This is Chilean Seabass. It comes from Miami. I think this is the one of best grilled fish.
Picture1: Naked, defrost 1 day in cooler.
Picture 2: Take skin with knife and cut.
Picture3: Prepare marinating sauce, sake, mirin, sugar, honey, miso, yuzu juice, white soy sauce.
Picture4: Dip and mix well and go to fridge for 2 days. Ready to cook.
Some restaurants refuse to sell this fish because of danger. We ate a lot when it was booming around 1995-2000. I buy if it is available and our customers like it.
Tuna is also in danger. Do you refuse to eat? I don't.