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...

On Tuesday, February 6, 2018 at 2:20:13 PM UTC-5, casa de suspiros wrote:

> So I must now locate (but how?) this kissing cousin to the toothfish in
> a landlocked desert!

Try the freezer case. I'm about 2000 miles from the Pacific
ocean, and both sable and Patagonian toothfish are available
here.

Cindy Hamilton

On 2/6/2018 12:51 PM, Cindy Hamilton wrote:
> On Tuesday, February 6, 2018 at 2:20:13 PM UTC-5, casa de suspiros wrote:
>
>> So I must now locate (but how?) this kissing cousin to the toothfish in
>> a landlocked desert!
>
> Try the freezer case. I'm about 2000 miles from the Pacific
> ocean, and both sable and Patagonian toothfish are available
> here.
>
> Cindy Hamilton
>
I have to make the drive to a real purveyor and beg some.

We just don't see this fish in most supermarket cases.

And these guys are restaurant suppliers:

http://seattlefishnm.com/products/fa...fic-black-cod/

Pacific Black Cod (Anoplopoma fimbria) is also known as Sablefish. This
name derives from the almost furry texture of the skin. Black Cod is not
a member of the Cod family but of the Anoplopmatidae family, which
consists only of Sablefish and Skilfish that live in the North Pacific
Ocean. Black Cod lives in deep water of the North Pacific from the
Bering Sea and Alaska to California. It is a wild-captured, and the
Alaska fishery accounts for a majority of Black Cod landings. A very
popular fish in Japan, most Black Cod is exported to Japan, although the
U.S. is beginning to keep more of the fish in the domestic market.

Black Cod have a long life span with the potential to live for more than
90 years. The oldest recorded Black Cod was 94 years old. The US North
Pacific Sablefish fishery and US West Coast Limited Entry Groundfish
Trawl Fishery are certified sustainable by the Marine Stewardship
Council (MSC). The "Net Benefits" of MSC certified Black Cod are many.

The Monterey Bay Aquarium Seafood WATCH® rates wild caught Black Cod
from Alaska as a "Best Choice." Black Cod caught by pot and IFQ bottom
longline from Washington, Oregon and California are also rated "Best
Choice." Other bottom longline caught Black Cod from Washington, Oregon
and California and Black Cod wild-caught in British Columbia are rated
"Good Alternative." All MSC-certified fisheries, at a minimum, meet
Monterey Bay Aquarium Seafood WATCH®'s requirements for a "Good
Alternative."



But oh the price!!!

https://www.fishex.com/black-cod/pet...ack-cod-fillet

Petite Black Cod Fillet

Rich, buttery flavor.
High in Omega-3s.
Average 1/4 to 1/3 lb. portions.

$32.95 lb

With an extremely rich fish like Alaskan Black Cod, sometimes a small
portion is better. These convenient petite portions marinate quickly and
cook quickly. Try Black Cod marinated in a sweet sauce.

On Tuesday, February 6, 2018 at 2:58:11 PM UTC-5, casa de suspiros wrote:

> But oh the price!!!

Yep. Good fish is expensive. I generally eat the much
more reasonably priced farmed Atlantic salmon (which I
prefer anyway), but once in a while I spring for the
good stuff. And, frankly, I usually go to a restaurant
for it (even though that's even more expensive):

<http://realseafoodcoannarbor.com/dinner/>

They cook fish all day, every day, and if it comes out
overcooked I can send it back. At home I'd just have
to eat it.

I have a birthday coming up this month, and they've got
a good deal. I'll see if I can persuade the old man to
go out on a weeknight in February so we can get 50% off
our tab.

Cindy Hamilton

>
> https://www.fishex.com/black-cod/pet...ack-cod-fillet
>
> Petite Black Cod Fillet
>
> Rich, buttery flavor.
> High in Omega-3s.
> Average 1/4 to 1/3 lb. portions.
>
> $32.95 lb
>
> With an extremely rich fish like Alaskan Black Cod, sometimes a small
> portion is better. These convenient petite portions marinate quickly and
> cook quickly. Try Black Cod marinated in a sweet sauce.

On 2/6/2018 1:55 PM, Cindy Hamilton wrote:
> On Tuesday, February 6, 2018 at 2:58:11 PM UTC-5, casa de suspiros wrote:
>
>> But oh the price!!!
>
> Yep. Good fish is expensive. I generally eat the much
> more reasonably priced farmed Atlantic salmon (which I
> prefer anyway), but once in a while I spring for the
> good stuff. And, frankly, I usually go to a restaurant
> for it (even though that's even more expensive):
>
> <http://realseafoodcoannarbor.com/dinner/>
>
> They cook fish all day, every day, and if it comes out
> overcooked I can send it back. At home I'd just have
> to eat it.

