We just shopped and I had a craving for some fish. We haven't had any
in like two weeks! I'm Mr. Jones for a nice catfish po-boy. There
was none to be found in a store that normally has nuggets, filets, and
whole. I was kinda crabby today and was ready to say ****-it but
Louise found something with a really weird name that looked like a
nice white fish filet for $2.89 a pound. So whatever- just throw the
damn package in the cart so we can get out of here! When it rang up
it came up as Basa. I remember reading about it here and it rang a
bell and I felt better but I thought it was similar to tilapia. I
know we got it before but my memory was blank. When I got home I
googled and it seems it's similar to catfish and farm raised in Viet
Nam under very good conditions. I guess it's clean, not a bottom
feeder, and not very easy to come by in the states. There's 4 filets
in the pack and I'll probably treat them like catfish unless someone
else is familiar with them and has a better idea.

Anyone reading this know about this fish and willing to share their
experiences with it?

TIA

Lou

Lou Decruss wrote:

> We just shopped and I had a craving for some fish. We haven't had any
> in like two weeks! I'm Mr. Jones for a nice catfish po-boy. There
> was none to be found in a store that normally has nuggets, filets, and
> whole. I was kinda crabby today and was ready to say ****-it but
> Louise found something with a really weird name that looked like a
> nice white fish filet for $2.89 a pound. So whatever- just throw the
> damn package in the cart so we can get out of here! When it rang up
> it came up as Basa. I remember reading about it here and it rang a
> bell and I felt better but I thought it was similar to tilapia. I
> know we got it before but my memory was blank. When I got home I
> googled and it seems it's similar to catfish and farm raised in Viet
> Nam under very good conditions. I guess it's clean, not a bottom
> feeder, and not very easy to come by in the states. There's 4 filets
> in the pack and I'll probably treat them like catfish unless someone
> else is familiar with them and has a better idea.
>
> Anyone reading this know about this fish and willing to share their
> experiences with it?
>


I've smoked it with great results, especially considering
the price. It's pretty cheap where I get it.

Comes from the Mekong Delta from what I hear.

--
Mort

Mort > wrote in -
september.org:

> Lou Decruss wrote:
>
>> We just shopped and I had a craving for some fish. We haven't had any
>> in like two weeks! I'm Mr. Jones for a nice catfish po-boy. There
>> was none to be found in a store that normally has nuggets, filets, and
>> whole. I was kinda crabby today and was ready to say ****-it but
>> Louise found something with a really weird name that looked like a
>> nice white fish filet for $2.89 a pound. So whatever- just throw the
>> damn package in the cart so we can get out of here! When it rang up
>> it came up as Basa. I remember reading about it here and it rang a
>> bell and I felt better but I thought it was similar to tilapia. I
>> know we got it before but my memory was blank. When I got home I
>> googled and it seems it's similar to catfish and farm raised in Viet
>> Nam under very good conditions. I guess it's clean, not a bottom
>> feeder, and not very easy to come by in the states. There's 4 filets
>> in the pack and I'll probably treat them like catfish unless someone
>> else is familiar with them and has a better idea.
>>
>> Anyone reading this know about this fish and willing to share their
>> experiences with it?
>>
>
>
> I've smoked it with great results, especially considering
> the price. It's pretty cheap where I get it.
>
> Comes from the Mekong Delta from what I hear.
>


If you like eating fish that comes out of what is basically a sewer, go
for it.

I recall when Basa first hit the markets here, and a lot of people started
buying it because it was so cheap.
All of a suddem, it was revealed where it actually came from, and sales
went downhill from there.

It is farmed in the Mekong sewer, but it is also farmed on a local level
in water drains around rice farms etc. And everyone knows what the locals
use those water drains for.



--
Peter Lucas
Brisbane
Australia


Mary had a little lamb
her father shot it dead.
Now it goes to school with her
between two chunks of bread.

PLucas wrote:

> Mort > wrote in -
> september.org:
>
>>
>>I've smoked it with great results, especially considering
>>the price. It's pretty cheap where I get it.
>>
>>Comes from the Mekong Delta from what I hear.
>>
>
>
>
> If you like eating fish that comes out of what is basically a sewer, go
> for it.

Yeah, that's the commonly expressed fear. Thing is, they've been
tested for impurities and so far they've passed all the tests
and are thus available for consumption, at least in the US.

If you know of any available data that would indicate it contains
impurities I would welcome seeing it.

--
Mort

"PLucas" > wrote in message
...
> Mort > wrote in -
> september.org:
>
>> Lou Decruss wrote:
>>
>>> We just shopped and I had a craving for some fish. We haven't had any
>>> in like two weeks! I'm Mr. Jones for a nice catfish po-boy. There
>>> was none to be found in a store that normally has nuggets, filets, and
>>> whole. I was kinda crabby today and was ready to say ****-it but
>>> Louise found something with a really weird name that looked like a
>>> nice white fish filet for $2.89 a pound. So whatever- just throw the
>>> damn package in the cart so we can get out of here! When it rang up
>>> it came up as Basa. I remember reading about it here and it rang a
>>> bell and I felt better but I thought it was similar to tilapia. I
>>> know we got it before but my memory was blank. When I got home I
>>> googled and it seems it's similar to catfish and farm raised in Viet
>>> Nam under very good conditions. I guess it's clean, not a bottom
>>> feeder, and not very easy to come by in the states. There's 4 filets
>>> in the pack and I'll probably treat them like catfish unless someone
>>> else is familiar with them and has a better idea.
>>>
>>> Anyone reading this know about this fish and willing to share their
>>> experiences with it?
>>>
>>
>>
>> I've smoked it with great results, especially considering
>> the price. It's pretty cheap where I get it.
>>
>> Comes from the Mekong Delta from what I hear.
>>
>
>
> If you like eating fish that comes out of what is basically a sewer, go
> for it.
>
> I recall when Basa first hit the markets here, and a lot of people started
> buying it because it was so cheap.
> All of a suddem, it was revealed where it actually came from, and sales
> went downhill from there.
>
> It is farmed in the Mekong sewer, but it is also farmed on a local level
> in water drains around rice farms etc. And everyone knows what the locals
> use those water drains for.
>
I was looking for some frozen sole fillets just before xmas and every brand
was product of China!
The I saw: "Just in! Australian Barramundi". So I bought 2 packets.
Everything on the packet said Australia. The inner packets were labelled:
Farm raised Barramundi - product of Vietnam!
Even the wild Pacific salmon here, in Canada, is Product of China!
FFS, it's bad enough all the manufacturing taking place there and depriving
N. Americans et al. of jobs but I'm effed if I'm gonna buy food from them.
Graham



