The Fish We Cook, Swaii and Barramundi

SWAII Swaii is a form of catfish that is imported from fish farms mainly in Vietnam. Its popularity has increased tremendously in the United States since the trade embargo was lifted in 1994. Swaii is a river fish that can grow up to 4 feet in length, but farmed fish generally sell in the 2-4 range. pounds. The adult fish is almost uniformly gray. Swaii is often sold under the name Pangasius or Basa. Basa is a similar fish that is actually slightly better in quality, so you should check the labels. Basa fish is much more expensive because it takes up to 4 times longer to breed. Swaii is a very commercially important fish and is sold all over the world. It is similar to American catfish but is usually cheaper in price, which has caused the United States government to be very specific with the labeling. Basa is a soft fish with white meat and a texture similar to American catfish. Swaii is also a mild fish, but the meat is a bit darker and the fillets are finer than the bases. The best way to cook swaii is to bake, fry, fry, or grill.


A fairly new fish to the US market, barramundi is found in both fresh and salt water in the area from the Persian Gulf to Australia. Another common name for barramundi is Asian seabass, but it is also found under the names barramundi, barramundi, and Australian seabass. It is a popular fish for both sportsmen and commercial fisheries. Most of the fish on the market comes from fish farms, with Indonesia being the largest exporter. The United States has also gotten into barramundi farming on fish farms with production in Massachusetts and Florida. Barramundi is a demersal fish, which means that it gets its food from the bottom or near the bottom. Bottom feeders tend to have much less oil than open water feeders. It is a strong fighting fish that is known to reach 80 pounds and 4 feet in length. It is a good fish for ranching because it grows fast and can reach its market size of about 2 pounds in about 1 year. Smaller fish are known to be better to eat than large ones. Barramundi have a pearly pink flesh that turns white after cooking. It is mild in flavor with a flaky pulp. The best way to cook barramundi is to fry, pan fry, sauté, oven fry, or bake.

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