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Better Tasting Sea Bass From The Institute Of Oceanography
GEORGIA - A group of sushi lovers gathered at Skidaway Institute of Oceanography last week for a special taste-test. Professor Dick Lee has been developing an aquaculture system to raise black sea bass for the sushi market.
Two key elements to the system are that the fish are raised using a closed-cycle (non-polluting), and the black sea bass are fed juvenile tilapia rather than food pellets.
But the ultimate question is: Does the sushi taste good?"
Lee has worked with local chef A K Tran of the Sushi Time Towa Japanese restaurant to prepare delicacies from black sea bass raised on tilapia, those raised on food pellets, and those casught from the wild.
Three trays of sushi, which were identified only by A, B or C labels were taste tested. Dick and research assistant Karrie Brinkley collected some subjective information on texture, smell, etc. However, a “show of hands” indicated the tilapia fed fish and the wild sea bass were joint favourite. The meat from the fish fed the pellet food came in third.
Click here to find out more about the tast tests and Skidaway's research
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