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Sea Bass

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  • rocket Mar 10, 2005 11:02 AM
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If a recipe says 2 pounds Sea Bass - do they mean Chilean Sea Bass?

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  1. 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

      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

        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

          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

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

        2. re: Alan408

          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. 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

            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

              And didn't halibut season just start?

            2. re: rocket

              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.