Basa

Photo credit: N.N. Phoung et al. 2006. CAA2

<Pilot species – Work in Progress>

Sustainability Identification & Biology Environment Production Markets & Trade Top 3 Countries References & Links
Pangasius bocourti Sauvage, 1880 THE FACTS

  • Freshwater fish that inhabits large rivers
  • Grow to about 120 cm in length and weigh up to xx kg
  • Well suited to culture in cages and ponds
  • Production in aquaculture is increasing
HOW IS IT PRODUCED?In freshwaters, caught from the wild and, increasingly, farmed in intensive aquaculture systems.WHERE IS IT PRODUCED?Basa is currently produced in the Mekong River basin, predominately on small farms in Vietnam.Photo: N.N. Phoung et al. 2006. CAA2WHO EATS IT?In local markets, basa is available either fresh or frozen; in the world market it is available in frozen form as whole round, steak or fillet. Processed forms are either skinless, boneless, belly flap cut off or well trimmed (http://www.albaba.com). Most basa produced are marketed locally where they are preferred to tra or swai (Pangasius hypophthalmus) and are twice as costly as tra (Ish and Doctor 2007).

RECIPES

http://basafishrecipes.com/

SOCIAL AND ECONOMIC IMPORTANCE Basa is an important species from the very important fisheries resources of the Mekong River. Overall, the Mekong fisheries provide food, employment and income for up to 40 million people or 2/3rds of the region’s population who are involved at least seasonally or part-time (MRC 2008). Aquaculture and international trade of Mekong species is dominated now by a related species, tra or swai (Pangasius hypophthalmus).NUTRITION FACTSAmount per serving (85 g cooked serving size),http://www.squidoo.com/basaCalories: 150Calories from fat: 50Total fat: 6 g (2 g saturated fat)Cholesterol: 20 mgSodium: 120 mgTotal carbohydrate: 0 gDietary fiber: 0 g

Sugars: 0 g

Protein: 25 g

Vitamin A: 2% of dietary value

Vitamin C: 2% of dietary value

Contributors. The information on this page was originally compiled by Choo Poh Sze. Additional contributions have been made by ……. . The information has been reviewed by …..
               
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