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Updated: Eating is as much about the grey cells as about the taste buds Share Article AAA Eating is as much about the grey cells as about the taste buds There is something mouth-watering about the thought of ordering a grilled Chilean sea bass, with garden fresh green salad on the side. But would we want to have the Patagonian toothfish, however well-grilled? I don’t think I would it sounds much too toothy. But guess what? It’s just another name for the Chilean sea bass, author-cum-academic Charles Spence tells us. Once the fish started appearing in restaurants as sea bass, sales in some markets increased by well over 1,000%, he writes in ....