Bass, Chilean Sea

Common Name:

Patagonian toothfish, Antarctic cod, icefish bluefish, tallywag

Product Information:

Chilean sea bass has a rich, melt-in-your-mouth flavor. The moderately oily meat is tender and moist with large, thick flakes. Meat from raw Chilean sea bass is snow white. When cooked, the meat remains white, comparable in appearance to cod.Refreshed fillets should be shiny and resilient. Frozen product shouldn’t have freezer burn or discoloration.

Cooking Tips:

Chilean sea bass is an excellent fish for grilling, but the skinless fillets must be handled carefully so they don’t fall apart while cooking. You can also poach or sauté the meat, but avoid heavy sauces that compete with the fish’s own full flavor. Because of its high oil content, Chilean sea bass also lends itself to smoking. The same characteristic makes it unsuitable for frying.

Cooking Methods: