Silverfin Craze Marketing Plan
Silverfin Promotion, LLC
S.O.R. - Save our Rivers - A National Campaign

The Fish Story

How one single recipe almost caused the extinction of a fish species . . .  Prior to the early 1980's, Louisiana Redfish was not an especially popular fish. But after famed New Orleans Chef Paul Prudhomme developed a recipe for "blackened redfish", the dish's enormous popularity ended up causing redfish to be fished almost to extinction. With this precedent in mind, Chef Philippe Parola and his group plan to re-brand Asian carp as SILVERFIN and popularize the brand with value added, boneless, pre-cooked and flavored Silverfin fish fillets for domestic and international markets.

Chef Philippe Parola says:
"Never Underestimate the Power of Cooking!"

Our Mission

To Reduce and Control the two species of Asian carp (Bighead and Silver carp) which are putting our inland waterways out of environmental balance. Asian carps have no value sold as whole fish. They must be deboned and processed into a value added product to be a valuable commodity that can be sold in the retail grocery and institutional food markets. Our solution is to create a domestic and international market for the fish as a low-cost, boneless, healthy, value-added, pre-cooked and flavored fish product acceptable to consumers. We have held numerous tastings of the prepared fish in many venues in different states, all with overwhelming positive feedback. 85% of fish consumed in the United States is imported. Only 2% of it is ever inspected - out of these 2% much of it is deemed unsafe by FDA inspectors . When given a choice, American consumers will choose a clean, domestic, wild-caught fish over dirty, imported fish. Educating the public on these concerns is a necessary step to successfully market our brand.

To provide a solution that can successfully remove the fish, on a daily consistent basis, not only in the Great Lakes region, but nationwide. Our research indicates some of the fish have already made it into the Great Lakes creating a real concern for the fisheries industry which is leading to litigation between State and Federal governments. Chef Philippe Parola and group's SILVERFIN promotion will not only be successful in controlling the population of this species, but would also create jobs and boost local economies as well as revitalizing the local commercial fishing industry.

To educate the public with mass media supporting our "SILVERFIN CRAZE". At first, we must immediately conduct cooking and tasting seminars to show the local population in the most affected areas, especially surrounding the Great Lakes, that Asian carp is not a "trash fish" but is simply a fish delicacy. This marketing campaign will initiate a positive image for the Silverfin brand which will further simplify and help our marketing strategy in developing our national and international markets for fish consumers.

To remove Asian carp from the Federal Aquatic Nuisance Species (ANS) List.  Asian carp is a nuisance because there is not a real, substantial domestic market for the fish that can subsidize all costs, including giving great incentive to our fishermen. Re-branding Asian carp as "SILVERFIN" and creating the next "Fish Craze" will create a demand for the fish. With a sustainable market, a new generation of fishermen will be created.

Silverfin Promotion, LLC wants to feed as many families as possible. By enacting fishing regulations, such as limiting the size of commercial fishing boats, nets and motors, we will reduce barriers to market entry and create an even playing field so more families can participate. We calculate that an average fisherman can catch approximately 5,000 pounds of Asian carp per day which has an estimated value of $900 per day.  To develop an independent local fishing fleet is a simple task accomplished by advertising the business opportunity in local media and conducting town hall style meetings. This business model supports the traditional mid-western family values of hard work and free enterprise.

To Gather Media Momentum and Make a Change.  Once we prove that the fish is safe and good to eat, tastes great and is healthy (high in Omega 3 and protein) and that there is a market for it. it is no longer a nuisance, and will be removed from the list.  This could be an "end run" around the whole issue.

Celebrity Chef Philippe Parola has emerged as the foremost spokesman/expert on the issue quoted in national/international media.  He is considered a "media darling" and is very savvy about how to leverage small public relations budgets into millions of dollars of monetized mass media coverage.  He is a natural on camera and has the highest like-ability score with audiences.  His approach to this issue has inspired many positive changes in the way the federal government looks at this issue.  Chef Philippe has the ear and respect of all of the key stakeholders concerned with this problem and can be a tremendous asset in swaying public opinion and affecting the decision making of both Federal and State officials.

