Do they eat Chilean Seabass (Dissostichus eleginoides) in Chile?

The short answer is “almost never,” but there’s more to it than that.

Fish names are funny things.  Wherever they went, European colonists called the local fish by the names of fish back home in Europe.  So the European perch (genus Perca) gave its name not only to the North American yellow perch, but to over a dozen other fish including the Nile perch and the Chilean percha de boca chica (smallmouth perch).  Similarly “bass,” from Middle English bars (also meaning "perch") became the white bass, the black bass, and lots of kinds of “sea bass” including, of course, the “Chilean Seabass.”  In this case however, it was not homesick colonials, but seafood marketing gurus (the same folks who turned “Slimeheads” into Orange Roughy) that came up with the name.  They evidently thought that neither “Patagonian toothfish,” the species’ official English name, nor any of its Chilean names merluza negra, bacalao austral or bacalao de profundidad (“black hake,” “southern cod,” or “deep sea cod”) would be a plus on US restaurant menus or in supermarket fish cases.

Patagonian toothfish (Dissostichus eleginoides)

Back in Chile restaurant owners were having a similar problem with their fish names.  Many up-scale (and some decidedly mediocre) restaurants provide English translations of their menus, giving sometimes useful and sometimes bizarre names to their dishes.  The most notorious is probably locos con mayo, Chilean abalone with mayonnaise, sometimes translated as “crazies with May.”  One of Chile’s most popular and common fish,  the corvina[1], is called the “corvina drum,” or  “Chilean croaker” in English, but neither “drum” nor “croaker“ is likely to attract English speaking tourists.  So what to call it?

  

 Corvina  (Cilus gilberti)

 Why not “Chilean sea bass?”

Of course the reason “why not” is that many English speaking tourists know that “Chilean sea bass,” AKA Patagonian toothfish, is one of those fish on the AVOID list for the ecologically conscious.  The resulting confusion prompts lots of questions.  And some happy, if mistaken,  consumers.  One visitor wrote “I was able to buy Chilean Sea Bass [at Santiago’s Mercado Central] which retails at $20 a pound in the U.S for under $5 a pound.  Very good stuff.”

I’ve never seen or heard of Patagonian toothfish being served or sold in Santiago or anywhere else in Chile outside of the far south, although there are lots of dishes called “Chilean seabass.”  So, if you are concerned (or thrilled) about eating dishes translated as “Chilean sea bass” in Chile, don’t be.  Unless you happen to be in Chile’s southern-most city, Punta Arenas, you are probably getting corvina.  And if you are in Punta Arenas where several restaurants serve it, it will be called “merluza negra” on the Spanish menu. (But if you do find some in Santiago, let me know.) See comments.

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Meanwhile the story of Chilean seabass/Patagonian toothfish is interesting in its own right. They occur throughout the southern oceans in cool temperate and sub Antarctic waters, from the east and west coasts of Patagonia eastwards through all of the sub Antarctic islands, submarine plateaus and seamounts to south of New Zealand, and probably in the far south Pacific between there and Chile as well.  But since their habitat is in waters from 300 m to over 2000 m (1000 to 6500 feet) deep, they were unknown to science until F. A. Shmitt described and named them in 1898.  And it was not until the 1980s that Chilean fishermen, who had been catching them while fishing for merluza australis/Australis hake, which were becoming scarce, began offering them on the commercial market.[2]

  

 Patagonial toothfish range in blue, Antarctic toothfish range in black

Source:  “Chilean Seabass”[3]

Toothfish had also been appearing as “bycatch” in the nets of trawlers fishing the waters around the South Georgian Islands (SE of the Falkland Islands)  in the 1970s and by the 1990s a fishery for toothfish had developed there as well, followed by Australian and South African fisheries in the southern Indian ocean, and by New Zealand in the Ross sea off Antarctica.

Why? 