And there's that miso glazed sea bass again, very trendy dish it seems.

But I have to say that the sauteed whitefish would be hard to pass up.

I've had some of the best whitefish in, of all places, Deadwood, SD!


> I have a birthday coming up this month, and they've got
> a good deal. I'll see if I can persuade the old man to
> go out on a weeknight in February so we can get 50% off
> our tab.
>
> Cindy Hamilton

I'm certain you'll get your wish.

Those b-day deals are solid.

I like that this place has perch on the menu, that's another fish that
used to be common in the supermarkets and now is not.

https://www.npr.org/2010/11/24/13156...m-raises-perch

Three Milwaukee entrepreneurs have launched an experiment in an
abandoned crane factory to try to reestablish a fish native to Lake
Michigan: perch. The fish was once a stable of the traditional Friday
fish fry. But in the 1980s, the perch population in Lake Michigan
plunged and by 1996 commercial fishing was banned.

>
>>
>> https://www.fishex.com/black-cod/pet...ack-cod-fillet
>>
>> Petite Black Cod Fillet
>>
>> Rich, buttery flavor.
>> High in Omega-3s.
>> Average 1/4 to 1/3 lb. portions.
>>
>> $32.95 lb
>>
>> With an extremely rich fish like Alaskan Black Cod, sometimes a small
>> portion is better. These convenient petite portions marinate quickly and
>> cook quickly. Try Black Cod marinated in a sweet sauce.
>

Cindy Hamilton wrote:
>
>I have a birthday coming up this month, and they've got
>a good deal. I'll see if I can persuade the old man to
>go out on a weeknight in February so we can get 50% off
>our tab.
>
>Cindy Hamilton

If you ever refered to me as "the old man" you could buy your own
dinner plus you'd be homeless. If that's how you treat your husband
and he tolerates that behaviour he has to be a worthless wuss.

On Tue, 06 Feb 2018 16:58:03 -0500, wrote:

> Cindy Hamilton wrote:
>>
>>I have a birthday coming up this month, and they've got
>>a good deal. I'll see if I can persuade the old man to
>>go out on a weeknight in February so we can get 50% off
>>our tab.
>
> If you ever refered to me as "the old man" you could buy your own
> dinner plus you'd be homeless. If that's how you treat your husband
> and he tolerates that behaviour he has to be a worthless wuss.

This is ultimate irony coming from you considering the way you've
talked about other people - especially women. Nobody here could take
you seriously while you're preaching about respect. Take a bow.

ObFood: Refried bean, cheddar cheese, onion, and chipotle salsa tacos
for dinner.

-sw

wrote in message ...

Cindy Hamilton wrote:
>
>I have a birthday coming up this month, and they've got
>a good deal. I'll see if I can persuade the old man to
>go out on a weeknight in February so we can get 50% off
>our tab.
>
>Cindy Hamilton

If you ever refered to me as "the old man" you could buy your own
dinner plus you'd be homeless. If that's how you treat your husband
and he tolerates that behaviour he has to be a worthless wuss.

==

My lovely husband couldn't make me homeless whatever I did.

We both own our properties equally.

On 2018-02-06 12:58 PM, casa de suspiros wrote:
..
>
> The Monterey Bay Aquarium Seafood WATCH® rates wild caught Black Cod
> from Alaska as a "Best Choice." Black Cod caught by pot and IFQ bottom
> longline from Washington, Oregon and California are also rated "Best
> Choice."
The trouble is that so much US and Canadian fish is sent to China for
processing. I don't dispute that the Chinese factories are probably
clean enough but I do object to the export of jobs.

On 2/6/2018 2:51 PM, graham wrote:
> On 2018-02-06 12:58 PM, casa de suspiros wrote:
> .
>>
>> The Monterey Bay Aquarium Seafood WATCH® rates wild caught Black Cod
>> from Alaska as a "Best Choice." Black Cod caught by pot and IFQ bottom
>> longline from Washington, Oregon and California are also rated "Best
>> Choice."
> The trouble is that so much US and Canadian fish is sent to China for
> processing. I don't dispute that the Chinese factories are probably
> clean enough but I do object to the export of jobs.


We're doing the same thing since they bought Smithfield Hams - the
carcasses go there for processing.

Tropubling...

On 2018-02-06, Cindy Hamilton > wrote:

> Try the freezer case. I'm about 2000 miles from the Pacific
> ocean, and both sable and Patagonian toothfish are available
> here.

I recently watched a documentary on Netflix. Basically, it sed most
seafood is incorrectly labeled and with the oceans being nearly fished out,
the situation is not likely to improve. Most distributors will call
any fish whatever name sells. You gonna argue?

nb

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

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...

:-(