Word: catfishing
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...fishermen--are threatening to take a bite out of the Great Lakes' $7 billion fishing industry. To reassure jittery local governments, the White House held an Asian-carp summit Feb. 8 and pledged $78.5 million to help keep the fish--brought to the U.S. in the '70s to rid catfish farms of algae...
Asian carp are particularly dangerous. Native to China and parts of Southeast Asia, the freshwater fish have been cultivated for aquaculture for more than 1,000 years, often raised in submerged rice paddies. Catfish farmers in the U.S. imported Asian carp decades ago to eat up the algae in their ponds; the fish slowly escaped into the wild and have been making their way up the Mississippi River. They are eating machines; bighead carp can grow incredibly quickly and reproduce rapidly as well. "They just eat so much," says David Ullrich, executive director of the Great Lakes and St. Lawrence...
...Suan Tang Yu The suan tang (sour soup) of Guizhou province, laced with tomato and chili, is the house broth at this Chaoyang eatery, and it goes superbly well with fish. Catfish is one of the more popular choices, sold by weight and carried flapping and thrashing to your table as proof of freshness before returning as your dinner. Together with accompanying noodles, tofu and vegetables, you have the makings of a real feast. About $17 for two, tel: (86-10) 8575 1765. English menu and photos available...
...perhaps the most high-profile individual to ever be tried as a dissident in Vietnam. The former Fulbright scholar who studied law at Tulane University has represented several human rights activists, but he also successfully represented the state itself in a 2003 trade dispute with the U.S. over catfish dumping. Dinh told the court that "during my studies overseas, I was influenced by Western attitudes toward democracy, freedom and human rights." He denied, however, that he was trying to overthrow the government. He received a five-year sentence. (See the top 10 news stories...
...Fried catfish and a rich gumbo, even more directly communicative of the history of the culture that created them, followed. Catfish—a dirt cheap, bottom-feeding fish generally looked down upon by most cuisines—is a Cajun favorite. Moist, tender, and succulent, the fish can hold its own against the nearly overpowering ingredients ubiquitous in Cajun cooking. Cajun catfish is often served “blackened”—lightly battered with a potent mix of garlic, cornmeal, flour, cumin, generous amounts of chili, and other spices—and pan fried until...