Chilean sea bass moaning

Introduction: some restaurant owners in Northern California are taking the Chilean sea bass (also known as Patagonia toothfish) off the menu as part of an effort to save the fish from overfishing and eventual extinction Alan Viti, head chef of the flingal hotel in San Francisco, said there are other rich fish in the sea Before that, his restaurant often offered this kind of white meat fish to customers as a special dish The popularity of the Chilean sea bass began 10 years ago, when businessmen named it more attractive than the Patagonian toothfish In 2001, it was named "dish of the year" by good appetite magazine The toothed fish, found in South American waters, is vulnerable to overfishing because it takes 10 years to grow before it can mate According to a report published by the national environmental letter in Washington in February this year, although the Antarctic Marine Biological Protection Commission has formulated relevant regulations to control the annual catch of sea bass in Chile at 18000 tons, nearly 80% of the sea bass currently sold on the world market are illegal A spokesman for the agency said that between five and six tons of sea bass, corresponding to one ton of legal catch of sea bass in Chile, were illegally caught American restaurants account for 70% of all Chilean sea bass sales A San Francisco restaurant owner, worried about the fate of Chilean sea bass, stopped serving the dish to customers five years ago So far, he has not encountered any complaints from customers about the decision Beth Clark, a biologist and director of the Antarctica project, an international governing body, said anglers can now catch Chilean sea bass, which is 2 feet long and weighs 10 pounds Twenty years ago, researchers caught Chilean sea bass, which is 5 feet long and weighs 100 pounds According to some conservation groups, according to the current fishing level, sea bass in Chile will disappear from the human market They hope that a total moratorium on sea bass fishing in Chile may stabilize their stocks for about 30 years Zeke grad, executive director of the Pacific Coast Fisheries Association Alliance, agreed He said that if we don't let Chilean sea bass grow back to a healthy size and quantity, there will soon be no Chilean sea bass to catch More than 60 hotels in the San Francisco Bay area have jointly launched a campaign to "let the Chilean sea bass go" It will force hotel chefs to work harder on innovation in other dishes, people said.