Does anyone know the nutritional quality and safety aspects of the Sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam? I am enquiring if anyone knows of an accurate testing. I have heard many negative things about them such as containing industrial chemicals, or they are injected with hormones, and have high levels of bacteria, also that they were frozen packed in polluted water. The Agri-Food and Veterinary Authority in Singapore has debunked these as myths citing the only problem they have encountered is the excessive water added. So I wish to know if any other authorities have determined otherwise. Also, what are the omega 3:6 ratios of the marketed fish? Has anyone had ill effects from eating sutchi? Other names might include pangas and basa, although the latter is preferred for consumption in Vietnam and sutchi is exported.
asked byOrang_Asli (133)
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on January 23, 2012
at 05:06 AM
If this is the fish also known as swai, I've eaten it many times and never had any ill effects. I find it to be a delicious and mild fish, much more flavorful than tilapia but just as versatile. I haven't done any research myself on the omega ratios, though.