BASA

Specifications

Scientific name: Pangasius bocourti; P. hypophthalmus

Market names: Basa, bocourti, bocourti fish; swai

Common names: Basa, basa catfish; swai, Vietnamese catfish

Description: 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.

Source: Basa are most commonly found in the waters of Cambodia and Vietnam.

Harvest Season: Basa harvests are heaviest from late summer to early autumn.

Harvest Method: Farmed in net cages and ponds.

Market Segments: Basa is appropriate for Fine Dining, Hotel, and Resort/Club segments of the market.

Flavor: Basa has a mild to moderate flavor.

Texture: Basa has a delicate texture.

Product Information

Alternatives: Alternatives to basa are channel catfish and lake whitefish.

Preparation: 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.

Cooking Methods: Basa can be prepared by baking, broiling, frying or sautéing.

Quality Control: Frozen shatterpack basa fillets will maintain quality for 12 months. IQF fillets for six to 9 months when held at zero degrees F or lower.

Interesting Fact: Standards can vary among Vietnamese processers, do some cuttings in your test kitchen.

Information taken from The Slade Gorton Interactive Seafood Guide™.