Chilean sea bass at Chef Morimoto’s Wasabi in Mumbai (photo by Brad A Johnson)
I’ve fallen off the wagon, and there’s no turning back. For nearly 10 years, I’ve abstained from eating Chilean sea bass. But I recently started up again. It’s so damn delicious! I’d forgotten how uniquely buttery this fish can be. There’s simply nothing else quite like it.
Back in 2002, more than 100 restaurants in Los Angeles banded together and stopped serving Chilean sea bass. Chefs across the country followed suit. Most top chefs in L.A. still won’t touch it. However, the tide seems to be turning. I’ve suddenly been spotting it again on menus around the world. Continue reading