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I just paid $20 per pound for Chilean sea bass, and I don't remember it being that expensive. Is it being overharvested and hard to come by? I'll still buy it. I love the taste of the meat, it resembles that of crab. I think it lends itself nicely to steaming. Any comments on this fish?

A very simple question: How long will butter last in the fridge, either regular butter or clarified butter?

I've frozen many meats, but my a butcher once told me that freezing beef filet alters the taste/texture aspect. Does anyone have any recommendations on this subject?