Dissostichus
| Antarctic toothfish, Antarctic cod | |
|---|---|
 | |
| Antarctic Toothfish (D. mawsoni) in McMurdo Sound | |
| Scientific classification | |
| Kingdom: | Animalia |
| Phylum: | Chordata |
| Class: | Actinopterygii |
| Order: | Perciformes |
| Family: | Nototheniidae |
| Genus: | Dissostichus Smitt, 1898[1] |
| Type species | |
| Dissostichus eleginoides Smitt, 1898 | |
| Synonyms | |
| |
Dissostichus is a genus of cod icefishes found in the southern oceans. Individuals may live for over fifty years, reach lengths over two metres and weigh over 200 kilograms.
Species
There are currently two recognized species in this genus:[2]
- Dissostichus eleginoides Smitt, 1898 (Patagonian toothfish)
- Dissostichus mawsoni Norman, 1937 (Antarctic toothfish)
Marketing
Both species are marketed in the United States as Chilean sea bass (or Chilean seabass) or less frequently as white cod.[3] "Chilean sea bass" is a marketing name, coined in 1977 by Lee Lantz, a fish wholesaler who wanted a more attractive name for selling the Patagonian toothfish to Americans.[4][5][6] In 1994, the U.S. Food and Drug Administration (FDA) accepted "Chilean sea bass" as an "alternative market name" for Patagonian toothfish.[6]
References
- ↑ Smitt, F.A. 1898 Poisson de l'expédition scientifique à la Terre de Feu.
- ↑ Froese, Rainer, and Daniel Pauly, eds. (2014). Species of Dissostichus in FishBase. February 2014 version.
- ↑ Johanna P. Pierre, JPEC Ltd (December 9, 2012. Updated August 6, 2013). "Chilean Seabass" (PDF). Monterey Bay Aquarium Seafood Watch. Monterey Bay Aquarium Foundation. Retrieved 12 February 2014. Check date values in:
|date=(help) - ↑ "The Invention of the Chilean Sea Bass". Priceonomics. Retrieved on 16th May 2015.
- ↑ "John Weller’s “The Last Ocean: Antarctica’s Ross Sea Project: Saving the Most Pristine Ecosystem on Earth”". Radio Times with Marty Moss-Coane. WHYY. February 12, 2014. Retrieved 12 February 2014.
- 1 2 G. Bruce Knecht, Hooked: Pirates, Poaching, And the Perfect Fish", 2006. ISBN 1-59486-110-2. p. 9
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