Species Name:Dissostichus mawsoni, Dissostichus eleginoides
We commonly refer to both Ross Sea toothfish (Dissostichus mawsoni) and South Georgia toothfish (Dissostichus eleginoides) as Chilean Seabass
Living in the cold, deep waters of the Southern Hemisphere means a high fat content and rich, moist meat with a buttery flavor that just melts in your mouth. The fillets are shiny and white and cook up white and flaky with a firm texture. The high fat content makes it difficult to over cook. Great for grilling, roasting, searing and most other cooking techniques.
Alternatives include Black cod or escolar.
For Your Menu
Although in many ways, Chilean Seabass is a customer favorite, you may find equally vocal customers wanting to discuss your decision to feature this fish. The best approach is to be prepared – educate yourself and your staff on the reasons why the Marine Stewardship Council has certified this particular fish. You can also learn more about it on our blog.
For Your Waitstaff
Be ready to answer customers concerns and comments about this controversial fish. You can let your concerned customers know that MSC certified toothfish is purchased from small fisheries that have made improvements in their fishing gear to reduce bycatch and work with strong, forward thinking management plans. Although you can’t put the MSC logo on the menu without completing chain of custody certification yourself, you can inform them that you’ve purchased your toothfish from an MSC certified supplier. To learn more about the Marine Stewardship Council, visit their website.
For Your Retail Display
It’s also good to understand the issues surrounding this fish if you’re carrying it in your retail market. This post on our blog has a lot of great information to help you familiarize yourself with this fish.