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Chilean sea bass, which is the marketing name for Patagonian toothfish, is not only endangered from over fishing, but is high in mercury because it is a long-lived slow-growing fish. Moreover, the fishing method results in fatal hooking and drowning of the endangered albatross. Many good restaurants have taken it off their menus. Depending on the method of preparation, there are better alternatives like Haddock, Halibut, Cod, and Striped Bass, etc.
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It's important to remember that Chilean sea bass isn't a bass at all. It was originally referred to as "Patagonian toothfish" but the common name was changed for marketing purposes. As noted already, that marketing has worked all too well.
As well as halibut and the sable fish, I've heard that the snapper family is a better place to turn. -
Black cod or sablefish are similar in texture...I find they are better baked than grilled.
I think you're in Boston..local striped bass is available now..really nice on the grill although not the same buttery texture as the other fish..but fresh and very flavorful.
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Even beyond the horrendous price for Chilean sea bass, there is another very good reason to avoid this fish - despite it's unquestionable deliciousness. It has been over-fished to the point of near extinction and even the "legal" fishery is difficult to regulate because it's almost impossible to know whether the fish you've bought has been legally caught or not, leading to plenty of shady dealings. Many good restaurants have removed it from their menus.
Instead of Chilean sea bass, try black cod or sablefish (two names for the same fish). It's luscious and flavourful - but not very easy to find. I understand that this is a sustainable fishery and the fish itself is absolutely delicious. Not sure how well it grills, but it is absolutely beautiful pan-seared.
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re: Nyleve
Ditto to all of the above... but while I cannot offer a recommendation on another fish like it for grilling, I do have to offer my two cents about the texture of black cod -- it's really flaky and tends to crumble at the touch of a fork while cooking, and afterward; so I don't know that I would ever feel "safe" about putting it on a grill.
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