3 Fish You’ll Never Want to Eat Again

Photo by David Clode on Unsplash

Fish is delicious, but some of them are dangerous, and not just because they might take a chunk out of you if you swim too deep. Remember, just because it’s a delicacy that doesn’t necessarily mean you should put it in your mouth. Think twice before you order up any of these sea creatures.

1. Pass on the Chilean Sea Bass

Chilean sea bass has been big since the 1990s when a marketing master masquerading as a fisherman changed its name from “Patagonian toothfish.” Why should you give it a miss? Because sea bass takes a decade before reaching sexual maturity. Indulge too much, and you could kill the species.

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CHILEAN SEA BASS WITH CHIMICHURRI SAUCE Hello Whole30 followers! Big Chin Kitchen once again for my last fish dish today. And it's one of my favorites…Chilean sea bass! Chimichurri is a flavorful green sauce that is light and bright. There are many variations of chimichurri sauce, much like curries, but they usually contain chopped parsley, oil, lemon juice and spices. It’s not meant to be a complicated sauce. It’s meant to be fresh and bright and help bring out the flavors of the protein you eat it with. Traditionally this is paired with steak but I find sea bass (or any firm white fish) works really well with it. Give it a try! It's super easy, extremely delicious and good for you too. INGREDIENTS 5 tbsp extra-virgin olive oil (divided) 2 tbsp fresh lemon juice 1 1/2 tsp water 1 tbsp minced garlic 1 tbsp minced shallot 1/2 tsp crushed red pepper (adjust to your liking but definitely add a little) 1/3 cup chopped flat-leaf parsley 2 (6 to 8 oz each) Chilean sea bass fillets (about 1 inch thick)* * try halibut, tilefish or grouper as well DIRECTIONS Preheat oven to 450°F and place rack in the middle of the oven. Whisk together 3 tbsp olive oil, lemon juice, water, garlic, shallot, crushed red pepper, and 1/4 tsp each of salt and pepper until salt has dissolved. Stir in parsley. Let chimichurri sauce stand for 20 minutes. Pat fish dry, then sprinkle each fillet with some salt and freshly ground pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place both fillets in the skillet and pan-sear for 5 minutes. Flip the fillets over and place in the oven. Bake for 6 minutes or until fillet is fully cooked through (depending on the thickness). Serve fish drizzled with some of the chimichurri; serve remainder on the side. For more Whole30 recipes, visit my feed @BigChinKitchen or go to bigchinkitchen.com. Note: not every recipe I post at BCK is appropriate for the Whole30 program, so read the ingredients like you read your labels! All Whole30 compliant recipes are tagged "Whole30". #Whole30 #Whole30Recipes

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2. Bye-Bye Beluga

The rich and famous are famous for eating Beluga caviar, but they ought to stop—and so should you. The Beluga sturgeon is this close to extinction. Eating its eggs doesn’t seem like the smartest choice, does it?

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Happy weekend!🥂

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3. Skip the Spanish Mackerel

Spanish mackerel are severely over-fished, too. Continuing to enjoy the admittedly flavorful fish is on track to wipe them out of existence. Maybe think about sampling a different kind of mackerel.

While mercury poison is a worry with certain types of fish, the threat of extinction is often a larger concern. Have you changed your mind about eating any of these sea creatures?