Chilean Sea Bass
Chilean sea bass is yet another fish given a different name for more marketability. The real name for this fish is Patagonian toothfish. Now can you see that name on a menu, Pan-Seared Patagonian Toothfish, I think not.
The Chilean sea bass was first fished off the southern coast of Chile in the late 1980's. It can grow quite large up to 100 pounds, but the more marketable fish average 20 pounds or so. Sea bass are mainly frozen at sea, so if you see "Fresh Chilean Sea Bass" 9 chances out of 10 this fish has been thawed.
The meat is snow white and moderately oily; the tender large flakes remind you of Cod.
Cooking Chilean Sea BassThis is one fish that adapts well to many cooking methods. The oil content makes it perfect for the grill, although you need to be careful grilling it if you are using skinless fillets, as it will fall apart easy on you. A solution to this problem would be to use a fish grilling basket.
Chilean sea bass is commonly pan seared, but you can poach, broil and even smoke it. With the higher oil content, it is not the best fish to fry.
At the time of writing this, Chilean sea bass is being severely overfished and the Environmental Defense Fund has a health advisory out, due to the high levels of mercury.
More About Chilean Sea Bass
SubstitutionsSablefish, Sea Bass, Stripped Bass, Pacific Halibut, Mahi Mahi
Other NamesScientific name: Dissostichus eleginoides
Other names: Antarctic cod, icefish
Serving Size:100g/3.5oz. (raw)
Amount Per Serving
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