Why is chilean sea bass bad

Chilean seabass has an interesting history. Before they changed the name, no one was fishing for Patagonian Toothfish. With the more appealing name change and an increase in marketing, this fish became more popular and gained interest from people who once put their nose up to this fish. Around this same time, many of the popular options were being overfished, so it gave the perfect chance for Chilean seabass to thrive.

Chilean seabass is a white and flaky fish that tastes similar to cod. When it is properly cooked, it should have a smooth and buttery feel and taste. That to me is what I struggle with. Widely acknowledged as an environmental leader, the Monterey Bay Aquarium rarely falls under criticism in environmental circles.

Barratt said the process of revising the Chilean sea bass analysis for its influential recommendations took nearly a year, and the change reflects profound fishery management improvements. Those studies are reviewed both internally and externally, and are considered living documents, she added. They are common in waters off southern Chile and Argentina, as well as the islands off Antarctica.

Patagonian toothfish sold in the U. Patagonian toothfish come from marine fisheries, not fish farms. They are primarily caught with bottom trawls. Note: A large percentage of toothfish, also known as Chilean sea bass, are caught illegally.

This chart shows how much can safely be eaten each MONTH assuming no other contaminated fish is consumed. The advice is based on EPA guidance and the latest mercury data. But are they really culinary alternatives? For years I've suggested sablefish which is also known as butterfish or black cod, depending on the region as a reasonable culinary substitute for Chilean sea bass. It's also better priced, typically retailing around 16 dollars per pound.

After making the argument, I've been enjoying sablefish for years, but I hadn't tasted sea bass in years. Did they really compare? Chilean sea bass tastes remarkably like black cod! It was satisfying to realize that my standard had become the sustainable option, not the other way around.

The sea bass is slightly sweeter. Both take well to miso marinade and are flaky and soft though not firm like a cod. And with sustainable options, flavor seems to be in abundant supply. Skip to content Site Navigation The Atlantic.