swai vs. tilapia

2020-06-01

Both are farmed, white-fleshed fish, comparable in price when frozen (about $3.5/lb.) although there are reports that other cheaper fish are often sold as swai.

Swai is slightly larger and thicker with a milder flavor.
Tilapia—especially smaller fillets—tend to have a sharper by-flavor that I don't much care for, but larger fillets don't seem to have that nearly as noticeable.

I cooked both together to determine which kind we like better.

Both Marielos and I favored swai, but with tilapia a close second.
The decision has been made: when both are available, I'll buy swai rather than tilapia.
But that does not mean that tilapia will be excluded in the future.

The 'sausages' in these pictures are a no-meat product (wheat, apples, sage) that is wrapped in plastic casing. I bought it to try a new product. Neither of us liked the flavor and all-too-dry texture. Nevermore, said the raven, who didn't like it either.