With the support of the American Waterways Operators, Chef Philippe and his group could quickly bring this issue to the forefront of the public debate and end the economic threat to vital waterway commerce as well as commercial and recreational fishing.  Several injuries have been reported by skiers and boating enthusiasts who have been struck by the flying fish, some of which weigh over 40 pounds.  To date, there have been no confirmed deaths caused by the fish.

We are the only group that has a proven track record of gaining positive on-going, national and international media attention on this issue.  It is not unusual for us to leverage our dollars 30 times or more using generally accepted ways of monetizing media coverage.  To date we have spent thousands of dollars on media outreach and have gained millions in coverage in the United States and abroad.

    They include ABC World News, ESPN, NHK Japanese Television, Radio France International, NPR-All Things Considered, The Atlantic Monthly, USA Today, The Associated Press,, TV 4 France, The National Culinary Review, Bass Times, and the Food Network, just to name a few.

The Immediate Plan of Action

Can't Beat 'Em, Eat 'Em.  Of most importance is to market the states most affected by the Asian carp invasion through cooking seminar events where Chef Philippe cooks Silverfin for the participants and discusses the how and why that makes his "Can't Beat 'Em, Eat 'Em!" the most viable solution to actually solve the Asian carp issue and control the population of these fish even after they expand their habitat to the Great Lakes and the Gulf Intracoastal Waterway. In addition, we will encourage the local public to start eating Asian carp by distributing easy-to-make recipes during the tasting events. (Please enjoy the recipe card at the end of this document.)

A Change of Thinking.  These cooking seminars will be attended by lawmakers in those key states and will effect a change of thinking regarding the Asian carp problem. A change of thinking by lawmakers will result in a change of how they vote on policy which may help prevent the closure of key shipping canals, encourage the dismissal of lawsuits, and provide multimedia coverage as a great start to the overall Silverfin marketing campaign.  This overall campaign will set the stage and make the consumer market ready for the upcoming value-added Silverfin product. Financial support is needed to make these high publicity events possible.

The Great Lakes Region.  The goal of our plan is to educate people in the areas affected by the species, especially the Great Lakes region, on the edibility of Asian carp.  We will do this  by conducting cooking and tasting seminars. We will begin the focus of our national campaign in Illinois. We will then campaign in Ohio, Michigan, Minnesota, Wisconsin, and Pennsylvania, the states that are suing in federal court to close the locks and permanently sever the man-made link between the Great Lakes and Mississippi River watersheds, as well as campaigning in Southern States including Louisiana.  In order to do this, Chef Philippe Parola and his group need funding to help cover the costs involved in such a large scale marketing campaign. We would simultaneously reach out to our many friends and contacts in the national media at the same time. Controlling this heavily invasive species is paramount to the stability and endurance of the commercial fishing industry from the Ohio River to the rivers and bayous of Louisiana.

The Gulf Coast Region.   The Gulf Intracoastal Waterway which is approximately 1050 miles long and stretches from Brownsville, TX to Carrabelle, FL could become infested with Asian carp. There are 17 major rivers and waterways (several of which are already infested with Asian carp) which intersect with the Intracoastal Waterway including some which lead to brackish water.  These many intersections not only provide Asian carp with a path of access to the Intracoastal Waterway but also provide a means of transfer from one side of the Intracoastal Canal to the other. The Atchafalya, Mississippi River and Davis Pond Freshwater Diversion Canal are already deeply affected by the Asian carp invasion. If not controlled, Asian carp could have a grave impact on native fish species and commercial fishing from one end of the Intracoastal Waterway to the other.  According to the leading Asian carp biologist, Duane Chapman, Research Fisheries Biologist at  the USGS Columbia Environmental Research Center, the Asian carp "would do well in moderately brackish water" which could have a huge impact on oysters, shrimp, and other Gulf Coat seafood which is commercially harvested in brackish waters.   This would have a devastating impact on brackish water fisheries throughout the south.

