Chilean sea bass (Dissostichus eleginoides) produce good-sized white meat fillets that boast a delicious mild flavor, pleasantly firm texture, and
high fat content that makes this fish almost impossible to overcook. Broiling, grilling or pan searing will produce the best cooking results.
The Chilean sea bass is a deep-water species also known as Patagonian toothfish, caught in southern ocean waters near and around Antarctica. The Chileans
were the first to market toothfish commercially in the United States, earning it the name Chilean sea bass, although it is really not a bass and it is not
always caught in Chilean waters.
Our wild Chilean sea bass comes from the Ross Sea, a deep bay of the Southern Ocean in Antarctica between Victoria Land and Marie Byrd Land. Each fish is frozen at sea (FAS) to preserve its superior flavor and texture at the peak of freshness, and then properly defrosted and filleted in our warehouse. Under strict fishery management by the Commisssion for the
Conservation of Antarctic Marine Living Resources, Ross Sea Chilean sea bass is approved by our partners in sustainability, Seafood for the Future, and is