On Tuesday, February 6, 2018 at 9:20:13 AM UTC-10, casa de suspiros wrote:
> Yes, "sea bass" is more appealing a name than toothfish:
>
> https://en.wikipedia.org/wiki/Patagonian_toothfish
>
> The Patagonian toothfish, Dissostichus eleginoides, is a species of cod
> icefish found in cold waters (1€“4 °C or 34€“39 °F) between depths of 45 m
> (148 ft) and 3,850 m (12,631 ft) in the southern Atlantic, Pacific and
> Indian Oceans and Southern Ocean on seamounts and continental shelves
> around most sub-Antarctic islands.
>
> A close relative, the Antarctic toothfish (Dissostichus mawsoni), is
> found farther south around the edges of the Antarctic shelf; and a
> Marine Stewardship Council (MSC) certified fishery is active in the Ross
> Sea.
>
> The average weight of a commercially caught Patagonian toothfish is 7€“10
> kg (15€“22 lb), depending on the fishery, with large adults occasionally
> exceeding 100 kilograms (220 lb). They are thought to live up to fifty
> years[1] and to reach a length up to 2.3 m (7.5 ft). Several commercial
> fisheries exist for Patagonian toothfish which are detailed below.
>
> This species is also sold under the trade names Chilean Seabass in the
> United States and Canada; Merluza negra in Argentina, Peru and Uruguay;
> Legine australe in France; Mero in Korea, Japan, and Spain, and Bacalao
> de profundidad in Chile.[2]
>
> The name "Chilean Seabass" was invented by a fish wholesaler named Lee
> Lantz in 1977. He was looking for a name that would make it attractive
> to the American market. He considered "Pacific sea bass" and "South
> American sea bass" before settling on "Chilean sea bass".[3] In 1994,
> the U.S. Food and Drug Administration (FDA) accepted "Chilean Seabass"
> as an "alternative market name" for Patagonian toothfish,[3] and in 2013
> for Antarctic toothfish.
>
> In the UK, the approved commercial designations for D. eleginoides and
> D. mawsoni are "icefish" and "toothfish".[4] This has created some
> confusion as there is a genuine "icefish" (Champsocephalus gunnari)
> caught in subantarctic waters, which does not resemble toothfish in any way.
>
>
> https://en.wikipedia.org/wiki/Sablefish
>
> The sablefish (Anoplopoma fimbria) is one of two members of the fish
> family Anoplopomatidae and the only species in the Anoplopoma genus.[1]
> In English, common names for it include sable (USA), butterfish (USA),
> black cod (USA, UK, Canada), blue cod (UK), bluefish (UK), candlefish
> (UK), coal cod (UK), coalfish (Canada), beshow, and skil(fish) (Canada),
> although many of these names also refer to other, unrelated, species.[2]
> In the USA, the FDA accepts only "sablefish" as the Acceptable Market
> Name; "black cod" is considered a vernacular (regional) name and should
> not be used as a Statement of Identity for this species.[3] The
> sablefish is found in muddy sea beds in the North Pacific at depths of
> 300 to 2,700 m (980 to 8,860 ft) and is commercially important to Japan.
>
> The sablefish is a species of deep-sea fish common to the North Pacific
> Ocean.[4] Adult sablefish are opportunistic feeders, preying on fish
> (including Alaskan pollock, eulachon, capelin, herring, sandlance, and
> Pacific cod), squid, euphausiids, and jellyfish.[5] Sablefish are
> long-lived, with a maximum recorded age of 94 years.[6]
>
> The white flesh of the sablefish is soft-textured and mildly flavored.
> It is considered a delicacy in many countries. When cooked, its flaky
> texture is similar to Patagonian toothfish (Chilean sea bass). The meat
> has a high fat content and can be prepared in many ways, including
> grilling, smoking, or frying, or served as sushi. Sablefish flesh is
> high in long-chain omega-3 fatty acids, EPA, and DHA. It contains about
> as much as wild salmon.[7]
>
>
>
> So I must now locate (but how?) this kissing cousin to the toothfish in
> a landlocked desert!
>
> Dang.
>
> At least now I know how to Miso them both up for good eating...

Make sure you're getting black cod and not escolar. How do you make sure? Beats me.

https://www.thekitchn.com/use-cautio...g-escola-66602