Engaging the Media.  The primary goal of the Silverfin Marketing Plan will be to promote and educate the public about the Asian carp danger and edibility  through the local media in target areas.

    Local TV Shows.   Local morning TV shows love anything they can "show and tell" and Chefs are one of their favorites.  In this case we've got a chef that's cooking something that is in the news. Asian carp.  We uniquely combine the entertainment value of a celebrity chef with the newsworthiness of a top story of legitimate national interest and concern.  It just doesn't get any better than that for a local TV morning show.  Chef Philippe's booking on these shows are relatively easy and turn into an appearance on the noon and 5 pm newscast and a package for 6 and 10pm.  Depending on market size the monetized value of these appearances is between 7 and 10 thousand dollars per station.  We would normally penetrate each market an average of three stations deep.

    Mid-Day Radio Interviews.   When Chef Philippe gets finished with his morning show appearance, usually between 5 and 7am, he then fields several phone interviews with local radio stations as well.  This results in usually a half hour to a full hour appearance taking questions from listeners.  The radio station news department will take excerpts from the interview and make news stories that run all day that day and the next morning.  These appearances are usually monetized, depending on market size and Arbitron ratings, at $800-$3,000 each.

    Press Conferences.   This is an opportunity for Chef Philippe to be questioned by print journalists and other broadcast media and usually results in numerous positive articles and sound clips used in other station newscasts.  These media exposures can be worth thousands of advertising/marketing dollars and will often include local slick magazines.  Certain web-based content providers will use this opportunity to interview Chef Philippe as well. Web sites are monetized by the value of comparable ads of the same size and placement.

    Local Events.   With efficient planning, Chef Philippe can appear at local events that coincide with his schedule.  He will often address those in attendance and establish a rapport with the audience by telling a few funny stories and a couple of jokes before getting serious with them about this issue.  He is always well received.  Sometimes when appropriate, he will provide samples of the Silverfin fish cakes for those in attendance to taste.

    Special Emphasis on Cooking the Carp for State Lawmakers.   When visiting the capital city of any state, Chef Philippe will cook the Silverfin for state lawmakers and their staffs, proving that the fish is not a nuisance, it is good to eat and is, in fact, considered a delicacy in much of the world. In some cases, to organize an event of this nature could be very costly.  These events usually generate residual media coverage as well as placing Chef Philippe not only in the cooking section and front page but on the legislative page as well.

    Other Opportunities.   Usually this level of media attention results in numerous unanticipated opportunities.  We will exploit any that we can to further the discussion of this important issue.

Internet Support Plan

Chef Philippe and his group believe not only in the power of cooking, but also in the power of the internet. The Silverfin marketing campaign and media blitz, highlighted with all of Chef Philippe's public appearances and media air time, will be supported with a strong "information hub" website and regular interaction with social networks.  This supporting website will be promoted in all Silverfin marketing activities as well as through link exchanges with other relevant websites.

The website will feature the following information:

