When swai and other fish are grown on crowded fish farms, the risk of infectious diseases in the fish increases. Some, but not all, analyses suggest swai may have high mercury levels as well.Īntibiotics Are Heavily Used During Production

The Monterey Bay Aquarium’s Seafood Watch program advises avoiding swai because many chemical agents are used on the fish farms and can pollute nearby water. These challenges suggest the need for better water quality on swai fish farms and better quality control checks of the fish during the import process. However, other research has shown mercury levels in swai that are above the World Health Organization’s recommended limit in 50% of the samples tested ( 17). Some studies have found acceptable levels of mercury in swai from Vietnam and other southeastern and southern areas of Asia ( 14, 15, 16). Mercury contamination is another consideration. The improper disposal of wastewater is especially concerning because swai fish farms use a lot of chemical agents, including disinfectants, anti-parasitic drugs and antibiotics. The Monterey Bay Aquarium’s Seafood Watch program lists swai as a fish that should be avoided, as some swai fish farms generate waste products that are illegally dumped into rivers ( 3). The effect of swai fish farms on the ecosystem is a major concern ( 13). Use of an additive to keep swai moist increases its sodium content. Its main vitamin and mineral contributions are selenium, niacin and vitamin B12.

Swai is moderate in nutritional value, offering a decent amount of protein but very little omega-3 fat. The soy and canola products are commonly genetically modified, which is a controversial practice ( 1, 3, 12). They’re typically fed rice bran, soy, canola and fish by-products. Swai don’t have particularly healthy diets. However, amounts can vary based on what the fish is fed ( 5, 8). Swai is an excellent source of selenium and a good source of niacin and vitamin B12. 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 ( 1).

Niacin: 14% of the Reference Daily Intake (RDI)įor 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, 11).

The protein content of swai is average compared to other common fish, but it offers very little omega-3 fat ( 1, 5).Ī 4-ounce (113-gram) serving of uncooked swai contains ( 5, 6, 7, 8): American catfish is from a different family than swai, but they are related.Įating fish is generally encouraged as it supplies lean protein and heart-healthy omega-3 fat. Once called Asian catfish, US laws no longer permit this name to be used. Swai is a white-fleshed, neutral-flavored fish typically imported from Vietnamese fish farms.

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. Swai is from a separate but related family called Pangasiidae, and the scientific name for it is Pangasius hypophthalmus. 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). Previously, swai imported into the US was called Asian catfish. In fact, swai production in the Mekong Delta of Vietnam is one of the largest freshwater fish farming industries worldwide ( 3). However, swai available to consumers is most commonly produced on fish farms in Vietnam ( 1). Therefore, it easily takes on the flavor of other ingredients ( 1).Īccording to the US National Oceanic and Atmospheric Administration (NOAA), swai ranks as the sixth most popular fish in the nation ( 2). Swai is a white-fleshed, moist fish that has a firm texture and neutral flavor.

Swai fish grilled