Sea Bass vs. Chilean Sea Bass

[chefbec]

Are these the same? Or is sea bass a thicker fish? I have Chilean sea bass that I recently thawed and wanted to make, but I wasn't sure when looking up recipes. TIA :confused:

[sneezles]

Here is a definition for you and while it doesn't name Chilean sea bass in particular, it pretty much explains that they are one and the same:


Sea Bass

a.k.a: Black sea bass, white sea bass, giant sea bass, blackfish, rock bass

(Note: Sea Bass is not a particular fish but a general term to denote any of various saltwater fish that are not necessarily of the bass family.)

Waters:Saltwaters worldwide. Black sea bass inhabit Atlantic coastal waters; in the U.S., it is harvested off Cape Cod and as far south as Florida.

Description (in water): Sea bass are thin, dark gray or brown saltwater fish, distinguished by a sharp, bladelike upper (dorsal) fin that's usually removed by fishmongers. Giant sea bass, a Pacific coast fish, can weigh up to half a ton or more. The black sea bass of the North Atlantic is relatively smaller and a popular fish to purchase and cook whole.

Description (in market): Generally, sea bass have tender white flesh that is firm in texture, low to moderate in fat content, and mild in flavor.

Sold as: Whole (smaller specimens, usually about 1 to 3 lbs.), steaks, fillets

Best cooking: Sea bass is excellent grilled, broiled, roasted, pan-fried, or steamed. Smaller specimens are particularly delicious marinated and roasted whole; try not to move the fish while roasting so as to keep the skin intact. The skin of the sea bass is edible and considered delicious.

Buying tips: Whole fish should look alive and be displayed over ice. Check for red gills; smell for seawater freshness. If the spiny upper (doral) fin has not already been removed, ask your fishmonger to cut it off (it can be dangerously sharp). When purchasing fillets or steaks, avoid those that are skinned and precut; it is difficult to be sure whether these are true sea bass.

Substitutes: Cod, grouper, haddock, ocean perch, red snapper, striped bass, tilefish

Notes: The many varieties of freshwater bass include largemouth, redeye, rock, shoal, smallmouth, and spotted. These densely populate North American lakes, rivers, and streams and make for excellent sport fishing, yet it is unlikely that you will find them in fish markets or on restaurant menus.

[SusanL]

Oven Roasted Sea-Bass with Warm Tomato Vinagrette over Couscous? I am just curious as to what recipe you used. I made this without the Couscous and it was fantastic, on a bed of sauteed spinach!! DH wants to know when we are having it again, we had it on Monday!!

[tracey67]

Here's a link to a previous discussion close to this topic. Go about 5 posts down to the post by "robinmj" (she's the senior writer for CL):

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=12966&highlight=endangered

The post is more geared towards the topic of whether or not Chilean Sea Bass is endangered, but she also does of good job of differentiating between the two names (Chilean Sea Bass vs. Sea Bass).

tracey

[chefbec]

Thank you all for your enlightening replies. I had bought the fish frozen at Trader Joe's, and will ask them about the endangered part next time I go there (which is every week now that they opened up the street; keeps us well stocked in Booty!!)

I found a simple Mexican recipe where it's steamed in a pan over onions, tomatoes and olives.

[beckms]

When I tried to buy Chilean Sea Bass at Whole Foods, they told me they don't stock it because it is overfished and endangered. I had no idea!

[HRJ]

Originally posted by chefbec
Trader Joe's ... keeps us well stocked in Booty!!



Ummm, don't want to rain on your parade, before you buy any more Booty, you might want to check out this thread:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=20458&highlight=Booty+lie


Helene

[chefbec]

Ummm, don't want to rain on your parade, before you buy any more Booty, you might want to check out this thread:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=20458&highlight=Booty+lie


Helene [/B][/QUOTE]

Thanks for that info, Helene. I haven't been on the BB for quite some time, and never saw that thread. Should have known it tasted too good to be true!

[sneezles]

beckms,
You'll find that any fish that is not farm raised is considered endangered and over-fished.

[Nancy171]

I think the chilean sea bass is even worse than other "over-fished" varieties. Many Bay Area chefs have agreed to no longer serve it. There was a thread about this last spring with a link to the Monterey Bay Acquarium site. The site has a very informative chart concerning the status of many varieties of fish and alternatives.

[chefbec]

The recipe I made ended up being delicious, so I thought I'd share. Since I won't be buying the Chilean sea bass again, I will most likely try red snapper. Hope that's okay and not endangered. I think I'll ask next time!

Snapper Veracruz (from Express Lane Cookbook - one of my faves!)

Saute one chopped onion and 1-2 cloves of garlic in a small amount of olive oil (in a large non-stick pan) until soft. Add a can of diced tomatoes with their juice, 1/2 cup chopped olives, 1 tsp. oregano, salt and pepper to taste, and simmer until thick (which only took about 5 minutes). Then add about a pound of any firm white fish, cover, and steam fish for 10 minutes.

This was so easy. I served it with refried beans, rice, and steamed veggies.

[SusanL]

A very simple but delicious sounding recipe!! DH is bummed about the sea bass, he really loved that recipe!! We will be substituting also!!