Buy whole swai fish online

Swai fish is a white-fleshed, mild tasting, river fish from Southeast Asia that’s a good source of protein.

Swai fish can be grilled, broiled, pan fried, deep-fried, and even used in soups and stews. It is often served with a sauce because it is so mild.

Yes, swai fish is a type of catfish. It is sometimes sold under the name 'Pangasius' or 'Asian Catfish.'

Swai fish should be stored in the refrigerator and used within two days of purchase. For longer storage, it can be frozen.

Absolutely, the mild taste and firm texture make swai fish a great substitute for other white fish in most recipes.

Yes, swai fish can be baked. It can be seasoned or marinated prior to baking for added flavor.

No, but it may sometimes be labeled under different names such as basa fish, panga, or bocourti.

You can buy it at Weee! Asian Market, www.sayweee.com.

Swai fish has a very mild flavor, slight sweetness and it doesn't have a fishy aftertaste. Its flavor allows it to pair well with various seasonings and sauces.

Yes, swai fish is a good source of protein and it's low in fat. However, due to its lower omega-3 content compared to other fish, it is not as beneficial for heart health.

Swai fish is low in calories and fat, and provides a decent amount of protein. It is also a source of vitamin B12, niacin, and selenium.

Some sustainably sourced swai fish may contain leeser amounts of mercury than other types of fish, but there have been concerns about farming practices and elevated levels of toxins in the past.

No, like most fish, swai fish must be cooked properly to eliminate any potential bacteria or parasites.

Fresh swai fish should have a mild scent, clear eyes, and firm, shiny flesh. If it has a strong, fishy smell, it probably isn't fresh.

Swai fish is widely consumed in Southeast Asia and has become popular in Europe and North America due to its availability and relatively low cost.

Given its mild flavor, swai fish pairs well with a range of sauces—from tangy lemon butter to a spicy salsa.