BASA SWAI PANGASIUS

VAFCO has a close relationship with ASC basa ponds. Besides fillet and steak products, VAFCO also focuses on supplying the Basa skin for snack/chip processing.

Pangasius sub/Basa is a genus of medium-large to very large shark catfishes native to fresh water in South and Southeast Asia. Pangasius is farmed and found throughout The Mekong Delta region, in southwestern Vietnam.

Pangasius sub/Basa became an important Vietnamese export earning “hundreds of millions of dollars”. The market of Pangasius sub / Basa is getting high demand and the EU is the most important market partner. These Pangasius sub/Basa are offered by us at a very reasonable price.

Pangasius sub/Basa is omnivorous fish that are fed a proportion of wild caught fish in their diets. Available research indicates basa farming remains dependent on highly unsustainable wild caught fisheries, with a greater volume of fish removed from the ocean than is produced through basa farming.

Pangasius is an excellent product with a delicate smell and taste and with firm texture. This fish is already being distributed into 70 markets worldwide and is one of the most successful whitefish species of all time compared to the seawater catches of Cod and Alaska Pollack.

The boneless Pangasius fillets are very easy to prepare. The fillets can be cooked with any sauces, breaded, fried, grilled, stew and others. Any recipe for white fish fillet such as sole or halibut can be adapted to Pangasius.

Pangasius sub/Basa produced by VIET ASIA FOODS is HALAL certified, ASC certified helping customers seeking HALAL and ASC food choose our products with confidence.

Basa is a tasty fish, with a delicate texture and nice white flesh. The fast-flowing waters of the Mekong give the meat a clean, fresh flavor. Tra tends to be coarser and more grainy than true basa.You can tell true basa from tra by appearance. Basa fillets are whiter than tra fillets, which are usually more of a beige color. Tra fillets are also thinner than basa fillets. Pangasius sub/Basa has white and lean meat. The texture is firm and tender with a rather delicate. The taste is light and therefore Pangasius sub/Basa can be used in many cooking methods.

Cooking Tips for Pangasius sub/Basa: Grilled Pangasius sub, Pan-fried Pangasius sub, Boiled Pangasius sub, Baked Pangasius sub, Roasted Pangasius sub, Steamed Pangasius sub with Black Beans & Ginger or with Lime juice, Cooked Pangasius sub with sauce.

Pangasius sub/Basa is a versatile fish whose flesh is mild enough to take on other flavors but flavorful enough to hold its own in simple preparations. It remains moist during cooking. Whether to go with true basa or cheaper tra fillets depends on the application. If you want fish, you can bread and fry it for a buffet line, for example, go with the less expensive tra. But if you want to showcase an exotic yet still-affordable fish, give the real basa a try.