The Patagonian toothfishery is a 'gold mine' fishery; it is a premium product, especially on the U.S. and Japanese market where it is sold for up to $30 U.S. per kilo, it is not a cheap product. When you can realize a lot of money from what may only be a few weeks of fishing, then the fishery becomes extremely attractive.[4]

And what makes it so valuable? “Chef’s Resources,” a web site whose “purpose is to provide culinary resources for chefs, foodies, and culinarians” says:

Chilean Sea Bass is “a wonderfully flavored fish with a high oil content which keeps it moist during cooking” and “which gives it a rich, moist, tender flavor profile which melts in your mouth.  It has white flesh with large, tender flakes.”

  

Nutritionally it is similar to salmon in calories, but with about 2/3 the protein and 1.4 times the fat.  (And it's high in mercury; it's recommend that you eat it no more than 3 times a month.)

.   

 Chilean Sea Bass Fillet     Photo: Le Maitre d’ & Sommelier

The add accompanying the photo says: 

 It is a versatile fish which can be cooked with white chocolate or champagne.  Ten, 10 oz. filets sell for $175

So what’s the problem?

There are several:  Only two of its fisheries have been certified as sustainable, toothfish sold as being from those fisheries may or may not be, much of the toothfish sold in the past was harvested illegally and some continue to be illegally caught today, the fishery has been responsible for the deaths of large numbers of sea birds; and it is very dangerous, having resulted in the deaths and injuries to fishermen and the loss of boats.

Sustainability [5]:  The Patagonian toothfish is a large predatory fish that grows up to 2 meters in length, may weigh over 100 kg. and lives up to 50 years.  They live from mid depths to near the bottom in cold southern waters.  They take 6 to 9 years to grow to 70 to 95 cm in length and to become sexually mature.  The Antarctic toothfish (D. mawsoni) which is sometimes caught with and sold as Patagonial toothfish, is slightly smaller and lives further south, but has similar characteristics.

Fisheries scientists have argued that heavy exploitation of slow-growing, low-fecundity deep-sea species is inherently unsustainable. The history of large-scale deep-sea fisheries has been a “boom-and-bust” pattern of rapid development, resource depletion, and very slow recovery. As such species, the two toothfishes would appear to be poor candidates for sustainable large-scale exploitation. Both species of toothfish grow slowly, reach sexual maturity after they reach market size, and live in a fragile ecosystem. All of these factors make them inherently vulnerable to overfishing. It is questionable whether large-scale exploitation of such a species could ever be considered sustainable.[6]

In fact however, two fisheries have now been certified as sustainable; the South Georgia Patagonian toothfish longline fishery and the Ross Sea Toothfish longline fishery are certified as sustainable to the standard of the Marine Stewardship Council (MSC)[7], although the sustainability of the Ross Sea fishery has been challenged. [8]

Identity:  Toothfish from certified sustainable fisheries have the label at right, but all may not be well.

A [2011] study conducted by molecular geneticist Peter Marko of Clemson University in South Carolina and several colleagues found several irregularities. Posing as consumers, they bought single fillets of MSC-certified toothfish from supermarkets in 10 states across the United States. Then they looked at short genetic markers to identify the species. Three of the 36 fish samples turned out to be tuna, greenling, and mackerel, the researchers report online today [22 August 2011] in Current Biology. When they examined DNA markers of the 33 actual toothfish, five of these fish had markers that differed from those of fish caught near South Georgia Island. All told, 22% of the samples appeared to be something other than MSC-certified toothfish. "I was stunned," Marko says. The trouble with selling consumers something other than what they want is that it can erode trust in the MSC brand, says Gulbrandsen, which is intended to generate profits that lessen the environmental impact of fisheries. [9] [emphasis in original]

Illegal, unregulated and unreported (“IUU”) fishing:  Toothfish is very valuable, they are found in remote seas and historically there was little policing of the fishery, thus it is unsurprising that a great deal of illegal fishing went on in the past, and some continues today. From 1996-7 to 1999-2000 an estimated 49% of toothfish came from IUU fishing.

