Why is chilean sea bass so expensive

Many people had no desire to eat this fish because the name Antarctic Toothfish sounded so unappetizing. Once the name was changed, it became more popular and as more people wanted to try it, the Patagonian Toothfish found its way on to dinner menus. Chilean seabass has an interesting history. Before they changed the name, no one was fishing for Patagonian Toothfish.

With the more appealing name change and an increase in marketing, this fish became more popular and gained interest from people who once put their nose up to this fish. Around this same time, many of the popular options were being overfished, so it gave the perfect chance for Chilean seabass to thrive.

Chilean seabass is a white and flaky fish that tastes similar to cod. When it is properly cooked, it should have a smooth and buttery feel and taste. Because this type of fish pairs so well with spices, it is easy to integrate into your diet and favorite recipes. It also "allows for the exterior to gain a brilliant crisped coloration while the inside remains delightfully smooth," says Seaver.

By Kelly Vaughan August 01, Save Pin More. Credit: Ryan Liebe. Comments Add Comment. Back to story Comment on this project. Tell us what you think Thanks for adding your feedback. All rights reserved. To eat or not to eat, that was the question of the moment and one I ask myself frequently, as I am a picky eater. I love food—really I do—but I can be a pain for someone to cook for because I observe so many rules no meat, only certain seafood varieties, no bottled water or fruit out of season, and other peculiarities.

There's nothing less sustainable, however, than wasted food, so I ate the four ounces of toothfish. And in the hands of a skilled cook, it was very good. The experience brought me back to one of my first responsibilities when I joined Bon Appetit Management Company in My job was to make the business case for sustainable seafood to culinary directors of our sister companies.

Couldn't they adopt a comprehensive policy too? The argument focused on three issues: cost, product availability, and taste. Inherently—but contrary to popular perception—sustainable wild seafood can be less expensive when compared to the species marine scientists regard as unsustainable.

When a commodity gets scarce—due to over-fishing or habitat destruction—prices go up, assuming the same level of demand. Chilean sea bass used to be eight dollars per pound.

Now it's hard to find for under Of course it's also true that poorly-farmed species can be very inexpensive. That's where it takes guts for a company to undertake a meaningful policy and design the whole program as cost-neutral rather than take savings on lower-priced species and declare victory.

Product availability is a special challenge for chefs and restaurant companies.