Swai http://www.swai.com Swai Recipes, Swai Information, Healthy Swai Thu, 30 May 2013 09:00:06 +0000 en hourly 1 Swai Vera Cruz Recipe http://www.swai.com/swai-vera-cruz-recipe/ http://www.swai.com/swai-vera-cruz-recipe/#comments Thu, 30 May 2013 09:00:06 +0000 http://www.swai.com/?p=407 Read More »]]> Ingredients
12 tomatoes, chopped
6 jalapeno peppers, chopped
1/2 tablespoon dried oregano
1/2 tablespoon garlic salt
1/2 Spanish onion, chopped
1/2 bunch cilantro leaves, chopped
Vegetable oil, for frying
4 individual swai fish fillets of your choice
Salt and pepper

Directions
In a medium saucepan, boil the tomatoes, jalapenos, oregano, and garlic salt for about 8 minutes, or until tomatoes have cooked down to a liquid. Remove from heat and let cool slightly. *Transfer to a blender and puree until smooth. Return sauce to pan, add chopped onion and cilantro, and stir well. Heat through and keep warm until ready to serve.
Heat oil in a large skillet over medium-high heat (you can use as little as 2 tablespoons oil to up to 1/2-inch deep). Season fish with salt and pepper and then carefully place in the pan; this may require adding the fish in 2 batches if your skillet is not large enough to hold all 4 fillets. Saute or pan-fry the fish until cooked on 1 side (fish will be opaque on that side). Carefully flip fish and continue cooking until cooked on second side and cooked through in the middle; the fish should be opaque in the middle. Cooking time will vary based on thickness of the fish fillets and the type of fish, but it should not take more than 3 to 5 minutes on each side. Transfer fish onto a serving platter or each of 4 dinner plates and top with the sauce. Serve immediately.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Recipe from Food Network

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Memorial Day Brunch – Oven Baked Swai with Basil Mashed Potatoes http://www.swai.com/memorial-day-brunch-oven-baked-swai-with-basil-mashed-potatoes/ http://www.swai.com/memorial-day-brunch-oven-baked-swai-with-basil-mashed-potatoes/#comments Thu, 23 May 2013 04:28:00 +0000 http://www.swai.com/?p=413

An easy and elegant recipe for Mother’s day.  Make her feel special with this delicious recipe from Ioanna Sifakis.  For more of Ionna’s recipes click here

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Swai with Green Beans http://www.swai.com/swai-with-green-beans/ http://www.swai.com/swai-with-green-beans/#comments Thu, 18 Apr 2013 16:12:47 +0000 http://www.swai.com/?p=386 Read More »]]> Swai, a low fat white fish, baked with prosciutto and rosemary. Pairs very well with pasta in tomato sauce. A great tasting meal that’s low in fat and calories, this dish is sure to please anyone.

1. Pre-heat the oven to 200°C/390°F

2. Cut the fish in pieces of 75g/2.5oz and add salt and pepper.

3. Wrap the fish with a branch of rosemary in 2 slices of prosciutto and rub them in some olive oil.

4. Put the fish on an oven tray and bake in the oven for 20 minutes.

5. Boil the green beans for about 5-10 minutes.

Makes 4 servings (1 piece of fish and 180g/6.3oz beans per serving)

For a closer look at this recipe and some other great ideas, be sure to check out recipes.sparkpeople.com

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Market Watch: International Appeal of Swai Continues to Grow http://www.swai.com/market-watch-international-appeal-of-swai-continues-to-grow/ http://www.swai.com/market-watch-international-appeal-of-swai-continues-to-grow/#comments Wed, 13 Mar 2013 17:19:06 +0000 http://www.swai.com/?p=382 Read More »]]> In January 2013, Vietnam made over USD 163.2 million from swai exports, up 40.7 per cent from January 2012. The European Union (EU) was the leading importer with USD 37.2 million in sales, up 17.4 percent and accounting for 22.8 percent of the market. Next came the US at USD 26.7 million in sales, up 31.3 per cent year-on-year and making up 16.3 percent of sales.

Most notably, European Union (EU) countries are gradually ordering greater amounts of Vietnamese swai after a long period of low demand, according to the Vietnam Association for Seafood Exporters and Producers (VASEP).

The EU has been one of the main importers of Vietnamese Swai, largely because of the product’s relatively low price compared to that of seafood produced within the EU. Further, the export price of Vietnamese catfish to the EU has been growing along with consumer demand, as more and more Vietnamese seafood exporters have been able to satisfy EU standards for farmed swai in the past few years.

Five more Vietnamese swai producers and processors recently received the Aquaculture Stewardship Council’s (ASC) certification, bringing the number of ASC-certified Vietnamese firms to 13. These swai producers or breeders must meet certain criteria in the way they use land and water responsibly and minimising water pollution.

March 1st saw the creation of the Vietnam Tra Fish Association (VTFA), which was established as part of an effort to strengthen the swai sector’s development and growth. VTFA is working to achieve a swai output of 1.2 to 1.5 million tons by 2015, including 800,000 tons of Vietnamese catfish products destined for export and 150,000 tons for domestic consumption. The association will help defend farmers’ legitimate rights and encourage healthy and fair competition among them.

