Swai fillets

Swai Fillets are loins or strips of white meat from the Pangasius hypophthalmus fish, a species of freshwater catfish native to Southeast Asia, especially countries like Vietnam and Thailand. This fish is highly valued in international cuisine for its soft meat, delicate flavor, and firm texture, making it ideal for baking, grilling, frying, or in stews.

Origin: Swai is primarily farmed in aquaculture systems in the Mekong River and its surrounding areas. Its production has grown significantly due to the global demand for economical and versatile white fish.

Properties: Swai fillet is low in fat and calories, rich in high-quality protein, and contains moderate amounts of omega-3 fatty acids. Furthermore, it is an excellent source of minerals such as phosphorus and selenium. Because of these characteristics, it is an ideal ingredient for healthy and balanced diets.

Synonyms in Spanish from Latin America: In different Spanish-speaking countries, swai may also be known as panga, pez pangasius, or simply as bagre de Vietnam (Vietnamese catfish). These terms are commonly used in markets and recipes to refer to this same type of fish.