HELP save the FISH!!!
OK, this is something that might sound funny and trivial. But it needs your serious attention:
Chilean Sea Bass are being seriously over-fished and are on the brink of extinction!
Scientists have been monitoring the decline for several years and believe if this overfishing continues this fish may be commercially extinct within 5 years.
There is only one way this can be stopped:
DO NOT EAT CHILEAN SEA BASS!
If the consuming public refuses to eat this fish, the market for sea bass will drop and the fish will essentially be saved.
What can I do?
1. Don't order or eat Chilean Sea Bass
2. Tell your friends about this.
3. Eat Salmon, Catfish, Mahi-Mahi, Halibut instead.
4. Don't eat in restaurants that serve Chilean Sea Bass.
<Click on this informative cartoon for the real story on Chilean Sea BassThanks!
5 Comments:
Barbecued Chilean Sea Bass with Orange
If cooking the Chilean sea bass on a charcoal grill, be sure that the fillet pieces are at least 1 1/2 inches thick to ensure that the fish won't fall apart when it is cooked.
INGREDIENTS
1-1 1/2 pounds Chilean sea bass fillet, bones
removed, cut into serving pieces
3/4 cup orange juice
3 Tbsp. tomato paste
2 Tbsp. vegetable oil
2 Tbsp. vinegar
1 Tbsp. brown sugar or honey
2 cloves garlic, minced or pressed
1 tsp. grated orange zest
1 tsp. ginger ground
1/2 tsp. dried hot red pepper flakes
INSTRUCTIONS
Rinse the Chilean sea bass with cold water and pat dry with paper towels. Set the fish in a shallow dish. Stir together the remaining ingredients in a small bowl until well combined, then pour over the fish, turning the fish so that it is evenly coated. Cover and marinate in the refrigerator for 1 to 3 hours. Preheat a charcoal grill or the broiler. Grill or broil the fish about 4 inches from the heat until well browned on one side, 3 to 5 minutes; brush with more marinade and cook on the other side until the fish is no longer opaque in the center, about 5 minutes longer.
Servings per Recipe: 4
Hey Marco,
There exists a list of all the fish we shouldn't be eating in restaurants - I can't remember them all but I know Orange Roughy and one or two types of Caviar make the list. Orange Roughy is one to pay attention to as well - I have seen it recently in well known Downtown Restaurants (Kalandar, Tantra) and usually try to explain why they shouldn't be serving it - which is usually met with glazed eyes and shoulder shrugs by the indifferent waiter.
By the way, nice blog.
Amanda (I went anonymous because I don't have time to set shit up)
L
Someone obviously thought it was funny to post a receipe for Chilean Sea Bass.
Course they didn't have the BALLS to include their name with the receipe. Or take credit for their hillarity! I can just imagine the hilarious posts this person must submit to MADD (mothers against drunk driving, let me guess cocktail receipes **how clever).
But hey, no matter where you go, no matter what you do, there will always be an ASSHOLE nearby.
I do thank the person for their post at least they can read about the plight of the Chilean Sea Bass, they choose to ignore it, well that is their business.
For everyone else, take down the receipe as it looks pretty good but substitute Chilean Sea Bass with:
White Sea Bass
Corvina Sea Bass
Black Sea Bass
Red & Black Grouper
or
Hawaiian Sea Bass
OK my main man... please please stop pleading with ME on the fish issue because:
1) I am DEATHLY allergic to all fish and shellfish. HENCE, I am truely NOT part of this problem.
2) Even if I weren't allergic to it, I have been a vegetarian since 1990.
One of your commenters mentioned, but didn't know the URL for,... The Seafood Watch List from the Monterey Bay Aquarium. So I've linked it up here for everyone...
Enjoy,
CleverGirl. :-)
I was in a restaurant last night where the waiter told me that one of the specials of the day was Sea Bass. Remembering your commitment to the Chilean Sea Bass, I asked him if it were Chilean. The waiter said, "No, we're not allowed to serve Chilean Sea Bass." I didn't expect anything less, since I was in a restaurant which serves certified Organic food...SO... why not eat at Millie's Bistro & Gourmet Market?
CleverGirl :-D
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