Bye-Bye, Bass

We diners sure know how to get ourselves into a Catch-22. We like Chilean sea bass (real name: Patagonian toothfish) so much, we've endangered it the point that there's a distinct possibility the species will be extinct in five years. Now, if we want to continue eating it, we have...

By Jen Karetnick

May 22, 2003

[
        {
          "name": "GPT - Billboard - Slot Inline - Content - Labeled - No Desktop",
          "component": "16971022",
          "insertPoint": "2",
          "requiredCountToDisplay": "2"
        },{
          "name": "Editor Picks",
          "component": "15769925",
          "insertPoint": "4",
          "requiredCountToDisplay": "1"
        },{
          "name": "Inline Links",
          "component": "16575154",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "GPT - Rectangle 2x - Slot Auto-select - Labeled",
          "component": "15782206",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Inline Links",
          "component": "16575154",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        },{
          "name": "GPT - Leaderboard to Tower - Slot Auto-select - Labeled",
          "component": "15782207",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        }
      ]

We diners sure know how to get ourselves into a Catch-22. We like Chilean sea bass (real name: Patagonian toothfish) so much, we've endangered it the point that there's a distinct possibility the species will be extinct in five years. Now, if we want to continue eating it, we have to boycott it. Fortunately, our local chefs and restaurateurs are taking it off their menus. By Word of Mouth, Café Claude, Café de Paris, Calypso Raw Bar and Restaurant, Creolina's, New Chinatown, the River House, Seawatch, Siam Cuisine, Solo Trattoria, and 3030 Ocean have all signed on to the "Take a Pass on Chilean Sea Bass" campaign, pledging to provide us with sustainable alternatives. Evolutionally speaking, such a step may be something of a last-minute gesture, but perhaps the dining community can make it count. After all, it worked for swordfish, which are once again on the upswing and back on the meal ticket.

Become A Member

BEFORE YOU GO...
Can you help us continue to share our stories? Since the beginning, New Times Broward-Palm Beach has been defined as the free, independent voice of South Florida — and we'd like to keep it that way. Our members allow us to continue offering readers access to our incisive coverage of local news, food, and culture with no paywalls.

Jen Karetnick is an award-winning dining critic, food-travel writer, and author of the books Ice Cube Tray Recipes, Mango, and The 500 Hidden Secrets of Miami.

Contact: Jen Karetnick