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Old 07-25-2007, 01:06 PM   #21
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"Chilean Sea Bass" is actually "Patagonian Toothfish", & due to the efforts of chefs all over the country, has been highly overfished & is highly overrated.

Any recipe calling for "Chilean Sea Bass" (which, by the way, is just a marketing name, since the cooking "powers that be" decided that the name "Patagonian Toothfish" wasn't marketable), can be used & will still be absolutely delicious with cod, halibut, or any snappers not on the endangered list.

Insisting on "Chiliean Sea Bass" (which isn't Chilean & isn't a Bass anyway - lol), is ridiculous.
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Old 07-25-2007, 10:16 PM   #22
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When I have made Sea Bass if it was the true Tooth Fish I make it with a Lemon Leek Cream its so,so good.
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Old 10-14-2007, 08:06 AM   #23
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Hi Everyone!

The Council Oak restaurant in the Hard Rock Casino in Hollywood, FL offers Chiliean Sea Bass on their menu.
It is out of this world!

How would someone go about getting their recipe to make it at home?

Thanks for your help!

~ drumstick
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Old 10-14-2007, 12:52 PM   #24
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I would find out exactly how it is described in the menu, like if its "Rockin Sea Bass" or whatever, find the exact name of the entree, and then search for that and add "copycat recipe" in google or another search engine. I havent been to hard rock in a while but Im sure it was excellent.
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Old 10-14-2007, 12:54 PM   #25
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PF Chiangs has an excellent Toothfish in our menu "Oolong SeaBass", it has a sweet ginger soy glaze and served on a bed of spinach. If cooked properly it is melt in your mouth perfection.
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Old 10-14-2007, 02:03 PM   #26
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I've never made Sea Bass at home but I do have it out once or twice a year. It is divine!! I've seen it frozen at Costco but I'm a little leary about trying it. My experiences with frozen fish have been less then stellar and I'd rather not spend that kind of $ on an experiment. I'll wait until my kids college expenses are paid off!
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Old 10-14-2007, 05:03 PM   #27
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Thank you and yes I did buy some fish from Costco. It was great but nothing like the seabass recipe at Council Oak! ha!

I googled it as suggested by BBQ Mikey and stumbled into a fish education.

According to environet, it was not politically correct for me to ask for a chilean seabass recipe and I apologize to anyone who I might have offended by my ignorance about the subject, but I would still like the recipe to use for a different fish.

thanks for helping ~ drumstick
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Old 10-14-2007, 05:49 PM   #28
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No apologies necessary. However, keep in mind that any recipes for "Chilean Sea Bass" (aka "Patagonian Toothfish") are also easily applied to any thick white fish filet.

Many overzealous & ignorant restaurants still serve "Chilean Sea Bass", but it's sadly been severely overfished, so just as many educated restaurants & markets refuse to carry it unless/until it becomes more sustainable.

I personally refuse to order it in a restaurant or buy it at market until I see reports that it's making a sustainable comeback, & I applaud & continue to patronize restaurants & markets that feel the same way.
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Old 10-14-2007, 06:07 PM   #29
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Get real people. According to bbc.com there is only 50 more years left for natural seafish, so my opinion is eat em while you still can. Its the environmental factor moreso than overfishing that is de-populating ocean life. Think about that the next time youre filling up gas or whatnot. It has to do with pollution, global warming, and human influence. Yes they are overfished...However in the US there are regulated levels of how many can enter the country, so not eating them is fine if you wish, but it has no impact on the market other than the price. Supply is constant, its other countries moreso than the United States causing the overfishing problem.


On the other hand, you can still find regular bass, but its probably different than the fish youre looking for. I suggest halibut for a substitute.
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Old 10-14-2007, 06:27 PM   #30
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Oh good grief BBQ Mikey. Get real & wake up yourself. BBC.com isn't exactly the voice of the world.

If you want the real story, do a little more research & you'll find that overfishing of "Chilean Sea Bass", aka "Patagonian Toothfish" is the definite lead to its decline. It's a very deep-water species that isn't terribly succeptible to the environmental concerns that affect other fish. The high demand for its pristine sweet white flesh in restaurants & markets is what's killing it. Deep-water large-species fish don't reproduce as easily or quickly as other species, which doesn't help the situation either.
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