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    You are in: Home / Community Forums / Fish & Seafood / Has anyone cooked Swai Fillet?
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    Has anyone cooked Swai Fillet?

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    Loveydose
    Sun Jan 24, 2010 6:35 pm
    Food.com Groupie
    Our store had these for the first time and I never heard of them before. They weren't pricey....about $7 for 2lbs.
    I wonder if this will be close to a tilapia or whiting fish with not much flavor.
    Got any ideas what I could do with it? Anyone try em?
    Thanks!!
    SarasotaCook
    Sun Jan 24, 2010 9:32 pm
    Food.com Groupie
    Swai, is part of the Pangasius hypophthalmus species, is not a shark, but a catfish. Also known as sutchi (catfish), sometimes mistaken for basa, but it is not.

    A white flesh, mild fish, a little fishy flavored, similar to a catfish and a bit stronger. Not a bad fish. Best breaded and pan aseared in my opinion. Not a bad fish. It is cheap all over. Primarily farm raised in Taiwan and other areas overseas for the most part.
    Loveydose
    Sun Jan 24, 2010 10:56 pm
    Food.com Groupie
    well, I hope it is good. I have eaten tilapia but don't love it. I am not a big fish eater but like to throw it in for dinner 1 a week or 1 every 2weeks. I heard from an endearing older couple that halibut is the best. The couple was so cute but I didn't want to spend $10 for 2 filets. Oh geez I know how to spell....the fish I bought today had two LL's and I know filet mignon is spelled with one L...right?
    Oh gosh....
    SarasotaCook
    Sun Jan 24, 2010 11:56 pm
    Food.com Groupie
    I'd rather eat fish than meat so I have such a hard time with non fish eaters, but I understand. It is so hard not having fish at least 2x per week, I would have it more, but I try to balance my diet.

    Growing up with it is a bit part and having ate it young, but some just don't enjoy it. I realize it.

    Tilapia is your best bet to try a mild fish.

    Sutchi, Swai, aka is ok but tastes like catfish. Try the breadcrumbs and pan seared to enjoy it best for a first time.

    Flour, mixed with cayenne, s/p
    Dredge in eggs beaten
    Then in panko crumbs with dried oregano

    Saute in a mix of butter and olive oil. Pan saute until golden brown.

    Serve with tarter (homemade I would do, but a bottle will work) Best way to try something new.
    Loveydose
    Mon Jan 25, 2010 10:01 am
    Food.com Groupie
    SarasotaCook wrote:
    I'd rather eat fish than meat so I have such a hard time with non fish eaters, but I understand. It is so hard not having fish at least 2x per week, I would have it more, but I try to balance my diet.

    Growing up with it is a bit part and having ate it young, but some just don't enjoy it. I realize it.

    Tilapia is your best bet to try a mild fish.

    Sutchi, Swai, aka is ok but tastes like catfish. Try the breadcrumbs and pan seared to enjoy it best for a first time.

    Flour, mixed with cayenne, s/p
    Dredge in eggs beaten
    Then in panko crumbs with dried oregano

    Saute in a mix of butter and olive oil. Pan saute until golden brown.

    Serve with tarter (homemade I would do, but a bottle will work) Best way to try something new.


    I don't enjoy catfish icon_sad.gif but maybe if I use the panko and squeeze a lemon wedge at the end then I'll like it enough. I just usually eat fish because it is good for you. My son loves fish....even those smelly canned sardines (which I don't mind too much). I do however enjoy a huge tuna fish sandwich and a tall glass of milk, yum!
    SarasotaCook
    Mon Jan 25, 2010 10:20 am
    Food.com Groupie
    I replied on the other thread, but add a little spice to your flour, s/p, and a little cayenne and then saute. It will be very mild, the lemon is nice and a simple tarter sauce or remoulade is a great sauce for the catfish / Swai.
    Chocolatl
    Mon Jan 25, 2010 3:02 pm
    Food.com Groupie
    If you soak catfish in milk for a couple of hours, it will lose that muddy taste. I imagine it would work for this too.
    Loveydose
    Mon Jan 25, 2010 4:12 pm
    Food.com Groupie
    Chocolatl wrote:
    If you soak catfish in milk for a couple of hours, it will lose that muddy taste. I imagine it would work for this too.