  • SILVERFIN NEAR YOU!         This section of the website will feature a calendar of events which highlights all of Chef Philippe's appearances and any other marketing activities which are happening in the coming months. It will be updated regularly to give site visitors as much advance notice as possible of Chef Philippe's appearances during the campaign. The goal of this section of the website is for people to see the buzz of activity and give them notice regarding marketing activity in their local area.
  • THE LATEST INFO!     This option on the website menu will take visitors to a blog which will not only keep site visitors apprised of any new elements on the website, but will also provide summaries of events and other communications with Chef Philippe and others who are involved in the Silverfin Craze campaign. This will be the place that new press releases, new videos, and other multimedia are officially announced. Items posted in this blog will also be supported via links through social networking. The goal of the section of the website is to keep the site fresh and alive with new information as it happens!
  • WATCH!  READ!  LISTEN!  LEARN!     This section of will be a well organized multimedia section which will include videos, audio clips, print material and absolutely anything else we can find to educate the general public as well as those in commercial industries affected by the Asian carp Invasion. Our goal for this section of the website is simple - EDUCATE! - through knowledge comes understanding.
  • SIDE BANNER     The website will feature a vertical banner on the right side of the web page. This banner will serve as a way for us to highlight key elements of the website which we feel are most important to the overall goal. It will be a slideshow of banners which will point people to the things we want them to see, a focused push to encourage people to view the elements of the site which most support our cause and goal. These banners will change as needed and will often work as an aid to the multimedia section to help us EDUCATE!
  • SOCIAL NETWORKING     There will be a Facebook page, a Twitter account, and a YouTube page to support this website and this overall marketing effort.  We feel that if social networking can be used to coordinate protests which inspire entire countries to overthrow their governments, it can surely help us spread the word and educate people about the edibility of Silverfin. Our goal in using social networks is not only to educate but to provide multiple avenues to interact with the public (who we see as potential consumers).

The overall strategy of this website would be support the full blast Silverfin marketing campaign in a light and fun way that engages the average person.  This will keep people coming back to the site and further strengthen our position once Silverfin is packaged and available for public consumption. At that time, this site will become an information only website which may include an Asian carp Population Tracker and will point visitors to the official branded product website.

Demand for a New Fish

Catfish in Short Supply.    Catfish is one of the most popular fish in America and is a Lenten staple everywhere it is available for purchase.  Catfish farms have been slowly disappearing over the last several years which, according to economists and industry representatives, is making catfish harder to find and more expensive beginning in the Summer of 2011 and continuing for years to come.

Many catfish processors increasingly report having trouble getting catfish that are large enough for commercial food use. Some processors are even laying off workers or shortening their overall operations to only a few days a week. Suppliers are warning their commercial clients such as restaurants and grocery stores that they may not be able to get as much catfish as they want for their menus and shelves.

All of this, of course, results in catfish prices rising incredibly high.  "Roger Barlow, president of The Catfish Institute in Jackson, Miss., said the industry is in 'survival mode' and will have to adapt accordingly, changing production models and making [do] in the meantime."

The influx of Vietnamese fish, marked as catfish, in the early 2000s which was immediately followed by an increase in imported catfish from China is the root of the shortage now.  There was eventually legislation which ensured proper labeling of the Vietnamese fish but the Chinese catfish was already embedded in the market and no legislation available to stop it. The only solution was to ensure catfish from China was labeled with its country of origin and to launch a marketing campaign to encourage consumers to buy U.S.-farmed catfish.

With the surplus of catfish flooding the market and driving down prices, processors were able to buy the foreign fish cheaper than farmers in the U.S. could raise them. This resulted in many catfish farmers draining their ponds and begin row crop farming corn and soybeans.   Between 2002 and 2010, the number of U.S. catfish farms dropped 42%.

This all results in sky high catfish prices, opening the door for a new, healthy, edible fish for consumers.

Restaurants Seek Alternative Fish.   According to Clare Leschin-Hoar in the February, 2011 edition of National Culinary Review magazine, "undervalued, lesser-known fish species might be the answer for chefs" who are seeking a new sustainable fish for their restaurant menus.  She says, "Savvy chefs have started taking a closer look at undervalued fish. Increasingly, menus are sporting lesser-known species . . . ."

Culinary review continues by listing Asian carp as one of these undervalued species and heralds it's maligned history and current nuisance status.  The article contends that the solution to this invasive species will be found on our dinner plates and mentions the efforts of Chicago-based Chef Phillip Foss and Baton Rouge-based "Asian carp evangelist" Chef Philippe Parola to popularize the Asian carp which Chef Parola has renamed "silverfin".

