Chilean sea bass

No dig taken! I agree with some of what you said and disagree as well. But that's ok! I think sea bass is considered endangered, at least in my book. There is a reason it has a red label stating AVOID. Also, if it is illegally fished, then once again in my book, its illegal. Not saying illegal to sell. I agree that we need to be concerned about meats from land as well, which I do. As I mentioned in my first post, I knew I was going to ruffle some feathers. That is one reason it took me so long to change the Chilean sea bass. I said to myself, they swim like 6000 ft under, so how could we really know what's going on with Chilean sea bass. I trust my peers and have been doing alot of research the past few years. Alot of my peers feel the same, so maybe they influenced me in some ways. Of course there's several other fish and sea food that we should avoid, but sea bass is one that is really popular and has been the most controversial. Blue fin tuna is another. You are right though! It does not have the legal tag of endangered, but some argue, that it's because of the pressure of major fisheries. I stand behind what I serve and if my menu states USDA prime then thats what you get. Don't get me wrong! I'm not claiming to be 100% "green" or "sustainable", but simply doing what ever little I can. If that means using environmental friendly to go boxes and not purchasing products that in some eyes, are considered endangered, then I'll do my little part. I'm done with post on this subject. So I'm putting it to rest and I'll just read on.

Buen provecho!

The thing I love the most about a thread like this is the education from people I trust that can break it down.

My query is: I've been ordering Mimosa delivery an average of twice weekly - tuna, white tuna, and salmon charbroil from the sushi menu.I'm totally addicted to it and it's comparable to a tataki at any other place I've dined. So how about the sushi fish that don't have any further disclosure about what they are/where they come from? A friend of mine told me that the white tuna served in sushi restaurants is a type that is known to cause abdominal discomfort (because it's not albacore, but escolar), but I'm sure there's something negative to be said for all of them. They're too inexpensive and delicious to believe otherwise.

Can someone please educate me about these types of fish?

A friend of mine told me that the white tuna served in sushi restaurants is a type that is known to cause abdominal discomfort (because it's not albacore, but escolar)

Escolar, Lepidocybium flavobrunneum - which is a snake mackerel, not a tuna. It has been banned in some countries, including Japan, because of the laxative effect of the wax esters in its flesh.

http://en.wikipedia.org/wiki/White_tuna

Steve - at the risk of being over-divulgent, I'll reiterate the fact the fact that I've been ordering this stuff an average of twice weekly, and I went without the white tuna tonight. There has been an uncomfortable pattern to it that cannot be ignored. I'm wondering if any of the same can be said for red tuna and salmon (the menus never state the species or origin)? Sure I have google thumbs, but who needs those when I have you guys.

By the way, damnit, that was my 800th post - but then I ruined it by posting on another thread and again on this one... But where's my friggin t-shirt?! The one that says "I don't know when to shut it about foodie stuff!"

By the way, damnit, that was my 800th post - but then I ruined it by posting on another thread and again on this one... But where's my friggin t-shirt?! The one that says "I don't know when to shut it about foodie stuff!"

No t-shirt for you?? And you didnt even have any demerits.

I keep working on them - but the "delete post" feature keeps my record semi polished!

I keep working on them - but the "delete post" feature keeps my record semi polished!

There's a delete post button ? DAMN !!!...I coulda used that knowledge a time or two in the past two years.

I keep working on them - but the "delete post" feature keeps my record semi polished!

There's a delete post button ? DAMN !!!...I coulda used that knowledge a time or two in the past two years.

Careful with it now! If you're draining a few IPAs, you may be inclined to delete something less dramatic than the following. Dammit, IPA! I may have just done exactly that...

I'm wondering if any of the same can be said for red tuna and salmon (the menus never state the species or origin)?

Jackie,

(with a respectful nod to Chef Lamas who I have no doubt does his homework)...I am personally convinced that fish labeling is often times just a bunch of bullsh** and for that reason rarely order it in any restaurant. Whether it is (intentionally or accidentally) mislabeled by the wholesaler, the local fish monger or an unscrupulous restaurateur I honestly don't believe you can always be 100% certain of what you are getting and where it came from.

Let me site an example: I recently saw reference to a special for "Roasted Tasmanian King Salmon" advertised at Shaw's Crab Shack in Chicago (arguably one of the finest and most respected sea food restaurants in the Midwest). The problem with this is that I can find NO evidence that there is any such fish as a Tasmanian King Salmon...at least not that I have been able to discover. The (Pacific) King Salmon is positively not native to these waters, I have found numerous links to ATLANTIC Salmon farming in Tasmania but nothing about farming (Pacific) King Salmon. The closest waters containing this fish are over 1000 miles away in New Zealand, where they were introduced as a non-native specie. Numerous internet searches reveal advertisements for Tasmanian King Salmon (for example the Honuloulo Fish Market) but zero hits on the fishery itself. This leads me to believe (assume) that this fish doesn't really exist and we're just dealing with someone's idea of marketing.

Posted in support of Chef Lamas' previous statements...

http://www.panda.org/about_our_earth/bl ... l_fishing/

Marketed under many names (including Chilean Sea Bass), the Patagonian Toothfish (Dissostichus eleginoides) is an extremely tasty species that fetches a high price in restaurants around the world.

The toothfish lives at great depths (2,500-3,000m) in the Southern Ocean, where it can grow to over 2m in length and live for more than 50 years. Like many deep-sea species, it is extremely slow growing and does not reach sexual maturity until it is more than six years old.

Because of the relatively long time it takes toothfish to mature, heavy fishing will mean that many toothfish will be caught before they have a chance to reproduce. This means that no new adults can replace those lost from fishing, and the ability of populations to replenish themselves is quickly lost.

The high price paid for the fish and the difficulty of patrolling the vast and treacherous Southern Ocean means that a huge amount of illegal fishing continues. This pirate fishing accounts for at least half the Patagonian toothfish in the market, and is the single biggest threat to the species. The problem is widespread, with illegal and unregulated longliners operating from some 11 countries.

Posted in support of Chef Lamas' previous statements...

http://www.panda.org/about_our_earth/bl ... l_fishing/

Marketed under many names (including Chilean Sea Bass), the Patagonian Toothfish (Dissostichus eleginoides) is an extremely tasty species that fetches a high price in restaurants around the world.

The toothfish lives at great depths (2,500-3,000m) in the Southern Ocean, where it can grow to over 2m in length and live for more than 50 years. Like many deep-sea species, it is extremely slow growing and does not reach sexual maturity until it is more than six years old.

Because of the relatively long time it takes toothfish to mature, heavy fishing will mean that many toothfish will be caught before they have a chance to reproduce. This means that no new adults can replace those lost from fishing, and the ability of populations to replenish themselves is quickly lost.

The high price paid for the fish and the difficulty of patrolling the vast and treacherous Southern Ocean means that a huge amount of illegal fishing continues. This pirate fishing accounts for at least half the Patagonian toothfish in the market, and is the single biggest threat to the species. The problem is widespread, with illegal and unregulated longliners operating from some 11 countries.

From the same article.

If you've ever eaten Chilean sea bass or mero, there's a 20% chance that what was on your plate was caught and traded illegally.

I'm in no way an expert of this matter, but this is from the Department of State Website regarding Chilean Sea Bass:

http://www.state.gov/g/oes/rls/fs/2009/115007.htm

[Robin Garr]

I'm in no way an expert of this matter, but this is from the Department of State Website regarding Chilean Sea Bass:

http://www.state.gov/g/oes/rls/fs/2009/115007.htm

Me either (no expert), but that seems to be generally consistent with the New York Times report that I posted higher up the thread.

Doh!