Sea Bass -- Is it endangered?

[Nancy171]

I've noticed that CL continues to have many recipes calling for sea bass (it also seems to be a popular fish in local restaurants). However, my local Whole Foods will not stock sea bass due to concerns regarding over-fishing. Does anyone know if this is a problem with all varieties of sea bass? I've been substituting halibut and am wondering if I'm over-reacting.

[ChrisF]

Hi Nancy....
I've been thinking the same thing when looking at the sea bass recipes. I'm not an expert in this area, but I know that locally here in CA's Monterey Bay, the Monterey Bay Aquarium is launching a campaign to stop eating Chilean sea bass. Chilean sea bass is not protected by a fishing management plan, like the Atlantic tuna, and many environmental organizations are trying to bring out legislation to enforce sustainable catch limits. Apparently one of the many difficulties is that much of the worldwide catch of sea bass is done by poaching. For our family's table, I avoid buying sea bass and swordfish (another fish on the brink of overfishing). I substitute halibut, or ask the guy in the fish store for a local fresh substitute---the recipes don't seem to suffer!
This is probably more than anyone wanted to know.....but, thanks for asking!
Chris

[Jessica]

I had no idea. Sea bass is a pain to skin anyway and now I will just substitute something else. Thanks for the heads up.

[Julie A]

I couldn't get any either - but I did have some really good sea bass in a restaurant recently.
I got "scrod" instead, and was told by my husband that there is no such fish, that it's really whatever's available for white fish. I think I'll try halibut next. (that's a real fish I assume http://www.cookinglight.com/bbs/smile.gif)

[laughsandlaughs]

I understand that Chilean Sea Bass is endangered, and that we should avoid it at the grocery stores and restaurants...though it is so good! Here's a terrific resource about seafood...both in recipes, shopping tips and also, with this link, a way to compare various fishes in texture, flavor, aroma, etc. I hope this helps you find something you like!
http://www.simplyseafood.com/speak/speak.html

[cindyluwho]

Thanks, browneye and laughsandlaughs! I tried the website, and it looks like trigger fish might be the fish for me. I've never even heard of it though! My approach has pretty much been not to eat any fish. I've actually been vegetarian for almost 10 years now, because I don't just don't like the taste and texture of meat. In many ways it would make life much easier if I weren't, and every so often I think...maybe I don't dislike meat anymore...and I try some. But then that only confirms again that I really don't like it and then I go another couple of years before I try some sort of meat again. But if I ever see trigger fish on a menu somewhere or in the grocery store, I'll try it! Unless there is likewise a problem with overfishing of trigger fish. Does anyone know?

[laughsandlaughs]

If I were to recommend a fish for someone who doesn't like fish very much, I'd recommend grouper, rockfish, monkfish, red snapper. Just keep trying some and you'll find ones you like.

[sneezles]

Julie,
Scrod is actually a young cod or haddock.

Sea Bass is of the same order as perch, like walleye, so maybe that would be a good substitute.

[sneezles]

OK, since traffic is really light tonight (and it figures on a night when not one of the guys is bugging me for the computer), I wandered over to page 2 and found this link that was posted by Joyous on another thread but thought it would do well here!
http://www.gortons.com/cookbook/rec_fishlist.html#FIRM


Hopefully, traffic will pick up soon!

[Holly in KC]

I finally found it!!

I visited Mystic, CT a couple of weeks ago. While there, we toured the Mystic Seaport Museum. There was an audobon poster there that listed all of the endangered and threatened seafood. Attached is a link... just click on the "download audobon's guide to seafood". It has lots of good information, including exceptions and alternatives. (Note - if you have a small screen like me, you may need to change the "zoom" to 200% to be able to read it on screen).

Did you know Orange Roughy, Red Snapper and Atlantic Salmon are also on the list!?
http://www.audubon.org/campaign/lo/seafood/index.html

[sneezles]

I knew about the red snapper and the salmon but not the Orange Roughy! I bought it thinking there was this huge supply because of the price! Well, no more! We have 2 "tanks" on our property with catfish and bass so I will be fishing from there! Thanks for the info.

[Wendy w]

Thank you for the information, Chris. I consider the Monterey Bay Aquarium to be the "last word" on these issues. I was wondering about sea bass myself and love it but will not buy it if it is overfished.

BF and I are planning a road trip to the aquarium for later on this year, he has never been there and I haven't in 5 years.

[cindyluwho]

Is there any fish that has the same texture and taste as sea bass? I usually don't like fish, and can probably count on my hand the number of times I've eaten fish during my lifetime, but several years ago I was at a restaurant and ended up eating sea bass that was pretty good. (Fleur de Lys in San Francisco, in case anyone wants to try a great restaurant) I don't like a really flaky texture (like salmon), and I don't like there to be any fishy or seafoody taste or smell. Any suggestions?

[browneye]

to Cindyluwho:

I would suggest Petrale or Dover Sole if you dislike fishy fish. It generally has very mild flavor, but it does flake...oh yes that is one of your disqualifiers... Hmmm...
Maybe you should just not eat fish, on second thought!

http://www.cookinglight.com/bbs/biggrin.gif

[S]

I have posted on this topic before. I feel like I'm repeating myself, but you all asked, so I will add my two cents worth http://www.cookinglight.com/bbs/smile.gif. If interested please see the following thread. http://www.cookinglight.com/bbs/Archives/Archive-000001/HTML/20010301-1-000810.html

Pretty much all fish are threatened except those fish that can be grown in aquaculture facilities. Sorry to be the one that brings bad news http://www.cookinglight.com/bbs/frown.gif.

[Alisa]

cindyluwho,
you'd probably like shark steaks - their texture is more like chicken than fish. I buy mako and marinate it in lemon juice for about 10 minutes before cooking - this takes away the fishy taste.
A.

[Nancy171]

Thanks for the information everyone. The Audubon Guide (in Holly's link) is exactly what I was looking for -- it's nice to be able to make informed choices on issues like this.

[ReneeV]

Hi Guys,

There was a great article in last month's Cooks Illustrated talking about "sea bass", the confusion concerning it and how to cook Chilean Sea Bass.

There are appearently 2 kinds of "sea bass". The traditional altantic sea or wild striped bass, which is actually a bass and Chilean Sea Bass which is not really in the bass family. An older name for this fish is Patagonian Tooth fish, because yes, you guessed it, it has teeth. (Boy is this an ugly fish!) It is a very deep water fish, which accounts for its dense, meat-like flesh. Real sea bass is more like the traditional flaky fish such as scrod, perch, orange roughy, etc. According to Cook's Illustrated, the 2 fish really should not be exchanged for one and other in recipes. It's better to substitue a meaty fish for the Chilean varitey, such as salmon, halibut or grouper and to substitute a flat fish such as ocean perch, or scrod for sea bass.

Hope this helps in your quest for substitutions.

Renée

[SusanMac]

Cindyluwho -- you might want to try Orange Roughy. Very light textured fish, without a fishy taste. And, it's not expensive either.

S -- Had to point out that I love your BB name. It's the nickname my sister has always called me. :-) (I'm a big fish eater, though, so am scared to go visit your web link!)