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Article: CHEF POINTS OUT AVAILABILITY, PROFITS TO BE SEEN IN CATFISH
- Article from:
- THE JOURNAL RECORD
- Article date:
- July 31, 1987
- Author:
CopyrightCopyright (null) The Journal Record. Provided by ProQuest LLC. (Hide copyright information)
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There's money in catfish.
At least, that's the message John D. Folse is spreading among
chefs throughout the nation.
"The bottom line is that catfish is available 12 months a year
at a fairly stable price," Folse said. "With that and the
popularity, I tell the chefs that catfish on the menu will allow
them to make money.
"It's economical to buy and they can have a good mark-up and
still sell it at a reasonable price. There is no other fish or
seafood product that you can say the same thing for."
Catfish no longer is simply breaded and fried, he said. Folse
claims to have developed 25 or 30 recipes for catfish.
"People are looking for a good, healthy, light food and are ...