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Chilean Seabass Fillet, Fresh

Chilean Seabass Fillet, Fresh

$ 49.99


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Chilean seabass boasts large, white meat fillets with a delicious mild flavor and pleasantly firm texture. The high fat content of this fish makes it almost impossible to overcook. Broiling, grilling or pan searing produce the best cooking result. Fillets come skin off.
The Chilean seabass ((Dissostichus eleginoides) 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 seabass, although it is really not a bass and it is not always caught in Chilean waters.
Our wild Chilean seabass 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.
Chilean seabass became a very popular fish in the U.S. in the 1990s which resulted in overfishing. As the populations of Chilean seabass declined, some conservation groups began calling for a boycott of the fish in the early 2000s. Fishing methods have since improved. Chilean seabass is not listed as an endangered species and it is legal to import into the U.S. if it was caught within the law and provide for conservation of the fishery. Under strict fishery management by the Commission for the Conservation of Antarctic Marine Living Resources, Ross Sea Chilean sea bass is MSC-certified. Such certification depends on a host of factors, such as not overfishing and reducing bycatch. This seal of approval ensures traceability from boat to market, requiring fishers to tag fish and third parties to perform inspections and audits.

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