__________ Information from ESET NOD32 Antivirus, version of virus signature database 4759 (20100110) __________

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com

graham wrote:
>
> "PLucas" > wrote in message
> ...
> > Mort > wrote in -
> > september.org:
> >
> >> Lou Decruss wrote:
> >>
> >>> We just shopped and I had a craving for some fish. We haven't had any
> >>> in like two weeks! I'm Mr. Jones for a nice catfish po-boy. There
> >>> was none to be found in a store that normally has nuggets, filets, and
> >>> whole. I was kinda crabby today and was ready to say ****-it but
> >>> Louise found something with a really weird name that looked like a
> >>> nice white fish filet for $2.89 a pound. So whatever- just throw the
> >>> damn package in the cart so we can get out of here! When it rang up
> >>> it came up as Basa. I remember reading about it here and it rang a
> >>> bell and I felt better but I thought it was similar to tilapia. I
> >>> know we got it before but my memory was blank. When I got home I
> >>> googled and it seems it's similar to catfish and farm raised in Viet
> >>> Nam under very good conditions. I guess it's clean, not a bottom
> >>> feeder, and not very easy to come by in the states. There's 4 filets
> >>> in the pack and I'll probably treat them like catfish unless someone
> >>> else is familiar with them and has a better idea.
> >>>
> >>> Anyone reading this know about this fish and willing to share their
> >>> experiences with it?
> >>>
> >>
> >>
> >> I've smoked it with great results, especially considering
> >> the price. It's pretty cheap where I get it.
> >>
> >> Comes from the Mekong Delta from what I hear.
> >>
> >
> >
> > If you like eating fish that comes out of what is basically a sewer, go
> > for it.
> >
> > I recall when Basa first hit the markets here, and a lot of people started
> > buying it because it was so cheap.
> > All of a suddem, it was revealed where it actually came from, and sales
> > went downhill from there.
> >
> > It is farmed in the Mekong sewer, but it is also farmed on a local level
> > in water drains around rice farms etc. And everyone knows what the locals
> > use those water drains for.
> >
> I was looking for some frozen sole fillets just before xmas and every brand
> was product of China!
> The I saw: "Just in! Australian Barramundi". So I bought 2 packets.
> Everything on the packet said Australia. The inner packets were labelled:
> Farm raised Barramundi - product of Vietnam!
> Even the wild Pacific salmon here, in Canada, is Product of China!
> FFS, it's bad enough all the manufacturing taking place there and depriving
> N. Americans et al. of jobs but I'm effed if I'm gonna buy food from them.
> Graham

What about salmon raised in Chile?? I also try to avoid any
seafood/shellfish raised in China.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Sun, 10 Jan 2010 16:53:04 -0800, Mort > wrote:


>> An excerpt from the ABC report.......
>
>The key point being:
>
>Quote:
>
> The Food Standards Body argues that is just 20 parts per billion and not a safety
> issue.

And:

"But there are many areas in the Mekong Delta
that are still free of it."

Like you Mort I'd like to see any real data. Everything I'm reading
says it's no worse than farm raised US catfish.

Lou

On Sun, 10 Jan 2010 15:30:17 -0800, Mort > wrote:

>Lou Decruss wrote:
>
>> We just shopped and I had a craving for some fish. We haven't had any
>> in like two weeks! I'm Mr. Jones for a nice catfish po-boy. There
>> was none to be found in a store that normally has nuggets, filets, and
>> whole. I was kinda crabby today and was ready to say ****-it but
>> Louise found something with a really weird name that looked like a
>> nice white fish filet for $2.89 a pound. So whatever- just throw the
>> damn package in the cart so we can get out of here! When it rang up
>> it came up as Basa. I remember reading about it here and it rang a
>> bell and I felt better but I thought it was similar to tilapia. I
>> know we got it before but my memory was blank. When I got home I
>> googled and it seems it's similar to catfish and farm raised in Viet
>> Nam under very good conditions. I guess it's clean, not a bottom
>> feeder, and not very easy to come by in the states. There's 4 filets
>> in the pack and I'll probably treat them like catfish unless someone
>> else is familiar with them and has a better idea.
>>
>> Anyone reading this know about this fish and willing to share their
>> experiences with it?
>>
>
>
>I've smoked it with great results, especially considering
>the price. It's pretty cheap where I get it.

I'll try that if we can finger out if it's safe to eat. I think
luc-ass might be sputtering through his ass as usual.

