A new fish market, Fjord Fish Market, opened in our town at the end of last year, but I never got a chance to check it out until this summer. Over the summer, I stopped in and scored some fresh steamers (my husband’s favorite) and fresh uni which I transformed into one of the most decadent and delicious pasta dishes I think I’ve ever eaten or made. This was all for one of the twin’s last dinner at home before we dropped him off at college. The funny thing is that when my son was just about to start in on the bowl of steamers, they were all gone. My husband had devoured all of them while my son was busy enjoying the rest of his dinner. Mind you, I had bought enough for 3 people.
The store is pristine and the seafood exceptionally fresh. Although a bit pricey, I know that I’m getting the highest quality fish and seafood when I shop there. The store happens to be right next to the UPS store, so whenever I’m dropping off a package for my college-aged boys, it’s the perfect excuse to mosey on over to Fjord Fish Market.
My most recent purchase was a beautiful piece of Chilean sea bass. I hadn’t bought Chilean Sea Bass in a number of years after all the warnings about it being overfished due to illegal fishing practices. I was actually looking for some sablefish which is almost impossible to find around here. Although sablefish is a more sustainable choice, the store manager told me measures have been put in place to help improve the sustainability of Chilean sea bass.
I did a little research, and found out that a 24-country commission (The Commission for the Conservation of Antarctic Marine Living Resources) was formed which is responsible for conserving fish within Antarctic waters and helping to conserve Chilean sea bass catch limits. U.S. Customs and NOAA Fisheries regulations do not allow Chilean sea bass imports without a document verifying that the fish was caught legally and a valid dealer permit issued by NOAA (National Oceanic and Atmospheric Administration). This doesn’t mean that illegally harvested Chilean sea bass isn’t making its way into the U.S., so buying from a reputable fish market is the best way to ensure this.
Now onto this Miso Glazed Chilean Sea Bass. This is one of my favorite ways to prepare Chilean sea bass. I dug out an old handwritten recipe from my recipe binder and honestly have no clue where I found it, but it’s a tried and true recipe that I turn to again and again.
- 2 tablespoons light miso
- ¼ cup mirin
- 1 tablespoon organic sugar
- 1½ teaspoons gluten-free soy sauce
- 1½ teaspoons sesame oil
- 1 clove garlic, minced
- 1 thin slice ginger, minced
- 1 pound Chilean Sea Bass or other similar fish, cut into two pieces
- In a small bowl, mix together miso, mirin, sugar, soy sauce, sesame oil, garlic and ginger. Spread miso mixture all over fish and place in covered container. Refrigerate overnight. When ready to cook, set oven to 450 degrees. Bake until tender, about 15 minutes, depending on thickness of fish.
For more information on Chilean sea bass, read this Fact Sheet put out by the U.S. Department of Commerce.