(Image source: Wikipedia)
This is the unattractive and unattractively named Patagonian Toothfish. You probably haven’t seen it listed on too many menus. However, some chefs noticed that it cooks really nicely and tastes delicious. But how to get people to order it?
Call it “Chilean sea bass”, of course. It’s now a staple on menus at high-end restaurants and so popular that the stocks are no longer sustainable at current consumption rates.
One Comment
Venugopal
Seabass has HDL (good) cholesterol almost 18% – so you can value map to pricing. The only problem is its conversion rate (whole fish to prime meat) which is about 45%, a lot of wastage.