In 2007, the US Food and Drug Administration banned the import of basa over health risks. The fish inhabits the Mekong delta, which is polluted with carcinogenic chemicals from the drugs that are dumped into it. Fish farmers from the area use chemicals to kill the parasites that affect the fish.
Five consignments of fish from Vietnam — including basa fillets, catfish, tilapia and frozen fish cutlets — have been stopped by biosecurity officials this year because they contained enrofloxacin, an antibiotic banned in Australia. Last year, three loads of Vietnamese fish failed tests for banned antibiotics.
Basa is imported from south-east Asia, where it is predominantly farmed along Vietnam's Mekong River in ponds, tanks and cages close to or in the Mekong. Farms discharge wastewater to the river, which likely cause localised pollution.
Basa are native to the Mekong and Chao Phraya basins in Mainland Southeast Asia. These fish are important as food source, also on the international market. They are often labelled in North America and Australia as "basa fish", "swai", or "bocourti".
INGREDIENTS: Vietnamese Farmed Basa (Pangasius hypophthalmus) (96%) (Fish), Water, Acidity Regulators (331, 332, 333, 330), Salt.
No, not at all, barramundi,or giant saltwater perch, are a totally different fish, they grow to well over a meter long, this is a tilapia. Sea bass and barramundi are two of the most popular fish in the world. Many people believe that they are the same fish, but the truth is that they are not.
Basa, also called swai and a few other names, is native to Southeast Asia. It is farmed in large numbers in pens around the Mekong River system of Vietnam, as well as in China and Cambodia.
With the name Basa, one might think it's related to bass; and like bass, it is a freshwater fish, but it's not related to that species. It is a type of catfish and its Latin name is Pangasius Bocourti.
Basa is a harmless little name for the more formidable Pangasius bocourti. It comes from a huge family of catfish that proliferates in Vietnam, Thailand, China and Cambodia.
As with any fish, eating too much basa comes with some health risks. Because most fish potentially contain industrial contaminants such as polychlorinated biphenyls and mercury, excess consumption can lead toxins to build up in your body.
You can consume Basa every week without any worries. It is packed with high-quality protein and is a rich source of omega-3 fatty acids.
Fat is also present in ample amounts in this fish, which is vital to regulate body temperature as well as to fulfil energy and developmental requirements. Basa contains the Omega-3 fatty acids – DHA (Docosahexaenoic Acid) and EPA (Eicosapentaenoic Acid), which is very effective in reducing the risk of heart ailments.
Basa, a freshwater farmed catfish imported from Asia, is sometimes marketed as 'Pacific Dory', though it is unrelated to the Dories.
Instead, fish like freshwater salmon, anchovies, sardines, tilapia, squid, sole, clams, crab and cod, etc. are safe for consumption. Shark, marlin, basa, king mackerel, swordfish, etc. should be avoided completely since they have high levels of mercury.
Basa is high in protein and low in fat; therefore, it is a good option for people who want to reduce their calorie intake. Basa contains DHA, which is believed to help the brain to function better. This fish has minimal sodium content.
Imported basa fish is generally considered safe to eat however there are some studies pointing out concerns such as basa fish farmers using chemical agents and drugs to control pathogens and parasites in breeding ponds. Ultimately, when cooked properly all the way through, the benefits outweigh the risks.
The unsavoury taste is caused instead by chemicals called Geosmin and 2-Methylisoborneol, which are produced naturally by algae and microorganisms in freshwater. When wild freshwater fish swims deep into the bottom of rivers and lakes, it breathes in water that may contain those chemicals.
Basa is a freshwater fish from the shark catfish family (Pangasiidae). It has an elongated body without scales with a dark gray back and sides and a lighter coloured belly. In the wild it is common in the Mekong River (Vietnam, Thailand, Cambodia) and the Chao Phraya River (Thailand).
While barramundi has half the calories of Atlantic farmed salmon, both fish are high in omega-3 fatty acids, which play a vital role in brain and heart health. Health- and food-focused organizations like the USDA and NIH consistently recommend salmon as a good source of omega-3 fatty acids.
The source of muddy-earthy-musty flavours in freshwater fish is commonly acknowledged as origi- nating from 2 compounds, geosmin (GSM) and/or 2-methylisoborneol (2-MIB).
Grouper is a popular Barramundi substitute with a similar taste and texture. Like Barramundi, it has a mild, buttery flavor that makes it versatile in the kitchen. Grouper can be found in warm ocean waters, making it a readily available option in many areas.
Fish with the highest levels of omega-3 include salmon, blue-eye trevalla, blue mackerel, herring, canned sardines, canned salmon and some varieties of canned tuna. Other good sources of marine-sourced omega-3s include barramundi, bream, flathead, squid, scallops and mussels.
Coles Australian Barramundi is ocean grown in the Kimberley region and is raised in the remote, pristine waters of Cone Bay, Western Australia. These fish swim against massive tides, yielding fit, fresh tasting Barramundi that is never muddy or earthy. Our Australian Barramundi is hand selected for quality.
Coles ASC certified salmon comes from Tassal, which earned ASC certification across all of its sites in November 2014.