anybody had it before? I’ve never heard of it before, but they served it at work today.
Asian catfish. Farm raised sometimes with questionable methods.
yeah, ive been reading about those “questionable methods”. after reading some of those articles, i didnt end up finishing the fish.
Proline 201WA
Aloha 24ft pontoon (LooneyToon)
Old Town stern with 7.5 johnson
I’d eat Swai before tilapia. Many of your gas station cookeries are serving it. I like it ok. Can’t be any worse than eating Mass produced Chicken fed huge amounts of growth hormones. And for all you that like to feel good over the “organic” chicken… Every edible thing in a grocery store is “organic”.
Problem is, MANY places sell it as grouper to unknowing customers.
NN
Swai & tilapia are just plain nasty. Swai is an Asian catfish that is fed -usually - garbage , Often a byproduct of rice production. Grown in warm dirty water, these fish gulp mouthfuls of mud and they digest what ever there is of food value. The flesh is often bleached and soaked in a phosphate salt solution that kills the bacteria and acts as a preservative. This also adds weight to the fillets and has a soapy flavor. Read the ingredient list on packaged swai - You will see “tri poly sodium phosphate” . Tilapia is not much better. I will not eat either of these fishes and everyone should ask and find out the truth about what they are eating.
quote:
Originally posted by natureboySwai & tilapia are just plain nasty. Swai is an Asian catfish that is fed -usually - garbage , Often a byproduct of rice production. Grown in warm dirty water, these fish gulp mouthfuls of mud and they digest what ever there is of food value. The flesh is often bleached and soaked in a phosphate salt solution that kills the bacteria and acts as a preservative. This also adds weight to the fillets and has a soapy flavor. Read the ingredient list on packaged swai - You will see “tri poly sodium phosphate” . Tilapia is not much better. I will not eat either of these fishes and everyone should ask and find out the truth about what they are eating.
Hey Natureboy, ever seen what a Hog or Chicken eats!! 
Messing with you… but … 
quote:
Originally posted by TheMechanicanybody had it before? I’ve never heard of it before, but they served it at work today.
Who needs the fish when you have fried okra! 
quote:Yes - I grew up with chickens in the back yard and a hog pen far enough from the house that we didn't smell it. Those chickens that ate bugs & clover, along with some scratch feed & kitchen scraps were delicious! Today their fed "recycled protein pellets" and have no flavor. I know enough about the production methods that I avoid chicken along with swai. The issue with these marginal seafood products can be traced to NOAA and the councils - like the SAFMC. I was in a seafood market recently and whole BSB was retailing for over $10 per pound. The SAFMC reduces the supply and the consumers cost goes through the roof! So the void is being filled by cheap imports and we don't see the unsanitary and questionable production methods.
Originally posted by Fred67quote:
Originally posted by natureboySwai & tilapia are just plain nasty. Swai is an Asian catfish that is fed -usually - garbage , Often a byproduct of rice production. Grown in warm dirty water, these fish gulp mouthfuls of mud and they digest what ever there is of food value. The flesh is often bleached and soaked in a phosphate salt solution that kills the bacteria and acts as a preservative. This also adds weight to the fillets and has a soapy flavor. Read the ingredient list on packaged swai - You will see “tri poly sodium phosphate” . Tilapia is not much better. I will not eat either of these fishes and everyone should ask and find out the truth about what they are eating.
Hey Natureboy, ever seen what a Hog or Chicken eats!!
Hope your doing well Fred - Take good c
Swai or Pangasius is substituted for flounder in the majority of seafood restaurants in SC. Swai sells for $2.50 per pound wholesale, whereas REAL flounder sell for $7.00 /lb (imported) to much more domestic. I always ask when I order seafood platters, but I have been lied to multiple times as I can tell the difference. If you are “that” guy, which I’m not, it can result in lots of free meals.
In SC the restaurant business has every right to lie to you about the fish on your plate. There was a move by Rep Goldfinch to require truth in seafood , and it was killed before he could make the drive to Columbia with Sells . The hospitality lobby is very strong in SC. I suggest that you write letters to the editor of every newspaper in this state and call your state house & senate members . The SAFMC has restricted catch limits to the point that its hard for a restaurant to resist purchasing swai for $2.00 a lb instead of local grouper for $15 to $20 . There is a law that requires the seafood dealers to supply the restaurants with species and country of origin certification. So the restaurant knows what they are doing . They have a license to lie.
quote:
Originally posted by RADDADDYSwai or Pangasius is substituted for flounder in the majority of seafood restaurants in SC. Swai sells for $2.50 per pound wholesale, whereas REAL flounder sell for $7.00 /lb (imported) to much more domestic. I always ask when I order seafood platters, but I have been lied to multiple times as I can tell the difference. If you are “that” guy, which I’m not, it can result in lots of free meals.
Someone said the Firehouse in Hollywood opened back up. If I get flounder, I get it fried whole! That place had some awesome Founder!! No way to fool anyone with it! Now a chunk of filleted meat… I could be fooled, I’m no expert on it.
When we went to see the James Island Lights stopped and Gilligans and I got the Flounder. It didn’t seem like Flounder, but how would you know? It was ok, but no need bad mouthing with no proof.
We really need truth in sea food. Went to an upscale restaurant and had the Wreckfish. It was super good, but was it really WreckFish?
If your “flounder” doesn’t have skin still attached, then it is most likely Vietnamese/ Taiwanese catfish. If you order a flounder meal and pay less than $15, then you are most likely eating crap eating foreign catfish. What happened to our Seafood Truth in Asvertising Bill that was on the table a few years back?
quote:At that restaurant it was most certainly swai. I was almost thrown out of their place when some idiot manager tried to tell me that it was "local Panga grouper"
Originally posted by Fred67quote:
Originally posted by RADDADDYSwai or Pangasius is substituted for flounder in the majority of seafood restaurants in SC. Swai sells for $2.50 per pound wholesale, whereas REAL flounder sell for $7.00 /lb (imported) to much more domestic. I always ask when I order seafood platters, but I have been lied to multiple times as I can tell the difference. If you are “that” guy, which I’m not, it can result in lots of free meals.
Someone said the Firehouse in Hollywood opened back up. If I get flounder, I get it fried whole! That place had some awesome Founder!! No way to fool anyone with it! Now a chunk of filleted meat… I could be fooled, I’m no expert on it.
When we went to see the James Island Lights stopped and Gilligans and I got the Flounder. It didn’t seem like Flounder, but how would you know? It was ok, but no need bad mouthing with no proof.
We really need truth in sea food. Went to an upscale restaurant and had the Wreckfish. It was super good, but was it really WreckFish?
quote:
Originally posted by Fred67quote:
Originally posted by TheMechanicanybody had it before? I’ve never heard of it before, but they served it at work today.
Who needs the fish when you have fried okra!
ALL of the okra got eaten
Proline 201WA
Aloha 24ft pontoon (LooneyToon)
Old Town stern with 7.5 johnson
Same goes for imported shrimp. 90% of the restaurants advertising local shrimp are buying Asian farm raised shrimp at some time of the year or for certain dishes. Most people can’t tell the difference, but they should at least know what they are eating. Typical political BS to treat constituents like mushrooms.