Australia’s legal catch quota is 2,900 mt/year, but, in 2003, Australian enforcement agencies estimated that 2,000 mt per month were fished illegally from Australian waters. TRAFFIC reports that the illegal fishery is dominated by Spanish owned fishing interests which employ vessels registered through “flag-of-convenience” states, such as Panama,Vanuatu and Belize. The Chilean fishing industry is alleged to be heavily involved in the illegal trade in toothfish. A good deal of illegal fishing is reported from the Indian Ocean sector of the subantarctic, including areas around Heard and MacDonald Islands. Ports known to support offloading of illegally-caught toothfish include Walvis Bay, Namibia ; Port Louis, Mauritius; Montevideo Port, Uruguay; and many ports in southern Chile. [10]

In the last decade policing has improved greatly.  For example:

In February 2002, the Australian navy captured two Russian vessels fishing toothfish illegally off Heard Island. Some of the difficulties of toothfish enforcement are revealed in details of the story. To make the captures, armed Australian troops and fisheries officials were lowered from helicopters onto the Russian vessels in hazardous conditions of extreme cold and rough seas. The Australian enforcement personnel met resistance from the Russian crews.[11]

 Photos:  Uncharted Waters [12]

Thanks to this policing and public awairness, in recent years the IUU catch of toothfish has been dramatically reduced to around 4% of the total catch, according to COLTO (Coalitition of Legal Toothfish Operators). [13] 

  

Bycatch:  Although some toothfish are caught by trawling, the most common method is called “longlining.”

Source: Greenpeace

Photo:  Toothfish fishing 

In this system an 8-12 kilometer main line is anchored to the ocean floor at both ends with marked radio beacons for later recovery. Thousands of baited hooks attached to the main line hang and float at the appropriate depths for toothfish, 800-2,500 metres below the surface.  As these baited hooks are cast from the vessel, albatrosses and other seabirds dive for the bait and swallow it, hook and all and are pulled under the water and drowned.  In addition, losses to killer and sperm whales that eat the catch and frequently become tangled in the lines have averaged 5% of the total catch and up to 100% on some occasions. IUU fishermen have reportedly attacked whales with dynamite.

Fortunately a new longline system has been developed and implemented in Chile that is reported to have virtually eliminated deaths of birds and substantially reduced the loss to whales by 2006.  The extent to which it has been adopted in other fisheries is unknown. [14]

Danger to fishermen and rescue expenses:  Although the toothfishery is not inherently more dangerous than other fisheries, recent incidents in the Ross Sea by unprepared boats or careless crews have cost many lives and great expense.  In December 2010 a South Korean fishing boat capsized in the Ross Sea killing half its 42 man crew, and in December 2011 Sparta, a Russian-flagged vessel that was not ice-strengthened, hit ice that ripped a hole in the ship’s hull and requiring the Royal New Zealand Air Force to drop repair supplies to the crew by plane.  Rescue efforts were hampered by heavy sea ice, with help only coming seven days later by the South Korean icebreaker Araon. Fortunately, the entire crew survived the ordeal.  Another incident occurred on January 11, 2012, when the Korean fishing vessel Jeong Woo 2 experienced a fire on board.  Three crew members died, and several others were injured. [15]

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I’ve never eaten Patagonian toothfish, and although I might try it if I go to where it’s caught by artisanal fishermen (Punta Arenas or Ushuaia in Argentinean Tierra del Fuego),I’m not going to be looking for it in LA or Chicago.  First it’s too damn expensive; and second, I’m not interesting in eating fish from fisheries that may or may not be sustainable. There are plenty of other fish in the sea.  

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[1] “Corvina Drum is a popular fish in South America, but little information exists on its biology, abundance or fishery. They are found from Peru to Chile and around the Galapagos Islands, and are caught by hook and line, longline and gillnets. The abundance of Corvina Drum is not known but their landings have decreased over the past decade. Management is poor overall for Corvina Drum, and essentially the fishery is unregulated. Hook and line fisheries generally cause little habitat damage.”  Blue Ocean Institute, Corvina Drum.  On line at http://www.blueocean.org/seafood/seafood-view?spc_id=267 

[2] Toothfish Fact sheet FAO 78—Chilean EEZ below 47°S. Coalition of Legal Toothfish Operators inc. On line at http://www.colto.org/fisheries/chilean-eez/  and Patgonian Toothfish, Center for Quantatitive Fishery Ecology, Norfolk, Virginia, USA on line at http://www.odu.edu/sci/cqfe/Research/Southern%20Ocean/Patagonian%20toothfish/Patagonian%20toothfish.htm 

[3]Cascorbi, Alice.  2006 (amended 2011) Chilean Seabass, Seafood Watch Seafood Report, Monterey Bay Aquarium.  On line at

[4] Johnson, Genevieve.   Voyage of the Odyssey, Log Transcript.  On line at http://www.pbs.org/odyssey/odyssey/20020326_log_transcript.html

[5] Merriam-Webster defines sustainable as “being a method of harvesting or using a resource so that the resource is not depleted or permanently damaged.” 

[6] Cascorbi 2006. Op. cit.

[7] The MSC is an independent non-profit organization that has developed an environmental standard for sustainable and well managed fisheries.

[8] Seafoos source staff. 2010. Ross Sea certification criticized.  SeaffodNews Environment & Sustainability. On line at http://www.seafoodsource.com/newsarticledetail.aspx?id=8456

[9] Stokstad, Erik.  2011.  'Eco-Friendly' Chilean Sea Bass May Not Be So Green. Science Now.  On line at http://news.sciencemag.org/sciencenow/2011/08/eco-friendly-chilean-sea-bass-ma.html

[10] Cascorbi 2006. Op. cit.

[11] Ibid.

[12] Willock, Anna. 2002  Uncharted Waters:  Implementation Issues And Potential Benefits of Listing Toothfish in Appendix II Of Cites.  Traffic International.  On line at www.traffic.org/species-reports/traffic_species_fish20.pdf

[13] Toothfish fact sheet: The IUU fishery.  COLTO. On line at http://www.colto.org/images/Draft-COLTO-IUU-Fact-Sheet.pdf

[14] Moreno, C.A., R. Castro, L.J. Mújica and P. Reyes. 2008. Significant conservation benefits obtained from the use of a new fishing gear in the chilean patagonian tothfish fishery. CCAMLR Science, Vol. 15: 79–91; Longline fishing, Grenpeace. On line at http://archive.greenpeace.org/oceans/southernoceans/expedition2000/expedition/longline.html; and Patagonian Toothfish.  Wikipedia, The Free Encyclopedia. 

[15] Christian, Clair.  2012.  Dying for some fish. National Geographic Daily News. Tuesday, January 24, 2012 on line at http://newswatch.nationalgeographic.com/2012/01/17/dying-for-some-fish/, and Mussen, Deidre. 2012. Danger and death in the south's cruel seas. The Press. Jan. 12,2012. On line at http://www.stuff.co.nz/the-press/news/6255575/Danger-and-death-in-the-souths-cruel-seas

 

Eating Chilean Fish

National Shame! CHILEans only eat 7 KILOS of fish a yeaR!  LA Cuarta.  Miércoles 5 de Mayo de 2010.  

 Reader comment:

Yeah, expensive seafood and fish in Santiago;  with 1,500 pesos you get two little fish no bigger than this, they don’t even let the little things grow, for 700 pesos you get five little clams, and for 750 a few mussels, not enough for a poor fish stew.  On the other hand for 1500 pesos you get a DOUBLE GIANT HOTDOG WITH EVERYTHING ON IT, THIS BIG, DRINK INCLUDED. DELICIOUS. HOW WILL YOU FILL YOUR TUMMY????[1] Janis

Sad but true, Chilean fish consumption is less that half the world’s average, down to about 38% of 1995 levels, and fish is more expensive than other meats (see What Chileans Eat: Chilean National Diet).   

Why?  Part of the answer is that Chile is the 8^th most important fish exporter in the world, with exports of about $2.5 billion in 2006.[2] In January 2010 Chile exported 126,340 metric tons of fish and fishmeal (22%).[3] If we exclude the fishmeal (used mainly for animal feeds) that’s about 6.5 kg. of exported fish per person; a half kg. less that the average Chilean eats in a year.  And assuming January exports are typical, this year’s exports of around 78 kg. per person will be a little over 10 times domestic consumption.

Photo:  Stall in Santiago’s Mercado Central, Aníbal Pées Labory 

What this means, of course, is that Santiago fish buyers are competing with the 99.8% of the world’s population that isn’t Chilean for Chilean fish.   So prices are high; not at the levels of importers like the US, Japan and Europe, but still high.

But if you like fish, can afford it occasionally (or frequently), there’s a reasonable chance that you’d like to know more about what’s available.  So….

A shoppers guide to Chilean Fish

Merluza (hake, Merluccius spp.)

Merluza is Chile’s most popular fish, and among the least expensive, currently around 2,000 CLP a kg.  ($1.80/lb) for small whole fish.  The flesh is white, soft, and mild tasting.  If you order “fried fish” in Chile, you will usually get merluza. If not fried, Chileans usually serve it baked or poached with a sauce.  It’s a bit fragile and tends to come apart in stews and chowders. The smaller of the two merluza species (M. gayi), commonly called pescada in Chile, is often 300 gm. or so whole, appropriate for a single serving as below, but  they may be over a kg. The other species (M. australis), commonly sold as merluza Española in Chile, is usually larger. Merluza are also available as frozen filets.[4] 

Pescada, boned and seasoned,                               and pan fried.

Reineta, (pomfret or southern rays bream, Brama australis) 

The second most popular Chilean fish, reineta, is likely to be your favorite if you want a mild, white, firm fleshed fish for grilling, broiling or sautéing. They are also among the less expensive fish, at around 2,800 CLP during most of the 2009-10 summer and now at 3,600 in the local feria (street market).. They commonly weigh 1 to 2.5 kg, and a two kg. fish yields four serving-sized filets.  Frozen filets usually cost around 5,000 – 5,500 CLP/kg ($4.50-5.00/lb).

If you like fish on the grill, reineta are ideal.  Grill the whole fish, cleaned but not scaled, and scored through the skin on three or four places on each side, over a medium charcoal fire, for around 10 minutes per inch of thickness (that’s for an internal temp 140° F).  The scales keep the fish from sticking to the grill and the skin can easily be peeled off for serving.  For instructions see How to Cook a Whole Fish.

Jurel (Jack Mackerel, Trachurus symmetricus)

Jurel, is the third most popular Chilean fish, and one of the least expensive.  Like most mackerel, they have oily, strongly flavored flesh and are not for those who only like “fish that don’t taste like fish.” They are usually baked with a savory sauce or broiled. A citrus based marinade can help tone down the flavor. Jurel are among Chile’s most important fish for export as fish meal, and are also available canned; an inexpensive substitute for tuna. Here are some recipes in English.

Salmón (Atlantic salmon, Salmo salar)

Chilean farmed salmon are delicious, intrinsically good for you, and economically important for Chile, but they are contaminated with PCBs, dioxin and other hazardous chemicals, and salmon farms are a serious threat to Chile’s environment.  (A disease, infectious salmon anemia (ISA), has dramatically reduced production in recent years, though it is no threat to humans.) There is no clear answer as to whether you should eat farmed salmon, and if so, how often (see Eating/Not-eating Chilean Salmon). 

Salmon is a medium priced fish in central Chile; whole fish presently cost 4 to 5,000 CLP a kg. in ferias, and more in supermarkets.  Frozen salmon filets are occasionally as low as 4,400-5,000 CLP/kg. ($4.00-4.50 lb.) in supermarkets.

Trucha arcoíris (rainbow trout, Oncorhynchus mykiss) is farmed in the same manner as salmon and has the same advantages and disadvantages, thought it is not subject to ISA. 

Congrio (conger, Genypterus sp.)

The congrio is the most Chilean of fish, subject of a famous poem by Pablo Neruda, Oda al caldillo de congrio (Ode to Congrio Chowder), translated below by Margaret Sayers Peden.  It begins:

In the storm-tossed
Chilean
sea
lives the rosy conger,
giant eel
of snowy flesh.
And in Chilean
stewpots,
along the coast,
was born the chowder,
thick and succulent,
a boon to man.

Congrio dorado (G. blacodes)

Congrio are delicious fish, mild flavored with firm white meat, similar to monk fish. It is excellent in stews and soups, baked, or fried.  It can be filleted, but is frequently cut into thick steaks. It is medium priced, presently 2,500(congrio negro) to 4,000 CLP/kg. (colorado) and up.

caldillo de congrio photo cariberry, recipe in English

Corvina (drum, Cilus gilberti)

  

Corvina is a white fleshed, medium flavored fish similar to the redfish or channel Bass of the Gulf of Mexico.  Although it can weigh up to 15 kg., fish of 2 to 3 kg. are common, with both smaller and larger occasionally available. It is priced similar to salmon and congrio.  Corvina is a favorite fish for ceveche, or baked or grilled al la plancha (on a metal plate) and served with a sauce, often a salsa marinera with clams, mussels, shrimp, etc.  It is sometimes translated “Chilean sea bass” on menus, but it is not the threatened Patagonian toothfish.

Baked stuffed corvina

  

Robalo (Patagonial blennie, Faulkland Mulet, Eleginops maclovinus)

Most abundant in  far southern waters where it is fished on an industrial scale, it is locally available in fillets and as whole fish. It is a white fleshed, mild fish.  Fry or grill a la plancha.

Blalnquillo, cabrilla común (Tilefish, Ocean whitefish, Prolatilus jugularis)

Mild white fish, filets are in the supermarkets at around 4,000 CLP kg.

Sierra (Snoek, Thyrsites atun)

  

A long thin inexpensive fish of up to a meter, sierra is a popular fish in South Africa, where they are called Snoek.  The flesh is white, with darker strips along the mid lines, and is similar to albacore.  There are a lot of large easily removed bones. Sierra are usually served grilled or stuffed with tomatoes, cheese and sausages for the Chiloe dish cancato, below.

 Tollo (Speckled smooth hound, Mustelus mento)

Tollo is a small inoffensive near shore-shark, common (like beachgoers) in the surf on sandy beaches. The flesh is white, mild, boneless, and tasty, though some suggest soaking in milk before cooking.  An ideal fish to serve to children who can learn to like fish with out fear of bones, it makes good “fish fingers.”  It is moderately priced, and usually sold skinned and headless in ferias.

Albacora (swordfish, Xiphias gladius)

Not the light-meat tuna, albacore, as English speakers expect, but swordfish, albacora is an expensive fish, usually sold in steaks.  It is a popular fish with a “meaty” texture when grilled. 

Because it is at the top of the food chain, it accumulates heavy metals and the USFDA recommends that swordfish not be eaten because of high concentrations of mercury.  But if you do eat it, Chilean swordfish, which is harpooned by artisanal fishermen, is preferable to those caught by long-line methods that result in a large by-catch of sharks.

 Linguado (flounder, sole, Paralichthys adspersus)

One of the most expensive of Chilean fish, at 8,000 CLP or more per kg., linguado are found in and just beyond the surf on sandy beaches from the Peruvian border south to Chiloe.  When you see people fishing in the surf with long rods, they are usually fishing for linguado. A delicious, white fleshed, mild fish, eaten fried, grilled, or poached; like Dover sole.

