I've been seeing this in several stores now for ~$4/lb. IQF
fillets, nice and clean. It appears to be the new tilapia (which I
really don't think too highly of) and has just started being
imported into the US. It's apparently been a staple fish of Vietnam
for a while, and is often passed off here in the States,
deceptively, as basa.

Anybody try it yet? I'll let y'all know how it comes out as I just
bought two pounds. Looks a lot like catfish (which it is), but
without of that nasty silverskin.

<http://blog.etundra.com/restaurant-trends-and-news/green-restaurants-seafood/>
<http://en.wikipedia.org/wiki/Iridescent_shark>

Now they just need to come up with a catchy culinary name for it.
"Pagasius Hypophthalmus" just doesn't look very good on menus.

-sw

"Sqwertz" > wrote in message
...
> I've been seeing this in several stores now for ~$4/lb. IQF
> fillets, nice and clean. It appears to be the new tilapia (which I
> really don't think too highly of) and has just started being
> imported into the US. It's apparently been a staple fish of Vietnam
> for a while, and is often passed off here in the States,
> deceptively, as basa.

Thank goodness I live where wild fish is common. I avoid farm fish like the
plague. Although I will occasionally buy Farm shrimp

Sqwertz wrote:
> I've been seeing this in several stores now for ~$4/lb. IQF
> fillets, nice and clean. It appears to be the new tilapia (which I
> really don't think too highly of) and has just started being
> imported into the US. It's apparently been a staple fish of Vietnam
> for a while, and is often passed off here in the States,
> deceptively, as basa.
>
> Anybody try it yet? I'll let y'all know how it comes out as I just
> bought two pounds. Looks a lot like catfish (which it is), but
> without of that nasty silverskin.
>
> <http://blog.etundra.com/restaurant-trends-and-news/green-restaurants-seafood/>
> <http://en.wikipedia.org/wiki/Iridescent_shark>
>
> Now they just need to come up with a catchy culinary name for it.
> "Pagasius Hypophthalmus" just doesn't look very good on menus.
>
> -sw

I thought it was a version or another name for "basa" which is not
tilapia but catfish. http://en.wikipedia.org/wiki/Pangasius_fish

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

Janet Wilder > wrote:

> > Anybody try it yet? I'll let y'all know how it comes out as I just
> > bought two pounds. Looks a lot like catfish (which it is), but
> > without of that nasty silverskin.

Pangasius has been available here for at least the last decade, maybe
longer. Can be found in many supermarket, served in canteens, etc. It
is a mild-tasting, pinkish-fleshed sweet-water fish. Nothing at all
remarkable about it, but at least there is nothing negative to report,
either, as far as I am concerned.

Victor

Victor Sack wrote:
> Janet Wilder > wrote:
>
>>> Anybody try it yet? I'll let y'all know how it comes out as I just
>>> bought two pounds. Looks a lot like catfish (which it is), but
>>> without of that nasty silverskin.
>
> Pangasius has been available here for at least the last decade, maybe
> longer. Can be found in many supermarket, served in canteens, etc. It
> is a mild-tasting, pinkish-fleshed sweet-water fish. Nothing at all
> remarkable about it, but at least there is nothing negative to report,
> either, as far as I am concerned.
>
> Victor


The one that has suddenly appeared in our local (U.S.)
markets is farm raised
in Vietnam. In my mind, sanitation questions arise.

gloria p

Janet Wilder > wrote:

> Sqwertz wrote:
>> I've been seeing this in several stores now for ~$4/lb. IQF
>> fillets, nice and clean. It appears to be the new tilapia (which I
>> really don't think too highly of) and has just started being
>> imported into the US. It's apparently been a staple fish of Vietnam
>> for a while, and is often passed off here in the States,
>> deceptively, as basa.
>>
>> Anybody try it yet? I'll let y'all know how it comes out as I just
>> bought two pounds. Looks a lot like catfish (which it is), but
>> without of that nasty silverskin.
>>
>> <http://blog.etundra.com/restaurant-trends-and-news/green-restaurants-seafood/>
>> <http://en.wikipedia.org/wiki/Iridescent_shark>
>>
>> Now they just need to come up with a catchy culinary name for it.
>> "Pagasius Hypophthalmus" just doesn't look very good on menus.
>
> I thought it was a version or another name for "basa" which is not
> tilapia but catfish. http://en.wikipedia.org/wiki/Pangasius_fish

Uh, yeah. I said that. Have you tried it? It's at all the HEB's.

