I'm presently on a media tour for the Catfish Institute -- promoting the use of US farm-raised catfish. Its easy for me to do, because I believe in it anyway. US catfish tastes very fresh, and light, has no antibiotics, no suspicious feed, and is a safe product. Asian catfish is .... well, maybe the opposite?
Any way, we are barbecuing catfish, and it is truly a pleasant product. Easy to eat, pretty, and, mostly, quick, quick, quick!! It doesn't flake on the grill, and has no fishy taste or odor.
Here's a picture of me at one of the stations in Birmingham, Alabama, taken today.
skip to main |
skip to sidebar
- nathalie dupree
- Nathalie Dupree is the author of ten cookbooks, eight of which are hard backs, selling over half a million copies, and host of three hundred television shows, which have aired on PBS, The Learning Channel and The Food Network for over fifteen years. Nathalie, as she is known to her fans, has won innumerable awards for her work, including two James Beard Awards. She is most famous for her approachability and understanding of Southern cooking, having started the New Southern Cooking movement now found in many restaurants throughout the South. She has been Chef of three restaurants, one in Majorca, Spain, one in Social Circle, Georgia, and one in Richmond, Virginia. She was the Director of Rich’s Cooking School, a full participation cooking school in Atlanta, and stopped counting at 10,000 students. Numerous students of hers now own restaurants, catering or other food businesses, and have written their own cookbooks. Married to author Jack Bass, she lives in Charleston, South Carolina.
No comments:
Post a Comment