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The lowdown on swai fish

Posted by by Pat Yorek, director of meat and seafood
Monday, March 12, 2012

Tired of the same fish on your dinner table week after week? If you want to try something new, I’d like to introduce you to a hidden little treasure of a fish called swai (sw-eye).

It is similar to catfish with its white flesh, but has a milder flavor and more delicate texture. This fish is from Vietnam and brings a moist, sweet taste to your tongue with a coarser texture to break up the sometimes perceived “slimy” feel of fish. It has a very approachable flavor for most people who don’t normally like freshwater fish.

In other stores, you may find this fish under the name shark catfish, striped catfish or tra. Don’t be fooled as swai is not basa or panga (fish from Vietnam and South Africa with a more delicate flake).

As an added bonus, there may be no other fish quite as versatile as swai, as it can be broiled, baked, sautéed and even coated with bread crumbs and fried. Swai can be prepared using any of your favorite white fish recipes or simply paired with a fresh mango salsa.

Enjoy this new taste from the other side of the globe!


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