This is a real tough one. Whatever they are called -- swai, basa, bocourti, river cobbler, panga, or many other names, they are generally fish from south east Asia that compete with US channel catfish.
Are they safe? Are they sustainable? From my personal and professional knowledge, nobody seems to really know.
Taste-wise, they have a pretty good reputation.
These are fish that I wish we knew a lot more about.
Any good information and research out there??
