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so many consumers aren't familiar with it." For that rea- son, he says, "It has tremen- dous growth potential." De- cember says growth has been about 30 percent this year, "and we could see a year or two of 100 percent growth." Like DiMento, December voices concerns about "bad
product" making it diffi cult for the pangasius industry. He says to cover cost increases, some
suppliers have added
more moisture to the product, "so it's up to buyers to test it and be aware," he says. December would also like
to see pangasius settle on a name "that people can rally around." In the marketplace, the fi sh has been referred
to as swai, basa, tra, striped pangasius, river cobbler or cream dory. Under its newest brand,
H2Origins, QVD is off ering swai/striped pangasius fi llets and a value-added product, Extra Crunchy Panko Swai. T e fi sh is Best Aquaculture Practices-certifi ed
for
farm and the factory, which December considered
Looking to grow YOUR business in Spain and Southern Europe?
Spain is one of the largest importer and exporter of fish and seafood products worldwide, importing $5.9 billion (USD) and exporting over $3.1 billion in 2009.*
best choice and a certifi ca- tion that customers would recognize and accept. While there are additional certifi ca- tions they could go for, he
the the
"[Pangasius] has
tremendous growth protential and we
could see a year or two of 100 percent growth."
— Chris December, CEO, QVD Aquaculture
says, "there is a limit to what people will pay." For brewery operator and
Southern Europe's
Newest Seafood Trade Event
15-17 October, 2012
Barcelona, Spain Fira de Barcelona
restaurateur Ken Carson Jr., swai was the fi sh of choice for his pub-style menu at Nexus Brewery in Albuquer- que, N.M. Carson tasted tilapia, cat-
fi sh and swai during a blind tasting at his foodservice supplier, but settled on swai for its fl avor and its price. "Swai tasted better to
Register to attend or for exhibiting information, visit seafoodbarcelona.com *Data from Agriculture and Agri-Food Canada, Inside the Spanish Seafood Trade, Market Indicator Report, Produced by: Member of: Partnered with: Sponsored by: Part of a global seafood portfolio:
me than catfi sh," says Car- son, who recently marked the one-year anniversary of his brewpub. "And the cost sealed the deal, because at the time swai was half the price of catfi sh," he adds. Swai is the only fi sh on soul
Carson's
appearing as Southern fried and in sliders as well as blackened for fi sh tacos. T e fried version consistently competes as the No. 1 entrée against another Southern fa- vorite, chicken and waffl es, says Carson. "Our customers sure like
it," he adds. Contributing
28 SeaFood Business July 2012 Editor Joanne Friedrick lives in Portland, Maine Visit us online at www.seafoodbusiness.com
food menu,
Photo courtesy of Clear Springs Foods