Pangasius is a fresh-water farmed white fish raised in ponds in the Mekong Delta of Vietnam. There are two species, Pangasius hypophthalmus (swai) and Pangasius bocourti (basa).
Pangasius hypophthalmus represents 99% of all exports worldwide. Pangasius bocourti is rarely exported and has a much higher production cost and longer grow-out period—nearly 16 months; Pangasius hypophthalmus, on the other hand, can be harvested in just six months. Pangasius is a sweet and mild white fish known for its versatility. In fact, it can be substituted in any recipe calling for cod, sole, tilapia or other white fish. So no matter how you choose to prepare it, Pangasius always proves to be a delicious decision—for any meal.
Latin Name: Pangasius Hypophthalmus Popular name: Pangasius, Tra Fish Name in Us: Swai fish, Basa fish Name in Singapore: Sutchi