Garnish with kudzu
If you see “silverfin” on the menu, it’s not a James Bond reference; it’s a rebranding of the hated (and officially-declared “invasive”) Asian carp:
The rebranding is part of a concerted marketing effort to solve the rampaging carp problem by making them into tasty meals. They could be on retail shelves in weeks.
Chef Philippe Parola has developed several recipes for the preparation of “silverfin,” and he’s heading to Las Vegas to pitch the fish to the National Grocers Association, reports the AP. He says the fish tastes like a scallop/crab mix, and “consumers will love it.”
This isn’t the first time fish have been renamed for commercial purposes: the highly-prized Chilean sea bass used to be known as the Patagonian toothfish.
fillyjonk »
20 January 2010 · 9:06 am
I have also had students bring in recipes for cooking nutria that they found on the web.
If you can’t beat ‘em, eat ‘em?
fillyjonk »
20 January 2010 · 9:06 am
Crud, the newspaper stole my joke.
McGehee »
20 January 2010 · 9:36 am
I’m still waiting for a recipe for braised liver of lawyer.
My fava beans won’t wait much longer, no matter how nice the chianti is.
Deborah »
20 January 2010 · 10:39 am
Recall the Chinese gooseberry that hired a marketing agent and turned into Kiwi Fruit.