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Sea Bass

r
rocket Mar 10, 2005 11:02 AM

If a recipe says 2 pounds Sea Bass - do they mean Chilean Sea Bass?

  1. a
    Alan408 Mar 10, 2005 11:13 AM

    There are many fish called Sea Bass. In California: we have Striped Bass, White Sea Bass, Black Sea Bass (protected), and probably some more.

    Chilean Sea Bass is a market name for Patagonian Tooth Fish, and is not a member of the sea bass family.

    Chilean Sea Bass are an endangered species due to overfishing.

    5 Replies
    1. re: Alan408
      m
      muD Mar 10, 2005 12:51 PM

      If the recipe was written in the last 5, maybe 10 years and is not from a cookbook specializing in regional recipes, they mean Chilean Sea Bass.

      1. re: muD
        c
        cornflower Mar 10, 2005 02:10 PM

        That's only if the recipe comes from the United States or Canada. In Europe sea bass generally does not refer to Chilean sea bass.

        1. re: cornflower
          k
          Keri T. Mar 10, 2005 02:48 PM

          You may be able to tell by the cooking directions, Chilean Sea Bass cooks differently than other bass as it is a much denser fish.

          1. re: cornflower
            m
            muD Mar 11, 2005 12:13 PM

            I assumed not many European recipes call for 2 pounds of something.

        2. re: Alan408
          c
          coll Mar 11, 2005 07:10 AM

          And Patagonian Bass, when caught in the Gulf, is called Corvina. Starting to see it around alot, as it is about half the price for the same fish.

        3. r
          rocket Mar 10, 2005 03:52 PM

          It is from Catalan Cooking by Coleman Andrews

          It reads -

          2lbs - sea bass, halibut, swordfish or tuna cut into 1 1/2 inch think steaks

          3 Replies
          1. re: rocket
            a
            Alan408 Mar 10, 2005 04:18 PM

            I would use Alaskan Halibut since Swordfish and Chilean Sea Bass are threatened and the jury is out regarding mercury in tuna.

            1. re: Alan408
              m
              muD Mar 11, 2005 12:14 PM

              And didn't halibut season just start?

            2. re: rocket
              b
              butterfly Mar 10, 2005 06:29 PM

              It's hard to say, since in Spanish there are many more precise terms for fish than are used in English...

              I would guess that the original recipe would call for "lubina" or "dorada" (or possibly "besugo"). The latter two are technically types of bream, but are often translated into english as "sea bass." Here in Spain you can buy these fish farmed, wild, net-caught and line-caught. The trouble is that fishmongers in the states tend to mislabel fish quite a bit, so unless you know what a fish looks like, you don't know what you are getting.

              What is the dish? I can check it against the Catalan cookbooks that I have.

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