Chilean Seabass

Dissostichus Eleginoides

 

The Chilean Seabass is not a member of the Bass family. A couple of decades ago, the waters of Antarctica were well stocked with a fish called the Patagonian Toothfish. Arguably, the average American isn’t going to go to a fancy New York City restaurant and proclaim, “I’ll have the Patagonian Toothfish please,” to which the waiter might respond “excellent choice sir.”

The country of Chile was savvy enough back in the late 80’s to come up with this great marketing term for this prehistoric looking fish, with an equally horrid name. The classy sounding “Chilean Seabass” was born.

Chefs quickly fell in love with the fish because there was a ton of it available, it was dirt cheap, very versatile to work with, and a well versed waiter could sell it to anyone. Needless to say, it caught on very quickly in the United States, and has only continued to gain popularity in the last 15-20 years. Today, it is no longer cheap, in fact, it is one of the most expensive fish on the market, however, and it does sell like hotcakes at any price. Consumers love it.

Chilean Seabass live in very deep water in the oceans around Antarctica. They can live up to at least 50 years, and grow to 200#. They are caught by longlining. Seabass is available fresh, or frozen (refreshed). Like most fish, the major difference is the amount of purge that frozen fish give off, as well as a softer texture. Chilean Seabass are very high in omega 3 fatty acids, which act as a natural antifreeze. This high fat content keeps the fish very moist and tender.

There is a lot of concern and press about whether this fish is over-fished, or safe. It is not a threatened species. There is a group of 24 countries (The Commission for the Conservation of Antarctic Marine Living Resources) that are responsible for conserving fish in Antarctic waters. They do this through catch limits, as well as other mean.

The United States is a member of this commission. In order for Seabass to be imported legally into the United States, it must be tagged by NOAA. Unfortunately, even with regulations, illegal seabass does get into the United States. The best way to make sure that you’re getting seabass that is legal is to ask for documentation from your purveyor. Guests may ask to see the documentation as well, so it is a good idea to have a copy on hand if you choose to serve it.

In 2000, 16,000 tons of seabass were harvested legally. It is estimated that twice that amount was harvested illegally in waters that aren’t tightly controlled. The United States imports about 10,000 tons a year, or 15-20% of the total harvest. The countries that are the major harvesters are Argentina, France, Chile, Australia, South Africa, The United Kingdom, Korea and Uruguay. The major consumers are the United States, Japan, and the European Union.

Fresh product from Gary's comes from Peru, refreshed product comes from Chile.