I do my best to eat well, this includes trying to eat fish once a while.
Normally I stick to catfish and tilapia – I feel safe with those options (I am admittedly not the bravest eater). However, when I was out to dinner they were out of both.
So I tried Swai.
What sold me was it was explained as a white fish somewhere in between a catfish and tilapia – and it was. Here is the reason why it tasted like catfish:
Swai, along with basa and tra, two related varieties also appearing at more and more stores, belong to what’s called the Pangasius family and they’re similar in character to catfish. In fact, the Monterey Bay Aquarium in California, which has an authoritative site that tells you everything you ever wanted to know about the fish that end up on our dinner plates, describes swai as a river-farmed catfish, sometimes simply referred to in the U.S. only as catfish (be sure to look for country of origin labeling at the fish counter to determine whether your catfish is from the Mekong Delta or the Mississippi Delta).
Swai is a white-flesh fish (typically available in fillet form) with a sweet mild, taste and light flaky texture that can be broiled, grilled, or coating with bread crumbs and fried, according to experts. It can be prepared simply, but also takes well to sauces. A 3.5-ounce serving of plain fish contains around 90 calories, 4 grams of fat (1.5 saturated), 45 grams of cholesterol and 50 milligrams of sodium. Not bad.
from consumer reports.