jmcquown wrote:

> Blinky the Shark wrote:
>> Gregory Morrow wrote:
>>
>>
>>> http://www.nytimes.com/2008/10/12/ma...atfish-t.html?
>>>
>>>
>>> October 12, 2008
>>>
>>> NYT "Magazine": The Food Issue
>>>
>>> A Catfish by Any Other Name
>>
>> <snip small book>
>>
>> Blinky loves basa. I've mentioned it in here more than once, calling
>> it the best deal in town on tasty fish (the fillets I had last weekend
>> were $4.49US per pound; they were $3.99 for ages, but people seem to be
>> discovering them). I couldn't make it through that entire article, but
>> I read somewhere a while back that it's called basa here because when
>> it first started being imported it was called "Vietnamese catfish" and
>> the US catfish industry went a-whining to Uncle and got that name
>> banned. Call it what you will, it's yummy.
>
>
> I saw "Basa" at the grocery store the other day and it sure wasn't
> cheap. Hell, farm raised U.S. catfish (and it's farm raised all around
> west TN, AR and MS) isn't cheap anymore; it hasn't been for quite a
> while. When it

Which is why I, a catfish lover, discovered basa.

> starts showing up on the menus of restaurants topped with cream sauces,
> that's when the price goes up. Remember when no one had ever heard of
> Tilapia? LOL

Aye.

And skirt steak is another example.

Right now, I'm loving flat iron steaks -- and dreading them being
discovered and winding up at $14.99 instead of $5.99. Shhhhh! Our little
secret...


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