I am not a fish expert, I am just a regular next door guy but been fortunate to live in 4 countries for total 18 yrs where only fresh water fishes are majority and also live in Singapore for nearly 20 yrs where sea water fishes are majority.
Ask on the Having trouble posting? Questions about sustainability have made Chilean seabass a polarizing subject, but demand remains strong.
Well, I have to because S is really an excellent cook and has deep knowledge about food, for example: she can pretty much decode the composition of ingredients used by simply sniffing the food.
Photo by on Chilean Seabass A poster child for seafood rebranding, Chilean seabass Dissostichus eleginoides is not closely related to any of the other seabass species and very little originates in Chilean waters.
Additionally, we operate our own seafood restaurant in Hartamas, Kuala Lumpur.
In the broader Southeast Asian region, production is estimated to exceed 30,000 tons.