Many chefs have stopped serving Chilean sea bass due to concerns about overfishing.
The Chilean sea bass, also called the black toothfish, is a species of fish that became very popular for human consumption in the 1990s. It is a deep-sea species and is technically not part of the bass family. This fish is caught in the cold, deep waters off the coast of Antarctica and was named Chilean sea bass because Chile was the first country to bring it to the popular market and “sea bass” was considered more commercially viable than “fishfish” . ”
Chilean sea bass is found in the deep, cold waters of Antarctica.
At the turn of the 21st century, conservationists and marine fisheries activists warned consumers of the dwindling numbers of Chilean bass in the Atlantic, warning that continued consumption of the fish could result in the species becoming extinct. As a result, many reputable chefs have removed it from their menus and sought alternative sources for the rich white-fleshed fish. When they mature on their own, the fish can weigh up to 90 kilograms and live for 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 remarkably attractive fish, with a distinctly prehistoric appearance. It has large eyes, protruding jaw, and muddy skin color. Unfortunately for fish, the deep-sea athletic lifestyle results in delicious white meat that has minimal oils and a firm texture, holding up well to grilling, roasting, sautéing and other culinary applications. As a result, this fish quickly became fashionable in the 1990s, and the population began to decline soon after.
Like many deep-sea species, 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 stock. When conservationists began to express concern about the status of the species, regulatory measures were taken, but widespread illegal fishing continued.
A consortium of 24 countries is currently cooperating to manage Chilean bass, monitoring fishing practices and issuing certificates to indicate that the fish is legally caught. When purchasing this fish, consumers must apply for this certificate to certify that the fish was obtained legally. Catch limits are imposed by inspections of fishing boats and markets in the hope of catching fish sustainably.
In general, conservationists expect consumers to refrain from supporting the Chilean bass industry until the fish recovers. If his temptation in a restaurant is simply too much, consumers should ask where the fish comes from. A reputable restaurant should be able to provide documentation for the fish, and if they cannot, the fish may have been collected illegally.
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 precious marine resources, humans can ensure that this species will still be there for future generations to enjoy.