In the Mekong Delta, factory fish farms are often established with little or no oversight. Wastewater from factory fish farms contaminates the Mekong. According to the USDA, one 4-ounce fillet of swai fish provides roughly: Swai fish, however, does not contain much of these.
Fish is an important source of protein, iodine, and omega-3 fatty acids. USDA dietary guidelines recommend eating two servings of fish per week. Reason #2: There Are Healthier Alternatives to Swai Fish While phosphates are an essential part of healthy nutrition, overconsumption of phosphates may increase your risk of heart disease. When the water seeps away after you thaw the fish, the phosphates remain. This increases the fish’s weight by up to 20 percent and means more money for the manufacturer (and higher prices for the consumer). They can travel up the food chain and into our bodies.Īdditionally, pangasius fillets are often treated with citric acid and phosphates during processing, allowing them to absorb more water before being frozen. Some of these substances, which are harmful to humans, can accumulate in the bodies of the fish. According to Seafood Watch, many farms are reportedly engaging in illegal dumping and there’s evidence of high chemical use, which includes the use of antibiotics. These sites of cultivation are often overcrowded and dirty, conditions under which pathogens spread with relative ease. Swai fish are raised in huge basins in large factory fish farms along the Mekong Delta. (Photo: CCO / Pixabay / Efraimstochter) Reason #1: Pangasius can Contain Toxins from Factory Farming Swai fish is a popular item on restaurant menus and supermarket shelves. If that’s not reason enough to not eat the fish from Vietnam, here are five more reasons to not eat swai fish aka pangasius. Vietnamese catfish had suddenly become pricey wild-caught fish such as red snapper, grouper, or cod on local menus around the United States.
Exploding demand and extremely low prices have also led to cases of seafood mislabelling – that is, intentional fish fraud. Frozen or chilled, it ends up on fish counters around the world.ĭespite ongoing controversy, the total export of so-called catfish from Vietnam reached 518 million USD in 2018. The freshwater fish is raised almost exclusively in large factory fish farms in its native habitat of the Mekong Delta in southern Vietnam. According to the National Fisheries Institute ( NFI), American consumers ate 0.63 pounds of pangasius per capita in 2018. It has a low-fat content and is often sold at a comparatively low price – which makes it very popular in the US. Swai (or pangasius) is a white-fleshed fish with a mild taste and flaky texture. But what exactly is swai fish? And where does it come from? What is Swai Fish? Swai fish fillets have become standard fare in many restaurants and supermarkets. Not least among them: Swai is often heavily contaminated with toxins. Regardless of what name is used to market this fish in your area (Pangasius fish, Panga, Vietnamese Catfish, Basa Fish, Iridescent Shark), there are some very good reasons to avoid this exotic species. Ankimo (monkfish liver) is usually cooked, eliminating the risk of parasites.Swai fish is one of the most popular freshwater fish on the market today.Escolar can cause gastric distress after consuming even a normal-sized portion.A survey of studies on parasite infection in salmon found 0% parasite infection in any samples of farmed salmon, but anywhere from 65-100% of wild salmon samples. Farmed salmon are significantly lower risk for parasites because their feed is often parasite-free pellets.For a thorough report on parasites in sushi, read more about the sushi-grade myth. When shopping for fish for sushi, use this safe sushi-grade guide and avoid any fish labeled with parasite risk (unless it was specifically frozen to be used in sushi). That's why we've put together a helpful buying guide to flag species that have parasite risks and other hazards. Unfortunately, fish used for sushi can be susceptible to parasites like Anisakis and tapeworms that cause serious illness. Salmon, tuna, snapper, flounder, escolar, sea bass-there are countless fish to try as sushi and sashimi! But with a wide diversity of options comes the burden of remembering which can and cannot be safely consumed raw.
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