Supplier QVD thinks so. The company’s North American executive, Jim Bugbee, told IntraFish the company continues to send samples of its Vietnam-raised fish to more and more fine-dining restaurants.
“I think the prospects are very good and would not be surprised if Basa Vina Pearl Swai fillets are not already being used at fine-dining restaurants,” Bugbee said. “At QVD, we’ve been developing new items -- loins, rolls and portions -- allowing for a more upscale plate presentation with little waste or effort.
“I