Lou

On Sun, 10 Jan 2010 18:57:20 -0600, Sky >
wrote:

>graham wrote:

>> >
>> >
>> > If you like eating fish that comes out of what is basically a sewer, go
>> > for it.
>> >
>> > I recall when Basa first hit the markets here, and a lot of people started
>> > buying it because it was so cheap.
>> > All of a suddem, it was revealed where it actually came from, and sales
>> > went downhill from there.
>> >
>> > It is farmed in the Mekong sewer, but it is also farmed on a local level
>> > in water drains around rice farms etc. And everyone knows what the locals
>> > use those water drains for.
>> >
>> I was looking for some frozen sole fillets just before xmas and every brand
>> was product of China!
>> The I saw: "Just in! Australian Barramundi". So I bought 2 packets.
>> Everything on the packet said Australia. The inner packets were labelled:
>> Farm raised Barramundi - product of Vietnam!
>> Even the wild Pacific salmon here, in Canada, is Product of China!
>> FFS, it's bad enough all the manufacturing taking place there and depriving
>> N. Americans et al. of jobs but I'm effed if I'm gonna buy food from them.
>> Graham
>
>What about salmon raised in Chile?? I also try to avoid any
>seafood/shellfish raised in China.

From what I've read and heard it's caught here and sent there for
processing and sent back. Not that that's a good thing. Just sayin
what I've been told.

Lou

Lou Decruss wrote:

> On Sun, 10 Jan 2010 15:30:17 -0800, Mort > wrote:
>
>>
>>
>>I've smoked it with great results, especially considering
>>the price. It's pretty cheap where I get it.
>
>
> I'll try that if we can finger out if it's safe to eat. I think
> luc-ass might be sputtering through his ass as usual.


I haven't tried it in any form other than smoked. If you give
it a try I'd like to hear about your results.

--
Mort

On Sun, 10 Jan 2010 17:06:16 -0800, Mort > wrote:

>Lou Decruss wrote:
>
>> On Sun, 10 Jan 2010 15:30:17 -0800, Mort > wrote:
>>
>>>
>>>
>>>I've smoked it with great results, especially considering
>>>the price. It's pretty cheap where I get it.
>>
>>
>> I'll try that if we can finger out if it's safe to eat. I think
>> luc-ass might be sputtering through his ass as usual.
>
>
>I haven't tried it in any form other than smoked. If you give
>it a try I'd like to hear about your results.

It will be a bit before I'll try smoking them but I'll post the
results when I do. I've really got a craving for a po-boy so that's
on the menu sometime this week. I do it with catfish all the time and
we both love them.

Lou

"Lou Decruss" > wrote in message
...
> On Sun, 10 Jan 2010 18:57:20 -0600, Sky >
> wrote:
>
>>graham wrote:
>
>>> >
>>> >
>>> > If you like eating fish that comes out of what is basically a sewer,
>>> > go
>>> > for it.
>>> >
>>> > I recall when Basa first hit the markets here, and a lot of people
>>> > started
>>> > buying it because it was so cheap.
>>> > All of a suddem, it was revealed where it actually came from, and
>>> > sales
>>> > went downhill from there.
>>> >
>>> > It is farmed in the Mekong sewer, but it is also farmed on a local
>>> > level
>>> > in water drains around rice farms etc. And everyone knows what the
>>> > locals
>>> > use those water drains for.
>>> >
>>> I was looking for some frozen sole fillets just before xmas and every
>>> brand
>>> was product of China!
>>> The I saw: "Just in! Australian Barramundi". So I bought 2 packets.
>>> Everything on the packet said Australia. The inner packets were
>>> labelled:
>>> Farm raised Barramundi - product of Vietnam!
>>> Even the wild Pacific salmon here, in Canada, is Product of China!
>>> FFS, it's bad enough all the manufacturing taking place there and
>>> depriving
>>> N. Americans et al. of jobs but I'm effed if I'm gonna buy food from
>>> them.
>>> Graham
>>
>>What about salmon raised in Chile?? I also try to avoid any
>>seafood/shellfish raised in China.
>
> From what I've read and heard it's caught here and sent there for
> processing and sent back. Not that that's a good thing. Just sayin
> what I've been told.
>
> Lou
>

Who the hell can you trust these days?
If it's food, and it says product of China, I wouldn't touch it with a
bargepole!!
BTW, the garlic and shallots in a local supermarket are from there!
Graham



__________ Information from ESET NOD32 Antivirus, version of virus signature database 4759 (20100110) __________

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com

On Jan 11, 4:01*pm, "graham" > wrote:
> "Lou Decruss" > wrote in message
>
> ...
>
> - Show quoted text -> On Sun, 10 Jan 2010 18:57:20 -0600, Sky >
> > wrote:
>
> >>graham wrote:
>
> >>> > If you like eating fish that comes out of what is basically a sewer,
> >>> > go
> >>> > for it.
>
> >>> > I recall when Basa first hit the markets here, and a lot of people
> >>> > started
> >>> > buying it because it was so cheap.
> >>> > All of a suddem, it was revealed where it actually came from, and
> >>> > sales
> >>> > went downhill from there.
>
> >>> > It is farmed in the Mekong sewer, but it is also farmed on a local
> >>> > level
> >>> > in water drains around rice farms etc. And everyone knows what the
> >>> > locals
> >>> > use those water drains for.
>
> >>> I was looking for some frozen sole fillets just before xmas and every
> >>> brand
> >>> was product of China!
> >>> The I saw: "Just in! *Australian Barramundi". *So I bought 2 packets.
> >>> Everything on the packet said Australia. *The inner packets were
> >>> labelled:
> >>> Farm raised Barramundi - product of Vietnam!
> >>> Even the wild Pacific salmon here, in Canada, is Product of China!
> >>> FFS, it's bad enough all the manufacturing taking place there and
> >>> depriving
> >>> N. Americans et al. of jobs but I'm effed if I'm gonna buy food from
> >>> them.
> >>> Graham
>
> >>What about salmon raised in Chile?? *I also try to avoid any
> >>seafood/shellfish raised in China.
>
> > From what I've read and heard it's caught here and sent there for
> > processing and sent back. *Not that that's a good thing. *Just sayin
> > what I've been told.
>
> > Lou
>
> Who the hell can you trust these days?
> If it's food, and it says product of China, I wouldn't touch it with a
> bargepole!!
> BTW, the garlic and shallots in a local supermarket are from there!
> Graham

Its from VIETNAM not CHINA FFS!
THINK before replying MORON!