    Great tip, thanks! I am not very experienced in cooking fish or ordering it for that matter icon_biggrin.gif
    SarasotaCook
    Mon Jan 25, 2010 4:45 pm
    Food.com Groupie
    Some of these are my tips, some I have just gathered over the years.
    ------------------------------

    Thaw frozen fish in milk ... the enzymes in the milk draws out the frozen taste.

    If fish smells a little "fishy," FIRST. I wouldn't buy it. It is probably old, but still edible. Fresh fish shouldn't smell fishy. But if you are particulary NOT fond of fish, put the fish in a dish with milk and 1 teaspoon lemon juice. About 1 1/2 cups maybe 2 total. Cover and refrigerate. NO MORE than 1 HOUR. Lactic acid can cause the fish to fall apart and not cook well and get mushy. Some people let it set longer. After 1 hour, it has done all it will do.

    While Cooking Fish ... if you don't like the smell, simmer a couple of spoons of white vinegar with water as the fish cooks

    For a bit sweeter taste ... soak the fish in wine and water or lemon and water, some use vinegar. I never liked that, just for 15 minutes before cooking. I never used the method personally, but did try it, just because. A little difference, but some people swear by it.

    Fishy hands ... rub with fresh lemon

    Baking fish ... lay it on a bed of onions, lemons, oranges, spinach or lettuce. Makes it very tender without burning with baking the fish.

    Baking whole fish, wrap it in cheesecloth dipped in melted butter or use banana leaves.

    Don't overcook. People tend to cook it to death. It is just as bad as eating a well done steak.
    Chocolatl
    Tue Jan 26, 2010 11:45 pm
    Food.com Groupie
    SarasotaCook wrote:
    Some of these are my tips, some I have just gathered over the years.
    ------------------------------

    Thaw frozen fish in milk ... the enzymes in the milk draws out the frozen taste.

    If fish smells a little "fishy," FIRST. I wouldn't buy it. It is probably old, but still edible. Fresh fish shouldn't smell fishy. But if you are particulary NOT fond of fish, put the fish in a dish with milk and 1 teaspoon lemon juice. About 1 1/2 cups maybe 2 total. Cover and refrigerate. NO MORE than 1 HOUR. Lactic acid can cause the fish to fall apart and not cook well and get mushy. Some people let it set longer. After 1 hour, it has done all it will do.

    While Cooking Fish ... if you don't like the smell, simmer a couple of spoons of white vinegar with water as the fish cooks

    For a bit sweeter taste ... soak the fish in wine and water or lemon and water, some use vinegar. I never liked that, just for 15 minutes before cooking. I never used the method personally, but did try it, just because. A little difference, but some people swear by it.

    Fishy hands ... rub with fresh lemon

    Baking fish ... lay it on a bed of onions, lemons, oranges, spinach or lettuce. Makes it very tender without burning with baking the fish.

    Baking whole fish, wrap it in cheesecloth dipped in melted butter or use banana leaves.

    Don't overcook. People tend to cook it to death. It is just as bad as eating a well done steak.

    Don't undercook, either. Half-cooked fish is mushy and nasty.
    Well done steak can be excellent, juicy and tender if it's cooked correctly.
    Mommy Diva
    Wed Jan 27, 2010 1:42 am
    Forum Host
    Chocolatl wrote:
    SarasotaCook wrote:
    Some of these are my tips, some I have just gathered over the years.
    ------------------------------

    Thaw frozen fish in milk ... the enzymes in the milk draws out the frozen taste.

    If fish smells a little "fishy," FIRST. I wouldn't buy it. It is probably old, but still edible. Fresh fish shouldn't smell fishy. But if you are particulary NOT fond of fish, put the fish in a dish with milk and 1 teaspoon lemon juice. About 1 1/2 cups maybe 2 total. Cover and refrigerate. NO MORE than 1 HOUR. Lactic acid can cause the fish to fall apart and not cook well and get mushy. Some people let it set longer. After 1 hour, it has done all it will do.

    While Cooking Fish ... if you don't like the smell, simmer a couple of spoons of white vinegar with water as the fish cooks

    For a bit sweeter taste ... soak the fish in wine and water or lemon and water, some use vinegar. I never liked that, just for 15 minutes before cooking. I never used the method personally, but did try it, just because. A little difference, but some people swear by it.

    Fishy hands ... rub with fresh lemon

    Baking fish ... lay it on a bed of onions, lemons, oranges, spinach or lettuce. Makes it very tender without burning with baking the fish.

