So I had some sake. And I was looking up recipes that called for it. Several of them involved sea bass and I thought that sounded interesting.
Couldn’t find any sea bass.
Today I found sea bass but I’d already polished off the sake (and really didn’t regret not cooking with it 
).
Anyway I’ve never cooked it before. Was thinking of getting more sake but…any other ideas? I get the idea it calls for more robust flavours than some fish. But how fishy is it?
Any thoughts? Thanks!
There’s a google ad for ‘Chilean Sea Bass Recipe’ at the bottom of this thread.
‘Chilean Sea Bass’ is actually the Patagonian Toothfish.
(Incidentally, the ‘Orange Roughy’ is actually the Slimehead. Yum!)
Chilean sea bass (aka Patagonia Toothfish) is one of my favorites - but the bad news is that it’s endangered and environmentalists encourage very little consumption. I’m bummed about that but I try and not eat it. Would be good with your sake though.
I heard that that’s over. Maybe I just hope I heard it.
At a wedding I once had sea bass so good that it demanded profanity. I took a bite and said (too loudly) “Fuck!” Across the table a guy named Scott that I knew a little asked “Did you just say fuck?” I stated to sheepishly respond, but then he continued “It’s a pretty fucking good piece of fish, right?” Amazing stuff.
–Cliffy
There is sea bass that is different from Chilean sea bass. It’s pretty tasty, and I can catch it fresh in Jamaica Bay. I prefer it over the more populous porgies that inhabit the same haunts. I either pouch cook it (steaming), or saute and serve with a white wine and lemon sauce. As I never buy local sea bass, I usually only cook it after a day of fishing and tend to go with something quick and easy rather than experimenting. I suspect that sea bass would hold up well to many other recipes that call for tilapia, orange roughy or similar fish.
Pouch cooker here. I have used parchment paper which is very fancy but I also use foil when I don’t happen to have any parchment paper. A little white wine, some herbs of your choice, some chopped tomatoes and/or lemon or lime juice. I usually make a new combination each time I make it.
Some suggestions:
Mango/cilantro would probably be real good, maybe with a dash of tequila.
Provencal style would probably be good.
Butter and vermouth with herbs.
This is making me very hungry.
The best Chilean Sea Bass I’ve had is from Mallorca, a nice restaurant in Pittsburgh.
Sorry, it’s still listed under “Avoid” in the 2005 Monterey Bay Aquarium’s Seafood Watch guide. More information about why we should avoid eating it all up is available here.
I’m sorry, I like the taste of it too. But I hope someday my grandkids will at least also have a chance to taste it.
Yeah, well I never even met your grandkids!
–Cliffy
I’m with you on this one.