Diamond Reef® Swai, sometimes called pangasius, are primarily farmed in the Mekong River delta in Vietnam, both in ponds and cages that are placed in the open water. Swai is considered a hearty, versatile fish, adaptable to any number of cooking methods. The very white fillets have a rather delicate texture and light taste, and easily take on flavors that are introduced during cooking. Fresh and sweet, swai retains moisture well. While frying is most popular, swai can be baked, broiled, grilled, poached, sautéed, or even pan-fried.

Prep Instructions

THAWING INSTRUCTIONS: Keep frozen until ready to use. Remove product from bag before thawing. Defrost under refrigeration. Do not refreeze.

GRILL: Rub a slight coating of oil over both sides of the fish. Preheat the grill to average temperature and coat the grill rack with nonstick cooking spray. Place the fish on the grill to begin cooking. Swai takes about 6-10 minutes to cook to perfection.

PAN FRY: Season both sides of the fish as desired. Heat olive oil or butter in pan and place fish in pan. Cook on each side for approximately 3 minutes. Remove from pan and serve with your favorite side dish. The fish is done when thickest part flakes easily when tested with a fork.

Recommended Cooking Methods

Baked, Fried, Grilled, Seared, Smoked, Poached, Sautéed, Stir-Fried, Blackened, Broiled

Great For

Salads, Tacos, Dips


  • Nutritional Facts (Per 4 oz. Serving)

  • Protein: 14g
  • Calories: 70
  • Total Fat: 1g

  • Sizes Available: 2 lb.
  • Flavor Profile: Mild
  • Texture Profile: Delicate
  • Wild Caught/Farm Raised: Farm Raised

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