Summary:
The Vietnamese catfish, or Basa, possesses a light flavor, a delicate texture, and a bright white flesh that lends itself well to many delicious dishes. Learn more about this delicious fish, along with a quick and inexpensive recipe that the family is sure to love.

Details or Sample:
The Basa is a variety of catfish, native to the Mekong River Delta of Vietnam. Commonly marketed as bocourti, white ruffy or China sole, it has failed to gain much popularity in the United States, possibly due to poor marketing ploys from Vietnamese seafood companies, coupled with controversy from competing American companies. Whatever the reason, Basa should not be overlooked, by any means. Milder in flavor than American catfish, the Basa is a very versatile fish and is quite often sold for a good price, rivaling that of our own catfish or other popular fish such as tilapia or grouper.

Unlike many species that are raised in fisheries, Basa are captured in the river and allowed to grow in the very same waters that they came from. Kept in floating cages, alongside the fishing boats, Basa are fed smaller fish and hand-reared until they are large enough for market. The end result is a tasty fish with a bright white coloration and a delicate texture that is sure to lend itself well to a variety of wonderful dishes.

Looking for a quick and inexpensive dinner that the family will love? Follow these simple instructions for a quick and easy Basa dish that practically cooks itself:

Fresh or thawed Basa fillets (1 per person)
Butter or margarine
Lemon
Rosemary

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