Basa fish (also known as yellowfin tuna) is one of the most popular types of tuna in Japan. It’s considered a delicacy and eaten raw or cooked. The color varies from light pink to dark red, depending on how old it was when caught. Its texture is similar to whitefish, but its flesh tastes different than other kinds of fish because it contains high levels of Omega 3 fatty acids which are essential for good health.
The main reason why this type of tuna is so popular is due to its low price compared with other types of fish. However, there are some concerns about eating Basa fish because they contain mercury. Mercury is a toxic heavy metal that can cause various health problems such as neurological damage, heart disease and cancer. If you’re concerned about your health, you should avoid consuming any kind of seafood containing mercury.
In addition, Basa fish is not only very tasty, but it also provides many nutrients that humans need. For example, it contains protein and vitamins A and B6. Also, Basa fish helps reduce cholesterol levels in the body. Some studies have shown that eating basa fish may help prevent cardiovascular diseases like heart attacks and strokes.
If you want to eat Basa fish, make sure it’s fresh. If you buy it from a grocery store and keep it in your home freezer, it can last for up to 2 years without losing its freshness and good taste. Proper cooking is also essential to prevent food poisoning. If you have the proper tools and know-how, it’s best to cook the fish on a grill outdoors since the smell may be unpleasant if you cook it indoors.
In addition, you should wash your hands with soap and water after handling this type of fish.
In conclusion, although Basa fish has many benefits and some people even consider it to be a superfood, it can be dangerous if not handled or prepared properly. You need to wash your hands after touching it and throw the leftovers in the garbage rather than re-using the wrapping paper it came in since the smell won’t come off. Also, you should eat Basa fish in moderation or avoid eating it altogether if you’re pregnant or nursing.
Sources & references used in this article:
Cross-linking effects of carbodiimide, oxidized chitosan oligosaccharide and glutaraldehyde on acellular dermal matrix of basa fish (Pangasius bocourti) by P Ma, Y Wang, B Li, H Hou – International Journal of Biological …, 2020 – Elsevier
Effects of low molecular weight agar from seaweed on growth performance, immunity, and disease resistance of basa fish (Pangasius bocourti, Sauvage 1880) by H Van Doan, S DOOLGINDACHBAPORN, A SUKSRI – Pensee, 2014 – academia.edu
Comparison of selected quality parameters between United States farm-raised catfish fillets and Vietnamese basa fish fillets by A Pal – 2004 – search.proquest.com
Evaluation of probiotic Bacillus aerius B81e isolated from healthy hybrid catfish on growth, disease resistance and innate immunity of Pla-mong Pangasius bocourti by R Meidong, K Khotchanalekha… – Fish & shellfish …, 2018 – Elsevier
Mycological Evaluation of Imported Frozen Fish by M El, YS Abd, AA Amer – academia.edu
Assessment of human health risk associated with methylmercury in the imported fish marketed in the Caribbean by F Fuentes-Gandara, C Herrera-Herrera… – Environmental …, 2018 – Elsevier