-sw

Sqwertz wrote:
> Janet Wilder > wrote:
>
>> Sqwertz wrote:
>>> I've been seeing this in several stores now for ~$4/lb. IQF
>>> fillets, nice and clean. It appears to be the new tilapia (which I
>>> really don't think too highly of) and has just started being
>>> imported into the US. It's apparently been a staple fish of Vietnam
>>> for a while, and is often passed off here in the States,
>>> deceptively, as basa.
>>>
>>> Anybody try it yet? I'll let y'all know how it comes out as I just
>>> bought two pounds. Looks a lot like catfish (which it is), but
>>> without of that nasty silverskin.
>>>
>>> <http://blog.etundra.com/restaurant-trends-and-news/green-restaurants-seafood/>
>>> <http://en.wikipedia.org/wiki/Iridescent_shark>
>>>
>>> Now they just need to come up with a catchy culinary name for it.
>>> "Pagasius Hypophthalmus" just doesn't look very good on menus.
>> I thought it was a version or another name for "basa" which is not
>> tilapia but catfish. http://en.wikipedia.org/wiki/Pangasius_fish
>
> Uh, yeah. I said that. Have you tried it? It's at all the HEB's.
>
> -sw

I have tried it. I like it better than regular catfish. (I hope
admitting I don't like catfish won't bring the Texas Rangers to my door
to evict me <g>)

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

Puester > wrote:

> Victor Sack wrote:
> >
> > Pangasius has been available here for at least the last decade, maybe
> > longer. Can be found in many supermarket, served in canteens, etc. It
> > is a mild-tasting, pinkish-fleshed sweet-water fish. Nothing at all
> > remarkable about it, but at least there is nothing negative to report,
> > either, as far as I am concerned.
>
> The one that has suddenly appeared in our local (U.S.)
> markets is farm raised
> in Vietnam. In my mind, sanitation questions arise.

I was talking about the taste only, but, yes, you are right. The fish
are raised in crowded ponds or cages (the latter is actually better, as
the fish are effectively kept in flowing water) and may be fed garbage
and antibiotics.

Victor

Janet Wilder > wrote:

> I have tried it. I like it better than regular catfish. (I hope
> admitting I don't like catfish won't bring the Texas Rangers to my door
> to evict me <g>)

I don't like most catfish either. I like it a lot better if all the
skin is removed, which is rare. It often still tastes muddy.

-sw

Sqwertz wrote:
> Janet Wilder > wrote:
>
>> I have tried it. I like it better than regular catfish. (I hope
>> admitting I don't like catfish won't bring the Texas Rangers to my door
>> to evict me <g>)
>
> I don't like most catfish either. I like it a lot better if all the
> skin is removed, which is rare. It often still tastes muddy.
>
> -sw

I thought it was illegal for Texas residents to not like catfish <g>

--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

Janet Wilder > wrote:

> Sqwertz wrote:
>> Janet Wilder > wrote:
>>
>>> I have tried it. I like it better than regular catfish. (I hope
>>> admitting I don't like catfish won't bring the Texas Rangers to my door
>>> to evict me <g>)
>>
>> I don't like most catfish either. I like it a lot better if all the
>> skin is removed, which is rare. It often still tastes muddy.
>
> I thought it was illegal for Texas residents to not like catfish <g>

I never even knew people ate catfish until I came to TX. I was
always taught it was a culinarily useless bottom-feeder that tasted
like mud (just as I was taught about carp. Next state I'll move to
they'll probably be eating carp by the buttload).

-sw