Culinary Review states, ". . . finding a remedy for this invasive-species problem is something the seafood industry will be watching."


The Future of the Fishing Industry

Every piece of information leads to the same answer:   Fisheries all over the world are running out of stock due to over-fishing versus fish reproduction/management. The past and present fishing is simply not sustainable.

So far, the fishing is primarily done in salt water in all oceans because it easy to harvest in mass quantities and salt water fish is of course incredibly popular among chefs and consumers!

Facts of today are leading to search for an answer to our declined fisheries. The nuclear waste water dispersed in the Japanese sea, a huge catastrophe, could have a giant impact in fisheries worldwide. Our timing to process fresh water fish of all types (not just Asian carp) could not come at a better time!

All of our rivers are very rich with carp, grass carp as well as Asian carp, and these fish are currently sold whole at $ 0.15 per lb versus an average of $6 per lb for salt water fish - the difference is huge!!

Carp, in general, gets such a low price due to their complex bone structure. With the innovative new method of removing bones developed by Silverfin Promotion, LLC, we could change the outlook of our fresh water fisheries.  According to various food media outlets, the market is starving for a new fish supply.

The farm-raised fish industry is facing a new challenge: there is a reduction in the availability of fish food and its cost is steadily rising at a very rapid pace. It takes an average of 18 months before a farm-raised fish reaches maturity for harvest. This discourages fish farmers to continue investing in their own business and results in farm downsizing and in many cases farm closure.

Silverfin Promotion, LLC Processing & Marketing Center will be designed not only to process Asian carp but also all other fresh water fish. This will accommodate the demand of the presently starving fish market and revive the commercial fresh water fishing industry in America.

We will fish smart, putting in place management and controls that will sustain our fisheries. Market price for fresh water fish will rise and be a big player!!


The "Floating" Bone Challenge

The main reason the fish has not been harvested for consumption in the U.S. is the fact that it is a very bony fish. The "floating" bone structure of the Asian carp makes it extremely difficult to filet. Traditional methods are labor intensive and time-consuming resulting in hiking the cost of the fish to unacceptable levels.

Chef Philippe Parola, a nationally recognized expert on putting invasive species on the menu,
has solved the bone problem!

After spending 2 years studying the issue and consulting with numerous American Food Processing Companies and Food Scientists, Chef Philippe has developed a propriety method for deboning this wonderful tasting fish.  The Chef's techniques and protocols result in the highest possible yield and lowest amount of damage to the delicate fish flesh.

The result:  Very white, tasty meat that is a cross between scallops and crab.

The Production Plant

Silverfin Promotion, LLC Processing & Marketing Research Center, the approximately 18,000 square foot facility will preferably be located, at first, in a location near where the Missouri, Illinois, and Mississippi rivers merge. It will be equipped with the latest in state-of-the-art, U.S. food technology and sit on approximately 2 - 3 acres of land. An ideal location would be one which puts refrigerated truck driving distance to the plant within 14 hours from all areas up and down the Mississippi River Valley.  Our initial plant will start with approximately 43 permanent jobs and will expand as we reach full capacity.

We will be forming a joint venture with another established company who will be locating their plant next to ours. Said company has developed a process that will allow them to buy all of our offal and process the offal with no odors or sewage waste. They will process the offal into three products:

  • Omega 3 tablets,
  • fish oil, and
  • protein tablets for consumption by other fish species.

This will ensure our entire plant to be a 100% green project, vertically integrated operation.

The future plans are for a total of five production plants to be built at strategic locations from Ohio to Louisiana. Each plant can process up to 100,000 pounds of Asian carp daily.  These facilities can be used to process other invasive species into marketable products as well.

Product and Packaging

The Frozen Fish Market.   The frozen seafood market is more viable than ever before.  Consumers from individuals to restaurants to institutions are looking for and are ready for quality frozen fish. According to

    "Consumers looking to save money but still eat healthfully are turning to frozen seafood items more and more. Picking up on this trend, retailers are expanding branded and private-label frozen seafood selections.

