Is Basa Fish The Same As Sea Bass?

Hello, Al One could assume from the word basa that it is associated with bass, a fish that Canadians cast for in nearby rivers and lakes. It is a freshwater fish, similar to bass, but unrelated to that species. The Latin name of this species of catfish is Pangasius bocourti.

Worth the danger?

Many of the dangerous substances identified in basa (Pangasius bocourti), which is mostly grown in the Mekong delta, are carcinogenic in nature, according to research.

Contrary to other types, the catfish known as basa can withstand harsh environments. It faces a higher danger of harboring poisons in its body due to its inherent tendency for survival and capacity to absorb nutrients even from contaminated waters.

The importation of many fish, notably the Vietnamese Basa, was prohibited by the US Food and Drug Administration in 2007. The Consumer Association of Canada raised concerns about fish imported from Vietnam in 2005 after tests revealed the presence of a fungicide that is prohibited in the country.

Description (Pangasius bocourti)

Since basa are a variety of catfish, they have highly forked tails, a relatively flattened head that is longer than it is wide, and barbels that resemble cat whiskers. A basa fish has a robust, large body. A white stripe can be seen on the muzzle of the blunt snout. Their maximum height is 3.9 feet (120 cm).

Although Swai is more durable and grows faster than Basa in Vietnam, Basa is occasionally marketed as Swai in the United States because it is less expensive.


It is a powerful trade association for businesses importing fish and shellfish into Australia

close to the farm being able to market the fish without having to spend money on upkeep

Basa farming methods and the condition of the Mekong River. The Seafood Importers Association, nevertheless

What does basa taste like?

The Pangasiidae family of catfish includes basa as a subspecies. Although it is more frequently referred to as basa fish or bocourti in the United States, its formal scientific name is Pangasius bocourti.

Another name for basa fish is river cobbler, sometimes known as Vietnamese cobbler, pangasius or swai.

Its meat has a mild fish flavor and a light, crisp texture that is akin to cod or haddock. In reality, it’s frequently offered for sale as boneless fish fillets and is prepared similarly.

The Mekong and Chao Phraya rivers, which flow through a number of Southeast Asian nations, are home to basa fish.

Due to its widespread use and high export demand, it is also extensively produced in cages near the Mekong River.

The price of Basa is one factor in its appeal. Even when shipped abroad, the price is competitive because it is inexpensive to grow and harvest.

Southeast Asia is the home of the basa fish, a species of catfish. It is a well-liked fish all around the world because of its low cost, even when imported.

Sea bass—is it a Bassa?

When we inquired, they replied Sea Basa, but it eventually became clear that they meant basa. Although there is no doubt that sea bass season is open in India, there have always been significant issues with this fish. According to Paul Greenberg’s intriguing book Four Fish on fisheries, the sea-bass was originally a prized European fish.

What other fish resembles sea bass?

Many saltwater species that aren’t actually bass are commonly referred to as sea bass. True bass include the black sea bass, striped bass, and branzino (European sea bass); Chilean and white sea bass are not true bass.

The flesh of black sea bass is gleaming white, has a delicate flavor, and is firm to the touch. Its skin color is true to its name. In the spring, it migrates north to New York and New England from the coasts of the Carolinas and the mid-Atlantic states.

Because they are still full before migrating, black sea bass are at their best in the fall and winter. Fish should have red gills and firm, vibrant meat throughout. Purchase fillets that are pink to white in color and free of red bruises.

Due to its size, black sea bass is excellent when cooked whole. It can be steamed, deep-fried, grilled, roasted, sauteed, or poached whole or filleted. Eatable parts include the skin, liver, and roe.

Do you like basa fish?

Fish cut called basa has a gentle, sweet flavor. Given that it has less bones than other favorites like mackerel, sardines, and rohu, it is rather easy to eat (making it perfect for a curry). Unlike most curries, which mostly taste like the fish being cooked, gravies made with basa fish are lighter, more fragrant, and less fishy in flavor. So this is perfect for you if you don’t like the scent of fish.

The ease of market accessibility and reasonable price of Basa are further positives. Therefore, preparing this fish recipe every day will sufficiently fill your appetite without emptying your wallet.

Are you eager to try this recipe? Order basa fillets on Licious right now, freshly washed and sliced.

In English, what is basa fish?

Catfish of the basa variety are officially known as Pangasius bocourti. It is also referred to as swai, Vietnamese cobbler, and river cobbler.

Basa fish, which are native to Vietnam, are widely distributed in the Mekong and Chao Phraya rivers’ waters, which flow through a number of Southeast Asian countries. As a result of its inexpensive breeding, harvesting, packaging, and scalability costs, it has been heavily exported in the past ten years to many different nations around the globe.

Basa has a tiny head and a broad frame. It is not a bony fish, and because it can be cut into huge fillets, its firm, pinkish flesh makes it popular in western cuisine.

The fish is a well-liked option for seafood meals in restaurants because it also has a modest fragrance. Basa fish has more recently been used in traditional Indian dishes including curries and fried fish dishes.