    Baking whole fish, wrap it in cheesecloth dipped in melted butter or use banana leaves.

    Don't overcook. People tend to cook it to death. It is just as bad as eating a well done steak.

    Don't undercook, either. Half-cooked fish is mushy and nasty.
    Well done steak can be excellent, juicy and tender if it's cooked correctly.


    I think it depends on the type of fish, the cooking method and your personal preference (as with anything).

    As for the wine, I can say I like to cook many different types of fish with a bit of olive oil and white wine, salt, pepper, lemons, garlic and assorted otehr spices depending on the flavor of the meal I am preparing.

    I like the flavor the wine lends to the fish - the oil helps retain moisture, the lemon helps reduce the "fishy" flavor some folks don't like (YES, I will agree fish should NOT smell fishy or it isn't fresh..could start to turn - but as someone that thinks ALL meat stinks no matter what type and how fresh I can say I think ALL fish stinks - even one I just caught and am cleaning or dressing). That being said, lemon helps for me and definitely helps remove or lessen the fishy smell from hands when working with fish and seafood.

    Everyone has such a varying taste for spices etc it is hard to pinpoint any particular method or recipe.

    That is the beauty of Zaar. LOTS of people coming together to share their favorite preparation methods, spices, recipes. What could be better? icon_smile.gif

    THANK YOU ALL for contributing....PLEASE keep it up!!!
    Robin Batterson
    Thu Feb 04, 2010 8:50 pm
    Food.com Groupie
    I just put some olive oil, garlic, lemon juice and paprika on it and broil...you can also use butter in place of olive oil. Serve with some rice....or put a few spoons of salsa over the top and bake....serve with rice....bland fish takes the flavor of what ever you put with it. I have also made parchment packages with lemon, garlic, and fresh herbs, bake....
    Enjoy... icon_biggrin.gif
    Robin
    Dissie
    Fri Feb 12, 2010 11:25 pm
    Food.com Groupie
    I know eating fish is supposed to be so good for you, but you hear so much about the mercury in fish now. Makes you wonder. I can't eat seafood due to an allergy, but love freshwater fish. I would eat more, but limit to 1 times a week due the mercury thing. My hubby also doesnt like fish so much, so if I do make it, its just for me.
    Secret Agent
    Sun Feb 14, 2010 2:12 pm
    Food.com Groupie
    Dissie wrote:
    I know eating fish is supposed to be so good for you, but you hear so much about the mercury in fish now. Makes you wonder. I can't eat seafood due to an allergy, but love freshwater fish. I would eat more, but limit to 1 times a week due the mercury thing. My hubby also doesnt like fish so much, so if I do make it, its just for me.


    Posters on the boards know by now that we avoid mercury like the plague that it is. Yes, fish has mercury for the most part. Once mercury is in you it is there doing damage to you and your unborn baby. Detoxifying your body is necessary. Avoiding all farmed fish is necessary. Try to buy only wild fish. We have learned that even then you can't be sure of how much mercury and other contaminants are in the fish you eat. The lower the oil in the fish the better since their natural oils hang on to mercury easily. Some fish in the rivers around here, the Columbia especially, can have mercury in them since certain people are dumping chemicals in the water and it infects the fish. It's scary. Also in our area there was a smelt works years ago and they contaminated our soil with mercury and arsenic and other horrible things. We have to grow what we eat in containers.

    Limiting our fish intake has been hard for us since DH's mercury poisoning. He has been detoxing for over two years and I just started. He fishes as a hobby and I have always lived near the ocean and am practically a pecscitarian.

    If you are concerned about the horrible effects of mercury please do a youtube search on the SMOKING TEETH, JIM CARREY AND JENNY MCCARTHY, and on Google search, MERCURY IN THE FOODS WE EAT, MERCURY IN FISH.

    It's important that you investigate the source of your fresh fish, farmed fish, and wild fish and if the water is bad the fish will be bad. Hope this helps you make an informed decision.

    Best to ya!
    SA icon_cool.gif
    Mommy Diva
    Sat Feb 20, 2010 12:22 pm
    Forum Host
    There are many terrific sites to understand more about the fish you eat and the mercury levels. Here are a few in addition to tose already listed:

    www .nrdc.org/health/effects/mercury/walletcard.PDF

    www .epa.gov/waterscience/fish/states.htm

    www .epa.gov/fishadvisories/advice/

    en.wikipedia.org/wiki/Mercury_in_fish
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