Boston and Southern New Hampshire Food Professionals Take a Pass on Chilean Sea Bass; Restaurants Pressure U.S. to Support Enforcement

10/9/2002

From: Sarah Bruchmann of National Environmental Trust, 202-887-1347

BOSTON, Oct. 9 -- Chefs and environmentalists came together today to announce their joint effort to save from extinction a delicacy whose overnight trendiness has proven to be its downfall. More than 100 of the top restaurants in the Boston area and southern New Hampshire took the first step towards saving Chilean Sea Bass by pledging to take the fish off their menus until its population stabilizes and encouraging consumers to buy local, sustainably caught alternatives.

Yet, chefs want to start to serve the entree again soon. They are therefore asking the U.S. government to support listing Chilean Sea Bass as an Appendix II species at the upcoming Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES), so that proper regulations ensure it will not be overfished and can return to healthy levels.

These chefs join nearly 1,000 top restaurants across the country that have also committed to "Take a Pass on Chilean Sea Bass." The campaign by National Environmental Trust and The Antarctica Project now covers the country's major food and dining markets, including San Francisco, Chicago, Philadelphia, Washington D.C., Los Angeles and New York City.

Boston and Southern New Hampshire area restaurants that have signed on to the campaign include (complete list available):

-- Rialto -- Ambrosia on Huntington -- KingFish Hall -- L'Espalier -- Seasons -- Lumiere -- Nutfields at Sheraton Four Points Hotel, Manchester, NH -- Olives

"We've taken Chilean Sea Bass off our plates in order to keep it on the planet," said Brian Houlihan, executive chef at Season's who does not serve the dish. Houlihan offered examples of alternative seafood dishes that consumers and cooks can conscientiously enjoy.

Chilean Sea Bass, known scientifically as Patagonian toothfish but neither from Chile nor a sea bass, burst onto most menus only 10 years ago. But now, according to Destined for Extinction: The Fate of Chilean Sea Bass, the report released by the National Environmental Trust, Chilean Sea Bass suffers from acute over-fishing by "pirate" poachers in the remote waters near Antarctica, and is on the verge of collapse.

"Chilean Sea Bass had been a signature dish at the Chart House in Boston ever since we opened," said executive chef Jesus Jimenez. "This has been an extremely hard decision because the entree is so popular. We were selling about 180 pounds of it each week, which is close to 320 meals, but we know that removing it from our menu is simply the right thing to do."

Jimenez added, "Customers have been asking questions, but once we describe the plight of the fish, they understand that it's not worth sacrificing an entire species for our short-term appetites. We've got to look at the big picture."

"The non-stop pace of illegal fishing virtually guarantees that the entire fishery will collapse in less than five years unless we take immediate action," said Beth Clark, director of the Antarctica Project. "Last year alone -- with regulations in place -- nearly 40,000 tons of Chilean Sea Bass were illegally fished in the waters around Antarctica." Clark described the dramatic decline in the fish's health and the rampant illegal fishing since she began research there 15 years ago.

"There are numerous alternatives to Chilean Sea Bass, which are sustainable and delicious, the best of which is long line Sablefish from Alaska, said Henry Lovejoy, President EcoFish, Inc.". "We all need to do our part to support healthy fisheries, avoid depleted fisheries and assure plentiful fish stocks for the future."

Paul Parker, executive director of the Cape Cod Commercial Hook Fishermen's Association and a commercial fishermen himself, has a different angle. "In New England, we are surrounded by the richest fishing grounds in the world so I am shocked and dismayed that New England-based restaurateurs and seafood purveyors would import Chilean Sea Bass," said Parker. "Good local conservation regulations have brought back many of our local fishes to healthy levels. Striped bass and black sea bass are doing great and cod is making a recovery too. There are plenty of fresh, tasty, local seafood choices for the discriminating seafood connoisseur."

Despite limitations set by the Commission for the Conservation of Antarctic Marine Living Resources, the international governmental body that monitors Chilean Sea Bass, estimates indicate that nearly 80 percent of Chilean Sea Bass sold on the world market are illegally obtained. At the CITES meeting in Chile this November, the nations charged with protecting endangered species, including the U.S., will decide whether to beef up regulations and tighten enforcement measures.

"Nearly 1,000 restaurants nationwide have voiced their support for the campaign to save Chilean Sea Bass. Local fishermen in Chile are working with us to protect the fish. And Australia has stepped up to the plate by nominating Chilean Sea Bass for greater protections under CITES. The only remaining question is: Where is the U.S. government?" said NET's Take a Pass Campaign Manager Andrea Kavanagh. "We call on our administration to join Australia and to actively support their efforts at CITES next month."

Speaker Contact Information: Brian Houlihan, Season's Executive Chef: 617-523-4119 Jesus Jimenez, Chart House Executive Chef: 617-523-8966 Andrea Kavanagh, NET: 202-251-2802 Henry Lovejoy, EcoFish seafood retailer: 603-430-0101 Beth Clark, The Antarctica Project: 703-622-7491 Paul Parker, Cape Cod Commercial Hook Fishermen's Association: 508-945-2432