Bought some Swai before reading up about it...Oh dear.

cougargirl1025

I was excited...low carlorie...and yeah I ate some and its delicious...then I read some stuff...Hoy. Guess I need to find another source of protein for dinners!! Anyone have experiences or opinions on Swai and Tilapia?

missysippy930

I know.
Try cod or pollock, mild white fish. It’s what I switched to.

psychod787

cougargirl1025 wrote: »

I was excited...low carlorie...and yeah I ate some and its delicious...then I read some stuff...Hoy. Guess I need to find another source of protein for dinners!! Anyone have experiences or opinions on Swai and Tilapia?

Cheap, tasty, and clean up after other farm raised fish. Less waste. If you like lobster or crab, remember, they are cockroaches of the sea. Though they taste amazing imho.

ritzvin

psychod787 wrote: »

cougargirl1025 wrote: »

I was excited...low carlorie...and yeah I ate some and its delicious...then I read some stuff...Hoy. Guess I need to find another source of protein for dinners!! Anyone have experiences or opinions on Swai and Tilapia?

Cheap, tasty, and clean up after other farm raised fish. Less waste. If you like lobster or crab, remember, they are cockroaches of the sea. Though they taste amazing imho.

Personally, my main concern (and probably the OP's) for not eating much of it is that it is typically coming from countries with both really abysmal environmental & food safety regulations & enforcement.

sgt1372

I have never eaten swai but I have often eaten tilapia, because it is cheaper than other forms of white fish, without any problems whatsoever.

Personally, I feel the concerns about tilapia posted on MFP and elsewhere on the Net are exaggerated and of no relevance to farmed tilapia commonly sold in bulk in the USA.

poisonesse

Personally, I found swai to be flavorless, my hubby won't touch it. We do eat a lot of tilapia, though, and even more pollock. I can't seem to cook cod well, for some reason the texture becomes tough no matter how I cook it. But both tilapia and pollock are nice, solid fleshed, white fish that can be adapted to most any recipe. And tilapia is one of the few fish that you can prepare in the nuker (microwave) and not have it change texture, so it can be an exceptionally fast meal to prepare.

therealmarceline

I don't know about Swai, but I like Tilapia and I pick up mine from Costco where they have a rigorous process of choosing providers of their seafood. Sure it can be raised in absolutely abysmal conditions but it is also sustainable so, yeah, I would just look into where its coming from. Its such a great lean protein source!

Safari_Gal_

Kudos on trying new fish!

I feel like these days we all have to have our research hat on as to where seafood is coming from. We’ve all bought fish and then said oops.

So swai- if it comes from the Mekong delta - I would pass on it. The run off from the rice farms go straight into the delta and there has been a lot of problems with fish contaminated with e.coli coming from the Mekong.

A few years back I was visiting Ho Chi Minh and my Vietnamese friends wouldn’t eat the fish from the Mekong. That’s all I had to know!

sammidelvecchio

If there are Kroger stores where you live, check out their tilapia at the sea food counter. They will prepare it ready to put in the oven with any seasoning or herbs you'd like, and makes it have at least a little flavor I also sometimes buy this frozen tilapia:

fourtotwentychars

It is possible to get sustainably produced pangasius (same thing as swai, panga, Vietnamese catfish, basa, iridescent shark, and many more names): https://www.fishforward.eu/en/project/pangasius/
But even with an ASC certification, personally I'm not fond of it; it's got no flavour and it's got no texture.