noun a type of freshwater fish commonly found in Southeast Asia
Swai is a type of fish commonly used in Asian cuisine, known for its mild flavor and versatility in dishes.
Swai farming practices can have environmental impacts, such as water pollution and habitat destruction.
Swai is often debated for its nutritional value, with some considering it a healthy option due to its low fat content and others expressing concerns about potential contaminants.
Swai is a popular choice for fish farming due to its rapid growth rate and high market demand.
Swai is a significant export product for countries like Vietnam, where it is a major source of income.
In the culinary world, 'swai' may be mentioned in articles or recipes discussing different types of fish to cook with.
Psychologists may use 'swai' as an example in cognitive exercises or discussions about memory and recall.
Chefs may include 'swai' in their menu planning and recipe development for seafood dishes.
Fishmongers may sell 'swai' as part of their seafood offerings and provide information on its taste and cooking methods.