In 2012, Vietnam made USD 6.15 billion from all seafood exports, of which more than USD 1.74 billion originated from swai fish exports, according to data from the Vietnamese Ministry of Agriculture and Rural Development (MARD).

Source:
Fish Information and Services
www.fis.com

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US Importing More Swai http://www.swai.com/us-importing-more-swai/ http://www.swai.com/us-importing-more-swai/#comments Thu, 28 Feb 2013 15:20:46 +0000 http://www.swai.com/?p=380 Read More »]]> Vietnam brought in about 376 million U.S. dollars from seafood exports in January of 2013. This is an increase of 3.5 percent compared to the same period last year. Many claim this increase is due to the growing popularity of Swai.

The United States remained the biggest importer of Vietnamese seafood in the first month of this year, accounting for 19.15 percent of the country’s export market share, despite numerous trade barriers.  Japan was the second biggest importer with 17.81 percent followed by South Korea with 8.36 percent, according to the Ministry of Agriculture and Rural Development (MARD) on Monday.

Local experts forecast that the seafood sector would face many difficulties this year, including lack of capital for production, shortage of raw materials and labor force. However, due to the declining supply of fishing and breeding aquatic products in the world market, Vietnam can tap the favorable opportunity to earn about 6.5 billion dollars from seafood exports this year compared to 6.15 billion dollars in 2012.

Swai is one of the most consumed fish species in the U.S. It is a mild flavored, white-fleshed fish with tremendous health benefits at very affordable prices. Demand for Swai has in fact skyrocketed recently, most likely because of its versatility, health benefits, and relatively low cost. So, if you want to be on the right side of this trend, pick up some fillets at your local grocer and check out any one of the numerous recipes here on Swai.com.

Source:
“U.S. remains Vietnam’s biggest seafood importer in January”
NZweek www.nzweek.com

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Swai: Low in Cost, High in Nutrition http://www.swai.com/swai-low-in-cost-high-in-nutrition/ http://www.swai.com/swai-low-in-cost-high-in-nutrition/#comments Tue, 19 Feb 2013 23:22:29 +0000 http://www.swai.com/?p=377 Read More »]]> Swai is a farm raised whitefish with a mild, delicate taste. Because of its slightly flaky texture and mild flavor, Swai is the perfect choice for a variety of dishes. Its low cost per pound and its versatility in preparation is one of the reasons cooks everywhere are using Swai more and more. It is excellent lightly coated and pan fried, and is well suited for marinades, spice rubs and sauces.

Due to strict governmental and industry standards, Swai is among the safest fish to eat in the world. It is distributed and imported in hundreds of countries worldwide and has been gaining popularity at a record pace.

It’s an excellent source of protein and contains no carbohydrates or trans fats. Health conscious individuals are flocking to Swai because it is so low in fat and high in protein.  Because of its tender, white meat, clean taste, and great nutritional value, Swai is gaining popularity amongst consumers and chefs worldwide.

Sources:
Seafood Business Magazine, Vol 32 Ed 1
“Pangasius 26 Q&A” VASEP

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“That’s Swai” as seen in Seafood Business Magazine http://www.swai.com/thats-swai-as-seen-in-seafood-business-magazine/ http://www.swai.com/thats-swai-as-seen-in-seafood-business-magazine/#comments Tue, 29 Jan 2013 16:22:38 +0000 http://www.swai.com/?p=368 Read More »]]> SEAMAZZ Swai is a farm raised white fish in texture and mild in texture and mild in flavor. Available in retail and food service packaging. An economical choice that complements a wide variety of cooking styles.

Mazzetta Company, LLc is one of the first in following the strict PPU (Premium Pangasius Union) requirements. PPU is a coalition of select farmers, feed suppliers and processors dedicated to providing the highest quality white fish, ethically and sustainably produced.

Source: Seafood Business Magazine, Vol 32 Ed 1

 

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Who’s Eating Swai? http://www.swai.com/whos-eating-swai/ http://www.swai.com/whos-eating-swai/#comments Mon, 21 Jan 2013 15:04:33 +0000 http://www.swai.com/?p=365 Read More »]]> A look at the largest importers of Vietnamese Swai

Vietnamese Swai is highly appreciated by local and international consumers, not only for its white muscle, high nutritious value, low lipid content, and the absence of horizontal bones but also for being safe to eat and for its lack of sediment and seaweed odors.

Vietnamese Pangasius products have been exported and consumed on 5 continents and in over 140 countries and territories:

  • North America (USA, Canada).
  • South America (Venezuela, Panamá, Uruguay, Brazil, Argentina).
  • EU (26/27 member countries including: Spain, Germany, the Netherlands, Belgium, Italy, France, United Kingdom).
  • Eastern Europe (Russia, Ukraine, Romania, Poland).
  • Asia (Korea, Japan, Mongolia, Taiwan, India, Thailand and Indonesia).
  • Australia.
  • Middle East – North Africa (Egypt, UAE, Morocco, Saudi Arabia, Iran, Israel).