--
Peter Lucas
Brisbane
Australia

If we are not meant to eat dick,
why are they made of meat?

In article >,
Lou Decruss > wrote:

> On Sun, 10 Jan 2010 17:06:16 -0800, Mort > wrote:
>
> >Lou Decruss wrote:
> >
> >> On Sun, 10 Jan 2010 15:30:17 -0800, Mort > wrote:
> >>
> >>>
> >>>
> >>>I've smoked it with great results, especially considering
> >>>the price. It's pretty cheap where I get it.
> >>
> >>
> >> I'll try that if we can finger out if it's safe to eat. I think
> >> luc-ass might be sputtering through his ass as usual.
> >
> >
> >I haven't tried it in any form other than smoked. If you give
> >it a try I'd like to hear about your results.
>
> It will be a bit before I'll try smoking them but I'll post the
> results when I do. I've really got a craving for a po-boy so that's
> on the menu sometime this week. I do it with catfish all the time and
> we both love them.

Ok; you've mentioned them twice now.

How about the recipe for those sandwiches? Please?

Isaac

On Jan 11, 8:28*am, "graham" > wrote:
> "PLucas" > wrote in message
>
> ...
>
> > Mort > wrote -
> > september.org:
>
> >> Lou Decruss wrote:
>
> >>> We just shopped and I had a craving for some fish. *We haven't had any
> >>> in like two weeks! *I'm Mr. Jones for a nice catfish po-boy. *There
> >>> was none to be found in a store that normally has nuggets, filets, and
> >>> whole. *I was kinda crabby today and was ready to say ****-it but
> >>> Louise found something with a really weird name that looked like a
> >>> nice white fish filet for $2.89 a pound. *So whatever- just throw the
> >>> damn package in the cart so we can get out of here! *When it rang up
> >>> it came up as Basa. *I remember reading about it here and *it rang a
> >>> bell and I felt better but I thought it was similar to tilapia. *I
> >>> know we got it before but my memory was blank. When I got home I
> >>> googled and it seems it's similar to catfish and farm raised in Viet
> >>> Nam under very good conditions. *I guess it's clean, not a bottom
> >>> feeder, and not very easy to come by in the states. There's 4 filets
> >>> in the pack and I'll probably treat them like catfish unless someone
> >>> else is familiar with them and has a better idea.
>
> >>> Anyone reading this know about this fish and willing to share their
> >>> experiences with it?
>
> >> I've smoked it with great results, especially considering
> >> the price. It's pretty cheap where I get it.
>
> >> Comes from the Mekong Delta from what I hear.
>
> > If you like eating fish that comes out of what is basically a sewer, go
> > for it.
>
> > I recall when Basa first hit the markets here, and a lot of people started
> > buying it because it was so cheap.
> > All of a suddem, it was revealed where it actually came from, and sales
> > went downhill from there.
>
> > It is farmed in the Mekong sewer, but it is also farmed on a local level
> > in water drains around rice farms etc. And everyone knows what the locals
> > use those water drains for.
>
> I was looking for some frozen sole fillets just before xmas and every brand
> was product of China!
> The I saw: "Just in! *Australian Barramundi". *So I bought 2 packets.
> Everything on the packet said Australia. *The inner packets were labelled:
> Farm raised Barramundi - product of Vietnam!
> Even the wild Pacific salmon here, in Canada, is Product of China!
> FFS, it's bad enough all the manufacturing taking place there and depriving
> N. Americans et al. of jobs but I'm effed if I'm gonna buy food from them..
> Graham
>

Graham VERY SERIOUS question

Do you still have the packaging or recall the brand name please ?
If not please supply details of the outlet you acquired what you
descibe from.


Cheers

On Sun, 10 Jan 2010 22:01:25 -0700, "graham" > wrote:

>"Lou Decruss" > wrote in message

>> From what I've read and heard it's caught here and sent there for
>> processing and sent back. Not that that's a good thing. Just sayin
>> what I've been told.
>>
>> Lou
>>
>
>Who the hell can you trust these days?

I don't trust anyone. I feel the best I can do is try to keep myself
informed and keep the supply chain as short as possible. It's not
easy. The easiest thing to do as a first step is to stay out of
walmart.

>If it's food, and it says product of China, I wouldn't touch it with a
>bargepole!!

We were doing good at that but I noticed a few things have sneeked
into the pantry that are chinese that came from Aldi. One jar of
beautiful white asparagus has a german name and is a product of china.
We never thought to check it in the store. Now we check everything
even at Aldi.

>BTW, the garlic and shallots in a local supermarket are from there!
>Graham

Makes me wonder how old it is before it gets here.

Lou

On Sun, 10 Jan 2010 22:01:25 -0700, graham wrote:

> "Lou Decruss" > wrote in message
> ...
>> On Sun, 10 Jan 2010 18:57:20 -0600, Sky >
>> wrote:
>>>
>>>What about salmon raised in Chile?? I also try to avoid any
>>>seafood/shellfish raised in China.
>>
>> From what I've read and heard it's caught here and sent there for
>> processing and sent back. Not that that's a good thing. Just sayin
>> what I've been told.
>>
>> Lou
>>
>
> Who the hell can you trust these days?
> If it's food, and it says product of China, I wouldn't touch it with a
> bargepole!!
> BTW, the garlic and shallots in a local supermarket are from there!
> Graham

i ran across this on a website some time ago:

Three good ways to tell Chinese garlic:

