It wasn’t that long ago that having Chilean Sea Bass on the menu could get you run out of town. After a history of illegal, unreported and unregulated (also known as IUU) fishing, seeing this fish on a menu in the 90s became frowned upon. Thankfully, times – and practices – have changed. Now, fishing of Chilean Sea Bass is closely managed and certified. In fact, the MSC-certified Chilean Sea Bass is one of the most popular items on the Water Grill menu.

From near-extinction and banishment to craving, this fish has undergone quite the rebrand, but it wasn’t the first time.

HOW THE CHILEAN SEA BASS GOT ITS NAME

The Patagonian Toothfish, or Antarctic Toothfish, was relatively obscure to the world market until 1977, when a seafood wholesaler from Los Angeles, Lee Lantz, “discovered” it off the coast of Chile. There, it was known locally as “bacalao de profundidad” or “cod of the deep” in English. The fish was not very popular (its original name didn’t help) and it was thought to be relatively worthless by many local fishermen. Lantz described it as having a high oil content and white, flaky flesh.

Knowing the U.S. market would be unfamiliar, and partially perturbed, with terms like bacalao or toothfish, Lantz realized it was prime for a rebranding. He dubbed it a sea bass, attaching “Chilean” as an exotic modifier to a familiar-sounding type of American fish. The “new” name wouldn’t be recognized by the FDA until 1994 when it accepted “Chilean Sea Bass” as an “alternative market name” to the Patagonian Toothfish.

‍

‍

A HISTORY OF OVERFISHING

Because of the cold waters it inhabits, the Chilean Sea Bass is a very slow-growing fish, taking them about eight years to reach sexual maturity. However, they can live up to 50 years and reach weights over 250 pounds. Because of its slow-growing nature, and due to its blossomed popularity after its so-called discovery in the late 70s, the Chilean Sea Bass was at risk of being overfished. And it was.

NOAA states that “in 2000, more than 16,000 tons of Chilean Sea Bass were legally harvested in the Antarctic management area. Estimates vary, but there may be up to twice that amount taken illegally.” Although some illegal fishing may still happen, careful management and certification are helping the populations stabilize and restaurants take comfort in the viability and sustainability of the products they serve.

ABOUT THE CHILEAN SEA BASS

The Chilean Sea Bass is a deep lurker, usually being found at depths of 1,000 to 11,000 feet in the cold-water-deep-sea trenches near continental shelves. They will move to shallower waters to feed, with their diet mostly consisting of squid, small fish, shrimp and other crustaceans.

WELL-MANAGED FISHERIES

At Water Grill, we make sure to only feature Chilean Sea Bass that come from a Marine Stewardship Council (MSC)-certified fishery. The MSC is an international organization that is committed to addressing the issues of overfishing throughout the world through fishery certification and seafood labeling. In addition to the MSC certification, all commercial fishing that is done in the immediate areas surrounding Antarctica, such as the Ross Sea, South Georgia Island, Herd Island, and other nearby areas, are managed by the Convention for the Conservation of Antarctic Marine Living Resources (CCAMLR) Commission and the Coalition of Legal Toothfish Operators (COLTO)

‍

‍

HOW WE PREPARE CHILEAN SEA BASS

Chilean Sea Bass has a rich, buttery flavor with dense and moist meat. At Water Grill, we serve MSC-certified Wild Ross Sea Bass seasonally paired with either a cauliflower puree or a butternut squash with sage brown butter. Hungry for more? Head here to check out our menus or make a reservation.