sub for chilean sea bass
- wow i'm a dog May 29, 2002 03:41 PM
I really love Chilean Sea Bass, but I want to support the boycott to avoid overfishing (see NYT article below). What are some good substitutes? I love the mild, flaky, buttery taste of this fish. I like halibut, too, but somehow the poor Patagonian toothfish tastes so much better. Looking for cooking suggestions/recipes, restaurant rec's, etc.
I'm a bit of a bear (oy) on this topic. I carry with me the pocket lists put out by several different organizations on safest. moderate, and least safe choices of fish (in terms of whether they're endangered or endangering, as in the case of raised salmon). The reason I do that is that no single one of them lists all available choices.
I hope I added the links properly below; I've not done it on Chowhounds often enough to feel confident. You can navigate via one or the other of those sites to one most applicable to your area and then order or download versions to keep with you.
Believe me, I empathize with any frustrations others feel: I have to keep my saturated fat intake extremely low. I don't mind eating almost all-vegetarian at home, but it's nice to have some seafood choices when I dine out, especially at my favorite: Hong Kong-style seafood houses.
I'd be amazed if Chilean seabass had miraculously recovered overnight! If it hasn't, shame on Andronico's.
Try this recipe (not chilean sea bass, but good texture and flavor that may be similar):
Put some Orange Roughy in a glass dish and add one inch of Campbell's Chicken Broth (do not dilute). Squeeze fresh lime over it. Pile on a bunch of fresh cilantro and top it with a few slices of fresh lime (makes it pretty, too.) Cover with Saran Wrap (plastic wrap). Microwave on high until done (8 oz. usually takes about 7-8 minutes).
While I support the boycott, it isn't surprising that we came to this state of affairs. IMO, there is NO substitute for Patagonian Toothfish/Chilean sea bass.
I don't think anything comes close to the overall eating qualities of this fish. It's thick, succulent, rich, meaty, sweet, flavourful and mild, all at once, AND ALMOST IMPOSSIBLE TO OVERCOOK. It's commercial success makes perfect sense, though the rate of depletion has been astounding. This is the perfect culinary fish, loved my many (including "fish haters"), loathed by few, easy to cook, tasty in simple preps, and very satisfying.
Some fish have some of its qualities. To me, black cod comes closest, but closest isn't all that close. As to sea bass, orange roughy, and even skate - c'mon....