1. The whole box will be all perfectly large and white. (Australian
buyers only buy the cosmetically perfect Chinese garlic)
2. There will be no roots on the bottom of the bulb. (Workers will have
cut these away to sped up the drying process)
3. It will have the Country of Origin label

<http://www.gmagazine.com.au/blog/521/is-your-garlic-irradiated>

whether this holds true outside of australia, i don't know.

your pal,
blake

On Mon, 11 Jan 2010 00:20:55 -0600, Lou Decruss wrote:

> On Sun, 10 Jan 2010 22:01:25 -0700, "graham" > wrote:
>
>>"Lou Decruss" > wrote in message
>
>>> From what I've read and heard it's caught here and sent there for
>>> processing and sent back. Not that that's a good thing. Just sayin
>>> what I've been told.
>>>
>>> Lou
>>>
>>
>>Who the hell can you trust these days?
>
> I don't trust anyone. I feel the best I can do is try to keep myself
> informed and keep the supply chain as short as possible. It's not
> easy. The easiest thing to do as a first step is to stay out of
> walmart.
>
>>If it's food, and it says product of China, I wouldn't touch it with a
>>bargepole!!
>
> We were doing good at that but I noticed a few things have sneeked
> into the pantry that are chinese that came from Aldi. One jar of
> beautiful white asparagus has a german name and is a product of china.
> We never thought to check it in the store. Now we check everything
> even at Aldi.

i wouldn't reject *everything* from china out of hand. i want my pearl
river bridge soy sauce and the like. (i don't buy fish, so that's moot.)

i'm still wrasslin' with the garlic question. the last garlic i bought was
peeled in a tub from h-mart

<http://en.wikipedia.org/wiki/H_Mart>

....so god knows where it came from, though i'd bet china.

your pal,
blake

On Sun, 10 Jan 2010 18:59:37 -0600, Lou Decruss wrote:

> On Sun, 10 Jan 2010 15:30:17 -0800, Mort > wrote:
>
>>Lou Decruss wrote:
>>
>>> We just shopped and I had a craving for some fish. We haven't had any
>>> in like two weeks! I'm Mr. Jones for a nice catfish po-boy. There
>>> was none to be found in a store that normally has nuggets, filets, and
>>> whole. I was kinda crabby today and was ready to say ****-it but
>>> Louise found something with a really weird name that looked like a
>>> nice white fish filet for $2.89 a pound. So whatever- just throw the
>>> damn package in the cart so we can get out of here! When it rang up
>>> it came up as Basa. I remember reading about it here and it rang a
>>> bell and I felt better but I thought it was similar to tilapia. I
>>> know we got it before but my memory was blank. When I got home I
>>> googled and it seems it's similar to catfish and farm raised in Viet
>>> Nam under very good conditions. I guess it's clean, not a bottom
>>> feeder, and not very easy to come by in the states. There's 4 filets
>>> in the pack and I'll probably treat them like catfish unless someone
>>> else is familiar with them and has a better idea.
>>>
>>> Anyone reading this know about this fish and willing to share their
>>> experiences with it?
>>>
>>
>>
>>I've smoked it with great results, especially considering
>>the price. It's pretty cheap where I get it.
>
> I'll try that if we can finger out if it's safe to eat. I think
> luc-ass might be sputtering through his ass as usual.
>
> Lou

i say give it a whirl. it's not going to kill you outright, and even if it
does have parts per billion of something nasty, it's not like you'll be
chowing down on it three times a day.

see if you like it.

your pal,
blake

On Sun, 10 Jan 2010 17:13:05 -0600, Lou Decruss
> wrote:

>
>We just shopped and I had a craving for some fish. We haven't had any
>in like two weeks! I'm Mr. Jones for a nice catfish po-boy. There
>was none to be found in a store that normally has nuggets, filets, and
>whole. I was kinda crabby today and was ready to say ****-it but
>Louise found something with a really weird name that looked like a
>nice white fish filet for $2.89 a pound. So whatever- just throw the
>damn package in the cart so we can get out of here! When it rang up
>it came up as Basa. I remember reading about it here and it rang a
>bell and I felt better but I thought it was similar to tilapia. I
>know we got it before but my memory was blank. When I got home I
>googled and it seems it's similar to catfish and farm raised in Viet
>Nam under very good conditions. I guess it's clean, not a bottom
>feeder, and not very easy to come by in the states. There's 4 filets
>in the pack and I'll probably treat them like catfish unless someone
>else is familiar with them and has a better idea.
>
>Anyone reading this know about this fish and willing to share their
>experiences with it?
>
>TIA
>
>Lou

You have already received a number of replies with rumors and hearsay
evidence of problems with basa.
When we first saw basa a few years ago it looked good and was very
reasonably priced so we bought some. It cooked up nicely, had good
texture and a mild but excellent taste.
Because I had never before heard of basa, I did some searching and
also came up with lots of the above mentioned hearsay. But, until a
recognized authority comes up with definitive proof of some danger
associated with it, we will continue to buy and enjoy basa. As a
matter of fact, we picked up about another 4 lbs. of basa filets just
last Thursday for the amazing price of $1.58 per lb.

Ross.

wrote:

> You have already received a number of replies with rumors and
hearsay
> evidence of problems with basa.
> When we first saw basa a few years ago it looked good and was very
> reasonably priced so we bought some. It cooked up nicely, had good
> texture and a mild but excellent taste.
> Because I had never before heard of basa, I did some searching and
> also came up with lots of the above mentioned hearsay. But, until
a
> recognized authority comes up with definitive proof of some danger
> associated with it, we will continue to buy and enjoy basa. As a
> matter of fact, we picked up about another 4 lbs. of basa filets
just
> last Thursday for the amazing price of $1.58 per lb.

