BASA & SWAI

Better Tasting  

Savored for their sweet, mild flavor and light, flaky texture, Basa and Swai have been compared to cod, sole and flounder, and are great for everyday use. Whether baked, broiled, grilled or fried, these versatile fish are mild enough to work with any white fish recipe yet flavorful enough to shine on their own. Try one of our recipes, use one of your old favorites, or submit a recipe of your own!  Any way you cook them, Australis Basa and Swai fillets are sure to become a favorite in your kitchen!

 

Better For You

Naturally low in saturated fat and cholesterol, Basa and Swai are excellent source of lean protein. They also provide omega 3 fatty acids which are known offer significant health benefits.  Our hand-cut fillets are processed within hours of harvest, locking in their natural flavor and freshness.

As with all Australis products, our Basa and Swai are laboratory tested to assure they are free of hormones, antibiotics, mercury and other contaminants, and are guaranteed to meet the FDA’s strict import standards.  They are also processed under the

supervision of the US Department of Commerce’s Seafood Inspection Program to ensure food safety and purity.

 

Better For Our Environment

Leading U.S. environmental groups rate Basa/Swai a “Good Alternative” for sustainability. Farmed in earthen ponds by small, family-owned growers, our fish are harvested from pristine waters that are regularly drained, tilled, limed and sun baked to conform with Australis’ natural and sustainable management practice.

Basa and Swai eat a largely vegetarian diet, which helps take pressure off wild fisheries. Recycling of the cuttings from our processing facility make new fish meal which is used to feed shrimp and other fish.  This results in a net increase in fish biomass. Now that’s doing fish farming right.

 

About Basa and Swai

The name ‘Basa’ is commonly used to refer to two species of fish that are native to the famous Mekong Delta river in Vietnam.  Both Authentic Basa and Swai have exploded in popularity around the world, particularly in Europe where they are enjoyed as sustainable alternatives to declining wild stocks of cod, flounder, sole and haddock. 

Farmers in southern Vietnam have been growing Basa and Swai using traditional methods for more than 30 years.  Abundant natural waters provide an ideal growing environment, and stringent quality control guarantees consistency and quality. Authentic Basa is considered somewhat superior to Swai, with slightly thicker fillets and a finer texture. Both fish there are called by different names in various parts of the world, including Tra, Panga and Vietnamese Catfish (even though they’re not the same species as US catfish).