    People are buying differently than before. Our fresh fish sales are down, while our frozen sales are up,' says Joe Lane, store manager and seafood director at Casey's Market in Western Springs, Ill.

    People are interested in quick and easy. They want something they can put in the microwave and go on their way,' says Marty Gaul, a seafood buyer and merchandiser for Heinen's Fine Foods, a 17-store chain in Warrensville Heights, Ohio.

    Total frozen fish and seafood sales are up, according to Infoscan Reviews, published by Information Resources Inc. . . .

    . . . United Supermarkets in Lubbock, Texas, a chain of nearly 50 stores, is finding that consumers are much more interested in frozen plain and breaded seafood items than entrées. . . ."


Not only are individuals buying more frozen seafood, but restaurants, cruise ships, schools, and other institutions are putting frozen seafood entrées on their menus more often than in previous years.  The market is ripe for a frozen fish that is wild-caught, 100% natural, and microwavable.


The Silverfin Products.  The product we will sell is a quality, value-added, frozen fish that is affordable and microwavable. We will start with the freshest possible wild-caught 100% all natural Asian carp fished from American waters by local independent fishermen. Once the carp is received at our facility, it is inspected, bled, gutted, skinned, trimmed, washed, super chilled, cooked, deboned, formed, flavored, individually vacuum sealed in consumer-friendly microwavable trays, instantly quick frozen, and packed for retail, restaurant and institutional sale.  The consumer will purchase a quality, flavorful frozen fish which can be prepared quickly in the microwave and comes in a ready to serve tray.

We have tested three boneless fillet flavors and one fishcake so far:

The suggested retail price for all four products is $3.50 per unit. Each boneless fillet unit will be two 5.5 ounce fillets per box, and the fishcake unit will two 3.5 ounce fishcakes.

Chef Endorsed.  It is important that Chef Philippe Parola's photo will be on the packaging, giving us the only frozen fish product on the market that is "Chef Endorsed".  The Silverfin marketing campaign leading up to the sale of the product will put Chef Philippe in the spotlight throughout the Mississippi River Valley providing association of his face with Asian carp and the Silverfin product. Experts at both health website and at agree that chef-/restaurant-endorsed products are trending at this time. Chef Philippe Parola's endorsement on the packaging will provide credibility to the product and be a positive marketing influence toward consumers and increase product sales.

The Competition.  Our research indicates there is only one other microwavable frozen fish on the market, this product is pre-grilled and packed loose in a bag versus our pre-cooked product packaged in consumer friendly microwavable trays. This new microwave packaging technology will minimize overcooking and preserve natural flavors and freshness. None of the frozen fish on the market are gourmet flavored and  "Chef Endorsed".  The following images represent a sample of the frozen fish available in popular grocery stores.


Point of Sale.   Over 80% of fish consumed in the U.S. is bought frozen by American consumers. Approximately 15% of fish consumed in America is fresh and approximately 5% is canned. The percent of frozen fish purchases is increasingly rising due to the growth and advancement in packaging and freezing technology which provides a safer and more convenient product.  

Fresh fish is not home-consumer friendly due to preparation time and the fact that it needs to be consumed right away.  Canned fish does not have optimal texture and flavor and is not home-consumer friendly. Opening canned fish can be a liability, and disposal of cans is not environmentally friendly.  Consumers are purchasing food items which are convenient, easy to prepare, and tastes fresh.

Our Silverfin product will be placed in open box, reach-in, floor freezers. This placement, when combined with brightly colored, well-designed packaging with appetizing images, will be eye-catching providing great visibility. Silverfin will also be promoted with point of purchase merchandising in each store which will facilitate sales.