In Italy it's called "pangasio" and it arrived some years ago for
the same reasons which brougth it to the the rest of Europe and to
the US: it's damn cheap. The mekong river arrives in vietnam after a
trait in China and both in China and Vietnam there's plenty of
industries along that river. The Mekong river is the 5th most
polluted river on the planet, expecially for "heavy metals" and
poisons such as mercury and arsenic.
Pangasio has soon encountered a great success due to it's ridiculous
price and to it's lack of taste, which allows it's use in lots of
dishes. Initially it got touted as "sea fish" but then voices
started circulating and nowadays nobody wants pangasio in theyr
dish, but it sells a lot, expecially in canteens of many kinds
(school, hospital, work...).
I've read many things about it's level of pollution and about the
use of child labor in it's farming and packaging, and also about the
tripoliphosphate used to make it firmer and more water-retaining, a
non-illegal but not recommended substance.
For what regards it's healthiness, Pangasio is the number one fish
in UE for being stopped at the customs on a highienic basis. It also
has a high percentage of saturate fats and very very few Omega-3
fats.

If we look at official sources about whether it's safe or not, no
official authority has forbidden it's use as of today. Nor the
Ministry of Health nor the many Local Sanitary Agencies of the
italian provinces have yet ruled against this fish, they just point
out that it's cheap not only in price but also in nutrients, for
many reasons: it has very much sodium and water in respect to other
fishes as cod or trout, and has a he very low ratio of Omega-3 fats
versus the other fats, and it also has very few magnesium.

So maybe it won't kill anybody, but since this fish is as "healthy"
as a fast food hamburger, I won't be going for it a slong as I can
get cod, trout and so on.
--
Vilco
Don't think pink: drink rosé

Stu wrote:

> Did it ever dawn on you why it was so cheap, it's garbage fish.
> So if you wish to continue eating garbage fish, don't let any of us stop you.

Or it may have something to do with the low cost of labor
in emerging nations like Vietnam. I wonder if that enters
into it (scratching head).

On the bright side, you're unknowingly doing those of us who buy
basa a big favor. By responding to the innuendo and perpetuating
the Follow The Herd mentality against it you're helping to keep
demand from soaring (like what happened to, say, tilapia). This
in turn helps keep the price down.

Suits me perfectly.

--
Mort

Mort wrote:

> On the bright side, you're unknowingly doing those of us who buy
> basa a big favor. By responding to the innuendo and perpetuating
> the Follow The Herd mentality against it you're helping to keep
> demand from soaring (like what happened to, say, tilapia). This
> in turn helps keep the price down.
>
> Suits me perfectly.

I'm proud to help
--
Vilco
Don't think pink: drink rosé

ViLco wrote:
>
> wrote:
>
> > You have already received a number of replies with rumors and
> hearsay
> > evidence of problems with basa.
> > When we first saw basa a few years ago it looked good and was very
> > reasonably priced so we bought some. It cooked up nicely, had good
> > texture and a mild but excellent taste.
> > Because I had never before heard of basa, I did some searching and
> > also came up with lots of the above mentioned hearsay. But, until
> a
> > recognized authority comes up with definitive proof of some danger
> > associated with it, we will continue to buy and enjoy basa. As a
> > matter of fact, we picked up about another 4 lbs. of basa filets
> just
> > last Thursday for the amazing price of $1.58 per lb.
>
> In Italy it's called "pangasio" and it arrived some years ago for
> the same reasons which brougth it to the the rest of Europe and to
> the US: it's damn cheap. The mekong river arrives in vietnam after a

I don't think that's basa. I think that's Pangasius.
According to Wikipedia, 90% of the fish labelled as basa
is actually the cheaper and inferior Pangasius.

http://en.wikipedia.org/wiki/Pangasius_hypophthalmus

This is also sold as "White Ruffy".

Mark Thorson wrote:
>
> ViLco wrote:
> >
> > In Italy it's called "pangasio" and it arrived some years ago for
> > the same reasons which brougth it to the the rest of Europe and to
> > the US: it's damn cheap. The mekong river arrives in vietnam after a
>
> I don't think that's basa. I think that's Pangasius.
> According to Wikipedia, 90% of the fish labelled as basa
> is actually the cheaper and inferior Pangasius.
>
> http://en.wikipedia.org/wiki/Pangasius_hypophthalmus
>
> This is also sold as "White Ruffy".

Though it could be basa. Basa is also a member of
the genus Pangasius. I was using Pangasius to refer
to the fish I've seen sold as swai, which is certainly
Pangasius hypophthalmus, as is "White Ruffy".

Lou Decruss wrote:

> On Sun, 10 Jan 2010 17:06:16 -0800, Mort > wrote:
>
>> Lou Decruss wrote:
>>
>>> On Sun, 10 Jan 2010 15:30:17 -0800, Mort > wrote:
>>>
>>>>
>>>>
>>>> I've smoked it with great results, especially considering
>>>> the price. It's pretty cheap where I get it.
>>>
>>>
>>> I'll try that if we can finger out if it's safe to eat. I think
>>> luc-ass might be sputtering through his ass as usual.
>>
>>
>> I haven't tried it in any form other than smoked. If you give
>> it a try I'd like to hear about your results.
>
> It will be a bit before I'll try smoking them but I'll post the
> results when I do. I've really got a craving for a po-boy so that's
> on the menu sometime this week. I do it with catfish all the time and
> we both love them.


Didja see in the local Chicawgo nooze lately about using those invasive
Asian carp as a food fish, Lou...???

--
Best
Greg

Mort > wrote in
:

> PLucas wrote:

>>
>>
>> Which is basically a compressed version of this interview......
>>
>> http://www.abc.net.au/7.30/content/2005/s1526227.htm
>>
>>
>> Have a look at a report about the river and the fish.
>>
>> http://www.youtube.com/watch?v=fx4cykHy0RM
>>
>>
>> An excerpt from the ABC report.......
>
> The key point being:
>
> Quote:
>
> The Food Standards Body argues that is just 20 parts per billion and
> not a safety issue.
>


The key point being..... people are eating fish from the most contaminated
river in the world. Just because some "Food Standards Body" says that it's
ok for the fish to be contaminated to a certain level, doesn't make it
good.



