Many chefs have stopped serving Chilean sea bass due to concerns about overfishing.
Chilean sea bass, also called Patagonian toothfish, is a species of fish that became very popular for human consumption in the 1990s. It is a deep-sea species and is not technically part of the sea bass family. This fish is caught in the cold, deep waters off the coast of Antarctica and was called Chilean sea bass because Chile was the first country to bring it to the popular market and “sea bass” was considered to be more commercially viable than “pezpez”. ”
The Chilean sea bass is found in the deep, cold waters of Antarctica.
In the early 21st century, conservationists and marine fisheries activists warned consumers about the declining numbers of Chilean largemouth bass in the Atlantic, warning that continued consumption of the fish could lead to the extinction of the species. As a result, many top chefs have removed it from their menus and have sought alternative sources for this rich, white-fleshed fish. When mature on their own, the fish can weigh up to 90 kilograms and live up to 50 years.
To preserve Chilean sea bass, some promote the consumption of fish such as barramundi.
The Chilean sea bass is not a very attractive fish, with a clearly prehistoric appearance. He has large eyes, a prominent jaw, and a muddy skin color. Unfortunately for the fish, the athletic lifestyle of the deep sea results in delicious white meat that has minimal oils and a firm texture, which stands up well to grilling, roasting, sautéing and other culinary applications. As a result, this fish quickly caught on in the 1990s and the population began to decline soon after.
Like many deep-sea species, the Chilean sea bass is a fish that grows and matures very slowly. As a result, widespread commercial fishing in the 1990s destroyed much of the breeding population. When conservationists began to express concern about the status of the species, regulatory action was taken, but widespread illegal fishing continued.
A consortium of 24 countries is currently cooperating to manage Chilean sea bass, monitor fishing practices, and issue certificates to indicate the fish is caught legally. When purchasing this fish, consumers must request this certificate to certify that the fish was obtained legally. Catch limits are enforced through inspections of fishing boats and markets in the hope of catching fish sustainably.
In general, conservationists hope that consumers will refrain from supporting the Chilean sea bass industry until the fish recovers. If their temptation at a restaurant is simply too much, consumers should ask where the fish comes from. A reputable restaurant should be able to provide documentation on the fish, and if they can’t, the fish may have been illegally harvested.
On a commercial level, fish suppliers must provide certificates to restaurants and other wholesale buyers, and restaurant owners can help support fisheries by requesting documentation. Supermarkets and fishmongers, in the same way, can request documentation of the fish. By working together to preserve valuable marine resources, humans can ensure that this species will continue to be there for future generations to enjoy.