Chilean sea bass, also
called Patagonian tooth
fish, is a fish species
which became very popular
for human consumption in the
1990s. Chilean C sea bass is
a deep water species, and
technically not a member of
the bass family of fishes at
all. It is caught in the
cold, deep waters off the
coast of Antarctica, and
earned the name Chilean as
ea bass because Chile was
the first country to bring
it to the popular market and
“seaseasea bass” was deemed
more commercially viable
than “tooth fish.”
Easy Baked Chilean Sea Bass
Chilean sea bass is white
fish rich in the omega-3
unsaturated oils, with a
unique large-flake texture,
but the fish is quite mild
in flavor. The oils also
make it a little easier to
cook, because it won't
toughen up if a little
overcooked.
ingredients :
olive oil
4 Chilean sea bass
fillets, about 6
ounces each
salt and pepper
Cajun or Creole
seasoning, or a
seasoning
combination of your
choice
Preparation :
Heat oven to 425°.
Oil broiler pan rack pan
or baking pan with olive
oil. Place sea bass on
the rack or in pan and
sprinkle with
seasonings; turn and
season the other side.
Bake at 425° for about
15 to 20 minutes. The
time depends on
thickness of the fish,
which can vary. Serve as
is or with Sherry Cream
Sauce, Corn Salsa or
Artichoke Salsa, or
other sauce.
Chilean sea bass fish
for masses uses
Bass dishes are bountiful on
the menus of upscale
independent restaurants
nationwide these days, but
confusion is also part of
the trend.
The problem is tied to
names.
Farmed striped
bass," "Chilean sea
bass" and "local
bluenose sea bass"
were three of the
bass offerings found
on menus in recent
months. But of the
three, only the
farmed striped bass
was for real.
Chilean sea bass' is a
marketing name," explains ,
general manager of the
Clearwater Cafe in Pasadena,
Calif., and a former fish
buyer for the multiunit
University Restaurant Group.
He says the fish from
deep-water trenches off
Chile being billed as "sea
bass" is actually
"Patagonian tooth fish . . .
and it's more like a grouper
than a sea bass
In a small number of cases
misidentification has been
shown to have been
intentional, but for the
most part errors result from
miscommunication between
suppliers and distributors,
or distributors and chefs.
Truth-in-menu laws have
reduced the number of such
labeling errors in recent
years, but even the best
restaurants still get
tripped up from time to
time.
Dried - Salt
Fish:
General
specification
:
- packed :10
KG/carton
- salt
contain :15
to 25 %
- drying
:70%
- volume in
20"fcl
:1.700
carton x 10
KG = 17.000
kg
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