--
Peter Lucas
Brisbane
Australia


Mary had a little lamb
her father shot it dead.
Now it goes to school with her
between two chunks of bread.

atec 77 <"atec > wrote in
:

> PLucas wrote:

>>
> Got this through the mail recently
> images removed but I will forward the complete thing if requested



Yeah, send it through Atec.

--
Peter Lucas
Brisbane
Australia


Mary had a little lamb
her father shot it dead.
Now it goes to school with her
between two chunks of bread.

PLucas wrote:

> Mort > wrote in
> :
>
>>
>>The key point being:
>>
>>Quote:
>>
>> The Food Standards Body argues that is just 20 parts per billion and
>> not a safety issue.
>>
>
>
> The key point being..... people are eating fish from the most contaminated
> river in the world. Just because some "Food Standards Body" says that it's
> ok for the fish to be contaminated to a certain level, doesn't make it
> good.

Um, that's from your own cite. You post the stuff, then refuse to accept
the information it

No one said "good". The key term would be "safe". On this topic, I'll
side with with the judgment of scientists over yours.

--
Mort

In article >,
Lou Decruss > wrote:

> On Sun, 10 Jan 2010 21:38:28 -0800, isw > wrote:
>
> >In article >,
> > Lou Decruss > wrote:
>
> >> It will be a bit before I'll try smoking them but I'll post the
> >> results when I do. I've really got a craving for a po-boy so that's
> >> on the menu sometime this week. I do it with catfish all the time and
> >> we both love them.
> >
> >Ok; you've mentioned them twice now.
> >
> >How about the recipe for those sandwiches? Please?

> Catfish Po-boy's

Thank you. They're on my "make soon" list.

Isaac

Stu wrote:

> You go ahead and eat your garbage fish, I've lots of fresh water ( fresh)
> fish I can eat that are caught only a hundred miles away.

I can eat fresh-water fish which are caught only *one* mile away. For that
matter, didn't Sqwertz once say he has a river running through his back
yard?

Bob

On Mon, 11 Jan 2010 15:32:03 -0600, "Gregory Morrow"
> wrote:

>Lou Decruss wrote:
>
>> On Sun, 10 Jan 2010 17:06:16 -0800, Mort > wrote:
>>
>>> Lou Decruss wrote:
>>>
>>>> On Sun, 10 Jan 2010 15:30:17 -0800, Mort > wrote:
>>>>
>>>>>
>>>>>
>>>>> I've smoked it with great results, especially considering
>>>>> the price. It's pretty cheap where I get it.
>>>>
>>>>
>>>> I'll try that if we can finger out if it's safe to eat. I think
>>>> luc-ass might be sputtering through his ass as usual.
>>>
>>>
>>> I haven't tried it in any form other than smoked. If you give
>>> it a try I'd like to hear about your results.
>>
>> It will be a bit before I'll try smoking them but I'll post the
>> results when I do. I've really got a craving for a po-boy so that's
>> on the menu sometime this week. I do it with catfish all the time and
>> we both love them.
>
>
>Didja see in the local Chicawgo nooze lately about using those invasive
>Asian carp as a food fish, Lou...???

I didn't think they were any good for food. All I know is they're on
the news all the time and they're afraid they'll eat the whole lake
<g>

Lou

On Mon, 11 Jan 2010 11:23:35 -0500, wrote:

>On Sun, 10 Jan 2010 17:13:05 -0600, Lou Decruss
> wrote:

>>Anyone reading this know about this fish and willing to share their
>>experiences with it?
>>
>>TIA
>>
>>Lou
>
>You have already received a number of replies with rumors and hearsay
>evidence of problems with basa.
>When we first saw basa a few years ago it looked good and was very
>reasonably priced so we bought some. It cooked up nicely, had good
>texture and a mild but excellent taste.
>Because I had never before heard of basa, I did some searching and
>also came up with lots of the above mentioned hearsay. But, until a
>recognized authority comes up with definitive proof of some danger
>associated with it, we will continue to buy and enjoy basa. As a
>matter of fact, we picked up about another 4 lbs. of basa filets just
>last Thursday for the amazing price of $1.58 per lb.
>
>Ross.

Well I'm going to eat this with no fear but continue to keep my eyes
open for real evidence. It seems many of the ones complaining are in
competitive situations trying to protect their turf.

Comments like this one posted make me think the rest is BS too:

"8. Basa/Pangas WILL make you sick - If you don't get ill with
vomiting, diarrhea and effects from severe food poisoning,
congratulations, you have an iron stomach! But you're still ingesting
POISON not "poisson."

Like I said I've had it unknowingly before and it was good and I
didn't get sick.

You're lucky to be able to get it for $1.58. WOW!

Lou

Lou Decruss wrote:
>
> Like I said I've had it unknowingly before and it was good and I
> didn't get sick.

Lots of people eat it unknowingly in England.

http://www.dailymail.co.uk/femail/food/article-1199190

Perhaps in other places, too. The U.S. catfish industry
seems to have been diligent about keeping both basa and
swai properly identified in this country, though if they
weren't, how would you know? Most people wouldn't be
able to tell the species of a fish after it had been
battered and deep-fried.

