A new fish market, Fjord Fish Market, opened in our town at the end of last year, but I never got a chance to check it out until this summer. Over the summer,I stopped in and scored some fresh steamers (my husband’s favorite) and fresh uni which I transformed into one of the most decadent and delicious pasta dishes I think I’ve ever eaten or made. This was all for one of the twin’s last dinner at home before we dropped him off at college. The funny thing is that when my son was just about to start in on the bowl of steamers, they were all gone. My husband had devoured all of them while my son was busy enjoying the rest of his dinner. Mind you, I had bought enough for 3 people.
The store is pristine and the seafood exceptionally fresh. Although a bit pricey, I know that I’m getting the highest quality fish and seafood when I shop there. The store happens to be right next to the UPS store, so whenever I’m dropping off a package for my college-aged boys, it’s the perfect excuse to mosey on over to Fjord Fish Market.
My most recent purchase was a beautiful piece of Chilean sea bass. I hadn’t bought Chilean Sea Bass in a number of years after all the warnings about it being overfished due to illegal fishing practices. I was actually looking for some sablefish which is almost impossible to find around here. Although sablefish is a more sustainable choice, the store manager told me measures have been put in place to help improve the sustainability of Chilean sea bass.
I did a little research, and found out that a 24-country commission (The Commission for the Conservation of Antarctic Marine Living Resources) was formed which is responsible for conserving fish within Antarctic waters and helping to conserve Chilean sea bass catch limits. U.S. Customs and NOAA Fisheries regulations do not allow Chilean sea bass imports without a document verifying that the fish was caught legally and a valid dealer permit issued by NOAA (National Oceanic and Atmospheric Administration). This doesn’t mean that illegally harvested Chilean sea bass isn’t making its way into the U.S., so buying from a reputable fish market is the best way to ensure this.
Now onto this Miso Glazed Chilean Sea Bass. This is one of my favorite ways to prepare Chilean sea bass. I dug out an old handwritten recipe from my recipe binder and honestly have no clue where I found it, but it’s a tried and true recipe that I turn to again and again.
5 from 3 votes
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Miso Glazed Chilean Seabass
Servings2
Ingredients
2tablespoonslight miso
1/4cupmirin
1tablespoonorganic sugar
1 1/2teaspoonsgluten-free soy sauce
1 1/2teaspoonssesame oil
1clovegarlicminced
1thin slice gingerminced
1poundChilean Sea Bass or other similar fishcut into two pieces
Instructions
In a small bowl, mix together miso, mirin, sugar, soy sauce, sesame oil, garlic and ginger. Spread miso mixture all over fish and place in covered container. Refrigerate overnight. When ready to cook, set oven to 450 degrees. Bake until tender, about 15 minutes, depending on thickness of fish.
For more information on Chilean sea bass, read this Fact Sheet put out by the U.S. Department of Commerce.
With just 4 ingredients, my easy Miso Sea Bass recipe makes for an elegant weeknight dinner at home. The slightly charred flavor of buttery fish marinated in a sweet miso and mirin marinade is one of my favorite combinations. It simply melts in your mouth.
Beyond the delicate balance of supply and demand, the price of Chilean sea bass also increases to account for transportation. Even if the fish are being raised and harvested in fisheries, these fisheries perform best out at sea rather than close to shore.
Surprise, surprise — it's not really a bass! This is a regular sea bass. Absolutely no relation to its Chilean namesake. Scientifically known as Dissostichus eleginoides, Chilean sea bass is a deep-water species found in the Southern Hemisphere ocean waters near and around Antarctica.
Why is Chilean sea bass so famous? Chilean sea bass is famed for its rich, buttery flavour, which has been compared to cod, and its tender, flaky texture. It is also a highly versatile fish, and pairs beautifully with many different spice combinations and sauces.
Is Chilean sea bass available in the United States? Yes. U.S. regulations allow imports of Chilean sea bass that are caught within legal limits and that provide for the sustainable use and conservation of the fishery resource. However, some illegally harvested Chilean sea bass does enter the United States.
Sea bass contains between 0.1 and 1.2 grams of EPA per 100 grams fish. In comparison salmon is estimated to contain 0.8 grams per 100 grams. So as far as the omega 3 content is concerned cold water wild salmon is a much healthier choice.
Branzino on the other hand is, is in fact a member of the Moronidae family, also called "temperate basses." Where branzino proves light and sweet with the ability to soak in flavors, Chilean sea bass has a more meaty texture and pronounced buttery flavor.
It turned out that Chilean sea bass is called Patagonia tooth fish. It is part of the cod family, is sold for export to the US but is not consumed in Chile. The sea bass in Chile is Corvina.
Like many other white fish, Chilean sea bass is a low-calorie, protein-dense fish. However, it also has high levels of mercury. The Environmental Defense Fund recommends adults only consume two portions of Chilean sea bass each month and children only eat one portion each month due to the concerning levels of mercury.
The omega-3 fatty acids found in Chilean sea bass are known to contribute to cardiovascular health. They help reduce inflammation, lower blood pressure, reduce triglyceride levels, and decrease the risk of heart disease.
Delicate sea bass is delicious whole, but if you prefer fillets, they can be cooked in just a few minutes. Try pan frying, grilling and roasting to make the most of its delicious flavour and texture.
Miso-marinated black cod is one of those dishes you can't help but order again and again. It's just that good. You have rich, succulent fish fillet coupled with the umami bomb known as miso. The fermented soybean paste gives the fish a powerhouse of meaty, salty savoriness that's downright craveable.
The taste is mild and not too fishy. Like many white fish, the European sea bass has a mild and delicate flavour. This makes it easy to cook with and appreciate. The taste has a subtle sweetness, like grouper or cod.
Chilean sea bass tastes remarkably like black cod! It was satisfying to realize that my standard had become the sustainable option, not the other way around. The sea bass is slightly sweeter. Both take well to miso marinade and are flaky and soft though not firm like a cod.
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