Thursday, November 11, 2010

Yuh-um! Silverfin!


It’s all in the marketing.

According to a UPI report, a Louisiana chef and some civic types in Grafton, MO, have come up with a solution to the problem of the Asian carp cramming the waterways of the Midwest.

The carp now make up 80% of the weight of the biological material in some rivers.

Their solution? Change the name to Silverfin.

The chef, Philippe Parola, likens the PR brainstorm to the Chilean sea bass, which used to be called the Patagonian toothfish.

The mass-marketed silverfin will me microwavable in pecan crusted, Cajun Treat, and lemon butter versions.

It’s probably good for you, too.

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