Description

Basa is farmed in freshwater ponds across Andhra Pradesh and West Bengal, offering a consistent supply of white, boneless fillets. Its appeal lies in its affordability and ease of cooking.

With its delicate, flaky structure, it’s used widely in Indo-Chinese recipes like chili fish, sweet-and-sour, or Manchurian-style gravies.

Though milder than seafish, it soaks up flavor beautifully — making it ideal for spice blends, creamy coconut curries, or breadcrumb coatings.

It’s low in fat, kid-friendly, and requires little prep, making it perfect for quick weekday meals.

While purists prefer indigenous catches, Indian Basa holds its own through versatility and value.