wampi

Wampi is a common name for a small freshwater fish that belongs to the family Pangasiidae, within the order Siluriformes. The species most frequently referred to as wampi is Pangasius hypophthalmus or closely related species in the genus Pangasius. It is also sometimes called the "swamp eel" or "brown carp" in commercial markets. The fish has a slender, streamlined body, typically measuring 15–25 centimetres in length and weighing up to 200 grammes. Its coloration is generally silvery with a darker dorsal side, and it possesses a single dorsal fin and a forked tail.

Wampi inhabits slow-moving rivers, reservoirs, and estuarine waters in Southeast Asia, particularly in Vietnam, Thailand, Myanmar, and Indonesia. It prefers warm waters ranging from 25 to 32 °C and is often found in habitats rich in submerged vegetation or dense aquatic plant beds, where it can hide from predators. The species is an opportunistic feeder, consuming a wide variety of small fish, crustaceans, molluscs, and detritus.

The fish is valued by local fishermen and in commercial aquaculture. In many communities, wampi is harvested for human consumption, typically pan‑fried or cooked in soups. Additionally, it is widely used as fish bait because of its strong scent and quick death, making it attractive to larger predatory species. In some cultures, it serves as a staple protein source in rural diets. Wampi is also cultivated in fish farms, where it is raised on feed derived from fishmeal and plant proteins.

Conservation assessments indicate that while wild populations remain stable in many regions, overexploitation in a few areas and habitat degradation have raised concerns. Efforts to regulate catch limits, improve fishing gear selectivity, and monitor water quality are part of regional management plans aimed at sustaining wampi stocks for both ecological balance and local economies.