Asian basa

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Become a member Login. Subscribe to SeafoodSource News You may unsubscribe from our mailing list at any time. Published on January 23,

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Americans say it comes from the polluted Mekong River, while the Australians say that the fish comes from fish farms near the Mekong River and is highly recommended. We need your advice. It is a type of catfish and its Latin name is Pangasius bocourti.

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I make the sorshe with it, turns out awesome, works out to the best fish for me, since it has no fishy smell. Happy New Year! I love the cat fish too.

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Whoops, something went wrong. Did you enter your email address incorrectly or are you already signed up to receive Saucy updates? Spicy and sweet in equal measure, Saucy's Asian BBQ sauce will bring a little sunshine to your plate - whatever the weather!

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A type of Catfish found in South East Asia. It has moist, sweet whit flesh, with a mild flavour. Can be used to replace other white fish such as cod or haddock.

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Plus, this is a really authentic Chinese dish made with simple ingredients that can probably already be found in your own pantry or refrigerator. Just make sure that you buy your tilapia from a good fishmonger or better yet, what I do here in Beijing is I buy imported flash-frozen filets. It may seem counter-intuitive that frozen fish could be fresh, but it actually is.

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Basa Pangasius bocourti is a species of catfish in the family Pangasiidae. Basa are native to the Mekong and Chao Phraya basins in Indochina. They are often labelled in North America and Australia as "basa fish", "swai", [3] or "bocourti".

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Basa is imported from south-east Asia, where it is predominantly farmed along Vietnam's Mekong River in ponds, tanks and cages close to or in the Mekong. Farms discharge wastewater to the river, which likely cause localised pollution. However, the effect of basa aquaculture on waterways is minor when compared with the degradation of the Mekong River by runoff from agriculture and other human activities.

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Basa is a type of catfish belonging to the Pangasiidae family. You may also have heard basa fish referred to as river cobbler, Vietnamese cobbler, pangasius, or swai. Its flesh has a light, firm texture and a mild fish flavor — similar to cod or haddock.

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Yogesh Grover smelled a rotten fish when, inhe moved to India. After having worked in Africa and Europe, Grover, director of seafood importer Empire Foods, was left cold by the quality of fish served in Indian restaurants. Grover loves fish: Chilean sea bass, Scottish salmon and silver pomfret are his favorites. He remembered the whitefish that he had eaten in Europe and placed a trial order of six tonnes of Vietnamese basa.

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