How does a fish Swain ?
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Answer:
Explanation:
Swai fish is both affordable and pleasant tasting.
It’s typically imported from Vietnam and has become more widely available and popular in the US over the past couple of decades.
However, many people who eat swai may not be aware of concerns surrounding its production on crowded fish farms.
This article gives you the facts about swai fish, helping you decide if you should eat or avoid it.
What Is Swai and Where Does It Come From?
Swai is a white-fleshed, moist fish that has a firm texture and neutral flavor. Therefore, it easily takes on the flavor of other ingredients (1Trusted Source).
According to the US National Oceanic and Atmospheric Administration (NOAA), swai ranks as the sixth most popular fish in the nation (2).
It’s native to Asia’s Mekong River. However, swai available to consumers is most commonly produced on fish farms in Vietnam (1Trusted Source).
In fact, swai production in the Mekong Delta of Vietnam is one of the largest freshwater fish farming industries worldwide (3).
Previously, swai imported into the US was called Asian catfish. In 2003, the US Food and Drug Administration (FDA) passed a law that only fish in the Ictaluridae family, which includes American catfish but not swai, can be labeled or advertised as catfish (4).
Swai is from a separate but related family called Pangasiidae, and the scientific name for it is Pangasius hypophthalmus.
Other names for swai and similar species are panga, pangasius, sutchi, cream dory, striped catfish, Vietnamese catfish, tra, basa and — though it’s not a shark — iridescent shark and Siamese shark.
SUMMARY
Swai is a white-fleshed, neutral-flavored fish typically imported from Vietnamese fish farms. Once called Asian catfish, US laws no longer permit this name to be used. American catfish is from a different family than swai, but they are related.
Nutritional Value
Eating fish is generally encouraged as it supplies lean protein and heart-healthy omega-3 fat.
The protein content of swai is average compared to other common fish, but it offers very little omega-3 fat (1Trusted Source, 5Trusted Source).
A 4-ounce (113-gram) serving of uncooked swai contains (5Trusted Source, 6Trusted Source, 7Trusted Source, 8):
Calories: 70
Protein: 15 grams
Fat: 1.5 grams
Omega-3 fat: 11 mg
Cholesterol: 45 grams
Carbs: 0 grams
Sodium: 350 mg
Niacin: 14% of the Reference Daily Intake (RDI)
Vitamin B12: 19% of the RDI
Selenium: 26% of the RDI
For comparison, the same serving of salmon packs 24 grams of protein and 1,200–2,400 mg of omega-3 fat, while American catfish contains 15 grams of protein and 100–250 mg of omega-3 fat in 4 ounces (113 grams) (9, 10, 11Trusted Source).
The sodium in swai may be higher or lower than shown above based on how much sodium tripolyphosphate, an additive to retain moisture, is used during processing (1Trusted Source).
Swai is an excellent source of selenium and a good source of niacin and vitamin B12. However, amounts can vary based on what the fish is fed (5Trusted Source, 8).
Swai don’t have particularly healthy diets. They’re typically fed rice bran, soy, canola and fish by-products. The soy and canola products are commonly genetically modified, which is a controversial practice (1Trusted Source, 3, 12Trusted Source).
SUMMARY
Swai is moderate in nutritional value, offering a decent amount of protein but very little omega-3 fat. Its main vitamin and mineral contributions are selenium, niacin and vitamin B12. Use of an additive to keep swai moist increases its sodium content.
Answer:
Swai fish is a type of white fish with a mild flavor and flaky texture. It’s a freshwater fish that’s native to Vietnamese rivers and a type of catfish. It’s also called Vietnamese catfish, basa fish and iridescent shark, but it’s neither a basa nor a type of shark.
Swai fish is a type of white fish with a mild flavor and flaky texture. It’s a freshwater fish that’s native to Vietnamese rivers and a type of catfish. It’s also called Vietnamese catfish, basa fish and iridescent shark, but it’s neither a basa nor a type of shark.The abundance of names come from an identity crisis swai fish had in the early 2000s, when it still was sold in the U.S. under the name of “catfish.
Explanation:
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