Beaver Street Fisheries

Swai Fillets

Pangasius bocourti better known as swai is an increasingly swaipopular farmed fish from the Mekong River Delta in Viet Nam. It can be featured in any recipe calling for cod, sole, or tilapia at a reduced plate cost. There may be no other fish quite as versatile.

No matter how you prepare it, swai always proves to be a delicious decision.  Swai’s mild flavor and moist, flaky texture lend it to a broad audience of seafood lovers and seafood newbies alike. And when it comes to cooking the fillets, swai adjusts to your cooking savvy in the kitchen; whether you’re more comfortable pan frying, baking or broiling, swai can help turn even the novice into a seafood chef.

6120536 - swai 3-5 fillets



Beaver Street Fisheries offer a wide variety of the versatile swai, such as stuffed, individually quick frozen (IQF), vacuum-packed and retail bagged fillets.


With so much versatility, BSF offers swai in a large range of sizes from 2/3 oz to 9/11oz fillets.


Swai is a tasty fish, with a delicate texture and nice white flesh. Mild enough to take on other flavors, swai is flavorful any way you decide to cook it. Check out many baking, broiling, frying, and sautéing swai recipes here.

Pan Fry:
Fry a single layer of fillets in a skillet with hot oil at 350°F until golden brown or until fish flakes easily.  Transfer to a plate lined with paper towels to drain, and serve immediately.

Preheat oven to 425°F. Place fillet in lightly oiled shallow baking dish. Season with salt, pepper and butter or margarine. Bake 6 to 10 minutes per inch of thickness of fillet until it is opaque throughout.

Preheat broiler. If desired, season fish with salt, pepper and lemon juice. Place pan containing fish 4 to 5 inches from heat and broil 6 to 10 minutes per inch of thickness of fillet. Test flaking at thickest part of fillet.