On Mon, 11 Jan 2010 10:20:39 -0600, Stu wrote:

> On Mon, 11 Jan 2010 10:42:19 -0500, blake murphy >
> wrote:
>
>>On Sun, 10 Jan 2010 22:01:25 -0700, graham wrote:
>>
>>> "Lou Decruss" > wrote in message
>>> ...
>>>> On Sun, 10 Jan 2010 18:57:20 -0600, Sky >
>>>> wrote:
>>>>>
>>>>>What about salmon raised in Chile?? I also try to avoid any
>>>>>seafood/shellfish raised in China.
>>>>
>>>> From what I've read and heard it's caught here and sent there for
>>>> processing and sent back. Not that that's a good thing. Just sayin
>>>> what I've been told.
>>>>
>>>> Lou
>>>>
>>>
>>> Who the hell can you trust these days?
>>> If it's food, and it says product of China, I wouldn't touch it with a
>>> bargepole!!
>>> BTW, the garlic and shallots in a local supermarket are from there!
>>> Graham
>>
>>i ran across this on a website some time ago:
>>
>>Three good ways to tell Chinese garlic:
>>
>> 1. The whole box will be all perfectly large and white. (Australian
>>buyers only buy the cosmetically perfect Chinese garlic)
>> 2. There will be no roots on the bottom of the bulb. (Workers will have
>>cut these away to sped up the drying process)
>> 3. It will have the Country of Origin label
>>
>><http://www.gmagazine.com.au/blog/521/is-your-garlic-irradiated>
>
> I don't trust a website who doesn't take the time to make sure their website
> articles are error free. If I put anything on the website, I always check to
> make sure it's correct before uploading it, obviously this guy didn't.

what? 'sped'?

your pal,
blake

On Tue, 12 Jan 2010 11:42:01 -0800, Mark Thorson >
wrote:

>Lou Decruss wrote:
>>
>> Like I said I've had it unknowingly before and it was good and I
>> didn't get sick.
>
>Lots of people eat it unknowingly in England.
>
>http://www.dailymail.co.uk/femail/food/article-1199190
>
>Perhaps in other places, too. The U.S. catfish industry
>seems to have been diligent about keeping both basa and
>swai properly identified in this country, though if they
>weren't, how would you know? Most people wouldn't be
>able to tell the species of a fish after it had been
>battered and deep-fried.

Thanks for the link Mark.

Lou

On Tue, 12 Jan 2010 14:26:14 -0600, Stu wrote:

> On Tue, 12 Jan 2010 14:58:55 -0500, blake murphy >
> wrote:
>
>>On Mon, 11 Jan 2010 10:20:39 -0600, Stu wrote:
>>
>>> On Mon, 11 Jan 2010 10:42:19 -0500, blake murphy >
>>> wrote:
>>>
>>>>On Sun, 10 Jan 2010 22:01:25 -0700, graham wrote:
>>>>
>>>>> "Lou Decruss" > wrote in message
>>>>> ...
>>>>>> On Sun, 10 Jan 2010 18:57:20 -0600, Sky >
>>>>>> wrote:
>>>>>>>
>>>>>>>What about salmon raised in Chile?? I also try to avoid any
>>>>>>>seafood/shellfish raised in China.
>>>>>>
>>>>>> From what I've read and heard it's caught here and sent there for
>>>>>> processing and sent back. Not that that's a good thing. Just sayin
>>>>>> what I've been told.
>>>>>>
>>>>>> Lou
>>>>>>
>>>>>
>>>>> Who the hell can you trust these days?
>>>>> If it's food, and it says product of China, I wouldn't touch it with a
>>>>> bargepole!!
>>>>> BTW, the garlic and shallots in a local supermarket are from there!
>>>>> Graham
>>>>
>>>>i ran across this on a website some time ago:
>>>>
>>>>Three good ways to tell Chinese garlic:
>>>>
>>>> 1. The whole box will be all perfectly large and white. (Australian
>>>>buyers only buy the cosmetically perfect Chinese garlic)
>>>> 2. There will be no roots on the bottom of the bulb. (Workers will have
>>>>cut these away to sped up the drying process)
>>>> 3. It will have the Country of Origin label
>>>>
>>>><http://www.gmagazine.com.au/blog/521/is-your-garlic-irradiated>
>>>
>>> I don't trust a website who doesn't take the time to make sure their website
>>> articles are error free. If I put anything on the website, I always check to
>>> make sure it's correct before uploading it, obviously this guy didn't.
>>
>>what? 'sped'?
>>
>>your pal,
>>blake
>
> No, look closer ... it jumps right out at you.

'the whole box will be...'? o.k.

your pal,
blake

blake wrote:

>>>> I don't trust a website who doesn't take the time to make sure their
>>>> website articles are error free. If I put anything on the website, I
>>>> always check to make sure it's correct before uploading it, obviously
>>>> this guy didn't.
>>>
>>>what? 'sped'?
>>>
>>>your pal,
>>>blake
>>
>> No, look closer ... it jumps right out at you.
>
> 'the whole box will be...'? o.k.

I'm thinking he was referring to "it will loose 25% of its harvest weight".
But since Stu is a frequent perpetrator of "should of" and "would of",
it's a bit PKB of him to criticize someone else's spelling.

Bob

On Thu, 14 Jan 2010 00:01:31 -0800, Bob Terwilliger wrote:

> blake wrote:
>
>>>>> I don't trust a website who doesn't take the time to make sure their
>>>>> website articles are error free. If I put anything on the website, I
>>>>> always check to make sure it's correct before uploading it, obviously
>>>>> this guy didn't.
>>>>
>>>>what? 'sped'?
>>>>
>>>>your pal,
>>>>blake
>>>
>>> No, look closer ... it jumps right out at you.
>>
>> 'the whole box will be...'? o.k.
>
> I'm thinking he was referring to "it will loose 25% of its harvest weight".
> But since Stu is a frequent perpetrator of "should of" and "would of",
> it's a bit PKB of him to criticize someone else's spelling.
>
> Bob

i read a lot of horrible prose on the web, so nothing struck me as
particularly egregious.

your pal,
blake