One of America’s most popular fish, the Chilean Sea Bass, has almost been eaten to death. Virtually unknown to North American markets fifteen years ago, this tasty fish found in the cold, deep waters of the southern hemisphere has graced the menus of many restaurants and fish markets to a point that experts are predicting its extinction within five years unless drastic measures are taken.

The Chilean Sea Bass, which is ironically not a sea bass at all, is highly vulnerable to over fishing because they must live for many years before reaching a reproductive age. Despite scientists’ efforts and the existence of international laws, this species, which is properly named the Patagonian Toothfish, is being illegally exported in large quantities. Its popularity is not surprising being that it is relatively inexpensive, can be frozen for up to eight months, and has a high fat content that prevents overcooking.

Restaurants across America are joining the Take A Pass On Chilean Sea Bass campaign by offering alternatives that are responsibly harvested and abundant fish. Milos, an upscale, Grecian restaurant in Manhattan is one of these 747 restaurants doing their part in ocean conservation. Here are some suggestions and comments from their menu evaluated by John Hodgman’s in his article “In Search of the Next Big Fish” in the April issue of Men’s Journal: