Wreckfish make for tasty, sustainable eating

Image by WikipediaImage by 20080713wreckfish.jpg Wreckfish is light-tasting, local and sustainable. Give it a try.

The little-known wreckfish is becoming more popular for both its clean-tasting, light, Grouper-like qualities and its sustainable nature. It's often fished off Charleston's coast near the Charleston Bump and can be bought in fish markets or found served at area restaurants.

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Only U.S. site were wreckfish congregate enough to act as a fishery |zoom=6 |center=32.24997445586328,-79.87060546875 |width=220px |height=250px |control=Small |type=Map]

Wreckfish received their name for their tendency to inhabit wrecks or rocky terrain of the Charleston Bump.

The fish often is longer than 3 feet and more than 60 pounds, and lives at depths of 130-3,330 feet. Wreckfish can reach a length of 7 feet and 220 pounds. Though the fish can take 30 years to fully mature, it produces a lot of children so it is thought to be resilient against fishing. Also, the fish is generally caught with a line, causing little residual damage to the environment.

The fish was recently talked about in Lowcountry Living, which offered three recipes:

FISH Restaurant's wreckfish provencal
Pan-seared wreckfish with orange-basil pesto
Hank's Seafood Restaurant's wreckfish with green tomato, sweet corn and blue cheese vinaigrette

You can likely get a portion at FISH Restaurant, Hank's Seafood Restaurant, or other area eateries.

The fish is rated a "best choice" by Seafood Watch, meaning the group recommends eating the fish. It is also recommended by the Sustainable Seafood Initiative, a group headed up by the S.C. Aquarium. The site also maintains a list of where to buy local seafood.

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