But call it by its common market name, Chilean sea bass, and the answer might be different. Chilean sea bass Dissostichus eleginoides , a large, vaguely cod-shaped fish found in cold, deep waters of the southern hemisphere, has been one of the most phenomenally successful introductions of a fish into the North American market in our time. Where this fish was virtually unknown here fifteen years ago, today you can hardly pick up a restaurant menu or shop in a fish market without coming across it.
The reasons for its popularity are clear. Chilean sea bass produces good-sized fillets of white meat with a mild flavor, a pleasantly firm texture, and a high fat content that makes it almost impossible to overcook.
It has remained relatively inexpensive, especially in the frozen form, and for much of the year it is also available fresh, by air freight. Despite its common English name, Chilean sea bass is unrelated to the true sea basses many of which go by the name "grouper" nor to other saltwater basses like striped bass.
Instead, it belongs to a family found only in the higher latitudes of the southern hemisphere. The FDA officially insists on Patagonian toothfish as the proper name, but I've never seen it sold that way. In ecological terms, it's almost identical to the sablefish or "black cod" of the north Pacific.
Both are predatory fish of deep, cold waters, and both contain a lot of fat about 16 percent, more than the fattiest wild salmon , and a lot of that fat is of the omega-3 unsaturated variety, a sort of natural antifreeze. Seafood shoppers face a confusing variety of market, local, and scientific names for fish. Among the terms faced by consumers are bass and seabass. Unlike salmon, seabass are not necessarily closely related as the term is applied to several species which share certain attributes.
The various fish we call seabass generally share an elongated body shape, large head and mouth, tight scales, and a broad, fork-less tail. Seabass also spend some portion of their lifecycle in the ocean.
On the plate, seabass have a mild, sweet flavor with meat that turns white when cooked. However if you are looking for quality seafood as a source of Omega-3 —and you should be—there are species of seabass, like Barramundi, that fit the bill. Click here to find a store near you that carries Australis Barramundi! The European seabass Dicentrarchus labrax are silvery grey and live in the coastal waters of Europe and North Africa.
As European seabass have become increasingly popular, most product comes to market from farms in Greece and Turkey. European seabass is sold under various names including Mediterranean seabass, branzino, and loup de mer.
European seabass a. Learn everything you need to know about striped bass, including what to look for when shopping for it and how to cook it. The striped bass Morone saxatilis is native to the East Coast and migrates from freshwater to saltwater, swimming upriver each spring to spawn, then back to to coastal areas to feed. Chesapeake Bay, Virginia, and Cape Cod Bay, Massachusetts, are important fisheries for stripers, and the commercial season usually lasts from late June through mid-December.
Wild striped bass can grow to over 70 pounds, but they are most often caught between 3 to 15 pounds. Besides its East Coast home, stripers have been introduced into lakes throughout the country, and have also become a fixture in West Coast waters. In addition to the wild species, there are several different types of farmed striped bass that are available throughout the year. Striped bass is incredibly versatile. It has enough flavor and meatiness to take exceptionally well to the grill especially thicker fillets , where the natural sweetness of the fish is balanced by the pronounced smoky char.
While striped bass fillets are the norm, you might want to consider getting a whole fish to grill, roast, or bake in a salt crust, if, that is, you can find the right size about 3 pounds for two people or 5 pounds for four , and have no trepidation about the eyes or removing the meat from the bones. Many people swear that cooking fish on the bone gives the best flavor and most delectable texture. You could also have your fishmonger break a whole striper down just for you.
Ask him or her to leave the skin on the fillets: Score the skin with a sharp knife and dust the skin with flour. Then, sear it skin-side down in a hot, heavy-duty skillet with a bit of olive oil or butter until the skin is crisp. Flip it over for a few seconds and serve. The crispy, salty skin is a brilliant counterpoint to the sweet meaty flesh.
To put it succinctly, striped bass tastes absolutely delicious. The flesh is white and flaky with enough fat to make it seem almost buttery even when no butter has been added but not so much as to make it seem oily. Moreover, the primary flavor is sweet and briny, without a hint of fishiness. A squeeze of fresh lemon is all it takes to bring out its aqueous glories. Chilean sea bass is incredibly popular in the United States and Canada, as is striped bass, so it makes a good comparison.
Linlin Trouve Pundit. Is Mediterranean sea bass high in mercury? True bass striped and black contain moderate mercury levels, while Chilean Seabass contains high levels of mercury. Limit your intake to three servings or less each month. Eloino Ashdown Pundit. What's another name for branzino? Petrova Kriegbaum Pundit. What's so special about Chilean sea bass? The Patagonian toothfish is actually a species of cod icefish, or nothothens. It's found in the cold, deep waters of the oceans of the Southern Hemisphere, and can live at depths of 12, feet and temperatures of 34 degrees.
Chilean sea bass is a white, flaky fish, and it actually does taste quite a bit like cod. Bernard Agababoff Pundit. Is Chilean sea bass high in mercury?
Chilean sea bass is associated with higher levels of methylmercury, a highly toxic substance that fish absorb at a greater rate — but hardly in the way we once thought, according to new study published in the journal PLOS ONE. Brehima Pinkhas Pundit. Why is Chilean sea bass so popular?
Chilean sea bass has an interesting history. Before they changed the name, no one was fishing for Chilean sea bass. 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. Karima Aline Teacher. Why is Chilean sea bass bad for you?
This aspect of the fish makes it not only delicious, but makes it very beneficial to your health. The first of the benefits of Omega-3 fatty acid is how it helps keep your eyes healthy.
Hildebrando Whalley Supporter.
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