In November 2012, the Vietnam Swai industry exported nearly $141.9 million of fish products. From January through November 2012, Swai was imported by a number of different countries and continents.  The EU remained the largest consumer market of Vietnam fish, while the largest single country importer was the United States, importing 21% of Vietnam’s total Swai production.

Europe 24.5%
US 21.0%
Asia 6.3%
Mexico 5.7%
Brazil 4.3%
China 4.1%
Other Countries 34.1%

This list shows worldwide the popularity of Swai.  Around the globe, consumers are taking advantage of this fish for its versatility in the kitchen and nutrition at the dinner table.

Sources:
VASEP 2012

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The Safety of Swai Products in Ensured by Strict Standards http://www.swai.com/the-safety-of-swai-products-in-ensured-by-strict-standards/ http://www.swai.com/the-safety-of-swai-products-in-ensured-by-strict-standards/#comments Mon, 14 Jan 2013 19:01:47 +0000 http://www.swai.com/?p=360 Read More »]]> Over the years the Vietnamese Government has worked closely with the Swai Industry to ensure the safety of the products they export.  Food pellets for Swai farming need to meet requirements on quality and veterinary hygiene. The Ministry of Agricultural and Rural Development (MARD) is responsible for the overseeing and inspecting conditions at feed mills and of quality of feeds.

Strict procedures have been used during the aquaculture process to ensure that harvested Swai are completely free of antibiotics and other residues.  Banned antibiotics are periodically tested.

  1. The use of chemicals and antibiotics in aquaculture is required to be recorded and must be in compliance with current regulations and standards.
  2. The competent authority in charge of food safety carries out regular control and inspections, including the use of chemicals and antibiotics in aquaculture.
  3. The third party undertakes regular control and inspections to ensure the compliance with current regulations.
  4. Before harvesting, the processing establishment will come to the farm to test  each pond for antibiotics. Barring any negative testing result, fish can be harvested and supplied to processing plants.

According to the Vietnam Association of Seafood Exporters and Producers (VASEP), 100 percent of their companies farm in ponds away from the Mekong River, not in the Mekong River itself. “We are producing food; for that reason, our companies are committed to good farming and manufacturing practices.”

This means that it is their practice as an industry to monitor water quality on an ongoing, regular basis, both the incoming water and the effluent. In addition, because the river is a national treasure, the Mekong River Commission has taken strong measures to protect the resource.

Can Tho University and the Sustainable Fisheries Partnership have conducted independent research and produced a substantial report called “Water Quality Monitoring in Striped Pangasius [Swai] Farms in the Mekong River Delta.” In this research, they measured different physical and chemical parameters of river water, pond water and outlet water. They have concluded that the water used in production systems — at inlets, culture ponds, and outlets — measures as being within acceptable ranges of national and international standards for aquaculture.

The Vietnamese seafood industry is working hard to improve not only its image abroad but also its practices. The leading companies that export to both the EU and U.S. markets meet or exceed many of the rigorous global standards — GlobalGAP for the farms and SQF 1000, USDC and BRC for processing plants. In addition, several leading exporters are now undergoing or preparing to undergo Best Aquaculture Practices (BAP) audits for eventual certification.

As the Sustainable Fisheries Partnership just announced, there is no food-safety issue with pangasius from Vietnam. The issue is really a “red herring.”  Critics say negative remarks on food safety from organizations such as the Catfish Farmers of America is really a matter of international trade politics and protectionism, not food safety.

Sources:
“Pangasius 26 Q&A” – The Vietnam Association of Seafood Exporters and Producers
“VASEP: Pangasius is 100 percent safe” – http://www.seafoodsource.com

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High In Protein, Low in Fat http://www.swai.com/high-in-protein-low-in-fat/ http://www.swai.com/high-in-protein-low-in-fat/#comments Thu, 03 Jan 2013 22:06:04 +0000 http://www.swai.com/?p=356 Read More »]]> Swai fillets are widely accepted to be among the most nutritious fish available in the marketplace today.  Low in fat and high in protein, Swai is frequently on the dinner table of most health conscious individuals.  Its mild taste allows for a lot of versatility in the kitchen and has consumers begging for more.

Below you’ll find the approximate nutrition information for a 6 ounce raw portion of Swai. The amount and composition of the fat content will be influenced by the feed used in aquaculture operations.  Also note that like any dish the actual nutrient content consumed will be affected by added ingredients and the cooking method that is used.

Serving size: 6 oz (170g) per piece
Calories: 124.52 cal
Calories from fat: 30.84
Total fat: 3.42g
Saturated fat: 1.64 g
Cholesterol: 25.2 mg
Sodium: 70.6 mg
Total carbohydrate: 0g
Dietary fiber: 0g
Protein: 23.42 g

Source:  “Pangasius 26 Q&A”
The Vietnam Association of Seafood Exporters and Producers

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