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I Scream, You Scream, We All (S)cream Dory

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via http://pixar.wikia.com/Dory

via http://pixar.wikia.com/Dory

Cream Dory is a regular sight on many restaurant menus all over the metro—you can get it filleted, baked, breaded, with chips, as nuggets, herb-crusted, or steamed. We got curious, and just like any normal food-buff would, we decided to do a bit of research. It’s time to answer the burning question on everyone’s mind, what exactly is cream dory and why is it so damn popular?

What is Dory?

via http://rhapsodycharters.co.nz/

via http://rhapsodycharters.co.nz/

The name ‘Dory’ comes from old French ‘doree’, meaning ‘gilded’, in reference to the fish’s shiny skin. The most popular type would probably be the much-sought after John Dory—a delicious fish known for its mild texture, sweet flavor, and low fat content. It’s cousin, the Mirror Dory, is a similar but cheaper alternative. Of the almost thirty species of fish that share the name dory, only five are considered “true” dories (like the John Dory and the Mirror Dory).

How is Cream Dory different?

Cream Dory is just pretending to be a Dory.

Cream Dory, unlike our previous two examples, is just a fish pretending to be a Dory. It’s an unrelated, inferior species that retailers and marketers purposefully mislabel to ride on the coattails of the true dories’ popularity. Properly belonging to the genus Pangasius, Cream Dory is actually a large freshwater catfish that’s native to the Mekong Delta.

While Cream Dory, admittedly, is an imposter, it is still an extremely versatile fish. It’s easy to cook with and lends itself well to a plethora of dishes and cuisines, which probably explains why restaurants have no qualms about putting it on their menus. It’s also very affordable. Regarded as the third most important freshwater aquaculture species, it’s a favorite among aqua-culturists. The fish grows fast, is hardy enough to thrive in unclean waters,  and isn’t fussy with what you feed it or how much.

The Cream Dory is only a repackaged version of a fish that used to be known as a River Cobbler. The name change is just an attempt to recover from a lot of bad press about its dubious origin and toxicity. The fast growth of the Cream Dory industry over the past couple of years has led to several efforts to standardize farming practices to increase its safety, efficiency, profitability, and sustainability.

via http://www.freshcatch.net/products/4

via http://www.freshcatch.net/products/4

In the Philippines, it was first introduced as an alternative species for freshwater aquaculture as a joint-venture by certain groups in the private sector, the Bureau of Fisheries and Aquatic Resources, as well as the Department of Trade and Industry to help Filipino fish farmers. Since the 1980’s, the Pangasius market has gained groud. Lately, it’s been on a roll because of higher demand both locally and overseas. Many foreign restaurants across Europe are known importers of Cream Dory.

Cream Dory production grew by  186.74%

Total local production of Cream Dory grew by an average of 186.74 percent from 2008 to 2010. Its exponential growth is thanks to the mounting interest of Filipino businessmen to invest in this lucrative market. The high demand has even prompted some fishpond owners to shift from Tilapia and Bangus to the more profitable and hassle free Cream Dory, and the government is more than willing to help them out.

It seems clear that, with Cream Dory’s popularity, we’ll be seeing it on plenty of tables and menus in the forseeable future. That’s okay, we can help you roll with the punches. Everyone, from investors, to farmers, to chefs, and everyday consumers, seems to approve of the fish formerly known as river cobbler. If you’re not a fan, why not give it another chance? Maybe all those other people are on to something.

Comments? Suggestions? Violent reactions? Feel free to voice out your opinions below!

The post I Scream, You Scream, We All (S)cream Dory appeared first on Pepper.ph.


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