Take A Pass On Chilean Sea Bass Campaign

February 3, 2012

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One of America’s most popular fish, the Chilean Sea Bass, has almost been eaten to death. Virtually unknown to North American markets fifteen years ago, this tasty fish found in the cold, deep waters of the southern hemisphere has graced the menus of many restaurants and fish markets to a point that experts are predicting its extinction within five years unless drastic measures are taken.

The Chilean Sea Bass, which is ironically not a sea bass at all, is highly vulnerable to over fishing because they must live for many years before reaching a reproductive age. Despite scientists’ efforts and the existence of international laws, this species, which is properly named the Patagonian Toothfish, is being illegally exported in large quantities. Its popularity is not surprising being that it is relatively inexpensive, can be frozen for up to eight months, and has a high fat content that prevents overcooking.

Restaurants across America are joining the Take A Pass On Chilean Sea Bass campaign by offering alternatives that are responsibly harvested and abundant fish. Milos, an upscale, Grecian restaurant in Manhattan is one of these 747 restaurants doing their part in ocean conservation. Here are some suggestions and comments from their menu evaluated by John Hodgman’s in his article “In Search of the Next Big Fish” in the April issue of Men’s Journal:

Loup De Mer/Branzino: Milos’s general manager, Reno Christou, calls this one “a real crowd pleaser, neither too strong nor too mild, something we can suggest for any palate.”

Artic Char: Rich, red-fleshed, luxurious fish much like salmon is rumored to be a favorite of children.

Tilapia: Appearing more and more on menus, this fish is firm, white fleshed and stands up well to spices.

Escolar: Called a white-tuna, this fish is luxuriously rich but be careful – it contains fatty substances that can cause gastrointestinal problems for some.

Barramundi: A regular on Florida menus, pan-seared this fish has moist flesh and crispy skin like bacon.

Sargos: Hodgman’s favorite! Strong and powerful flavor.

RECIPE TO TRY: MILOS’S BRANZINO

Choose one very fresh whole loup de mer. Ask your fishmonger to gut and scale the fish for you.

Blend one cup of extra-virgin olive oil with the juice of a lemon and brush the fish all over with the emulsion.

Sprinkle salt and pepper to taste.

Put fish in a hinged fish-grilling basket.

Grill over hot charcoals or gas fire for eight to ten minutes per side, turning twice.

Remove head, tail, and fins

Very carefully separate the top and bottom fillets.

Drizzle with remaining oil and lemon emulsion, capers, and fresh flat-leaf parsley.