Later this year a small percentage of U.S. farm-raised catfish will be sold as filets labeled delacata. Processed from larger fish, the custom-cut filets will be more than twice the size of regular catfish filets and sold at a higher price. "Let's face it, 'catfish' is not the best name, especially for people outside the South," says Jeremy Robbins, a marketer for the Catfish Institute, the industry group in charge of the makeover, which farmers hope will propel a fish with an inferiority complex beyond the deep-fried South and onto a bistro menu near you.
Home recipes gathered from all over.
I'm refreshing and republishing the recipes which began being shared here way back in 2004.
Wednesday, March 11, 2009
Delacata? No thanks, I'll have the catfish.
From Saveur comes this little tidbit tucked away in their story about catfish, which I take as a warning that repackaging means adding cost, not value.
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