Farmers pitch catfish at Hub trade show

Globe Staff

Given the local fondness for cod, scrod, and chowder, Boston would seem a tough market to crack, but the Catfish Institute is undaunted.

At a trade show now underway at the Boston Convention and Exposition Center, the institute is looking to get out the word that catfish is versatile, affordable, and healthful. And, oh, yeah, it tastes pretty good too when slathered in remoulade and Cajun sauces. (The photo with this post was included with the institute's press release.)

Helping with the pitch are some of the institute's "Catfish Farmers of the Year," including Travis Wilson of Alabama and Jeff Baxter of Arkansas, an institute press release said.

And that's not all. Chefs Bob Hendrickson and Chef Ray Stopczynski are also on hand to dish up samples US catfish along with dollops of such things as pineapple mango compound butter, said the institute, which refers to itself as TCI.

“The International Boston Seafood Show provides an excellent venue for TCI to educate seafood buyers about the many benefits of US farm-raised catfish,” institute president Roger Barlow said in a statement. “Having catfish farmers at the show allows interaction with seafood brokers, buyers, and key industry professionals, answering one-on-one questions on behalf of the US Catfish industry. We are also able to increase awareness of the versatility and healthfulness of our product, showcasing two different recipes for attendees to sample.”