Fish of the Month - Marine Stewardship Council-certified Chilean Sea Bass
October’s Fish of the Month is Marine Stewardship Council-certified Patagonian toothfish, also known as Chilean sea bass.
Traditionally caught throughout remote, icy waters in the Southern Hemisphere, Patagonian toothfish sent waves throughout the culinary world when rebranded as Chilean sea bass in the early 1990’s. This succulent fish is loved by chefs for its tender tissue and high fat content, making it almost impossible to overcook.
But with high-demand and a slow reproduction rate, the "White Gold of the Sea" quickly dwindled to endangered status. Thanks to campaigns like "Take a Pass on Chilean Sea Bass," it is increasingly known for severe levels of overfishing and bycatch of seabirds. The fish is currently located in the ‘avoid’ column of our seafood wallet card.
October’s selection might leave your head spinning! Does the Right Bite team think it is April Fool’s Day? How could Chilean sea bass be considered an ocean friendly choice? Just as the tender, white fish was blacklisted from our taste buds; a fishery on South Georgia Island proves to be an exception to the rule. With rigorous research and management techniques, Right Bite is proud to support the South Georgia fishery for Chilean sea bass.
In 2004, the Marine Stewardship Council (MSC) certified the South Georgia fishery as the only sustainable source of the beloved toothfish. A fish that can live up to 50 years old, these celebrity swimmers need time to become reproducing adults! The fishery sets strict catch limits, meticulously monitors growth and has almost eliminated its bycatch of seabirds. A large portion of their profit goes back into research efforts in order to support the recovery of Patagonian toothfish.
Does this mean the Right Bite team will be grilling Chilean sea bass weekly? Well, probably not. But purchasing from the South Georgia fishery does support fisheries that value conservation and strive for best practices in fishery management. As seafood lovers and retail customers, we have the power to make a difference in the health of our oceans!
For your next special occasion, stop by the seafood department of your nearest Whole Foods Market and try out Pan-Roasted Chilean Sea Bass with Chimichurri Sauce, created by our very own sustainable seafood educator, Brooke Havlik.
Pan-Roasted Chilean Sea Bass with Chimichurri Sauce
2 tbsp olive oil
1 Lemon, juiced
Ground black pepper
4 Chilean sea bass filets, MSC Certified
1 bunch fresh parsley, washed and picked
4 garlic cloves
½ onion, chopped
2 tbsp red wine vinegar
1 tbsp balsamic vinegar
2 tbsp fresh basil
1 tsp red pepper flakes
3 tsp paprika
2 tsp lemon zest
Sriracha (if desired)
¾-1 cup olive oil
1. Preheat oven to 450 degrees
2. Chop and mix sauce ingredients in food processor or blender. Slowly add thin stream of oil until mixture is desired consistency
3. Heat 2 tbsp of olive oil in sauté pan over medium-high heat
4. Season the fish with salt and pepper to taste and sear each side for about 1-2 minutes
5. Remove from heat and place fish in lightly greased baking dish, dress with lemon juice
6. Bake until fish flakes with fork, about 10 minutes for each inch of steak
7. Remove and drizzle chimichurri over fish, serve immediately
Posted by Brooke Havlik, conservation
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