-3 fat.

A 4-ounce (113-gram) serving of raw swai includes:

  • Calories: 70
  • Protein: 15 grams
  • Fat: 1.5 grams
  • Omega-3 fat: 11 mg
  • Cholesterol: 45 grams
  • Carbs: 0 grams
  • Sodium: 350 mg
  • Niacin: 14% of the Reference Daily Intake (RDI)
  • Vitamin B12: 19% of the RDI
  • Selenium: 26% of the RDI

For comparison, the exact serving of salmon packs 24 grams of protein and 1,200–2,400 mg of omega-3 fat, while American catfish includes 15 grams of protein and 100–250 mg of omega-3 fat in 4 ounces (113 grams).

The sodium in swai may be taller or shorter than indicated above established how much sodium tripoly phosphate, an additive to maintain moisture, is manipulated during processing.

Swai is a wonderful source of selenium and a decent basis of niacin and vitamin B12. Still, percentages can vary established on what the fish is fed.

Swai don’t have extremely decent diets. They’re naturally soy, canola, fed rice bran and fish by-products. The soy and canola products are normally genetically revised, which is a controversial practice.


Swai is reasonable in healthy quality, offering a decent abundance of protein but very small omega-3 fat. Its main vitamin and mineral contributions are selenium, niacin and vitamin B12. The use of an additive to keep swai moist increases its sodium content.

Concerns About Swai Fish Farming:

The impact of swai fish farms on the ecosystem is the main concern.

The Monterey Bay Aquarium’s Seafood Watch scheme schedules swai as a fish that should be ignored, as some swai fish farms develop waste products that are illegally ejected into rivers.

The unsuitable disposal of wastewater is extremely concerning because swai fish farms use a ton of chemical vendors, involving disinfectants, anti-parasitic medications and antibiotics.

Mercury contamination is another reflection. Few surveys have established reasonable levels of mercury in swai from Vietnam and other southeastern and southern areas of Asia.

Still, another study has indicated mercury levels in swai that are above the World Health Organization’s suggested limit is 50% of the types tested.

These challenges indicate the necessity for acceptable water quality on swai fish farms and better quality control checks of the fish during the substance process.


The Monterey Bay Aquarium’s Seafood Watch strategy notifies avoiding swai because several chemical dealers are used on fish farms and can infect nearby water. Few, but not all, analyses indicate swai may have lofty mercury levels as well.

Antibiotics Are Heavily Used During Production:

When swai and additional fish are grown on heavy fish farms, the danger of infectious illnesses in the fish boosts.

In one survey, 70–80% of swai types exported to Poland, Germany and Ukraine were polluted with Vibrio bacteria, a microbe normally included in shellfish food poisoning in people.

To combat bacterial illnesses, swai is often regularly given antibiotics and other medications. Still, there are drawbacks. Residues of antibiotics may stay in the fish, and the medications can get into available waterways.

In research of imported seafood, swai and other Asian seafood much repeatedly exceeded drug deposit limits. Vietnam had the hugest number of medication residue violations among nations that export fish.

84,000 pounds of frozen swai fish fillets received from Vietnam and allocated in the US were remembered due to loss to meet US regulations to test the fish for drug residues and different contaminants.

Also, even if fish is suitably inspected and antibiotics and different medication residues are under legal limits, their regular use can promote friction of bacteria to the medications.

Few of the exact antibiotics are used to treat human infections. If they’re overused and the bacteria become resistant to them, it could leave the community without beneficial treatments for certain diseases.


Antibiotics are normally used to combat diseases on packed swai fish farms. Overuse of antibiotics improves the risk of bacterial opposition to them, which could, in turn, decrease the effectiveness of treatment in people.

You May Be Eating Swai Unknowingly:

You could be decreeing swai at restaurants without even understanding.

In a survey by Oceana, an international ocean conservation and advocacy organization, swai was one of the three categories of fish most naturally transferred for extra expensive fish.

Swai was sold as 18 various categories of fish — most normally mislabeled as perch, grouper or sole.


Extremely mislabeling may occur at restaurants, supermarkets and seafood processing plants. Occasionally this mislabeling is deliberate fraud since swai is cheap. Different times it’s unintentional.

Seafood often travels a long path from the point it’s caught to where you buy it, preparing it harder to trace its origin.

For example, there’s no simple path for restaurant holders to scan that a box of fish they bought is what it says it is.

Also, if a category of fish isn’t specified, extremely as if you’re ordering a fish sandwich at a restaurant that accomplishes define the category of fish, it could be swai.

In a survey of fish products assisted at 37 restaurants in a southeastern US city, about 67% of dishes listed as “fish” on the menu was swai.�


Swai is periodically purposely or accidentally mislabeled as another category of fish, such as perch, grouper or sole. Also, restaurants may not specify the category of fish in some dishes, so there’s a decent opportunity you’ve eaten swai, even if you didn’t understand it.

 A Sensible Approach to Swai and Better Alternatives:

If you love swai, buy types that have eco-certification from an irrelevant group, such as the Aquaculture Stewardship Council. Such brands commonly involve the certifying agency’s logo on the packet.

Certification suggests struggles to decrease pollutants that can give climate reversal and damage water quality.

Also, don’t chew raw or undercooked swai. Cook fish to internal conditions of 145℉ (62.8℃) to destroy potentially harmful bacteria, such as Vibrio.

If you select to communicate swai, there are a lot of good choices. For white-fleshed fish, consider wild-caught US catfish, Pacific cod (from the US and Canada), haddock, sole or flounder, among others.

For fish stored with omega-3s, some of your decent choices that don’t include excess mercury are wild-caught salmon, herring, anchovies, sardines, Pacific oysters and freshwater trout.

Lastly, eat a variety of various ways of fish rather than the exact category all the time. This helps decrease the chances that may arrive from over-exposure to potentially fatal contaminants in one category of fish.


If you eat swai, select a brand surviving an eco-certification stamp, such as from the Aquaculture Stewardship Council, and toast it well to kill Vibrio and different harmful bacteria. Strong alternatives to swai involve haddock, sole, salmon and various others.

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Swai fish: The Bottom Line

Swai fish has a satisfactory nutritional shape and may best be avoided.

It’s imported from densely stored fish farms where chemicals and antibiotics are used in extra, causing water pollution and fitness concerns.

It’s periodically mislabeled and acquired as higher-value fish. If you eat it, select a brand bearing an eco-certificate.

Normally, it’s best to eat a mixture of various categories of fish. Healthy choices to swai involve haddock, sole, salmon and various others.


Q. Where is swai fish found?

Wild iridescent sharks are established throughout Asia, but they are supposed native to the Mekong River in Vietnam. Saleable pangasius is commonly kept in ponds and different categories of local fish farms.

Q. What is swai fish?

The iridescent shark is a category of catfish native to Vietnam. Swai meat is often proved as a famous alternate to American catfish or the slightly extra expensive basa fish.


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