On 2/6/2018 9:24 PM, dsi1 wrote:
> 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
>

Thanks for that!

Who knew?

Btw, one that's showing up in Costco now and is pretty good flakey white
meat is Hoki:

http://www.wisegeek.org/what-is-a-hoki.htm


I suppose that'll get over-fished too in due time...

:-(