The boneless, mild-flavoured basa fish (scientific name Pangasius) filleted and fried and served with various different sauces has been a popular breakfast dish in Hong Kong for years. But these days, the spectres of food safety and sustainability loom large over this popular dish.

The boneless, mild-flavoured basa fish (scientific name Pangasius) filleted and fried and served with various different sauces has been a popular breakfast dish in Hong Kong for years. But these days, the spectres of food safety and sustainability loom large over this popular dish.

Much of the basa fish stock available in Hong Kong is imported from southeast Asia, in particular fish farms located along the Mekong River in Vietnam. Unfortunately, the rapid growth of the basa aquaculture industry has given rise to a number of environmental and social issues. Basa are farmed in open net cages placed in the river, and wastewater from these farms is discharged untreated directly into the river. In addition, large amounts of chemicals are often used in basa farms, making this unregulated water discharge harmful to both the ecosystem and to people living in the immediate area.

Fortunately, there are still ways that we can obtain responsibly-farmed basa in Hong Kong. The Aquaculture Stewardship Council (ASC) recognizes seafood products that are grown and harvested in sustainable, socially-responsible and environmentally well-managed fish farms. An ASC label means that these seafood products are sustainable and have much more robust food safety and traceability.

Next time you buy a basa fish at the supermarket, or order a basa fish fillet in restaurant, check if to see if your purchases are certified with an ASC label or whether the menu bears our WWF Seafood Guide image on its cover. Then you can enjoy delicious and sustainable fish without worrying about the environment or yourself!

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Think twice before buying basa!

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