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Difference, taste-wise, between Chilean Sea Bass and Halibut?

Discussion in 'Family, Home & Health' started by musey, May 27, 2008.

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  1. musey
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    by musey » May 27, 2008
    Quick and stupid question, but I know you domestic goddesses can help me...

    I have a recipe (Macadamia-Crusted Sea Bass with Mango Cream Sauce) that calls for sea bass, but the fish guy at Gelson's said that their halibut was better. I'm a pushover so I got the halibut, thinking "fish is fish."

    Can I substitute it, or will it taste funny with a mango cream sauce?

    Someday I'll know all about this stuff... [​IMG]
     
    


    


  2. somethingshiny
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    by somethingshiny » May 27, 2008
    I''m not a fish eater myself, but I often see recipes that say "sea bass OR halibut", so I think you''ll be fine.

    Good Luck!
     
  3. musey
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    by musey » May 27, 2008
    Oh sweet, thanks!!
     
  4. brazen_irish_hussy
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    by brazen_irish_hussy » May 27, 2008
    The taste is very close, the texture is a little different. Thin white fish are usually fairly interchangable in such recipes. Plus, halibut is much better for the enviroment
     
    


    


  5. miraclesrule
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    by miraclesrule » May 29, 2008
    Yeah, I have to say that I am not a fan of the texture of Chilean Sea Bass. It''s sort of spongy vs. flaky.
    Halibut is my favorite white fish. Unless I am being thrifty, and then I use Tilipia.
     
  6. FrekeChild
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    by FrekeChild » May 29, 2008
    Chilean sea bass = Patagonian toothfish

    Hee hee hee hee hee....

    I'm thinking you've already made it-how did it turn out?
     
  7. CrownJewel
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    by CrownJewel » May 30, 2008
    I love well prepared Chilean Sea Bass. It does have a succulent flaky texture, and it is so tasty and divine if done right. Unfortunately I have yet to succeed at preparing it well. It is indeed overfished and there are lots of rules protecting these guys...only a select group of fishers is allowed to catch and sell CBS.

    I am curious Musey, how was it?
     
  8. musey
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    by musey » Jun 3, 2008
    Whoops, didn''t think to check back!

    It turned out great, except I would''ve just left the sauce off. I think the whole nut-encrusted thing carried itself... but then, I''m not big (at ALL) on sauces, I usually scrape it off and only leave just enough to get the flavor [​IMG]

    Also, I think my mango wasn''t quite ripe enough and that gave the sauce a bit of a twang that I wasn''t crazy about!!
     
  9. vespergirl
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    by vespergirl » Jun 4, 2008
    The taste should be very similar, but sea bass is sweeter, and has a more delicate texture - sea bass is more simiar to a scallop than other white fish, in texture and taste, IMO. Haibut is a really lovely white fish though and should go very well with your recipe.
     
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