Chilean Sea Bass - Royal Hawaiian Seafood

Chilean Sea Bass
Other names: Chilean Seabass, Patagonian Toothfish
Rated: Good Alternative Sustainability RHS’s Chilean Seabass is MSC certified. Why? MSC certified fish offers an important level of traceability to the buyer. For example, fish caught a round Antarctica may be illegally caught or pirated, and it’s easy for these fish to be mislabeled. MSC products are specially labeled and flow through documented supply chains to ensure t raceability. RHS relies on the Seafood Watch’s network of scientists to assess the sustainability of the fishery. And to avoid overfishing of this valuable resource it is important that illegal or pirated sources are not supported and that RHS buys only MSC certified Chilean Seabass. While called “Chilean Sea Bass” on the market, it is not actually a bass nor is it always from Chile. It is a deep-­‐water species initially named Patagonian Toothfish caught in the southern Atlantic Ocean around Antarctica. Nevertheless, Chilean Sea Bass has grown quite popular in America over the past 15 years due to its size, color, fat content, and texture. The high fat content makes it very hard to over-­‐cook the fish, thus making dry-­‐heat cooking methods such as grilling, broiling, and sautéing very effective. Once cooked, the meat falls off as large, moist flakes that melt right in your mouth. Traceability Wild
Latin n
ame: Dissostichus eleginoides Location: Australian Islands (Heard Islands and McDonald Island) Catch Method: Demersal Longline and Trawl Alternative Ranking: MSC 2012 Seasonality: Frozen Year Round •
Safety Chilean Seabass is frozen-­‐at-­‐sea to preserve freshness and kill any parasites or bacteria growth. Testing •
HACCP points identify critical control points to control histamine and -­‐ bacteria growth. ©Royal Hawaiian Seafood Updated2014 Culinary Information: Form and Size: Refreshed H&G 80/120, Refreshed fillet Culinary details: Flavor – Mild, rich, buttery Texture – Moist, firm, large flake Usage – Grilled, poached, baked, broiled, sautéed Application – Appetizer, entrée, Culinary substitute: Black Cod Find recipes & links on the Bass Category Page: sfrhs.com/bass.html Wholesale (415)824-­‐1177; Fax (415) 824-­‐1187 http://www.sfrhs.com/buy-­‐seafood.html