What is a Pangasius Fish?

What is a pangasius fish? If you find yourself asking this question, you’re not alone. Pangasius fish, another name for basa fish, has been the subject of plenty of debate in recent years, particularly about whether or not it can be called catfish.

While it can resemble catfish because of its taste and texture, it’s actually a type of freshwater whitefish, which means that it belongs to the same family as cod and haddock.

Pangasius bocourti is its full scientific name, although it’s often referred to as a basa fish or bocourti in the US. It’s also known as Vietnamese cobbler, river cobbler, or swai, depending on where you’re from.

What Kind of Fish is Pangasius?

If you’re familiar with Asian cooking, you’ve probably seen the pangasius fish. Pangasius, also known as basa or swai, is a type of whitefish that was introduced into North America in the early 1990s and has quickly become popular due to its mild flavor and relatively inexpensive price tag.

But before you dive headfirst into deep-frying your very own supply of basa fish, here are some things you should know about pangasius fish.

So what is pangasius fish? Originally from South and Southeast Asia, pangasius sharks are freshwater fish that may grow up to a foot long. In addition to their usual catfish whiskers, they feature a large, broad head and a long, scaleless body.

The pangasius, when fully mature, may grow up to a length of 1.5 meters. A silvery-grey color gradually replaces the fish’s distinctive black stripes as it matures. Pangasius fillet from aquacultures is often seen in European markets. Southeast Asian nations like Vietnam and Cambodia are the primary producers of farmed pangasius.

The Mekong and Chao Phraya rivers that flow through various Southeast Asian countries are home to basa. It’s also widely farmed in the vicinity of the Mekong River in big pens because of its widespread appeal and strong demand for export.

Pangasius can withstand low oxygen levels, which is why they’re popular with commercial fish farmers and can be raised in small ponds or tanks. They have an elongated body, a large mouth, and a deep body cavity with a small stomach.

Many people enjoy eating pangasius because it has a mild taste and an off-white color when cooked. Once you know what pangasius fish tastes like, you may decide you want to serve it more often at home!

It’s important to note that there are many species of pangasius available, but only two varieties are commonly farmed: basa and tra. The rest of them are caught from wild fisheries. In general, wild varieties tend to be less fatty than their farmed counterparts, which makes them leaner (and therefore healthier).

Health Benefits

What is pangasius fish and does it have any health benefits? Pangasius fish, or basa fish, is a white-fleshed freshwater fish. It’s been around for a long time, but like many of today’s trendy foods, it’s only recently become popular in American markets.

The health benefits of eating pangasius fish are far-reaching – and there are several ways that you can incorporate more of it into your diet if you so choose.

Here are just some of them: Eating pangasius fish as part of a balanced diet helps you get all of your nutrients—including protein and calcium—without taking in too much fat or calories. The high protein content also makes it an ideal food choice if you want to build up muscle mass or gain weight in general.

The meat from pangasius fish contains a very low percentage of saturated fat and also has less cholesterol than red meat. A 3 oz serving of pangasius fish contains only 25mg of cholesterol, which is around half as much as in chicken or beef.

Pangasius has a moderate fish taste and a crisp, light texture in the meat, similar to that of cod or haddock. Boneless fish fillets are commonly marketed and utilized in the same manner as boneless fish. Cost is a major factor in the popularity of basa. Because it’s easy to farm and harvest, its price is affordable when it’s exported.

Recipe and Preparation

The freshwater fish is commonly sold as a filet at the store, either fresh or frozen. Fish that are thaw and have traveled a long distance must be kept at a low temperature and used within a few hours after purchase.

Pangasius, of course, may be stored in the freezer for longer. Before preparation let the frozen filets defrost slightly in the fridge. Despite the fact that this procedure takes longer, it avoids the loss of flavor and the growth of germs.

The meat of the fillet is white and flat. Unlike cod, the taste and texture are quite distinct. When mixed with breadcrumbs or batter, it takes on the flavor of “fatty” meat. White, soft, and juicy Pangasius flesh is a favorite for many who typically shun fish.

In addition to its mild, delicate flavor, the absence of bones also plays a role. There are no difficult steps involved in cooking pangasius. Simply clean the fillets with running water then pat them dry. Using rapeseed or butter-based oil, season with salt and pepper.

Cooking techniques like grilling and steaming are also recommended. Crispy breadcrumb coatings and fish curries benefit from the mild aromatic flavor of this fish. Ginger or parmesan may be added to the traditional flour, eggs, and breadcrumb combination to make it more interesting.

Cooking pangasius in the oven is another delicious alternative. Simply chop it into bite-sized pieces, cook it briefly in a pan, and then mix it with your favorite savory toppings. Feta cheese, spinach leaves, and tomatoes are some of the best signs to pair with pangasius.

Conclusion

Pangasius fish has been around for a long time but has just lately become popular in the United States. Pangasius is an excellent source of protein according to its nutritional profile, and a 120-gram fillet contains around 125 calories and just 0.6 grams of carbohydrate on average.

Not only that, but it has over 23 grams of protein to make up for the fat that it lacks. Protein is essential for building and maintaining muscle mass, as well as ensuring that muscles remain healthy.