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There are hundreds of eatable fish in Chilean waters, so the few I have discussed here are only the most common ones available in Santiago.  For some others, and for shellfish, see my other posts on seafood.  And for a more complete list with pictures, see Peces de Chile

Where and how to buy fresh Chilean fish

The best selection, the best and freshest fish and the best prices are at caletas, fishermen’s wharves where artisanal fishermen sell their catch. The fish is absolutely fresh, and there are species that never arrive in metropolitan supermarkets.

The caleta at Horcon

Unfortunately, that’s not usually possible for Santiagueños, so the next best choice is the Mercado Central, in the photo at the top, or neighborhood ferias, like the one below, where I buy almost all my fish. Here’s a list of feria locations.

 The feria fish sellers know the fish and their customers, and can be counted on to recommend the best buys of the day and how to prepare them. When you buy whole fish the vendors will clean and filet it to your specifications (a tip is appreciated). Feria prices are usually higher than at the Mercado central, but lower that supermarkets, and the fish is fresh; not always the case in supermarkets.

How do you know it’s fresh?

Fresh fish looks alive; the eyes are clear and shiny, the gills are red [5] and the skin is moist and smooth, not dry and wrinkled. Fresh fish smells like nothing; or perhaps like the sea.  If it looks dead and smells like fish, don’t buy it.  At the feria and the fish market you can touch the fish, smell it, and make sure it’s fresh.  At the supermarket that’s not always possible.  And when it’s sold in little trays, filleted, plastic wrapped and “sanitary” you won’t know until you get it home. 

Link: Prize winning photographer (and Eating Chilean reader) Mark J. Davis, has had his fine photo essay,  "Industrial Fishing Threatens Chile's Fishermen," published in Time Magazine.  Take a look. (Thanks Mark).

And for other Chilean seafood, see these links:

Salmon

Mussels

Jibia,  Humbolt Squid

Machas, Surf Clams

Erizos, Sea Urchins
Chilean Seabass/Patagonian Toothfish
Locos, Chilean “abalone”

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[1] Si, caros mariscos y pescados en Santiago, con luka y media salen dos pescaditos asi de chitititos, no los dejan ni crecer a los pobres, con 700 salen 5 almejitas y 750 unos pocos de choritos, no alcanza ni para una paila marina pobre. en cambio con 1500, te sale un COMPLETO DOBLE GIGANTE DE ESTE VUELO, CON BEBIDA INCLUIDA, QUE RICO, COMO QUEDA LA GUATITA?????  (Unless otherwise noted, all translations are mine.)

[2] FACT SHEET: The international fish trade and world fisheries, United Nations Food and Agriculture Organization (FAO). 2006. On line at www.fao.org/newsroom/common/ecg/1000301/.../enfactsheet2.pdf 

[3] Recent Developments In Fish Trade, Committee On Fisheries Sub-Committee On Fish Trade Twelfth Session, Buenos Aires, Argentina, 26-30 April 201. On linea at www.fao.org/docrep/meeting/018/k7162e.pdf

[4] The basic sources for all fish are Recursos Pesqueros, Instituto de Fomento Pesquero, On line at http://www.ifop.cl/anchoveta.html;  Peses de Chile, Principales Peces Marinos de Importancia Comercial de la Zona Centro-Sur de Chile. On line at http://ictiochile.cl.tripod.com/index.html.; and Peses de Chile On line at http://www.viarural.cl/alimentos/pescados-y-mariscos/default.htm. Data of fish popularity is from a 1999 survey of people in the greater Santiago area, summarized at Eating Seafood in Chile, on line at http://www.zonalatina.com/Zldata102.htm.  Recipes in English are widely available at http://www.all-fish-seafood-recipes.com/index.cfm/glossary/0.

[5] If the fish has soaked in ice water, the gills may be pink and bleached looking on fresh fish. But if they are muddy-brown, it’s old.