Basa is a catfish native to the Mekong and Chao Phraya basins in Indochina

They are very important food fish in the international market. They are called Basa, Swai or bocourti in North America. In the UK, they are called river cobbler, cobbler, basa, pangasius or catfish. In rest of Europe, these fish are called Pangasius or Panga.

The body is stout and heavy. The rounded head is taller than it is round with the blunt snout having a white band on its muzzle. It grows to a standard length of 120 centimeters (47 in).

Basa fish feed on plants, spawn at the onset of flood season and the young ones are first seen June and are around 5 cm by mid-June.

Basa are rich in protein but not as lean as tilapia and some other low-fat fish. Basa fillets are preferred over other forms. Basa fillets are rich in protein, low in calories, moderately high in fat, contains Omega-3 fatty acids, high in cholesterol, no carbohydrates and low sodium.

Typically Basa is baked, broiled, deep-fried, grilled, sauted, smoked, steamed or in sushi. We mainly sell farm raised Basa fish

Some of the recipes are:

• Crispy Baked Basa
• Sweet Dijon Basa Swai Fish
• Lemony Baked Basa
• Baked Basa Fillets with Onion Butter Sauce
• Teriyaki Basa Fillet