Popular and available Chilean sea bass

Sea basses inhabit warm and temperate seas throughout the world and are highly valued as game and food fishes. Chilean sea bass has been one of the most phenomenally successful introductions of a fish into markets in our time. With its high fat content, Chilean sea bass is well suited to dry-heat cooking methods such as broiling, grilling, and sauteing.
The European sea-bass is an opportunistic, shoaling predator that is found from North Africa, to Norway, including most of the Mediterranean and adjoining seas and the British Isles. Black sea bass Fishing can be a very pleasant experience. There are several head boats operating that take fishermen to the offshore wrecks for a reasonable fee. Generally anglers use a regular boat rod or a stout spinning rod. Black sea bass are very aggressive feeders and if you are in the right place they are most surely ready to bite. Chilean sea bass a large, vaguely cod-shaped fish found in cold, deep waters of the southern hemisphere. The fish is popular and widely available. Where this fish was virtually unknown here fifteen years ago, today you can hardly pick up a restaurant menu or shop in a fish market without coming across it. Eating sea bass is superb. The reasons for its popularity are clear. Chilean sea bass produces good-sized fillets of white meat with a mild flavor, a pleasantly firm texture, and a high fat content that makes it almost impossible to overcook. It has remained relatively inexpensive, especially in the frozen form, and for much of the year it is also available fresh, by air freight. In ecological terms, it's almost identical to the sablefish or "black cod" of the north Pacific. Both are predatory fish of deep, cold waters, and both contain a lot of fat and a lot of that fat is of the omega-3 variety, a sort of natural antifreeze. Chilean sea bass is good for broiling, grilling, and sauteing. One variation that shows up a lot on restaurant menus is searing - cooking thick cuts in a hot skillet to crust the exterior and finishing them in a hot oven, where they cook by radiant heat as well as conducted heat from the skillet. Because Chilean sea bass is a slow-growing species, the tremendous quantities caught over the last ten years probably include a good share of fish that have been growing for fifty years or more. The fishing fleets of Chile, Argentina, Uruguay and other southern nations continue to explore new fishing grounds and turn up more stocks.
Here's a recipe to prepare this fish - pan seared Chilean sea bass. Ingredients: 2 tablespoons olive oil; 28 ounces Chilean sea bass cut into 7-ounce portions; julienne 1 poblano pepper; julienne 1 red bell pepper; 8 ounces leeks, diced; 3 ounces white wine; 2 1/2 cups fish stock; salt and pepper, to taste; 16 ears baby corn, grilled. Preheat oven to 400 degrees F. In a hot saute pan, add olive oil and Chilean sea bass. Saute until brown on both sides. Remove from pan. Finish cooking the fish in the oven, about 3 to 5 minutes or until done. In the saute pan, add the peppers, leeks and saute until tender. Deglaze with white wine, reduce by two thirds, and add the fish stock and reduce by a quarter. Season with salt and pepper. In a large bowl, add the fish broth. Place the sea bass in the center of the bowl. Garnish with the corn.
Enjoy Chilean sea bass while it's still abundant, while we are seeing as much of this fish now as we ever will.
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