Basa’s appeal was aided by the quickly expanding restaurant business as well as the fact that it cooks quickly and is available all year round. However, the demand for Basa has recently increased dramatically, making it difficult to breed large quantities in Vietnam alone and sell it internationally. As a result, the fish is also raised in other countries, such as India, where it is known as “Indian Basa,” although tasting slightly different.

What white fish resembles sea bass in flavor?

bass, sea. Grouper is a member of this family of fish, although black sea bass is the most well-known species. This thin, white-fleshed fish flakes easily and has a delicate flavor. The finest alternatives are branzino and flounder, but you could also use tilapia.

What is the sea bass’s other name?

The silvery-gray European seabass (Dicentrarchus labrax) inhabits the tidal waters along the coasts of Europe and North Africa. As European seabass have grown in popularity, farms in Greece and Turkey supply the majority of the market. Mediterranean seabass, branzino, and loup de mer are just a few of the names used to market European seabass. While it is marketed as European seabass in the UK, branzino (plural: branzini) is more commonly offered in the US, where many restaurants serve them whole.

Do basa fish have an odor?

Basa also doesn’t smell, which is a significant quality that puts it in a favorable position. Indian sea fish, such as kingfish and mackerel, are less bony than their freshwater counterparts but smell worse. Compared to sea fish, freshwater fish such as carp have a less offensive odor.

Is basa fish safe to eat?

The demand for basa fish has surged recently. The mild-tasting, light-weight fish has been favored as a less expensive substitute for cod, haddock, and other species. It is appreciated for its adaptability, meaty texture without many bones, and pleasantly fishy flavor. It is a native of Southeast Asia. Basa can be prepared as fritters, filets, kebabs, stir-fries, and even kebabs.

Despite its widespread consumption, health professionals from all over the world strongly advise against eating basa due to serious health issues.

Like other seafood, basa is a good source of omega 3 fatty acids and protein. It is delicious and low in calories, making it the perfect food to help you lose weight.

Basa provides the following nutrients in a 126-gram serving:

Despite the advantages, research suggests that there may be more reasons to stay away from fish than to eat it.

Due to potential health hazards, the US Food and Drug Administration prohibited the import of basa in 2007. The Mekong delta, where the fish live, is contaminated with cancer-causing toxins from the medicines that are discarded there. Fish producers from the area use pesticides to kill the parasites that damage the fish.

The basa fish is incredibly hardy, living under the most harsh environments. While it would seem advantageous, the tendency also renders basa fish flesh more permeable to chemicals. The fish’s meat becomes highly contaminated and hazardous due to the fish’s ability to absorb nutrients from the drug-infested waters.

According to a study done on mice, basa fish changed the gut microbiome of asthmatic rodents, causing their bodies to become more inflammatory.

Sadly, even well-known brands in India sell basa fish to unaware customers for food.

There is always a chance that deep-sea fish will be contaminated with mercury and other heavy metals. However, because basa fish is fished from highly hazardous waters, the risk is greater. Avoiding the fish entirely is the best course of action.

Fish including cod, freshwater salmon, anchovies, sardines, tilapia, squid, sole, clams, and clam juice, among others, are safe to eat.

Since they contain high quantities of mercury, shark, marlin, basa, king mackerel, swordfish, etc. should all be absolutely avoided.


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Why is basa fish priced so low?

Because it grows quickly, is simple to harvest, and is processed in facilities close to the farm, basa is reputed to be cheap. The price is kept low because to the ability to transport the fish to markets without incurring maintenance costs for a fleet of fishing boats.

Does basa contain a lot of cholesterol?

Basa fillets have 50 mg of cholesterol per 100 grams, making them relatively high in cholesterol. 25% of the recommended daily maximum of 200 mg is represented by this amount. Your risk of heart disease can increase if you have too much cholesterol.

Sea bass is a species of fish.

Between Florida and Cape Cod, in the western Atlantic, live sea bass, a little fish. Sea bass is unique to the ocean, unlike other bass species like striped bass and white bass. Some “bass” species, such Chilean sea bass, are actually fish that have had their names changed to make them more marketable.

The sea bass, also known as black sea bass and blackfish, is a large bottom feeder with a grayish-black body and a white belly. With tight, tiny flakes and a delicate flavor, the flesh is white and moderately firm.

At Asian marketplaces, they are occasionally offered alive and are often sold as 1 1/2 to 2 pound whole fish. Seek out fish with pink (not brown) gills, rich color, and vivid eyes.

Steamed or grilled whole sea bass is tasty (Try it with Asian seasonings). The cooking methods for fillets include sautéing, broiling, and baking in foil or parchment packets. Whole fish and fillets both taste nice when fried.

Does sea bass cost a lot to buy?

Indeed, sea bass is a pricey fish. Popular in restaurants, this white fish is frequently served entire. Sea bass is low in mercury and a good source of protein and omega-3 fatty acids. A whole sea bass can cost $30 or more, though, so all of that comes at a cost. Tilapia is a good option if you’re seeking for a less expensive option.