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.
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.