Benefits of the Silverfin Plan

Chef Philippe Parola and his group's plan for domestic consumption, "If you can't beat em, eat em!", was voted the best plan to deal with the Asian carp Invasion at the recent Asian Carp Marketing Summit in Alton, IL.

His is the only plan that will almost immediately:

  • Reduce and manage the population of this fish
  • Create a domestic market to replace the influx of unsafe imported fish
  • Put Fishermen back to work and create a new young generation of workers in the commercial fishing industry
  • Save commerce on the affected waterways and the jobs they support by preventing closure of crucial commercial links such as the Chicago Sanitary and Ship Canal
  • Reduce negative environmental impact
  • Create Jobs. Fishermen, processing plant workers, seafood dealers and distributors, truck drivers, etc.
  • Provide American consumers with a new, inexpensive and healthy domestic fresh water wild-caught fish to eat..
  • Provide a New fish to put on the menu at your favorite seafood restaurant.

The Result:   The Asian carp species will be removed from the Aquatic Nuisance Species List. An environmental and commercial disaster will be averted. Commercial waterborne commerce and the jobs they support will be saved. The plankton will return and with them the fish that have been crowded out by the Asian carp. Both recreational and commercial fishing will be saved. The dangers posed to boaters by the flying fish will be greatly diminished. American consumers will have a new, healthy and affordable domestic, wild-caught fish to buy; and lawsuits will be dismissed.

Silverfin Plan Summary

Chef Philippe is the right man, in the right place at the right time and on the right side of this issue to make a difference.  He's been described as an "Asian Carp Evangelist" and is an inspirational speaker "par excellence". His approach is aggressive, transparent, comprehensive, credible and has the most cost effective impact for all major stakeholders.

By proving the Edibility and Marketability of this fish to the domestic market, he has laid the foundation for what promises to be a rapid and successful mass media and targeted media campaign to accomplish our shared goals. This will take a coalition between federal and state governments and private enterprise.  Only together can we defeat the Asian Carp Invasion.

It's the Fisheries Industry that's driving the call to close the waterways. They are behind the lawsuits in five states to protect their $7 billion USD a year industry. When we demonstrate to them that they can make money catching this fish and maintain the Asian carp population at manageable levels by doing so, they will not only withdraw from the fight; they will become an ally in creating a domestic market for the species. We can effectively demonstrate that instead of hurting their industry, it will increase it.

"Our solution is simple, clear and transparent."
- Chef Philippe Parola


Chef Philippe Parola
[email protected]

Silverfin Management

Chef Philippe Parola - President/CEO.  Chef Philippe Parola has over 30 years experience of active service in the culinary profession. Chef Philippe has successfully developed business resources through creative cuisine skills, management techniques and public relations campaigns. He has a long list of award winning achievements and professional accomplishments on both national and international levels. Chef Philippe Parola is now focused on educating consumers on eating healthy while cooking at home. He is also launching a crusade to help stabilize our natural environment while developing a human consumption market for invasive and nuisance species. Such as: Alligator, Wild Boar, Snow Geese and now working on the Asian Carp Invasion solution.

Cody Sibley.    Cody owns and operates his own documents, design, and web company in Baton Rouge, Louisiana. With over 25 years experience in a business office environment with an emphasis on marketing, public relations, and multi-location communications and support, he has strong general business skills and quality experience with documents management (both paper and electronic), communications coordination, and web design and management to create a skill set that is ideal for the Silverfin project.

Final Statement

"Our #1 Priority is to revamp our dying nationwide freshwater fishing industry by giving great incentives to our fishermen. Only with great incentive will we put a new young generation to work and therefore boost local economies. They, our fishermen, are the master-key of our Asian carp solution.

Fishing the Asian carp will not only provide a new, healthy, wild-caught domestic fish for consumers, it will also help prevent the destruction of freshwater ecosystems, boost local economies, and create a multitude of needed jobs.

Never underestimate the power of cooking!"  - Chef Philippe Parola


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