basa

Basa is the common name used for several species of freshwater catfish in the Pangasiidae family, most notably Pangasius hypophthalmus and Pangasius bocourti. Native to Southeast Asia, particularly the Mekong River basin and surrounding regions, basa has become a globally farmed species and is widely sold in markets under various labels, including tra and swai in some regions.

The fish are known for pale white, mild-flavored flesh with a firm, flaky texture. Basa is typically sold as skinless fillets and is often available frozen, which helps extend shelf life for international trade. The species are commonly raised in pond-based aquaculture systems and reach market size relatively quickly, making them a popular choice for commercial production.

Basa is one of the most traded freshwater fish worldwide. Vietnam is a leading producer, with large-scale farming and processing facilities that export fillets to markets in the United States, the European Union, and Asia. As with other farmed fish, basa production has raised sustainability and food-safety considerations, prompting industry and regulatory efforts to improve water quality, feed sources, and labeling practices.

In culinary use, basa is valued for its versatility and lean protein content. It adapts well to baking, frying, steaming, or poaching, and is often used in restaurant dishes and home cooking alike.

Notes: The term basa may refer to other cultural or regional meanings in different contexts, but this article focuses on the fish.